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French Broad Brew Fest Celebrates Fall by the River

Friday, August 29th, 2014
ASHEVILLE NC – Just north of Asheville, Hot Springs is a destination for outdoor enthusiasts seeking whitewater, fishing, hiking, biking, or just relaxing at the Spa by the river.  With the festival grounds located on the banks of the French Broad and it’s intersection with the Appalachian Trail, what better way to celebrate Fall in the Mountains?   Beautiful scenery, live music, great craft beer, and food on one glorious afternoon, camping included!  See details below:
Brew15+ breweries will be onsite and festival-goers will receive a commemorative souvenir glass for sampling from noon to 10 pm on Sat. Sept 27.  Breweries include Asheville Brewing, New Belgium, One World Brewing, Pisgah Brewing, Catawba, Highland, Oskar Blues, Foothills, Sierra Nevada, R.J. Rockers, Natty Greene’s, Lagunitas, Sweetwater, French Broad Brewing, Holy City Brewing, Widmer Brothers, Shock Top, Abita, and don’t forget about the FBBF Homebrew Invitational organized by “The Godfather”!
 
EntertainmentSee Lineup with bios including Yarn, Jonathan Scales Fourchestra, Tony Trischka & Territory, Hymn for Her, Wick-it the Instigator, Empire Strikes Bass, and the Mountain Top Polka Band in the Brew Tent . . . and more! (see band info below)  Hiking, biking, paddling, fishing, soaking in hot tubs, and spa appointments are optional.
 
Environment:  Where the French Broad River intersects with the Appalachian Trail . . . beautiful campsites included (see Relax).
Relax:  No worries about driving, because camping is included with private campsites, rv sites and cabins available on the festival grounds.  Lodging is also available within walking distance at one of the hotels or B&B’s in town.  In addition to the festivities, festival-goers can also enjoy the 100 acre resort & spa’s modern Jacuzzi style hot tubs, positioned outside along the river and supplied with a continuous flow of Natural Hot Mineral Water and a staff of massage therapists on hand to compliment your soaks.  If you’d like to reserve a soak in the mineral springs or a stay in the campground in advance of the festival (to reserve your spot), go to www.nchotsprings.com or call 828-622-7676.
Check out our YouTube page to see what it’s all about!

Details about campground, parking, etc.
  • Festival gates open at 8 am Sat. 9/28 and tickets include camping for Sat. night, but if you want to arrive earlier (and secure a prime campsite) you can reserve a site for Friday 9/27 or earlier by calling the Hot Springs Campground & Resortat 828-622-7676.  Note: If designated sites fill up, there will still be plenty of room to camp!
  • The brew tent will be open from noon to 10 pm
  • You will be allowed to enter the campground and unload your vehicle at your campsite, but will need to buy a $25 parking pass to remain parked in the festival grounds.  Unloading and parking in parking area is free
  • If you don’t want to camp, check out other accomodations in Hot Springs here.
  • As of now, RV spots are still available but it is recommended that you call and reserve a spot through the campground for Friday night to ensure a site.  On Sat. all sites are 1st come 1st serve.
  • Sorry but NO DOGS allowed in festival grounds!
  • If you have any questions, send email to [email protected] or be sure to like us on Facebook for updates also.

Fall outdoors in Hot Springs
Earn your brew.  What a perfect fall weekend it will be to enjoy the outdoors and all Hot Springs has to offer.
  • Hiking:  Hot Springs is a favorite with hikers on the Appalachian Trail (AT), which runs through town and right by the festival grounds.  Lovers Leap Rock , one of the most popular AT side hikes in the area, offers a grand view of the French Broad River and the festival 500 feet below!
  • Biking:  Follow the French Broad about 7 miles down River Road to Paint Rock or head up to the Mills Ridge Bike Trail for singletrack.  An informal pre-festival bike ride is being organized Sat. morning around 9 am.  If interested call 828-230-4054.
  • Whitewater:  It is a River Festival, and Section 9 from Barnard to Hot Springs is what the Cherokee called “Tahkeyostee” or “where they race”.  For a much calmer float but still very scenic, put in at Hot Springs and float to Paint Rock (Section 10).  Check out French Broad Rafting in Hot Springs for a guided trip
  • Fishing:  The French Broad River has great Smallmouth Bass fishing, or catch Trout in nearby Spring Creek or The Laurel River.
  • Spa / Hot Tubs:  The Hot Springs Spa, located across from the festival grounds, features modern Jacuzzi style hot tubs, positioned outside along the tranquil banks of Spring Creek and the French Broad River; the tubs are supplied with a continuous flow of World Famous Natural Hot Mineral Water. They have a nationally certified & state licensed staff of massage therapists on hand to compliment your soaks or for separate service altogether.
For more details or for shuttle services, check out Bluff Mtn Outfitters (http://www.bluffmountain.com/) in downtown Hot Springs

July Menus Brimming With Beans for ASAP’s Get Local

Monday, July 14th, 2014

ASHEVILLE NC – Local beans are a Southern staple, especially around these parts. In fact, it’s thought that more heirloom beans (traditional cultivars like greasy beans) originated in Western North Carolina than anywhere else in the country. Today, more than a dozen varieties are grown here, including types of bush beans, pole beans, fresh shell beans, and dry beans. To honor the history and current harvest, they get the star treatment on restaurant menus throughout July in ASAP’s Get Local campaign.

Appalachian Grown™ partner restaurants are excited to use local beans in their side, salad, and soup dishes this month. West End Bakery is highlighting local green beans in their salads and soups this month, including their sesame green bean and quinoa salad. Farm Burger is also jumping on the bean train featuring local beans from Jake’s Farm, Ivy Creek Family Farm, and more in their “snacks” specials. Their “snacks” change daily, so be sure to stop by the restaurant throughout the month.

If you want to enjoy local beans at home this month, be sure to shop your neighborhood tailgate market for many different varieties. What’s more, July is just the exciting start of the season, and many beans will stick around through summer and into fall.

Visit ASAP’s website at asapconnections.org/getlocal to find details on what’s happening this month. You can also Get Local at home: Find each month’s featured food—and other seasonal products—at your neighborhood farmers tailgate market, roadside stand, or grocery store. Browse for markets, stands, and stores via ASAP’s online Local Food Guide at appalachiangrown.org.

ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282.

Soumu: Celebration of African Music, Dance, Food, Art June 5

Tuesday, May 20th, 2014
ASHEVILLE NC – Lush Life and Zansa Present Soumu A Celebration of African Music, Dance, Food, and Culture. June 5th at The Orange Peel
Featuring: Zansa, Barakissa Coulibaly, Lisa Zahiya, Mande Foly, African Drum & Dance Troupes, West African Dinner, African Art.
Thursday June 5
The Orange Peel
Doors at 6:00pm
Show at 7:00pm
$12 in advance/$15 day of
All ages
African food available, not included in ticket cost.
Tickets available at Orange Peel box office, or email
or call 828-774-2277
CONTACT:
Ryan Reardon and Zansa:
Kelly Denson at Lush Life Productions:
On Thursday June 5, The Orange Peel will host Asheville’s 2nd Annual Soumu, presented by Lush Life Productions and Zansa. This Soumu, which is a West African term for an all encompassing party- music, dance, food, and art, will be upgrading to a larger venue this year at The Orange Peel.  At the last sold out Soumu, funds were raised for 33rd generation djembe player and now U.S. Citizen Adama Dembele to acquire his green card.
Performing live at the event will be afropop/zouglou band Zansa, featuring Ivory Coast native Adama Dembele, Ivorian dancer Barakissa Coulibaly, African drum and dance troupes featuring Adama and Barakissa’s students, Lisa Zahiya performing folk dances of North Africa and contemporary dances from Cairo, acoustic Zansa side project Mande Foly, and members of Juan Benavides Group. Traditional West African cuisine by Soce will be available for purchase (cash only), as well as Senegalese arts and crafts.
In celebrating the African arts, Barakissa Coulibaly will be performing a solo dance piece on the plight of the African woman. Barakissa is a master dancer from Ivory Coast, West Africa, and has toured, performed, and taught in almost 20 countries. Says Barakissa, “”The title of my solo is ‘Without a Shadow,’ which speaks about the revolution of African women. ‘Without a Shadow’ reveals the suppressed voice of all women who suffer in silence. As a young adult, I myself, have experienced a direct connection to this pain and suffering that all the women of Africa have endured; however, it is time to be free. It is time tospeak out. It is time to LIVE. Through each step of my solo, I speak out for all of the women around the world, ‘You SHALL, be known.'”
In collaboration with LEAF International, a portion of the proceeds raised from this event will go to benefit Barakissa’s company Mouaye in Ivory Coast. Mouaye was started in the 2000s as a safe haven for children and young adults during the violent wartime years. This refuge became a place for people to learn African drumming and dancing, and continues to be so to this day. Our goal is to connect Mouaye, Zansa, LEAF International, and Asheville to help this new partnership continue to grow.

Artistic Company Mouaye was created by Barakissa Coulibaly after the great violent crisis in Ivory Coast during the Gbagbo regime (2000s) as a form of contribution and recognition to the greatness of this country. Company Mouaye is composed of young artists from different villages of Ivory Coast and other West African countries, such as Mali, Burkina Faso, and Guinea. The fresh mix of culture, diversity, and creativity in Company Mouaye preserves the heritage and beauty of African culture and brings it to life!

Barakissa Coulibaly brings young talented artists to the stage in hopes of promoting and enhancing the value of Ivorian cultural heritage in the form of artistic expression; through the use of different masks, rhythms, songs, and traditional dance. There is now a future filled with hope in Ivory Coast and a river of opportunities for future generations.

Local Food Sales Surge in WNC

Sunday, May 11th, 2014

ASHEVILLE NC – Local food sales in Western North Carolina have grown significantly in the last five years. The 2012 Census of Agriculture, released on May 2, shows that direct sales alone have increased by nearly 70% in the region according to analysis by ASAP’s Local Food Research Center, from under $5 million in 2007 to over $8 million in 2012. The 2012 Census of Agriculture also shows that the region has reversed a disturbing trend in loss of farm acres, actually adding over 10,000 acres between 2007 and 2012 while the rest of North Carolina and the country lost farmland.

It has been five years since the United States Department of Agriculture released the 2007 Census of Agriculture. In that time period the local farm and food scene in Western North Carolina has undergone a visible and dramatic transformation.

“The 2012 Census of Agriculture verifies what we see every day in Western North Carolina – the local food movement is growing,” said Charlie Jackson, ASAP’s Executive Director. “We just never imagined it would be this dramatic.” For over a decade ASAP has worked to build demand for food grown by local farms through their many programs and products, such as the Local Food Guide, Appalachian GrownTM certification and branding, and the Farm Tour.

The success in Western North Carolina is particularly impressive when compared to the rest of North Carolina and the country as a whole. While North Carolina saw a slight increase in direct sales, it is entirely due to the increase in direct sales in Western North Carolina. “If you remove the 23 westernmost counties, North Carolina had a net decrease in direct sales,” said Jackson. Direct farm sales are an important measure of consumer demand for locally grown food. According to Jackson “per capita, Western North Carolina consumers buy nearly three times as much directly from farmers than do the rest of North Carolinians.”

ASAP’s Local Food Research Center has come to the same conclusion as the Census of Agriculture data demonstrates – local food sales are growing and more and more people are seeking out food from local farms. The Center’s own data shows that local farms and locally grown food are defining features of life for the people who live in the region. In every category of local food sales there have been large increase. “Not only have are we seeing these large increases in direct sales, we are seeing more and more restaurants, grocery stores, and even universities, hospitals, and public schools embrace local food” said Jackson. According to ASAP, consumers spent over $170 million on local farm products in 2013, a 42 percent increase from the previous year.

“Local food is more than just a trend, it is now a movement” said Jackson. “This Census data and our research are proving that local food is an effective and successful approach to keeping farms and engaging people in where their food comes from.”

WESTERN NORTH CAROLINA

THE REST OF NORTH CAROLINA

UNITED STATES

Direct sales to consumers 2012*

$8,311,000

$23,515,000

$1,309,287,000

Direct sales per capita 2012

$7.45

$2.72

$4.17

Direct sales: percentage change 2007 to 2012

+69%

-3%

+8%

CSA farms 2012

148

431

12,617

Population/CSA farm 2012

7,533

20,031

24,880

Sales of vegetables, melons, and sweet potatoes: percentage change 2007 to 2012

+247%

+23%

+15%

Sales of fruits, tree nuts, and berries: percentage change 2007 to 2012

+24%

+4%

+39%

All statistics from the table were calculated by ASAP’s Local Food Research Center using data from the USDA Census of Agriculture 2012 and 2007, and the United States Census Bureau’s State & County Quickfacts population estimates.

*Direct sales include agricultural products produced and sold directly to individuals for human consumption from roadside stands, farmers’ markets, pick-your-own sites, etc.

To find out more about ASAP’s Local Food Research Center, or to read up on their research visit: www.asapconnections.org/local-food-research-center/. To find locally grown food visit www.AppalachianGrown.org or pick up a Local Food Guide.

ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. ASAP’s Local Food Research Center works to assess the economic, social and environmental impacts of localizing food systems. To learn more about ASAP’s work and the center, visit asapconnections.org, or call (828) 236-1282.

Asheville Urban Farms Travels to Abu Dhabi

Monday, February 3rd, 2014

ASHEVILLE NC – In 2012, Asheville Urban Farms (AUF) opened in West Asheville and began producing vegetables and herbs for distribution to local restaurants. Unlike most farms in our region, AUF grows plants indoors using controlled environment agriculture (CEA) methods. AUF has tested 8 hydroponic (“without soil”) systems to see what works and what doesn’t for a highly sustainable system.

“AUF was always intended to be an exhibition farm for international countries and agricultural innovators in the U.S. to partner with,” explains Sherrye Coggiola of C3L Associates, the parent company of AUF. She and husband Anthony created the local AUF as a model and resource to address food production barriers on a global scale.

From February 3­–5, 2014, Sherrye and Anthony as well as Dr. Elizabeth Porter, and John Wear will travel to Abu Dhabi for the first annual Global Forum for Innovations in Agriculture (GFIA). “Our goal is to look at partnering with innovators in agriculture as we move away from field farming to indoor environments, such as containers, green houses, controlled environment agriculture,” says Anthony. AUF purchased some equipment from innovators at U.S. companies, and built other pieces.

Since AUF is an educational model, its practitioners (or “farmers”) here in Asheville test equipment specifically designed for CEA. It is C3L’s hope that these assessments will help in C3L’s emergence as an international resource for solutions in food emergency regions. This conference will bring AUF one step closer to achieving this goal.

At GFIA, C3L Associates and its partners will communicate directly with representatives from these food emergency areas, such as the United Arab Emirates (UAE) and Africa, to develop custom and integrative turn key solutions that these representatives can adopt. Also in attendance at the conference are farmers from the UAE, members of non-governmental organizations (NGOs), and representatives from 12 African nations seeking solutions for food emergency states.

Additionally, C3L will engage with companies who provide innovations in areas like bioenergy, water conservation, and grain storage. “At AUF, we’ve validated, we’ve tested, we’ve tried different systems,” says Anthony. “There are a lot of parts and pieces folks out there, but there’s really not an integrative model. We’re going to this conference to find innovators and bring the best solutions into a package.”

Upon their return, Sherrye and Anthony will spend the remainder of the year traveling the United States and Canada connecting with other U.S. companies who are interested in becoming a part of turn key solutions to food emergencies or attending GFIA in 2015.

About Dr. Elizabeth Porter & John Wear:

Dr. Porter is an agricultural economist at UNC-Asheville who specializes in development, humanitarian assistance, and sustainability. John Wear is chief scientist and president of Trident Environmental Services and Technologies Corporation whose driving purpose is to convert high-energy organic matter to soil and plant food.

About C3L Associates:

With a holistic and multidisciplinary approach to business development, C3L (Clarify, Connect, Create, & Launch) Associates partners with seasoned and emerging companies to develop strategies that leverage collective talents and expertise. The well-traveled advisers are able to introduce products to international buyers and connect clients to resources in the global marketplace.

About Global Forum for Innovations in Agriculture (GFIA):

Over 150 companies from 28 different countries will demonstrate how they deliver technology to change the way the world grows food. Programming includes exhibitions, presentations, technical tours, and discussions, to name a few. This event is to be held under the Patronage of HH Sheikh Mansour bin Zayed Al Nahan, Deputy Prime Minster of the UAE and Minister of Presidential Affairs. The Bill & Melinda Gates Foundation will serve as Global Development Partner and will advise GFIA on agricultural development projects around the world, as well as key NGOs, particularly those with a focus on Africa, to contribute to the programing.

Farmer and Chef South Announces Asheville Cookbook Plans

Thursday, September 19th, 2013

ASHEVILLE NC – Farmer and Chef South is a collaboration between nationally published cookbook author, Debby Maugans and Christine Sykes Lowe, Asheville based owner of T3 Creative Group, marketing and PR collective with special focus on culinary and hospitality promotions.

The duo will be hosting Joe Yonan, Food and Travel Editor of The Washington Post and author of “Eat Your Vegetables” for his Asheville debut and book signing/cooking demo. The event will be held October 6th at Dough on Merrimon Avenue, and will collaborate with chef and owner of Dough, Brian Ross, as well as Scott Paquin of Firefly Farms, who will be supplying local, seasonal produce used for the recipes. Partial proceeds of the event will be gifted to Go Kitchen Ready, a food-service training program that assists low-income individuals who face barriers to employment.
 
Joe Yonan is the two-time James Beard Award-winning Food and Travel editor of The Washington Post and the author of  “Eat Your Vegetables: Fresh Recipes for the Single Cook” (Ten Speed Press, August 6, 2013). As reviewed by Epicurious.com. “Yonan intersperses his recipes with personal essays; in the global reach of his flavors; in the confident voice that seems to say, Stick around, there’s a lot to learn here — whether you’re cooking for one, two, or a few; going it alone as a vegetarian among carnivores; or just starting out as a cook of any sort.” In 2011, he wrote “Serve Yourself: Nightly Adventures in Cooking for One,” which Serious Eats called “a truly thoughtful, useful, and incredibly delicious book.” Joe was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post’s Food section, for which he also writes the Weeknight Vegetarian column and occasional feature stories. His work from the Globe and Post has appeared in three editions of the “Best Food Writing” anthology.
 
“Christine and I are excited to bring Joe Yonan into Asheville to promote his new book. His philosophy of cooking and eating is like ours; that is, we eat by the rhythm of the farm. We endeavor to support farms and the educational efforts that feed our communities and enable people to eat well”, says Maugans.
“We want this community to know our farmers, food producers and the people who serve it to us.  Our full site will be live in early 2014 and for now you can see a teaser of what’s to come, such as covering farm dinners and traditions as well as wine, beer and food special events. You’ll find recipes for seasonal foods, and learn about the folks who produce it for your table. Our plan is to bring Southern writers and chefs into Asheville for quarterly events similar to this first on October 6. A local farmer and chef will always be there to connect food trends to our WNC region.”
 
Farmer and Chef: Asheville will be the first Farmer and Chef South cookbook with recipes from chefs and farmers in our community, stories about how chefs cook at home, menus from beer, wine and food dinners, ordering information for local products, profiles of the personalities behind our food scene, and much more.  Since October 2012, Farmer and Chef has been photographing parties, farms, food, and people and collecting recipes for the book. Maugans will be testing all the recipes to edit them into a style that makes them easily adaptable for the home kitchen.
 
Tickets for the Oct.6th event are available for purchase online at farmerandchesouth.com and doughasheville.com. Cost is $35 each and will include a demo and tasting. Beverages will be available for purchase as well as signed copies of Joe Yonan’s book, “Eat Your Vegetables.”
 
ABOUT FARMER AND CHEF SOUTH:
Farmer and Chef South is the first regional Farmer and Chef collaboration. Lowe and Maugans will bring the concept to other regions of the country that have passionate, active food, farm and sustainable cultures.
 
ABOUT DOUGH:

DOUGH is a chef-owned market and bakery in the heart of North Asheville. The brainchild of Chef/Owner Brian Ross, DOUGH offers comfort food-focused fare, artisan breads and pastries, and a market filled with chef-selected items and prepared foods for takeaway. Chef Ross along with talented local and regional chefs teach classes for all ages, interests and skill levels in the market’s modern yet accessible teaching kitchen. More at www.doughasheville.com

 
ABOUT FIREFLY FARM:
Firefly Farm is a small, diversified sustainable farm located in the mountains of Yancey County, North Carolina. Owners Scott Paquin and Elizabeth Gibbs provide stewardship of the land using farming practices that protect nature’s balance of clean, healthy soil and water, animals and plants. In addition to having a conservation easement on the land, the farmers employ organic, biodynamic and permaculture methods to grow healthy vegetables, fruits, and grass-fed beef, with an emphasis on unique, heirloom and open pollinated varieties. www.fireflyfarmnc.com
 
ABOUT GO KITCEN READY:
GO Kitchen-Ready is a culinary training program that prepares graduates for employment in food service. Classes cover basic food service and technical skills including culinary, baking, food safety and sanitation, food vocabulary and kitchen math.  A portion of the class will be devoted to life skill training, covering nutrition, resume writing, interviewing, job search, job retention skills and managing personal finances. The use of local food products is a key component of the training. www.greenopportunities.org/training/go-kitchen-ready/
 
For more information/ logos and images of  “Eat Your Vegetables”, Joe Yonan, Farmer and Chef South, Go Kitchen Ready or Dough, please contact:
Christine Sykes Lowe- 828-337-5833 [email protected]

Watch Out for Portion Distortion

Friday, May 17th, 2013

ASHEVILLE NC – Average portion sizes have grown so much over the past 20 years that sometimes the plate arrives and there’s enough food for two or even three people on it. Growing portion sizes are changing what Americans think of as a “normal” portion at home too.

Portion Distortion: What you're served; What's one serving.

Measure Up: How Much Do You Eat?

Monday, May 13th, 2013

Deck of CardsASHEVILLE NC – Here is a handy way to measure portion sizes:

  • 3 ounces of meat = deck of cards
  • 1 teaspoon of oil = quarter in diameter
  • 1 cup of raw vegetables = light bulb
  • 1 medium fresh fruit = tennis ball
  • 1 bagel or roll = 6 ounce can of tuna

 

Follow the Cheese ASAP’s Cheesiest Month

Tuesday, May 7th, 2013

ASHEVILLE NC – This May, area farmers and artisan food producers will ensure no one gets lost in the metaphorical woods: They’re leaving a trail of cheese for folks to follow to Appalachian Grown™ partner tailgates and restaurants during ASAP’s Get Local cheese month.

Nearly every area farmers market includes farm vendors offering their cheese. Many also feature baked goods vendors who make cheesy treats. This month, Farm & Sparrow is using Looking Glass Creamery’s chevre, or goat cheese, in pastries like roasted beet with rosemary chevre and strawberry, rhubarb, chevre, and mint; Farm & Sparrow sells at Asheville City Market, Black Mountain Tailgate Market, and North Asheville Tailgate Market. Rachel’s Delectables is offering lemon cheesecake, coconut rum cheesecake, lime cheesecake, and other flavors at markets in May—all also made with Looking Glass Creamery’s chevre. Find Rachel’s at Asheville City Market, Black Mountain Tailgate Market, East Asheville Tailgate Market, Oakley Farmers Market, and Weaverville Tailgate Market.

From markets, follow the cheese to participating Get Local restaurants, including Red Stag Grill, Neo Burrito, and Posana Café. Red Stag offers a cheese board of Appalachian Grown cheeses and cheeses from across North Carolina. Neo Burrito’s May special is a peach bourbon-glazed local bison brisket from Carolina Bison. The meat gets topped with fingerling potatoes and a local Ashe County blue cheese sauce, along with organic Brussels sprout slaw; the special comes as a burrito or plated meal.

Posana Café will feature Looking Glass chevre and aged Brie and Manchego from Three Graces Dairy on their special Appalachian Grown menu on May 16. Proceeds from the all-local menu—which will also include local pork, beef, trout, and produce—will benefit ASAP’s Growing Minds Farm to School Program. This is Posana’s fourth year hosting the fundraiser, which coincides with their anniversary.

To learn more about the Posana benefit, as well ASAP’s monthly Get Local initiative, visit asapconnections.org and fromhere.org. For a list of local cheese producers, as well as tailgates and restaurants, visit ASAP’s online Local Food Guide at appalachiangrown.org.

ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)
ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more, visit asapconnections.org.

Asheville City Market Moves Indoors This Winter

Wednesday, January 2nd, 2013

ASHEVILLE NC – Last winter, Asheville City Market experimented with hosting an indoor winter market at its south location. The result? Fanfare. Shoppers loved being able to support local farmers and artisan food producers even during the coldest of months. In fact, it was so well received that Asheville City Market South will operate an indoor winter market again this year, and Asheville City Market downtown will move indoors for the first time as well.

“We are thrilled that shoppers want both Asheville City Markets to continue during the winter,” says Market Manager Mike McCreary. “We’re in awe of and thankful to our farmer, artisan food producer and craft vendors who continue to grow and create in the winter and don’t want to skip a beat. We’re also thankful to hosts Biltmore Park Town Square and Haywood Park Hotel.”

McCreary expects around 17 vendors at Asheville City Market South—which moves indoors to 28 Schenck Parkway at Biltmore Park Town Square (the lobby of Western Carolina University’s satellite campus)—and about 35 vendors at Asheville City Market in downtown—which moves indoors to the atrium of Haywood Park Hotel at 1 Battery Park Avenue. Asheville City Market South begins January 9 and runs Wednesdays through March, 11 am-3 pm; Asheville City Market in downtown begins January 12 and runs Saturdays through March, 10 am-1 pm. Vendors will offer cold-weather and greenhouse grown produce, baked goods, home goods and more.

But Asheville City Market isn’t alone in staying open during what was once the “off season.” In fact, more winter markets will operate in Western North Carolina this year than ever before.

“Area farmers are extremely innovative when it comes to season extension,” says Bridget Kennedy, Local Food Campaign director for ASAP. “What’s more, there is increasing demand for local food and a desire to not only enjoy it year-round but continue the direct involvement with producers that farmers tailgate markets allow. The winter market trend looks like it will continue, in our region and beyond.”

In the Asheville-area, the Neighborhood Y at Woodfin Reynolds Mountain Winter Tailgate Market—entering its second year—kicks off the winter market season on January 5 from 10 am to 12:30 pm. Find a list of more winter markets, including tailgates in Haywood, Jackson, Madison and Mitchell counties, below.

For weekly winter market reports, visit ASAP’s community website fromhere.org. Find a complete list of area tailgate markets with ASAP’s online Local Food Guide at appalachiangrown.org.

2013 Winter Farmers Markets*

  • Asheville City Market: January 12-March 30, Saturdays 10 am-1 pm at the Haywood Park Hotel atrium.
  • Asheville City Market South: January 9-March 27, Wednesdays 11 am-3 pm at 28 Schenck Parkway in Biltmore Park Town Square (lobby of WCU’s satellite campus).
  • Bakersville Farmers Market: December-May, 2nd Saturdays 10 am-2 pm at the Historic Courthouse.
  • Haywood’s Historic Farmers Market: January-March, Saturdays 9 am-noon at the HART Theater parking lot in Waynesville. Note: This is not a full market. The market’s regular seafood vendor will stay to provide seafood during the winter when available and may be joined by value-added producers. Stay tuned to the market’s Facebook page for updates.
  • Jackson County Farmers Market: January 5-spring, Saturdays 10 am-1 pm at the Community Table on Central Street.
  • Madison County Indoor Winter Market: January-March, 2nd and 4th Saturdays 10 am-2 pm at Madison County Cooperative Extension.
  • Neighborhood Y at Woodfin Reynolds Mountain Winter Tailgate: January 5-spring, Saturdays 10 am-12:30 pm at the LOFTS at Reynolds Village, Building 51.
  • Spruce Pine Farmers Market: January-April, 3rd Saturdays 2-6 pm at Mountainside Wine.

*Note: This information is compiled by ASAP; details subject to change. Check with individual markets for specifics.


ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282.