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MOUNTAIN LIVING IN WESTERN NORTH CAROLINA
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Fall 2025
ABOUT WNC
WEDDINGS
ADVERTISE
CONTACT US
EDITORIAL SUBMISSIONS
READER SERVICES
ARCHIVED ISSUES
Listening List
Three local bands bring new albums to your ears
Rare Finds
One-of-a-kind archives keep the history of mountain arts alive and accessible
Appalachian Trail: Sams Gap to High Rock
Black Mountain
Bursting with shops and eateries in quaint brick buildings, Black Mountain looks and feels like a storybook village brought to life. Nestled in the...
Beyond Words
Andrew Hayes’ metal and paper sculpture deconstructs the book
Sound Tradition
WPAQ in Mount Airy plays on to preserve the roots and spirit of mountain music
Creative Pursuit
A former lumberyard in Brevard is reclaimed as a budding arts district
A Forest Feast
Forager Alan Muskat leads a group into the woods to harvest the ingredients of a wild dinner
Artistic Flair
Pick your next bottle with an eye on label design
Foreign Exchange
Tie on an apron for culinary classes with Paris native Ghislaine Mahler
A True Original
After 40 years, Davis Donut House still delights with classics
Wisteria Southern Gastropub
An Old Fashioned Quest
A crew of friends spends an evening in search of the best classic cocktail
25 Reasons Our Food Scene Rocks
True. We're biased. But we can't imagine a better place than the mountains to meet your local farmer, become a food entrepreneur, nosh on...
July/August 2013
A Cut Above
Woodworker Chris Perryman brings handsome hand-crafted chopping boards and vessels to the table
The Big 1-0-0!
Two landmarks celebrate milestone anniversaries
Wheel of Time
A Catawba County landmark cranks up for a centennial celebration
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RECIPES
SEARCH RECIPES
Arugula, Nectarine & Prosciutto Salad
Watermelon-mint Syrup
Steak and Ale
Focaccia
Plum Peachy Pie
Ceviche Tacos
Lobster Mushroom Tom Kha
Sweet Potato Pancakes
Smoky Pecan Pralines
Mountain Apple Stuff Puppies
Sunchoke Chamomile Purée
Blueberry-Maple Pork Sausage Balls
Cucumber Vodka Martini
Skillet Cornbread & Salt Pork Succotash
Fireside
Savory Gougères with Gruyère, Pecans, & Toasted Fennel
