The gut and the mind are more connected than one might think. There is a reason we use expressions like “butterflies in my stomach,” or “go with your gut.” There is a reason you feel nauseous in certain situations.

Eating, whether you’re food obsessed like me or not, is a huge part of our lives. At least three times per day, every day we are alive, we get to decide what we put into our bodies. Influencing that decision are taste buds, hormones, cravings, nutrient needs, cooking and baking impulses, culture, friends, family, location, money and more. 

“Giovedì gnocchi, Venerdì pesce, Sabato trippa”

Literature abounds with references to stone fruits. They signal something luscious and, if not romantic, intensely pleasurable. But there is also something dark about them. 

President Donald Trump made an appearance in Mills River on Monday, touting a food program designed to reduce food insecurity and retain jobs in North Carolina’s critically important agriculture sector. 

The Coronavirus Pandemic has made it that much more difficult for many low income and unsheltered individuals to feed themselves especially with Frog Level’s Open Door being closed, but thanks to a partnership with the Salvation Army, volunteers will soon be able to take meals, mail and clothing to people who need it. 

Last Tuesday, on what would normally be a bustling St. Patrick’s Day, owner Dan Elliot sat in his empty Sweet Onion restaurant in the heart of Waynesville’s downtown tourist district just after sharing some difficult news with his staff of 34 employees. 

I didn’t know how much I would miss Shoney’s biscuits and gravy, potato soup, and hot fudge cake until they were torn cruelly away from me a few years ago. Locals will remember the day when that bright, shining “Shoney’s on the hill” — as we came to call it — was sacrificed on the altar of road improvements. Indeed, the road has improved, especially now that people have more or less learned how to use the roundabout in a way that they have not over in Jackson County, where many drivers continue to struggle with the concept of “yield.”

Editor’s note: This article first appeared in a November 2003 edition of The Smoky Mountain News.

When I was a boy, mother had to force me to eat cooked greens. But the older I get the more I have looked forward to eating them. 

On one of the first warm sunny Saturdays early in Western North Carolina’s tourist season, the traditional signs of a Maggie Valley summer — small groups of motorcycles and pedestrians idling down Soco Road — were on full display. Not far off, on a small parcel of land nestled between a Baptist church and a distillery, a different group of people was planting some seasonal signs of their own.