The cafe wanted to introduce multiplexing but wasn't sure if it would work with a food service application.
Craft beer may be the star beverage in Asheville, but many would argue that this is a city fueled by caffeine. Independent coffee shops are thriving, Ashevilleans know their baristas as well as their bartenders, and the number of local coffee roasters is steadily growing.
So, what if we could source our caffeine buzz from a plant that grows regionally, or even right here in Western North Carolina?
"When patrons dine at a green restaurant, their standards are raised. They expect locally sourced, natural, organic and sustainably raised foods. And they want a dining experience in an environment that exudes green and supports sustainable principles. The Green Sage Café in Asheville, N.C., embraces this challenge with a green vision that permeates every facet of their operation."
This week, we're highlighting Randy Talley, co-owner and president of Green Sage Cafe, which has three locations in Asheville, NC. Going local is central to the Green Sage philosophy, with local ingredients and even local energy harvested from solar panels and wind farms lowering the environmental impact of their menu and lighting alike.
On April 27, Chipotle Mexican Grill became the first national restaurant chain to ban genetically modified ingredients from its menu. But while the company has made headlines across the U.S. for its bold stance against the industry’s claim that all food is created equal, many Asheville restaurants have been waging a much quieter war of their own for years.
"Chocolate made my mom perspire. But she kept eating — and making it — anyway. She even let me (what was she thinking?) eat her chocolate sauce on pound cake for breakfast. So, eating chocolate morning, noon and night is not a stretch for me — or, it turns out, for my fellow Ashevilleans. We have our cacao fortresses — the French Broad Chocolate Lounge, the Chocolate Fetish and Chocolate Gems — but our sweet town also harbors countless hidden chocolate sanctuaries."
n support of a major expansion of our Food Tree Project,Green Sage Cafe collected over 100 lbs of their spent coffee grounds for our Sand Hill Community Orchard. So how exactly do spent coffee grounds go along with fruit orchards? One tasty word, blueberries.