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As a young girl, Sara Monson was a devoted fan of TV cooking shows. She’d tune in to episodes of Julia Child’s “The French Chef” and Justin Wilson’s “Louisiana Cookin’,” and when the segments would end, she’d re-create the kitchen studio setup at home.
… my family and I were safe and had what we needed to get by… After that, I volunteered at World Central Kitchen’s …
… Sgt. Dustan Auldredge with the Buncombe County Sheriff's Office worked with the Federal Bureau of Investigations Charlotte Field Office to coordinate a class titled " Homemade Explosive …
… to the chefs the cardinal elements — earth, air, fire, and water — and another, more ethereal element: soul. …
According to the dark depths of a fantasy fandom wiki, dragons are “physically enormous,” with a wingspan averaging 115 to 138 feet and a mass of 16 tons. Though, “some have been recorded at twice this.”
Kether Smith always loved art and developed an early fondness for ceramics and photography. So after graduating high school, she moved to Asheville to pursue formal studies at UNC Asheville. But in the midst of learning the best way to throw clay and shoot photos, she realized that some of her most creative work happened outside of the classroom
Executive Pastry Chef Amanda Houdek was born and raised in Hendersonville, NC. Her mother shared her love of cooking and baking, which helped inspire Chef Amanda to pursue culinary arts at Asheville-Buncombe Community Technical College in Asheville, NC.
Frugality doesn’t always wind up being a contributing factor in the story of someone’s career. But in the case of Jen Currier—head of Wicked Weed Brewing’s mixed culture program, where she oversees the production of sour beer, cider, and wine—it helped her craft her own unique career path.
… no student debt. And then there are the perks of her new career. “The whole field is exciting,” she said. “There’s … people.” Dill also loves the visual aspect of her new job. “It is satisfying when you can get a good image of …
… for months. “Every time I opened the door, I’d have to move the shelf,” He recalls. “The second, third time, I …