School lunches sometimes get a bad reputation. Pizza, frozen foods, and canned vegetables might be the only options in a typical school cafeteria, and this was especially true when farmer Steve Whitmire was in school. “I remember our lunches they were not that good. They were high fat, high carbohydrate, and sugary desserts,” he says. … Read more
It’s a rainy Saturday morning outside Asheville City Market. Buses and cars splash water on the curb, but for one local chef, this dreary February day brings plenty of inspiration. “Hey, my name is Graham House. I’m the chef at Sovereign Remedies in downtown Asheville. I’m coming to pick out some produce. We change the … Read more
It takes all kinds of farmers to build a local food movement, from small-scale growers to farmers who harvest or raise animals on hundreds of acres. Brian Chatham hits the sweet spot between the two at High Mountain Farms in Ashe County, North Carolina. “We’re knocking on about 1,100 acres in production,” Chatham says. “Most … Read more
It’s a misty morning in Hendersonville, North Carolina. Rain dances on the tin roof of a 1940s barn at Appalachian Ridge Artisan Hard Cider. Owner Alan Ward gives us a tour of the historic space he’s turned into a tasting room. “In this barn, every piece of wood you see was cut off of this … Read more
It’s Saturday morning at Asheville City Market. Music wafts through the hallway of the Masonic Temple as customers chat with farmers and do their shopping for the week. All around the room, farmers stand behind tables full of eggs, meat, cheese, and plenty of winter vegetables. You might think winter would be a slower season … Read more
Deep in the mountains of Western North Carolina, there’s a plant that’s been prized for hundreds of years. Ginseng is a slow-growing perennial with valuable roots that can be exported to Asia where it’s sought after for its medicinal properties. Ginseng has provided Southern Appalachian families with a boost in income during lean times, and … Read more
Winter is an ideal time to pick up a new skill in the kitchen. People throughout Western North Carolina spend chilly mornings learning how to bake bread, make yogurt, and ferment vegetables. Sometimes, with the help of the community, those simple projects can turn into a career. Stephanie Poetter of Locally Good Farm in Burnsville … Read more
Growing a farm business is a bit like growing microgreens. Microgreens are tiny edible plants produced from vegetable and herb seeds. They’re harvested when they’re bigger than sprouts, but smaller than baby greens. Microgreens are crunchy with a big burst of flavor that brighten up salads and sandwiches. They’re also popular with chefs who use … Read more
Elementary students rush into the cafeteria at North Buncombe Elementary School in Asheville, North Carolina. Kirk Fiore, a chef from the Biltmore, is here with kale pesto for the kids to taste. The kale was grown at the estate and prepared with these students in mind. Today’s test test is part of the Biltmore’s efforts … Read more
This year on Growing Local, we’ve shared dozens of stories about farmers, chefs, kids, and community members who support the local food movement. Today we’ll share some ways you can support local food, and take you behind the scenes at ASAP to meet two staff members who work every day to strengthen the local food … Read more