November/December 2018

November/December 2018
Throw a festive fête with help from local experts

From apps to mains to sweet finishes, get inspired for your holiday feast with our editors' picks for 10 festive recipes

The FBI’s files on Black Mountain College tell a little-known story of art, politics, and surveillance

With a local farm-to-table ethic, Chef William Dissen serves up sustainable food initiatives to global leaders

Source your Thanksgiving turkey from area farms and markets

Give back to good cause when you imbibe these local brews

Celebrate the season with sparkling recommendations from one of Boone’s longtime experts

Appalachia Cookie Company’s 30 Thirty Project helps feed the hungry

John C. Campbell Folk School’s new cookbook brings seasonal recipes to the table

The scoop on WNC’s latest dining destinations

New owners showcase international flavors

“It’s an amazing lifestyle. My commute to work is a trek in the woods.”

Ring in the holidays with a handbell concert

Find something for everyone on your gift list at these regional markets

At the end of World War I, the city celebrated Christmas as never before or since

For O.P. Taylor’s owner John Taylor, it’s all fun and games

Distance - 6.8 miles round-trip, Difficulty - Moderate

Booksellers share choice regional titles of 2018 and why they jumped off the page

Hospitality House nears its 35th year of housing and hunger programs

The latest from throughout Western North Carolina

Set the tone for the holidays with a new show from Flat Rock Playhouse

Blue Ridge Mountain Creamery has ripened from a sideline business into a WNC mainstay