The spring sky darkened over the parking lot of the Swannanoa Ingles . Closed since Hurricane Helene, the lot had few cars. At one end, a car spun donuts, leaving the burning rubber acrid in the dry air.
By the disused car wash, people waited patiently inside their vehicles until a white Subaru pulled into the first bay.
It was Tuesday, and Indian food was on the menu: chicken tikka, saag made from collard greens, fragrant dal (lentils cooked in spices) and cumin-flavored basmati rice. All gluten- and dairy-free with vegan options, as Cayte Gowan – a chef with 14 years’ experience – has cooked since four days after the storm…