The Joy of Production with Brian Ross of Dough on Finding Asheville Monday
Apr11

The Joy of Production with Brian Ross of Dough on Finding Asheville Monday

The 31st episode of the Finding Asheville podcast will be with Brian Ross, owner of Dough.   Listen to a preview below:   Nathan sits down with Brian Ross of Dough for the 31st episode of the Finding Asheville podcast. They chat about growing up in Miami, how Dough went from a market driven concept to more of a restaurant, the rewards of adapting to what your customers want, how to step back when your business is consuming your life, and what Brian thinks turning half a century means to him.   Full episode will be available for download via iTunes April 14th here.   Remember the easiest way to listen to Finding Asheville each week is by clicking the subscribe button via iTunes...

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Asheville father shows son Chick-fil-A campers as example of what giving up on life looks like
Apr03

Asheville father shows son Chick-fil-A campers as example of what giving up on life looks like

ASHEVILLE- Usually when Garrison Ford wants to teach his 9-year-old son Leonard a lesson he just revokes Leonard’s television viewing privileges for a week.   But when more than 100 people camped out in a parking lot of a soon to be opened Chick-fil-A on Merrimon Avenue, in hopes of being one of the first 100 people in line to win 52 sandwiches, 52 orders of waffle fries, and 52 medium drinks or $292.76 worth of product from Chick-fil-A, Garrison Ford could not pass up the opportunity yesterday afternoon to teach his son one more life lesson.   Ford holding his son hand walked his son around the campsite.   “Dad why are these people camping in this parking lot?” said Leonard.   “Why don’t they camp in the woods like we do?”   Garrison Ford lowered to one knee and placed his hand on his son’s shoulder and looked him in the eyes.   “Son these people don’t camp in the woods because camping in the woods might mean they would have to go a day without convenience,” said Garrison.   “These people are here for free chicken sandwiches. Now Leonard on a nice day like today would you want to be in the woods right now or camping here for chicken sandwiches?”   “In the woods, so we can look for bears and have s’mores,” replied Leonard.   “Why do these people want to camp out in this boring parking lot for free chicken instead of the woods?”   Garrison Ford smiled at his son’s perplexed face.   “You know how mommy and I tell you to keep dreaming big and working hard and to listen to your teachers?” said Garrison.   “Yes, so I can be an astronaut,” said Leonard.   “That’s right, well look at all these people here, son,” said Garrison.   “Each and everyone of them had big dreams like you once. Some of them wanted to be astronauts, some wanted to be doctors, some wanted to be firefighters, some wanted to be writers, some wanted to be painters. But somewhere along the way they quit dreaming, they quit working hard, they quit listening to the important and encouraging people in their life like their teachers and more importantly they quit listening to what their heart wanted and because of it they had to settle for a job they didn’t want. Worse, now they have a big hole in their heart from not pursuing what they were meant to do with their lives. ”   “A hole?” said Leonard.   “Yes a hole,” said Garrison.   “And they have to fill it with...

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Rick McDaniel author of Asheville Food, talks Southern food on Finding Asheville
Mar24

Rick McDaniel author of Asheville Food, talks Southern food on Finding Asheville

Some days you are the windshield and some days you are the bug?   Nathan sits down with Chef Rick McDaniel Southern food author and author of the books An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue and Asheville Food: A History of High Country Cuisine for the 28th episode of Finding Asheville. They chat about growing up in Kings Mountain, NC, how Asheville helped him romance his wife, what it was like to work for a newspaper in Gastonia, NC, how he first learned to cook, what defines Southern cooking, why Asheville is blessed with such a good food scene, what are some things the Asheville food scene is missing, and what really defines success at the end of the day.   Listen to the full episode below or here: Be sure to subscribe to the podcast via iTunes here to get new episodes to download to your listening devices each week and get caught up on past episodes!   Oh and if you are feeling super nice like the Finding Asheville Facebook page...

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Rick McDaniel, Southern Food Historian and Author talks writing inspiration on Finding Asheville Monday
Mar21

Rick McDaniel, Southern Food Historian and Author talks writing inspiration on Finding Asheville Monday

The 28th episode of Finding Asheville will be with Chef Rick McDaniel author of Asheville Food: A History of High Country Cuisine and An Irresistible of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue.   Listen to a preview below:   Nathan sits down with Chef Rick McDaniel Southern food author and author of the books An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue and Asheville Food: A History of High Country Cuisine for the 28th episode of Finding Asheville. They chat about growing up in Kings Mountain, NC, how Asheville helped him romance his wife, what it was like to work for a newspaper in Gastonia, NC, how he first learned to cook, what defines Southern cooking, why Asheville is blessed with such a good food scene, what are some things the Asheville food scene is missing, and what really defines success at the end of the day.   Full episode will be available for download via iTunes March 24th here.   Remember the easiest way to listen to Finding Asheville each week is by clicking the subscribe button via iTunes...

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Everything is mise en place with Chef William Dissen of The Market Place on Finding Asheville
Feb24

Everything is mise en place with Chef William Dissen of The Market Place on Finding Asheville

Mise en place equals life success?   Nathan sits down with chef William Dissen of The Market Place for the 24th episode of Finding Asheville. They chat about growing up in Charleston, West Virginia, cooking in the Culinary Super Bowl, attending the Culinary Institute of America, cooking in South Carolina, living in Vietnam, the transition to buying the Marketplace, what does it mean to be a sustainable fisherman, what it is like to speak in front of Congress, and the next step for Asheville’s ‘most green minded’ chef.   Listen to the full episode below or via iTunes here: This episode was recorded at Mojo Coworking at 60 North Market Street in Downtown Asheville.   Be sure to subscribe to the podcast via iTunes here to get new episodes to download to your listening devices each week and get caught up on past episodes!   Oh and if you are feeling super nice like the Finding Asheville Facebook page...

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