Sustainability: Local Food/Food

Here’s a more literally “juicy” section that contains information especially about local foods produced in our region, foods with enhanced freshness and nutritional value. You’ll find offerings about gardening and cooking, recipes by local chefs, caterers, restaurants, and home kitchens.
Kay Kennedy
Every year at holiday time I try new cookie recipes. And a lot of them are very good. Then why is it that, now that the holidays are over with, I still make up dough from the old family favorites and freeze it, just in case there's unexpected company? Are we all such creatures of habit? more...
Sheville Staff
We have all heard about the benefits of eating organically grown food, but is it better to eat locally or organically? more...
J. Lee Lehman
In the November/December 2009 issue, Mother Jones reports on the rebranding of various trash fish to change them from unutilized to trendy fish fashions. What makes a fish a trash fish? Either some unpleasant property, or something else that fishermen for years figured was not worth catching. In our overpopulated times, apparently everything is worth catching. Interestingly, some of these former trash fish have become so popular through rebranding that
now they are endangered from overfishing. But it's up to you as to whether you want to eat them! more...
Sheville Staff
Look for the Appalachian Grown logo when you shop or eat out...
and find food that's thousands of miles fresher.
The Appalachian Grown symbol is displayed with farm products grown or raised in Western North Carolina and the southern Appalachian mountains. When you see the Appalachian Grown logo, you know you’re buying fresher foods that support family farms, strengthen the local economy, preserve rural culture, and protect the natural beauty of the Appalachian mountains.
more...
News or Press Release
A Local Food and Farm Map for western
North Carolina and neighboring areas of the mountains is now available. The
map shows the location of 40 farmers' markets, multiple grocers and restaurants
featuring locally-grown food, and 90 farms that welcome visitors. The reverse
of the map offers a description and contact information for each farm and business.
It is about two feet wide and folded to typical road map size.The map was researched,
produced, and distributed by Appalachian Sustainable Agriculture Project (ASAP),
the organization that also creates the popular Local Food Guide. more...
Denise Barratt
Confused whether to go organic or local? Let your taste buds lead the way! Not only are many of the local farms using no chemicals to grow their food but when we buy local we are putting money right back into our local economy rather than thousands of miles away. more...
G. Leigh Wilkerson
Apples need them. North Carolina blueberries need them too. Cucumbers, squash, melons, strawberries, and watermelons all share the same small yellow-and-black requirement. Honeybees that is, lots of them. more...
Ellenburg
It was canning and freezing season, after the harvest, a beautiful late summer day. Her husband, Cecil was alive, but ill. “I hate to be a burden to you,” he told her, as he grew weaker and weaker with emphysema. “Don’t you say nothing,” she told him. “I’d rather wheel you around in that wheel barraw than be here without you.”. more...
G. Leigh Wilkerson
When I first started gardening in Yancey County the weekly trips to Troy's Greenhouse were more about talking with Wade as he worked behind the counter than buying marigolds or potting soil. My Grandmother's green thumb--wisdom on what to do in burning sun and Alabama clay--didn't translate to the cool fog and sandy soils of South Toe. more...
G. Leigh Wilkerson
The tomato vines were lush and chest high, the best I'd ever grown in my three years of vegetable gardening. The leaves were dark green and unblemished, the picture of plant vitality. My secret, I had decided, was a generous shovel of year-old compost every two weeks. more...
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