Asheville Faces Continued Challenges in Water Access Post-Tropical Storm Helene
In the beautiful city of Asheville, the aftermath of Tropical Storm Helene has turned into a complex tale of resilience and resourcefulness. As power, internet, and cell phone services have gradually returned to normal for many in this vibrant community, there’s one pressing issue that still hangs over the heads of residents and businesses alike: sourcing potable water.
A Community Stricken by Water Shortages
For home cooks, the inability to wash fresh produce or clean dishes using water from the tap is not just an inconvenience; it’s become a daily challenge. But for those in the hospitality sector, the struggle for clean water has been a deciding factor in whether they can operate at all. Many local restaurants have been deeply impacted, finding themselves in a race to find solutions as they attempt to reopen their doors.
In the days immediately following the storm, many restaurant owners did what they do best: they rallied together to feed their community. One standout organization, World Central Kitchen (WCK), arrived swiftly in Western North Carolina, setting up shop at Bears Smokehouse BBQ. They worked tirelessly to provide meals to those affected by the storm. Bobby Moody, a local plumbing company owner, quickly stepped in to assist. He was called upon by WCK to help establish a reliable water source for local restaurants that were eager to get back on their feet.
Rolling Up Our Sleeves
“It was nuts from that point forward,” recalls Moody. He and his team worked feverishly to set up temporary water systems using large, clear plastic water cubes and pumps, providing a critical lifeline. However, as time went on, it became clear that these quick-fix solutions couldn’t sustain the needs of the restaurants long-term, especially if they wanted to resume serving paying customers.
Eric Scheffer, a local restaurateur, was in the thick of the action, collaborating with WCK to ensure that meals were being prepared safely. However, he was also keeping an eye on when he could reopen his own restaurants, knowing full well that WCK’s support wouldn’t last forever. “Around day 14, they began winding down,” says Scheffer. He quickly sourced water solutions that would allow him to get Vinnie’s Neighborhood Italian and Jettie Rae’s Oyster House back in business.
Finding Long-Term Solutions
With the clock ticking, Scheffer enlisted Moody’s expertise to help set up more permanent water systems. They quickly realized that forming a collective of restaurants would be crucial for sustainability. After contacting fellow members of the Asheville Independent Restaurant Association, they connected with Rich Cundiff, who ran Rocky’s Hot Chicken Shack. Cundiff had a 2,000-gallon storage tank provided by WCK but needed a reliable source of water.
“They said yes, and so did several other local restaurants,” Scheffer explains. Thanks to a new partnership with a mobile water provider, the group found a way to source potable water at an affordable rate. “Water deliveries would be made daily,” he adds, making it feasible for the restaurants to operate again.
Health and Safety Regulations
Before any restaurant could welcome customers again, it had to pass a rigorous health inspection overseen by Buncombe County’s Department of Health and Human Services. Felissa Vazquez, a supervisor in the department, shared how they adapted rapidly to the evolving situation, conducting inspections and ensuring food safety even amidst chaos. “We had to remain flexible in our daily work,” Vazquez said. “It was all about coordinating effectively with the restaurants.”
The Burden of Rising Costs
Despite these collaborative efforts, the financial burden on smaller businesses has become a concern. Moody expressed his sympathy for those unable to shoulder the upfront costs associated with installing alternative water systems. “I’ve spoken to many who are desperately trying to reopen but can’t afford the necessary equipment,” he lamented.
Scheffer echoed these sentiments, revealing that insurance often falls short in covering the significant costs of these alternate systems. With both the local community and city officials remaining largely uninvolved in offering consistent financial support, many owners are left feeling stranded. “We are bleeding money as we try to accommodate both locals and tourists,” Scheffer added. “My restaurants are operating at just 50-65% of what they should be right now.”
Community Spirit Remains Strong
Despite the challenges, Asheville’s spirit of collaboration and resilience shines through. Restaurant workers and owners are coming together like never before—creative solutions are being implemented, and everyone’s aiming for a sustainable path forward.
Ultimately, as Asheville continues to navigate this difficult time, the goal is not just to get back on track, but to ensure that everyone has access to clean water and can enjoy the vibrant dining scene that the city is known for. The community stands together, hoping for a brighter and more stable future.
