Often times as a journalist, you just simply can’t get to everything.

By Katie Reeder • SMN Intern 

When his restaurant doors are open, Chris Chagnon keeps busy, playing the role of owner, chef and greeter.

By Katie Reeder • SMN Intern 

A great restaurant at a great location in a great town — it’s all part of The Imperial’s appeal, according to the restaurant’s assistant manager Monte Bumberknick.

If you’re going to do something, do it right. That is Barry and Helene Tetrault’s motto, and that is exactly what they’ve done with their Bryson City business the Filling Station Deli & Sub Shop.

By Katie Reeder • SMN intern

A taste of Greece arrived in Dillsboro last week with the opening of Coach’s.

After a solid three-year run in Canton, Sid’s on Main is closing, leaving a huge vacancy in downtown.

It’s my favorite place to sit.

In a diner, tucked away in a booth, with a notebook, pen and endless cups of coffee. It’s where I feel most comfortable, and at peace, when immersing myself in society. While the organized chaos of the breakfast rush swirls around me, I am completely focused on writing, only to be pleasantly interrupted by a conversation or interaction nearby that has piqued my interest.

Downtown Canton could have more food options if the town board approves allowing food trucks to set up shop. 

There’s been a new turn in the much-anticipated redevelopment of Ingles’ super market site in Waynesville: Chick-fil-A has joined the party.

Ingles’ site development plans on file with the town of Waynesville have been updated recently to include a Chick-fil-A fronting Russ Avenue. It will occupy the vacant parcel beside Home Trust Bank and roughly across the street from McDonald’s.

The new wastewater treatment facility in Franklin cost the town more than $5 million to build, but within months of its summer 2013 opening, superintendent Wayne Price noticed a problem. 

“Within six months of putting that into operation, we had fats build up on the walls,” Price said. “It was already getting 2 inches, 3 or 4 inches of fat all around, and there’s no way for us to treat it. We had to do something.”