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MOUNTAIN LIVING IN WESTERN NORTH CAROLINA
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Spring 2026
ABOUT WNC
WEDDINGS
ADVERTISE
CONTACT US
EDITORIAL SUBMISSIONS
READER SERVICES
ARCHIVED ISSUES
Horses, of Course
Tryon International Equestrian Center readies for its first full season
Seeing the Past
A historic photo collection in Hendersonville springs to life with community input
Rock Us Amadeus
The Asheville Symphony and acclaimed guests are primed to party Mozart-style
Coming up Roses
The newest blooms showcase sustainability at the Biltmore International Rose Trials
March/April 2015
Bird Man
Curtis Smalling of the High Country Audubon Society leads area bird conservation efforts
New & Notable
The scoop on WNC’s latest dining destinations
CoBo Sushi
Grand Outlook
Garden Variety
Head to Charleston this spring to tour grand estates and prize-worthy gardens
A Growing Passion
Chef Evan Chender, aka The Culinary Gardener, loves cultivating specialty greens
January 2015
History Lessons
Three new books delve deep into remarkable local lives and institutions
A Clean Solution
A Polk County entrepreneur’s soap business is making waves in biofuels research
State of the Nation
After an unprecedented internal health assessment, the Eastern Band of Cherokee Indians expands its approach to wellness
Flat Rock Trail
Distance 0.7 mile Difficulty: Easy
Visual Haiku
Asheville artist Andy Farkas tells poetic stories through delicate prints and engravings
Do Good
Make a difference in community health
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RECIPES
SEARCH RECIPES
Grilled Lobster Mushrooms with Chimichurri
Smoked Trout Pâté
Pumpkin Chipotle Soup
Peppercorn-Crusted Seitan
Pan-roasted Quail with Mission Fig Brown Butter & Parsnip Purée
Nutritional Yeast & Chive Dressing
Pickled Okra Moon-a-Rita
Rabbit Two Ways
Almond-crusted Baked Brie by Michael Gilligan
Muscadine Pie
Deviled Eggs from Chef Sam Beasley of Roots Restaurant in Blowing Rock
Barbecue Spiced Trout & Smoked Tomato Butter
Apple Cider Doughnuts
Chocolate Coffee Cake with Cranberry-Pistachio Streusel
Vegan, Gluten-Free Pumpkin Pie
Pheasant ‘n’ Dumplings
