September 27, 2016 – mountainx.com

Beer today, gone tomorrow: Asheville beer happenings Sept. 27- Oct. 3

October 3, 2016September 27, 2016 by Scott Douglas and Edwin Arnaudin

**UPDATED OCT. 3**Thirsty Monk teams up with Sierra Nevada and Highland to benefit Friends of Connect Buncombe, Catawba releases a Thomas Wolfe-inspired kolsch and Wicked Weed hosts its annual Oktoberfest

Tuesday History: The sulphur springs of West Asheville

September 27, 2016 by Thomas Calder

This week’s Tuesday History comes courtesy of Dr. David E. Whisnant. On his blog, Asheville Junction, the historian and Asheville native revisits West Asheville prior to the Civil War. He tells the little known story of Revolutionary War veteran Robert Henry, who in 1827 discovered a sulphur spring within the present-day boundary of Malvern Hills. By … Read more

Small bites: Iron Hen Café opens in Asheville

September 27, 2016 by Thomas Calder

Downtown’s Iron Hen Café holds its grand opening, The Vegan Experience opens at The Block off Biltmore, Local Provisions hosts a French wine dinner and Folkmoot focuses on Middle Eastern cuisine.

The Southern Kitchen and Bar changes ownership

September 27, 2016 by Jonathan Ammons

Owner Joel Hartzler confirms that he has sold the downtown restaurant and cocktail lounge.

Ian Ridenhour releases a smart and sensitive new album

September 27, 2016 by Alli Marshall

Though the subject matter comes from tricky emotions and real talk, Ridenhour’s songs are far from downers. Instead, his writing is pop-savvy and smart; his performances are dynamic, with hooky melodies, frenzied riffs and kinetic, danceable energy.

Smart bets: Bascom Lamar Lunsford Festival

September 27, 2016 by Kat McReynolds

Bascom Lamar Lunsford Festival celebrates its 49th year of championing and preserving Southern Appalachian traditions at Mars Hill University on Saturday, Oct. 1.

At Organic Growers School, Sandor Katz shares his passion

September 27, 2016 by Jameson O'Hanlon

Fermented foods have a variety of health benefits, including improved digestion and a stronger immune system . At a recent fermentation workshop at the Organic Growers Conference, Sandor Katz taught particpants how to make sauerkraut, his signature food for which he was nicknamed “Sandorkraut.”