The zero-waste kitchen: Ideas for honoring the true value of food

What we often cull, throw away or compost can be the building blocks for new recipes, offering an infusion of flavor to many meals to come. And something deeper happens when we repurpose our scraps: a change of perspective.

Brand new: Local breweries are thinking outside the bottle

Asheville’s reputation as a beer destination is chiefly due to the high-quality ales and lagers produced here. But something else is clearly going on as well: Our breweries, by and large, have a knack for branding.

Overharvesting of forest plants calls for mindful consumers

With interest in wild edibles and native medicinals growing, the demand on these plants is quickly exceeding the supply — leading to over-harvesting, poaching and a risk of extinction. When browsing the stands at the farmers market or the shelves in an herbal shop, how can you know if the plants and products you’re purchasing are supporting sustainable, local growers or contributing to a growing problem?

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