Western North Carolina’s great Food Story: Edible Asheville

Food writing may be the last form of journalism that doesn’t divide us.  Obviously, people will take sides when it comes to Piedmont versus Western North Carolina barbecue or the most poetic preparation of Raviolo al Uovo or Shrimp and Grits for that matter. But then those are healthy divisions, the kind that somehow actually bring us together. And this because good food always reconnects us to the land and to each other. And good stories about food remind us of that connection.


“When the snow glistens on the mountaintops and the wood stove brightens the darkest corners of my home,” writes Edible Asheville Managing editor Jen Nathan Orris, “I turn to pasta for sustenance.”

Who doesn’t share that sentiment?  If not for pasta, those “layers of lasagna dotted with ricotta” she describes, then for some other soul-bolstering dish—say good old proletariat collards and black-eyed peas with plenty of Frank’s Hot Sauce and a fat goblet of Malbec?

This is what Edible Asheville does so well.  Their tagline— “The story of food and drink in Western North Carolina”—puts the narrative nature of food front and center. For a town and region that has such a white-hot culinary and bar scene, it would be easy for our local food magazine to just showcase the latest breweries and restaurants. But Edible Asheville reminds us of what really matters, which are the connections, traditions, and people behind the ladle. At times it feels almost like a conversation you’d have out on the porch on a June evening, remembering the past generations of farmers, foragers, and homesteaders, the agrarian culture that’s deeply rooted of these mountains.

One key is the editorial direction led by Jen Nathan Orris. For example, the winter 2018 issue dives deep into fresh pasta- and sauce-making not just as a window into some of our local culinary schools (The Farmer’s Hands) and beloved local restaurants (Vinnie’s) but as stories of time-honored traditions. The articles lean in the best direction — inward — finding the connections between Sunday gravy and “an effort to recapture a time that’s lost, when families came together every week to share stories and laughter and joy over a great meal.”

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The other key is the vibrant work of photo editor Erin Adams. She’s credited by Jen as with her ability to “take a kernel of an idea and turn it into a visual experience for readers” as well as her “incredible ability to capture beauty, from portraits to styled food shots and everything in between.”

As you can see from this brief interview, Erin is super modest, preferring to let her photos speak for themselves. But over the past several years, perhaps more than any other photographer in Asheville, she’s amassed a body of work that truly captures the visual story of the Asheville food scene, not to mention the people behind it, with powerful images of the chefs, homesteaders, brewers and teachers behind the scenes.

As with the written approach to Edible Asheville, you get the sense that the photography is a labor of love. Indeed, Erin mentioned, “It’s not about money. I just want to support the agriculture community here in this area.” 

Check out the Spring 2018 Edible Asheville on newsstands now.

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Restaurant Owners, Put Your Best Food Forward: Why High-Quality Images Matter Online

Have you ever had this conversation? “Where do you wanna eat?” “I heard about this newish place downtown, I think called [your name here].” “Hmmm, lemme look them up.” “You check out their website; I’ll look at their Insta.”

According to recent research, 18- to 35-year-olds spend, on average, five full days a year browsing food images on Instagram. And 30% of people in that age group would avoid a restaurant if its Instagram presence were unimpressive. But while many millennials say they check Instagram first when making a dining decision, they also report looking at a restaurant’s website; specifically, not surprisingly, the pictures. * One of the easiest ways to make their decision a “let’s go” for your eatery is professional photos. When they come to your site and your Instagram account looking for mouthwatering images that tempt and tantalize, phone snaps can’t hold a candle to a professional’s and professional equipment. Why? Food Photographers know: All the right angles:

Want to make your already big burger look even bigger? There’s a right angle for that.


Make the restaurant look spacious and inviting? There’s a right angle for that.


A plate to look not just full but overflowing? Yup, there’s a right angle for that, too.

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No need to spend hours experimenting; I can find that right angle from the first shutter click.

How to light the way: Lighting means the difference between a good shot and a bad shot. And while phone cameras have come a long way in terms of quality and resolution, they simply can’t address bad lighting the way a photographer can. I have portable lighting and light boxes just for the occasion—equipment that is more costly to buy than hiring a photographer with the goods and the knowledge to use it to your advantage.

Tricks for banishing blemishes: Leave it up to what you can capture quickly with a point-and-shoot and diners could see a drip here, a less-than-green piece of lettuce there. Professional food photographers are trained to spot the imperfections. And if it’s an issue that can’t just be wiped away or the dish remade, I have the skills and equipment to disguise and detract from the problem. 

In other words, I know how to help you put your best food forward. I shoot in an editorial style, blending stories with marketing ideas. I love shooting food and restaurants because I love how food brings people together, has the power to make people happy, and celebrates culture. 

As a professional food photographer, I’m no stranger to restaurants. I’m a regular contributor to several local publications, including WNC Magazine, Smoky Mountain Living and Edible Asheville Magazine, which assign me to shoot so many great food destinations in and around Asheville Along with several other publications.  

My recent work currently on stands includes: Edible Asheville, Smoky Mountain Living (Recipes by Ashley English), Taproot "Hearth" Issue (Mulling), and The Local Palate (East Fork Pottery)  

Want to see the difference going pro can make for your restaurant branding efforts? Visit my Asheville clients: Nightbell, Bone & Broth, Luella's BBQ online and on Instagram. Be sure to "like" them while you are there!




PS: Once you’ve hired me to deliver a series of alluring and appetizing food and restaurant images, you don’t have to stop at posting them to your Instagram and website. Use them everywhere, from print and online advertisements to signage; any outlet you choose to increase brand awareness and drive sales. If a picture’s worth a thousand words, a perfectly-palatable professional photo’s worth thousands more likes—online and in person.

*Source: independent.co.uk/life-style/food-and-drink/millenials-restaurant-how-chooseinstagram-social-media-where-eat-a7677786.html