Archive for the Digs Deep Category

Family Legacy: Flying Cloud Farm

Family Legacy: Flying Cloud Farm

Annie Louise Perkinson and her husband Isaiah’s story behind Flying Cloud Farm is not your normal Q&A. Their story is so rich is deserves to just be told outright. I first became acquainted with Annie when she was kind enough to contribute to Farmer and Chef Asheville, a wonderful spicy coconut collards recipe adapted by Alice Water’s Edible Schoolyard. This recipe was also recently featured in Edible Asheville. Full recipe here. Flying Cloud came back into my life in the way of a CSA this Spring and Summer. My first, in fact. Every box is a wonderful gift of freshly farmed […]

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Revisit: Land of Living, Alan Muskat- Food Forager

Revisit: Land of Living, Alan Muskat- Food Forager

Some Q&A’s are worth a revisit– from 2015, a peek into foraging for all! Enjoy! In the beginning, and I do mean the very beginning- we were all foragers. Living off the land and what it supplied to us, naturally. Whether that be vegetation, insects or animals- we hunted and gathered to survive. It was instinctual and primary. Through the years humans evolved and such, modern conveniences. We have a grocery on practically on every corner, and, at least in the U.S.- foraging to live, is simply not the case anymore. I personally am fascinated by the Paleo diet. Eating […]

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Food Incubator= Great Local Holiday Shopping

Food Incubator= Great Local Holiday Shopping

Farmer and Chef has the pleasure of once again taking part in the annual Blue Ridge Food Ventures Holiday Market on Saturday, December 3rd from 9am-2pm. Coming up on a ten-year run, Michael McDonald, Client Services Mananger at Blue Ridge Food Ventures offers some history and perpective of what a local market like this does for the customers as well as the enterprenuers. (CSL) Inform us what shoppers can expect find while visiting the market? (MM) Taking place since 2006, market attendees can expect to find a variety of local goods, including (but not limited to) skin care products, cookbooks, […]

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Edible Asheville: Locavore Love

Edible Asheville: Locavore Love

When my friend and colleague Mark Essig reached out to me about a new project he had taken on, I was all ears. I respect Mark a lot. He is a great writer and loves a great locally sourced meal and libation as much as any respectable foodie. When I heard  he had taken on being the managing editor for Edible Asheville, well- wow. Having published the Farmer and Chef Cookbook a little more that a year ago, I did my fair share of research regarding locally driven food literature. I also researched the premise of the Edible publications, which […]

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The League Of Kitchens: Full-Tilt Culinary Immersion

The League Of Kitchens: Full-Tilt Culinary Immersion

I am such a huge fan of Stephen Colbert. From the Colbert report to his now “Late Night” takeover, I find his humor charming, clever and at times educational and insightful. In a fairly recent taping, Lisa Gross, Founder and CEO of The League of Kitchens (NYC) was a special guest. I sat enraptured. The premise behind this concept is explained more thoroughly in a bit- yet what really caught my attention was the bridging of cultures and how this premise could expand with a mulitude of possibilities. Imagine having the chance to learn a specific cuisine and cooking style […]

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In The Land Of Gingerbread

In The Land Of Gingerbread

Ah, the wonder of whimsy. Roll that in with the art of baking and a bit of architecture and you have the cornerstone of what is called “The National Gingerbread House Competition.” Each year The Omni Grove Park Inn has held this competition, now in its 23rd year of existence. And each year it seems the stakes get higher. Yes, there is cash on the table, as well as the coveted titles of rankings and awards. But getting to the heart of the matter, the stakes get higher through the sheer joy of competition. Each year, people bring it. Whatever […]

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Noble Cider : Straight To The Core

Noble Cider : Straight To The Core

Lately we’ve seen a sort of renaissance when it comes to hard cider. It seems as little as five to ten years ago there may have been a handful of notable hard cider makers. It also seemed the more predominant selections on the market tended to lean more one-note, and with that, I mean heavily sweet. Needless to say, things have changed. Craft beer festivals, while not exactly lacking in popularity, are making way for cider festivals- where consumers can sample hard ciders from across the nation, offering as much versatility and flavor nuance as their craft beer counterparts. The […]

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Land Of Living- With Alan Muskat, Food Forager

Land Of Living- With Alan Muskat, Food Forager

In the beginning, and I do mean the very beginning- we were all foragers. Living off the land and what it supplied to us, naturally. Whether that be vegetation, insects or animals- we hunted and gathered to survive. It was instinctual and primary. Through the years humans evolved and such, modern conveniences. We have a grocery on practically on every corner, and, at least in the U.S.- foraging to live, is simply not the case anymore. I personally am fascinated by the Paleo diet. Eating what our ancestors ate, which was primarily vegetation/ fruit, some nuts, meat and fish. Mostly […]

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Into The Fire: With Chef Mark Rosenstein

Into The Fire: With Chef Mark Rosenstein

There have been numerous opportunities and experiences where I feel fortunate to have been a part of the process, if only to bear witness. Flames dancing, ash circling the air— a determined but fixed expression of pleasure on his face. Chef Mark Rosenstein, largely regarded in Western NC as a leading pioneer in the local food movement, is at his best when he is creating and cooking, with fire. From delectables emerging from a stone hearth pizza oven he lovingly helped craft by hand, to a wood-fired Argentinian grill or “infiernillo” roasting dozens of tomatoes at peak of harvest– I’ve […]

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Tasting The Harvest- All Year Long

Most Ashevillians have at least heard of a CSA or Community Supported Agriculture, where you purchase a share of season’s crop from a farm and the bounty is delivered (or available for pick up) throughout the harvest season. We know the time of year, the air even smells different. Things are awake and alive, growing in abundance. We are blessed with the bounty and the taste shines through. Why should that have to stop come Dec and into the remaining winter months? Thankfully, it doesn’t have to. Enter Winter Sun Farms, a winter CSA program operated by Blue Ridge Food […]

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