As always, Chef Joe Scully from Chestnut and The Corner Kitchen is my co-host, and this time, our special guest is Jamie Ager from Hickory Nut Gap Farm who talks to us about happy cows and family farming, as well as the new kitchen and food program out there on the farm, and how to expand a brand that is inherently “small,” like HNGF.
Prior to Jamie, we have none-other than Jason Sanford on to cover the Food News with us, and we talk about the following venues and items:
Buxton Hall BBQ – I went to the “soft opening” moments before arriving at ZaPow Studios to do the show.
Cúrate is expanding into the space next door, where the weird fro-yo place was.
Smoky Mountain Supper Club have finally given a hard date for opening their doors.
Also: TacoBilly, Edna’s at the River, High Five Coffee, Waking Life Espresso, Public School Asheville, Chef Steven Goff leaving Asheville, The Food Truck lot at 51 Coxe, Gypsy Queen, Taco Alley, The Grey Eagle Taqueria’s Industry Brunch Mondays, MANNA FoodBank’s Empty Bowls benefit, and Farm To Fender winning the Battle of the Burger.
At the end we talk about the Asheville Wine & Food Festival, and specifically mention Red Stag Grill, and Vue 1913, and give props to Top of the Monk for winning the Elixir event, 50/Fifty: The Art of Dessert for being “best of show” at the Sweet event, and Chef Hollie West from The Sweet Monkey Bakery for taking home the big prize and winning the Chef’s Challenge at The Grand Tasting.
Joe is frickin’ hilarious as always, and I’m as unprofessional as ever.
If you have any food news for our Food News segment, please send it to me: firstname.lastname@example.org
The current episode of AVL Food Fans is now available for listening to with the player below, or by going to www.avlfoodfans.com where you can also download it. It is available for free from the iTunes store as well.
Doing this podcast is my new fave thing in the world.
Stu Helm is an artist and writer living in Asheville, NC, and a frequent diner at local restaurants, cafes, food trucks, and the like. His tastes run from hot dogs and mac ‘n’ cheese, to haute cuisine, and his opinions are based on a lifetime of eating out. He began writing about food strictly to amuse his friends on Facebook.
Happy cows? Webster’s New World Dictionary defines humane as “having what are considered the best qualities of human beings: kind, tender, merciful, sympathetic, etc.” Can robbing animals of their lives to satisfy a culinary preference to eat their corpses ever be called humane, or does using the phrase “humane meat” distort the very meaning of the word?