Midwesterners may remember the terrific animated exhibit at the Museum of Science and Industry illustrating the concept of supply and demand with doughnuts, ending with the plaintive cry of “Too many doughnuts!” Asheville’s The Sisters McMullen recently came to the same conclusion, suspending their doughnut-making operation last week after seven years. “With the trend leaning toward a healthier lifestyles, it seemed time to discontinue,” explained Heather McMullen. “We will still be making all our other pastries and sandwiches.” All three locations of the popular bakeshop will remain open.
Two Asheville restaurant-scene heavyweights have earned yet more recognition from major media outlets, with VegCooking.com honoring Early Girl Eatery as its restaurant of the month and North Carolina Signature magazine featuring Hector Diaz in its September issue. “Through this article [which was written by Xpress staff writer Kent Priestley], learn how Diaz has changed the landscape of Asheville dining,” promises a press release from the glossy Our State off-shoot that debuted earlier this year. VegCooking, maintained by PETA, praised Early Girl’s bean burger with eggplant spread and homemade vegan sausage.
It’s not too late to go to camp this summer: The Southern Foodways Alliance, a group that documents and celebrates the diverse food cultures of the American South, is hosting Camp Carolina, a three-day exploration of the state’s food and wine. Registration is still open for the Sept. 7 to 9 camp in Chapel Hill; activities include farm visits, cooking classes and seminars led by UNC profs and award-winning chefs. The fee is $150 per person. Learn more at www.southernfoodways.com
