“How would your life be different today if you knew that you would not wake up tomorrow?” asks Greg Lathrope, co-director of the Bridges of Bardo project, a series of local events staged to encourage public discourse around the subject of death. “And then you can take it to a relational level and say, ‘How … Read more
Ready yourself — and perhaps your clogs/banjo/suspenders — for some truly old-fashioned fun at the 48th annual Shindig on the Green. Since its inception in 1967, the event has been an Asheville summer staple with its traditional and old-time string bands, bluegrass, ballad singers, big-circle mountain dancers and cloggers, as well as a stage show … Read more
From the EPA Headquarters: EPA Releases Final Risk Assessment on Trichloroethylene (TCE) Agency begins process to address potential human health risks WASHINGTON – Today, the U.S. Environmental Protection Agency (EPA) released a final risk assessment for trichloroethylene (TCE). The assessment identified health risks from TCE exposures to consumers using spray aerosol degreasers and spray fixatives. It … Read more
Toast Café plans Asheville expansion Charlotte-based restaurant chain Toast Café is planning to open as many as three locations in Asheville in the coming months. CEO Robert Maynard says he is looking at potential spaces downtown on Biltmore Avenue as well as in West Asheville. According to Maynard, the company, which focuses on breakfast … Read more
By the time we come down from the clouds that cling to the mountains, and pull into Tryon, the rain is hot on our heels on a Friday afternoon. Not good news for the 73 competition barbecue cookers that have come from as far away as Texas and Missouri to try their hand at yet another trophy, this time at the recent Blue Ridge BBQ & Music Festival.
For many, edible plants are grown in rows in the vegetable garden — often kept out of sight in the back or side yard. But for Sheila Dunn, a retired microbiologist and Master Gardener, edibles are a beautiful necessity to be woven into the landscape. Dunn converted her steep, rocky Weaverville property into an edible landscape that now provides more than half of everything she eats.
