September/October 2016

September/October 2016
Seven ghoulishly good ways to celebrate Halloween’s chills and thrills

Southern meets Mexican in this savory, spicy, and sweet dish

Celebrate autumn’s flavors with red wines from around the world

Harvest season brings an Asian staple to the foothills

Young entrepreneurs brew up craft beer swag sets

Catching loose livestock might be easier in the age of social media, but the thrill of the chase remains

A home in Asheville’s Ramble neighborhood balances contemporary design with warmth

Five years in, Angie Newsome’s vision for a WNC-wide investigative reporting nonprofit reaches sustainability

Distance: 14.2 miles round-trip, Difficulty: Strenuous

A new museum in Asheville opens doors of discovery

Celebrate—and help preserve—monarch butterflies during their annual migration through WNC

Hyper-realist painter Ward Nichols may be self-taught, but his 50-year career proves just how talented he is

The city’s long-planned major makeover takes off

Wilma Dykeman’s posthumously published memoir revisits her mountain upbringing

UNC Asheville opens the first of two major makerspaces

Cristina Córdova’s larger than life paintings grace Penland’s grand new gallery

A solar-powered race car revs up at Appalachian State University

The scoop on WNC’s latest dining destinations

Chef Joyce Boston serves up a sizable menu of classic comfort foods with unique flourishes

Five local inventors who are changing the world, one innovation at a time

How Asheville is becoming world headquarters for climate science and ground zero in the quest to confront climate change

Heirloom fruit inspires chef Nicholas Figel’s fall culinary creations