Asheville has, for some time now, been a secret epicenter for culinary creativity. The Foodtopian Society of Asheville considers food to be an invigorating centerpiece of daily life, a constant source of fulfillment. Good food is sustainable food, with farm-to-fork meals that feature seasonal ingredients from local fields, farms within 100 miles of the table. The well-heeled and the working class, the hipsters and the hippies all share this common thread.
The city also seems united by a passion and a deep concern for food and environment, also known as the Slow Food Movement.
We found ourselves in Asheville in March. Originally, we set out to attend a festival. But our time there became a lesson in local pride, sustainable products and regional economics.
At every turn we found lessons in what we could be doing in the Tampa Bay area:
- Farmers organize to sell in open markets;
- Menus identify where the food originates;
- Community gardens provide sustainable and affordable food.
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At first sight, the Early Girl Eatery looks like a trendy little cafe with a Southern vibe, and it is, but with the farm-to-fork philosophy behind it. Owners John and Julie Stehling opened the Early Girl in 2001 with the idea that the menu would rely almost exclusively on produce, cheese and meats raised or grown in the area by family farms and community-supported agriculture. It’s local economics 101 in practice: The farm feeds the fork and, in turn, the fork feeds the farm.
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Our next stop was The Lucky Otter, a tiny west Asheville pub that serves unusual burrito combinations made from locally grown produce. The owners – Roland Knoll, and Sam and Jennifer Parker – set out six years ago to offer an affordable menu and affordable drinks that support local products for local folks. It has become a low-cost oasis in what can be a very pricey town.
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What do you get when you cross the quintessential dive bar with amazingly refined food? You get The Admiral.
Red velvet walls, cheap motel-chic artwork, strong drinks and a small-plates menu priced at $10 or less that includes sweetbreads, pork belly, venison and duck make this Asheville’s best-kept secret.
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There are about 12 tailgate markets in the Asheville area on any given day. Farmers sell everything from local meats, cheese and produce to spices, jams and plants.
Imladris Farms’ Berry Best Jam, meats from Hickory Nut Gap Farm and Spinning Spider Creamery’s Chevre goat cheese are just three the local products we fell in love with.
