Shortly after relocating to Asheville in January, Madi Holtzman began volunteering at Southside Kitchen. With a master’s degree in food studies from New York University and experience in food justice dating back to her undergraduate days at Vanderbilt University where she interned for the Nashville Food Project, Hotlzman wanted to put her background to use in her new community.
Along with volunteering, Holtzman did consulting work for We Give a Share, an initiative that launched in 2020 with the goal of connecting local farmers, who were experiencing a surplus of produce due to COVID-19 lockdowns, with communities needing healthy meals. From the start, WGAS, now a 501(c)(3), partnered with the Southside Kitchen in the Arthur R. Edington Education & Career Center, preparing hundreds of meals a week for residents of Asheville public housing before adding lunches for students at Asheville PEAK Academy and Verner Center for Early Learning.
Holtzman’s involvement with Southside Kitchen and WGAS serendipitously began around the same time the latter organization was seeking a director. Says WGAS founding board member Elizabeth Sims:“We went through a fairly rigorous consultation with a human resources director who helped us better define the job. Once we put the position out there into the universe, the divine sent us Madi Holtzman.”
In mid-May, Holtzman assumed the role. Her appointment came at a time of transition for Southside Kitchen.
Last fall, WGAS took on the lease of the kitchen from the Asheville Housing Authority, becoming employers of Southside Kitchen chefs Kikkoman Shaw and Tarell Burton. With the meal-providing partnership between Southside Kitchen and the Housing authority now over, and school meals on pause for the summer, Holtzman is visualizing the path ahead for what WGAS and Southside can accomplish and how both entities can grow.
“It has always been part of the conversation that theSouthside’s production team would break off and start their own for-profit social venture, probably a cooperative model,” she says.
Holtzman points to her time with the Nashville Food Project as inspiration for what she believes Southside Kitchen, supported by We Give a Share, can become. NFP began in 2007 as the Nashville branch of the Austin, Texas-based nonprofit Mobile Loaves & Fishes, delivering meals to homeless camps. Its founder, the lateTallu Schuyler Quinn, grew the initiative, adding a production garden and second truck. In 2011, NFP was incorporated as an independent nonprofit, reorganizing the meals model and adding a food recovery program. Today, the organization is a multifaceted operation with its own headquarters, commercial kitchen and community farm.
“NFPis kind of a road map of how multidimensional the impact of a food-based organization can be in a community,” Holtzman says. “It gives me hope and the patience to remember that while it may not feel it is evolving as fast as we’d like, if we keep taking each step with intention and trust, we’ll get there.”
John Fleer, also a founding board member of WGAS and the chef and owner of Rhubarb and The Rhu, is confident about Holtzman’s plan. “Madi brings a very strong vision to We Give a Share and the kitchen,” he says. “She has experience in and exposure to what they can become.”
Currently, Southside Kitchen is testing recipes and refining production procedures with produce from WGAS and, in turn, providing meals to Food Connection. It will resume meal production for Asheville PEAK Academy and Verner Center for Early Learning in August.
The kitchen is also focused on growing revenue-generating operations by providing locally sourced meal and meeting catering for aligned organizations such as nonprofit boards and health care groups. Holtzman invites inquiries at email@example.com
For more information on We Give a Share, visitavl.mx/9bg.
Asheville Independent Restaurant Association recently named Laura McCall as its newexecutive director. McCall takes the reins from interim director Kim Murray, who succeeded longtime AIR leader Jane Anderson. “AIR is a well-established organization representing a passionate body of persons in the community at all levels of the industry,” McCall says. “I’m grateful for AIR’s dynamic board and for Kim’s and Jane’s past leadership.”
McCall’s immediate plan is to dive into the community, get to know available resources and to grow AIR’s four pillars — advocacy, education, workforce and connection. She notes that the nonprofit’s Affordable Housing Taskforce is meeting regularly and will soon release its mission and goals.
Long term, she wants AIR to be involved in all aspects of the decision-making that affects the food and beverage industry and its workforce for independent restaurants in Buncombe County. “I want AIR to continue to be a strong voice on behalf of our members. There is strength in numbers.”
For more information on AIR, visitavl.mx/asi.
On the move
In her first year as manager of the River Arts District Farmers Market, Lyric Antio is overseeing a big move. Beginning Wednesday, July 6, the year-round weekly outdoor market will move from its site in a gritty dirt lot behind Pleb Urban Winery on Lyman Street to the lush green riverside expanse at Smoky Park Supper Club.
“[Our current location] hasn’t been the best fit for us and who we are,” she explains. “It’s not aesthetically pleasing, there’s no shade or green, there are huge, deep puddles when it rains and a lot of dust and dirt when it doesn’t. It’s been a challenge for vendors and shoppers.”
RAD vendor and Mother Ocean Seafood Market owner Sam Kosik facilitated a hookup with the owners of Smoky Park, and Antio says it was an instant match. “Smoky Park has a long and solid reputation of supporting local food and farmers,” Antio notes. “They have been so welcoming and excited.”
On June 22, RAD vendors did a walkthrough of the new site, which will encompass the front lot of the restaurant and the Boat House pavilion, and Antio reports they were practically giddy. Though Smoky Park is closed on Wednesdays, its Airstream bar will be open to serve alcoholic and nonalcoholic beverages during the market.
“Not only will vendors have room to spread out, but shoppers can grab a drink, buy some food, sit at a picnic table or bring a blanket to spread on the lawn, and just enjoy the river. And the shade,” Antio says.
RAD Farmers Market is every Wednesday 3-6 p.m., 350 Riverside Drive. For more information, visitavl.mx/9ki.
Hash it out
Corner Kitchen’s popular Sunday brunch, previously on hiatus due to pandemic-provoked staffing issues, is back and seven times better. Now available every day from 9 a.m.-2 p.m., Corner Kitchen’s brunch reprises the house-made, old-school corned beef hash with poached eggs (an homage to chef/co-founder Joe Scully’s dad), as well as house-smoked salmon, boozy French toast and the Biltmore basic. New to the menu are bacon cheddar tater tots and chef Brian Crow’s chicken and waffles with sausage gravy and chipotle honey. Lunch-bunch options are not left out — soups, salads, sandwiches and burgers remain. Dinner is served seven nights a week beginning at 5 p.m.
Take a spin
Citizen Vinyl’s Sessions Café has added Saturday brunch, expanding the weekday breakfast menu to include brunchy specials as well as breakfast cocktails. The Bossa Brunch will feature a vegetable strata; Bluegrass & Biscuits spins down-home biscuits and gravy. Meanwhile, a hit parade of pastries, bowls, savory bread pudding, chia cup, quiche and coffee drinks remain.
Sessions Café is at 14 O.Henry Ave. For more information, visitavl.mx/9hy.
Blaze Pizza has designated its meat eater and red vine pizzas as hero pies, and through Wednesday, July 20, 10% of the proceeds from hero pie sales will go to supporting police officers, firefighters and EMTs in North Carolina communities through the Support to Heroes Charlotte Foundation. The nonprofit provides first responders and their families with financial assistance in response to their need due to injury or illness. Owners of the two local Blaze Pizza stores have signed on to the effort.
Blaze Pizza is at 15 Peaks Center Lane and 1840 Hendersonville Road. Seeavl.mx/bpmfor more information.
Chef Sam Etheridgeand Metro Wines presents First Ambrozia PopUp dinner, Wednesday, July 13, 6:30 p.m. The dinner is set to run simultaneous with Bastille Day in France, July 14.
Attendees will be greeted with a glass of bubbles, then seated for a three-course dinner, with wines imported, paired and poured by Thomas Meunier of AuthentiqueVin. Ambrozia, which Etheridge owned and operated for six years in North Asheville, closed in 2019.
“This is a day that celebratesnew beginnings and unityand, for all of us, it marks the first of many PopUp collaborations with MetroWines and Ambrozia!”
The evidence shows that the best foods for good, overall health are whole fruits and vegetables, unsalted nuts and seeds, wholegrains, pulses, dairy products, oily fish, olive and rapeseed oil and spread, and avocados.
A well-balanced diet provides all of the: energy you need to keep active throughout the day. nutrients you need for growth and repair, helping you to stay strong and healthy and help to prevent diet-related illness, such as some cancers.
- Fish. ...
- Broccoli or any of the cruciferous vegetables. ...
- Beets. ...
- Spinach and other leafy green vegetables. ...
- Kale. ...
- Peanut butter. ...
- Almonds. ...
Because different foods provide different types and amounts of key nutrients, it is important to choose a variety of foods from within each food group. As a bonus, choosing a variety of foods will help to make your meals interesting, so that you don't get bored with your diet.
Food gives them energy to work. It keeps them healthy. It protects them for diseases. We eat different types of food such as wheat, rice, pulses, vegetables, fruits, spices and edible oils.
Why do we need food ? Ans: We need food to grow. It makes us strong and healthy. It gives us energy and protects our body.
The right to food is a human right recognised under national and international law, which protects the right of human beings to access food and feed themselves, either by producing their own food or by buying it. The right to food is linked to one's right to life and dignity.
Why do organisms need to take food? Answer: All organisms need to take food to get energy for the growth, development, locomotion and maintenance of their bodies.
By consuming nutrient-dense food, our bodies can produce energy to repair themselves. It can prevent us from disease, give us a good complexion and even longer lifespan. As was stated above, the three functions of food are: nutrition absorption, satisfying psychological needs, and physical adjustment.
Black (turtle), red (kidney), pinto and soy top many nutritionists' lists of so-called superfoods. This will probably be your best source of calcium and iron on the island. Beans are a versatile island food, too, for once dried the keep for a long time.
"The only food that provides all the nutrients that humans need is human milk," Hattner said. "Mother's milk is a complete food. We may add some solid foods to an infant's diet in the first year of life to provide more iron and other nutrients, but there is a little bit of everything in human milk."
- fruit and vegetables.
- potatoes, bread, rice, pasta and other starchy carbohydrates.
- beans, pulses, fish, eggs, meat and other proteins.
- dairy and alternatives.
- oils and spreads.
As the MyPlate icon shows, the five food groups are Fruits, Vegetables, Grains, Protein Foods, and Dairy. The 2015-2020 Dietary Guidelines for Americans emphasizes the importance of an overall healthy eating pattern with all five groups as key building blocks, plus oils.
- Breakfast & Cereals.
- Canned, Jarred, & Pouched Foods.
- Grains, Pasta & Sides.
- Baking & Cooking Supplies.
- Condiments & Salad Dressings.
Food is any substance consumed to provide nutritional support for an organism. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals.
Answer: An organism needs food so that it can derive energy from it, that is needed for the growth and maintenance of its body, and also to build resistance to diseases.
Ans: If we do not get enough food to eat, we will feel tired and hungry often, because food gives us energy to work and function our body properly.
Using Harvard's Healthy Eating Plate as a guide, we recommend eating mostly vegetables, fruit, and whole grains, healthy fats, and healthy proteins. We suggest drinking water instead of sugary beverages, and we also address common dietary concerns such as salt and sodium, vitamins, and alcohol.
We get food from plants and animals. Fruits and vegetables help prevent many diseases. Grains give us energy we need energy to learn, play and live. Milk and milk products keep our teeth and bones healthy.
The largest share of calories comes from grain products and from meat, poultry, and fish. Fats, sweets, and beverages combined contribute about as many calories as fruit and vegetables or dairy products. Eggs, beans, nuts, and seeds combined account for the smallest proportion of calories in the U.S. diet.
What's Your Favorite Food? Song | My First Words Series Song 2 - YouTube
Food are divided into 7 different groups : drinks, carbs, fruits and vegetables, dairy, meat / fish / eggs, fats and high-sugar foods. Each of these groups provide different nutrients and should be consumed at a different rate.