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for The Laurel of Asheville Vol. 12 Issue 7, July 2015
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Record #:
23840
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Abstract:
Maria Papanastasiou opened a cafe and bakery called Filo in 2006 after attending culinary school, working in New York restaurants, interning in France, and serving as the pastry chef at The Biltmore Estate's Bistro. Global foods, specifically Greek cuisine, influence the menu at the Asheville restaurant.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 12 Issue 7, July 2015,
p26-27, il, por
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Record #:
23841
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Abstract:
Astral Designs, an Asheville-based business, is a kayak gear company that develops sustainable designs and uses nontoxic materials in their life vests and footwear. Philip Curry founded the company in 2002 after selling his former business, Lotus Designs.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 12 Issue 7, July 2015,
p82, il, por
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Record #:
23842
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Abstract:
Since 1982, the Gwynn Valley Camp in Brevard has served as a summer camp for children. Residential and day camps, as well as 4-H programs use the camp to teach children about the farm-to-table process by encouraging interaction with farm animals, planting seeds, and harvesting vegetables.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 12 Issue 7, July 2015,
p86-87, il, por
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Record #:
36574
Author(s):
Abstract:
Church picnics on the grounds meant the occasion took place in its churchyard or cemetery. As for the day designated, sometimes it was Decoration Day, at other times a cemetery cleanup or homecoming. No matter the day or occasion, it always involved traditional Appalachian dishes, illustrated in the accompanying photo. The author noted recipes such as dried green beans cooked with fatback called “leather britches” and stack cake made with alternating layers of cake and dried fruit.
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