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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
The Culinary Diplomat
With a local farm-to-table ethic, Chef William Dissen serves up sustainable food initiatives to global leaders
Bird’s the Word
Source your Thanksgiving turkey from area farms and markets
Toasts with the Most
Give back to good cause when you imbibe these local brews
Raise a Glass
Celebrate the season with sparkling recommendations from one of Boone’s longtime experts
Sweet Charity
Appalachia Cookie Company’s 30 Thirty Project helps feed the hungry
Fresh Inspiration
John C. Campbell Folk School’s new cookbook brings seasonal recipes to the table
New & Notable - November/December 2018
The scoop on WNC’s latest dining destinations
Jargon
New owners showcase international flavors
Last Page - Suze Lindsay
“It’s an amazing lifestyle. My commute to work is a trek in the woods.”
Jingle Bells
Ring in the holidays with a handbell concert
Shop 'Til You Drop
Find something for everyone on your gift list at these regional markets
Peace on Earth Comes to Asheville
At the end of World War I, the city celebrated Christmas as never before or since
Toy Story
For O.P. Taylor’s owner John Taylor, it’s all fun and games
Trail Guide - Big East Fork Trail, Pisgah National Forest
Distance - 6.8 miles round-trip, Difficulty - Moderate
Read 'em or Weep
Booksellers share choice regional titles of 2018 and why they jumped off the page
Give Me Shelter
Hospitality House nears its 35th year of housing and hunger programs
News Flash - November/December 2018
The latest from throughout Western North Carolina
Spirited Season
Set the tone for the holidays with a new show from Flat Rock Playhouse
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RECIPES
SEARCH RECIPES
Sautéed Bread Crumbs with Cauliflower and Brussels Sprouts
Leather Britches
Chocolate Crinkle Cookies
Shrub Sodas
Plum Peachy Pie
Devil’s Oasis
Grilled Halloumi Cheese & Tomato Salad
Tomato Tasting
Sage Advice
Stuffed Trout
Sage-and Sausage-Stuffed Acorn Squash
Deviled Eggs from Chef Sam Beasley of Roots Restaurant in Blowing Rock
Chocolate Coconut Silk Pie
Basic Crêpe Batter
Watermelon-Tomato Gazpacho
Sunchoke Chamomile Purée
