As we move from fall into winter and cooler temperatures it’s always fun to start adding more seasonal foods and dishes to our meals. 

Our children and even our grandchildren are always watching and listening to what we say and do.

A beloved long-time Western North Carolina tradition, the 49th annual Mountain Heritage Day will be held from 10 a.m. to 5 p.m. Saturday, Sept. 30, on the campus of Western Carolina University in Cullowhee.

The Haywood County Fair will take over the Smoky Mountain Event Center — formerly known as the Haywood County Fairgrounds — Thursday, Sept. 28, through Sunday, Oct. 1.

Inflammation has become a hot topic lately as we see articles about foods that cause inflammation and an “anti-inflammatory” diet.

Wondering what to do with all those tomatoes from your garden? Participants in two upcoming classes will learn how to safely can tomatoes. 

With a hot mid-July sun falling behind the mountains last Thursday evening, rock legend Tommy Stinson strapped on his Gibson acoustic guitar and stood behind a microphone on the side lawn of Yonder Community Market in Franklin. 

Grocery shopping is my happy place. I don’t know how this happened but over the years, the weekly, bi-weekly or sometimes daily chore of going to the grocery store has become a serious high point in my days. 

Tabbouleh is a delicious, fresh Lebanese salad made with parsley, mint and a little bit of bulgar. This “Harvest Tabbouleh” is a heartier, cold-weather-friendly version of the traditional Lebanese dish. It is a widely variable recipe. No pumpkin on hand? Substitute butternut squash, acorn squash or sweet potato. No bulgar? Substitute quinoa or couscous. No sliced almonds? Use any other toasted nut or seed. No craisins? Substitute finely diced apple. Top with feta cheese for added depth. 

As fall rolls into the mountains, so too does the season for soups, stews and chilis. Cold weather sparks cravings for all food warm, hearty and comforting. But, while the weather is still balmy early in the season, cast iron skillet recipes are a nice way to transition into cold-weather food. One of the best things about the skillet? There is minimal clean up involved. Below are two quick and easy cast iron skillet recipes I’ve been enjoying lately.