Past Presenters

Sara Adduci

Head Cheesemonger at Feast!
Sara Adduci

Sara Adduci is the head cheesemonger at Feast!, an independent specialty food store in Charlottesville. After falling hard and fast for an extra-aged Gouda in 2004, she started working in a cheese shop to support her addiction and never looked back. A self-proclaimed “cheese nerd”, she loves to share her extensive knowledge and passion for all things curd with any and all who will listen. When she is not obsessing about cheese, she is an avid wine enthusiast, home cook, and daily photographer of the tiny, precious things that catch her eye.
feastvirginia.com

Patryk Battle

Director, Living Web Farms
Patryk Battle

Patryk Battle has been involved in various aspects of food production and service for more than 40 years and has been a professional grower for 30 of those – specifically as the grower for market gardens to high-end restaurants. He has had the inspiration and support to pursue innovative growing techniques, continually seeking out exciting new vegetable varieties and cultural methods that ensure the very best quality. As the director of Living Web Farms, Battle is continually privileged to seek out and disseminate the most promising paths to the development of agricultural systems that are environmentally regenerative and produce nutrient-dense, delicious food.
livingwebfarms.org

Bill Best

Director of the Sustainable Mountain Agriculture Center
Bill Best

Bill Best has been an heirloom gardener all his life but most intensively for the past fifty years. He is the director of the Sustainable Mountain Agriculture Center which houses an heirloom seed collection, sponsors a yearly seed event, and ships seeds to all fifty states and many countries around the world. Bill won the Keeper Of The Flame Award from the Southern Foodways Alliance in 2003 and the Berea Farmers’ Market gives an annual award to a vendor in my name.

Bill keeps almost 700 varieties of heirloom bean seeds at the Sustainable Mountain Agriculture Center, which is at his farm in the Knobs country of Madison County just outside of Berea. But it’s not just beans Best is preserving.

He’s also continuing a way of life Appalachian farmers have handed down for generations: cultivating an appreciation for the tenderness and fresh flavor of favorite home-grown fruits and vegetables, teaching the process of producing and saving seeds from one season to plant in the next, and engaging the support of a like-minded community.

Corry Blanc

Founder, Blanc Creatives
Corry Blanc

Blanc comes from Georgia, where he began working with metal at a young age. After moving to Charlottesville in 2007 he began blacksmithing full-time, eventually branching out on his own in 2008. Blanc Creatives came together in 2011 and has grown steadily with Blanc at the helm.
blanccreatives.com

Jeff Bloem

Owner of Murphy & Rude Malting Co
Jeff Bloem

Jeff Bloem started malting in 2013 after observing a wholly untapped supply market for the brewers and distillers behind the Charlottesville area’s booming craft beverage culture. Armed with two books and a basement, Jeff began building his own small-scale malting operation from the ground up, further emphasizing the industry’s connection with Virginia agriculture by sourcing 100% of his barley and wheat from Virginia farmers. Jeff is a member of the burgeoning Craft Maltsters Guild and is in the planning and design phase of his commercial-scale operation, Murphy & Rude Malting Co., with plans to open early Summer 2017.

Ian Boden

Chef/Owner, The Shack
Ian Boden

Ian Boden of The Shack restaurant in Staunton, Virginia, has received critical acclaim from publications as wide-ranging as The Wall Street Journal to Garden & Gun magazine. Following a successful career in New York City, Chef Boden returned to Virginia and the Shenandoah Valley to create a cuisine that is both forward-thinking and respectful of the past.

The Shack was named one of the places for “Best Burgers in the South” by Garden & Gun magazine and was recognized by Southern Living magazine as one of the “Best New Restaurants.” Esquire magazine tapped The Shack for the “Best Dish” award for its 2014 restaurant issue. Most recently, Boden was nominated for 2017 “Best Chef Mid-Atlantic” by the James Beard Foundation, for the second time.
theshackva.com

Natasha Bowens

The Color of Food
Natasha Bowens

Natasha Bowens is an author, grower, and community activist who helps build empowerment and community through food and storytelling. Foreword Review called her book, The Color of Food: Stories of Race, Resilience and Farming (New Society Publishers 2015), “a trailblazing look at the past and present of North American farming” through the eyes of farmers of color. Natasha spent the past five years gathering stories and portraits of farmers and food activists from Black, Latina, Asian and Native communities across the country. These stories invite us to dig deeper into race, culture and community. Natasha started The Color of Food in 2010 after exploring race and agriculture on her blog Brown.Girl.Farming. and in a column for Grist magazine. Her work has now garnered national attention such as The Atlantic, Mother Earth News, VICE, YES! Magazine and NPR. She has shared her work across the country from Purdue, Tuskegee and Harvard to the National Organic Farming Association and the USDA. She currently resides in Western Maryland with her husband where she runs community gardens and gardening/culinary programs in the public housing community. thecolorofood.org

Michael Bowles

Founder of Montdomaine
Michael Bowles

Montdomaine was Albemarle’s first farm winery, with grapes planted in 1977. The Farm Distillery was established in 2013 and Grappa is available in select stores in Virginia.

Nathan Brand

Chef and Restauranteur
Nathan Brand

Nathan Brand is a chef working on a forthcoming restaurant project in Johnson City, Tennessee. Nathan seeks to draw on his cooking experiences at The National and Five & Ten (Athens, GA), The Roosevelt and Dutch & Co. (Richmond, VA), Luksus/Tørst (Brooklyn, NY), AMASS (Copenhagen, Denmark), and at The Willows Inn (Lummi Island, WA). Drawn to Johnson City by its natural beauty and budding food scene, he is seeking to bring a fresh perspective to the food of East Tennessee, focussing on building local community and serving the finest local ingredients at their peak.

Eric Breckoff

Associate Professor of Culinary Arts
Eric Breckoff

Eric Breckhoff is an Associate Professor of Culinary Arts at Piedmont Virginia Community College.

Chef Tyler Brown

Chef at Southall
Chef Tyler Brown

Chef, purveyor and three-time James Beard nominee Tyler Brown launched his career as sous chef at two Relais & Châteaux restaurants – Peninsula Grill in Charleston, SC, and The Fearrington House in Chapel Hill, NC. In 2003, Chef Tyler became a heralded name on the Nashville dining scene, taking the helm as executive chef of The Hermitage Hotel’s Capitol Grille and serving as an ambassador for Share Our Strength. Most recently, Chef Tyler followed his passion to Southall in historic Franklin, TN, to create a signature restaurant fresh from the farmstead built on his love of the land and his dedication to the craft.

Kirk Brown

Garden Writers Association
Kirk Brown

Kirk Brown is the president and executive committee member for the Garden Writers Association.  He has served on numerous committees and volunteer projects for various organizations including the Garden Writers Association, American Nursery and Landscape Association, and Pennsylvania Landscape and Nursery Association, Perennial Plant Association, Coalition for American Plant Societies, Pennsylvania Horticulture Society, Garden Clubs of America and Penn Allied Nursery Trade Show. B lectures nationally in first person as historic gardeners John Bartram and Frederick Law Olmsted. Additionally, as himself, he engages audiences with topics ranging from Landscape Design and Garden History, Green Industry Business Management and Saving the Planet. His book, Landscape Contractor (Capstone Press 2000) is distributed to high school guidance programs throughout the US and Canada.” JohnBartramLives.com

Nancy Bruns

J.Q. Dickinson Salt-Works

Nancy Bruns is the CEO of J.Q. Dickinson Salt-Works and a graduate of the New England Culinary Institute. She spent most of her career in the food industry before reviving her family’s 200 year old salt business with her brother, Lewis Payne. They produce a beautiful, mineral rich finishing salt from a trapped ancient sea in Malden, West Virginia.
jqdsalt.com

Jessica Bryars

Fruit Gardener at Monticello
Jessica Bryars

Jessica Bryars serves as the assistant manager of nursery operations for the Center for Historic Plants at Monticello, whose mission is to collect, preserve and distribute historic plants. The center strives to promote greater appreciation for the origins and evolution of garden plants. Bryars joined Monticello as the specialty fruit gardener in 2015, managing the historic vineyards, berry squares and orchards at Monticello, as well as the three-acre Pinot Noir vineyard on Montalto. She has a passion for all plants and loves every aspect of gardening. Bryars was born in Mobile, Alabama, and studied horticulture at Auburn University with an emphasis on fruit and vegetable production.

Tom Burford

Lecturer - Writer
Tom Burford

Tom Burford is a lecturer, writer and consultant with historic sites (including Monticello), private estates, landscape architects and fruit growers. Tom is the author of Apples: A Catalog of International Varieties (Burford Brothers 1998), Fruit Grafters Handbook (Burford Brothers 2001), and co-author of the Brooklyn Botanic Garden’s The Best Apples to Buy and Grow (Brooklyn Botanic Garden 2005). Tom’s most recent book, Apples of North America (Timber Press 2013), is the winner of the 2014 American Horticultural Society book award.

Lee Buttala

Director, Seed Savers Exchange
Lee Buttala

Lee Buttala is the executive director of Seed Savers Exchange, which is dedicated to the preservation of America’s garden and farming heritage. He is an Emmy Award-winning television producer of “Martha Stewart Living” and was the creator, producer and director of “Cultivating Life,” a PBS series on outdoor living and gardening. He has written for The New York Times, Martha Stewart Living, New York, and Metropolitan Home. As an editor, he has worked for Saveur, Garden Design, and Interview, and for the book publisher Alfred A. Knopf. Buttala served as the preservation program manager for the Garden Conservancy and has studied garden design at Kyoto University of Art and Design, the English Gardening School at London’s Chelsea Physic Garden and the New York Botanical Garden. He is the author and editor of the books “Cultivating Life: A Guide to Outdoor Living” and “The Seed Garden: The Art and Practice of Seed Saving”. You can also follow him on Instagram.

Greg Campbell

Co-owner, Garden District
Greg Campbell

Garden District co-owners Greg Campbell and Erick New have a partnership of boundless creativity combined with an anything-can-be-done attitude. They have navigated the vibrant labyrinth of floriculture together for 25 years.

Campbell and New began as newcomers for John Hoover Flowers in Midtown Memphis. Following the owner’s death in 1995, both stayed with the shop in different capacities. New continued to work part- time while attending the University of Memphis. Campbell assumed partial ownership of the shop and updated the name. Soon after, the boutique moved to its current home where the two became co-owners, and Garden District was in full bloom.

The florists operate in tandem as architect and engineer. Be it a skyscraping installation or an unobtrusive centerpiece, they weave flowers and greenery into textural structures that bring people together for every occasion.
gardendistrictmemphis.com

American Heritage Chocolate

Chocolateers
American Heritage Chocolate

For more than 100 years, MARS Chocolate North America has made the world’s most beloved chocolates. With a rich heritage in chocolate making, we have a thirst to learn and share everything there is to know about chocolate. It’s our legacy.

Chocolate has been woven through the fabric of our culture for centuries. The stories of chocolate are the stories of our ancestors. That is why MARS partners with historic sites and museums across North America to share educational presentations that allow you to taste the journey of chocolate through time. We created American Heritage Chocolate, to let you taste history. It is an authentic historic chocolate product that uses only ingredients available in the 17th Century.

Tanya Denckla Cobb

UVA Institute for Environmental Negotiation
Tanya Denckla Cobb

Tanya Denckla Cobb has authored The Gardener’s A-Z Guide to Growing Organic Food (Storey Publishing 2003) and Reclaiming Our Food: How the Grassroots Movement is Changing The Way We Eat (Storey Publishing 2011), named “one of the top 10 books on the environment for 2012.” She is Director of the University of Virginia Institute for Environmental Negotiation and is active in Virginia’s food system. She enjoys writing and teaching.
tanyadencklacobb.com

Cindy Conner

Author
Cindy Conner

Cindy Conner researches how to sustainably grow a complete diet in a small space at her home near Ashland, VA, and has produced the videos Develop a Sustainable Vegetable Garden Plan and Cover Crops and Compost Crops IN Your Garden.  Cindy, a former market gardener, was instrumental in establishing the sustainable agriculture program at J. Sargeant Reynolds Community College in Goochland, VA and taught there from 1999-2010. The Heritage Grain Conservancy said her book Grow a Sustainable Diet: planning and growing to feed ourselves and the earth (New Society Publishers 2014) “stands out as the comprehensive resource written from the lifetime of rich experience of a successful gardener.” (Heritage Grain Conservancy) Cindy’s newest book Seed Libraries: and other means of keeping seeds in the hands of the people (New Society Publishing 2015) empowers communities to preserve and protect the genetic diversity of their harvest. You can check out Cindy’s website at HomeplaceEarth.com and follow her blog at HomeplaceEarth.wordpress.com.

Mark Crandall

Sushi Chef, Wegmans
Mark Crandall

Mark Crandall has always had a passion for food. His culinary career started when he went to Johnson & Wales University and worked in his family’s restaurants in North and South Carolina. From there, Mark worked to grow his skills by working in fine dining restaurants, a bread bakery, and high volume catering companies throughout the south. In 2014, Mark graduated from Johnson & Wales University with a degree in both Culinary and Baking & Pastry Arts. After graduation, Mark was hired as an executive chef for Hilton Hotels; there he opened a new hotel and restaurant in Rochester, NY. After that, he began his career at Wegmans as a culinary team leader in the Prepared Foods Department. Currently he manages the Sushi and Asian Department here in Charlottesville, VA. Mark has been with the company for 2 years learning new things every day. Chef Crandall resides in Louisa, with his newborn son and wife who works for Wegmans at the Short Pump Location.

Jeanine Davis

Associate Professor, NC State
Jeanine Davis

Dr. Jeanine Davis is an associate professor and extension specialist in the Department of Horticultural Science at NC State University, located at a research and extension center in western North Carolina near Asheville. For 30 years, Davis has researched new crops, vegetables and organic agriculture and shared her knowledge on these topics with farmers and home gardeners across the country. Her current efforts are focused on woodland botanicals, hops, truffles, broccoli, organic vegetables and industrial hemp. She is the lead author of the book Growing and Marketing Ginseng, Goldenseal and Other Woodland Medicinals. Jeanine and her family operate Our Tiny Farm, where they raise garlic, honey, herbs and asparagus, and board donkeys.
ces.ncsu.edu/profile/jeanine-davis

Edward Davis

Professor of Geography
Edward Davis

Dr. Edward Davis is Professor of Geography and Chair of the Social Science Division at Emory & Henry College. He earned his PhD in Geography at the University of Illinois. He has done field work in Guatemala, Great Britain, Portugal, Ghana, and all parts of the Southern United States. His interest is in the cultural landscapes of agriculture and religion, and social and environmental sustainability. He is co-author with John T. Morgan of Collards: A Southern Tradition from Seed to Table (University of Alabama Press, 2015).

Georgia Dunn

Brewer, Island Ginger Beer
Georgia Dunn

Georgia Dunn is the owner of the British West Indies Trading Company and makes a fermented ginger beer that for hundreds of years was a necessary household staple and an enjoyable beverage of choice, now available at the café and gift store.

With dual citizenship of the US as well as the Turks and Caicos Islands, a British Territory in the Caribbean, she has a wide range of experience in both the public and private sectors. After receiving a Master of Public Policy, she worked for a US Congressman, the Mayor of San Francisco, and then in the Banking and Telecom industries.  But it is her work for the British Government in the Islands which brings her to Monticello as a brewer.

A direct descendant of Thomas Harriott, the first of the British Explorers to record making beer in the New World in 1585, she will provide the interesting history of fermented ginger beer, as well as samples of the beer itself.

Robin Felder

Owner of Monte Piccolo
Robin Felder

Robin Felder has been farming fruit trees since 2006 on Monte Piccolo mountain.

Pat Foreman

Author
Pat Foreman

Pat Foreman is the author of the popular paradigm-shifting book: City Chicks: Employing Chickens as Garden Helpers, Compost Creators, Bio-recyclers and Local Food Suppliers (Good Earth Publications 2010). She is the co-author of: Chicken Tractor (Good Earth Publications 2011), Backyard Market Gardening (Good Earth Publications 1992), and Day Range Poultry (Good Earth Publications 2002). Pat has been widely published in major national magazines including Mother Earth News, Backyard Poultry, and BackHome Magazine. She is a very popular guest on local and national radio and TV talk shows, including NPR and CBS. She was the Co-host of the Chicken Whisperer Talk Show. She is a popular workshop presenter and the creator of the “Chickens and YOU” training series leading to the Master Backyard Chicken Keeper Certification.
ChickensAndYOU.com

Damon Lee Fowler

Author
Damon Lee Fowler

Damon Lee Fowler is an author, culinary historian, cooking teacher, and nationally recognized authority on Southern cooking and its history. He is the author of nine cookbooks, including Essentials of Southern Cooking and Ham: A Savor the South Cookbook, and was recipe developer and editor of Dining at Monticello, In Good Taste and Abundance.

Lily Fox-Bruguiere

Garden and Outreach Coordinator at Monticello
Lily Fox-Bruguiere

Lily Fox-Bruguiere is the Garden and Outreach Coordinator for the Thomas Jefferson Center for Historic Plants at Monticello. A University of Virginia graduate with an M.A. in Architectural and Landscape History, Lily has worked professionally as a gardener for fifteen years, including nine years at Monticello.

Sara Franklin

Sara Franklin

Sara Franklin is a writer, oral historian, scholar, avid home cook and gardener. She loves feeding people and being fed.

Over the past decade, Franklin has worked as a full-time farmer, restaurant reviewer, anti-poverty and sustainable agriculture policy advocate, urban agriculture instructor, researcher and professional pie baker.

Her first book, Edna Lewis: At the Table with an American Original is a collection of essays she commissioned and edited on the renowned Southern chef and food writer. She recently finished her PhD in Food Studies at NYU, and teaches courses on food culture and writing at NYU’s Gallatin School of Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility.

Franklin lives with her husband, chef Chris Bradley (Phoenicia Diner), their twins Cal and Eliza, and a rambunctious Boston terrier in Kingston, New York.

For Franklin, it’s all food, all the time.

Lara Call Gastinger

Artist & Botanical Illustrator
Lara Call Gastinger

Lara Call Gastinger is an artist and botanical illustrator from Charlottesville, Virginia. She is the chief illustrator for Flora of Virginia (Botanical Research Inst. of Texas 2012), a botanical reference manual that contains 1300 original illustrations. She received her undergraduate degree in Biology from the University of Virginia and a master’s degree in plant ecology from Virginia Tech. She is a member of the American Society of Botanical Artists, the McGuffey Art Center, and the Virginia Native Plant Society. She has exhibited in New York City and at the Royal Horticultural Society garden show in London, where she was awarded with the highest honor of a gold medal. Most recently, her work was accepted into the prestigious Hunt Institute for Botanical Documentation. Her work can be seen at www.instagram.com/laragastinger or at laracallgastinger.com.

Tim Gearhart

Gearhart’s Fine Chocolates
Tim Gearhart

At a time when ingredients like cardamom, chilis and fresh herbs simply weren’t found in American chocolate, a globe-trotting chef dared to dream of an artisanal chocolate shop in the South. Gearhart began his journey to chocolatier by wandering the world through its kitchens. He toured the Far East as a Marine Corps cook, trained in pastry at the Culinary Institute of America and then honed his craft everywhere from an English castle to a Western dude ranch. Inspired by his travels and eager to craft chocolates that reflected them, he returned home to Virginia to set up shop amid Charlottesville’s emerging food scene.

gearhartschocolates.com

Ian Glomski

Founder of Vitae Spirits Distillery
Ian Glomski

A former Professor of Microbiology at the University Of Virginia School Of Medicine, Ian has had a profound fascination for over twenty years for microbes and how they sculpt our macroscopic world. An experienced brewer, winemaker, cheesemaker, meat curer, kefir culturer, pickler, wild mushroom forager, and infectious disease specialist, anything having to do with microbes turns him on. Considering this constellation of interests, founding a distillery just seemed like his destiny. Since 2015 Ian has been building and running the award-winning Vitae Spirits Distillery in the city of Charlottesville, Virginia, which concentrates on sugar cane-based spirits production from molasses to glass.

 

Amy Goldman

Gardener, Author, Artist, and Philanthropist
Amy Goldman

Amy Goldman is a gardener, author, artist, philanthropist, and well-known advocate for seed saving and heirloom fruits and vegetables. Her mission is to celebrate and catalogue the magnificent diversity of standard, open-pollinated varieties, and to promote their conservation. Gregory Long, President of the New York Botanical Garden, describes her as “perhaps the world’s premier vegetable gardener.”

Goldman’s first three books, illustrated by award-winning photographer Victor Schrager with gorgeous images of Amy’s homegrown produce, were each awarded an American Horticultural Society Book of the Year award. Her first book, Melons for the Passionate Grower, was also nominated for the Garden Writers Association of America 2003 Garden Globe Award of Achievement, a James Beard Foundation Award, various Bookbinders Guild of New York awards for design and production, and the International Association of Culinary Professionals award for Best Design. Her second book, The Compleat Squash, won a bronze award of achievement from the Garden Writers Association of America. The Heirloom Tomato: From Garden to Table received an AHS Book Award in 2009. Heirloom Harvest: Modern Daguerreotypes of Historic Garden Treasures, featuring a personal essay by Goldman, photography byJerry Spagnoli, and an Afterword by M Mark, will be published by Bloomsbury USA October 27, 2015. Heirloom Harvest includes over 175 photographs of fruits, vegetables, nuts, herbs, and berries grown by Goldman on her 200-acre historic Hudson Valley farmstead.

Goldman’s writing has appeared in such publications as Martha Stewart Living, the New York Times, Organic Connections, and Organic Gardening. She has been profiled by the New York Times, Washington Post, New York Sun, Organic Style, and Horticulture magazine. In addition, she has appeared on Martha Stewart Living TV and PBS’s The Victory Garden.

Goldman served on the Board of Directors of Seed Savers Exchange for more than ten years, half of that time as Board Chair; she now serves as a special advisor to the organization. She is a Vice Chair of the Board of Managers of the New York Botanical Garden. Goldman was elected Chairman of the Board of Directors of the Center for Jewish History in 2014. She serves as a trustee of both the Lillian Goldman Charitable Trust and the Amy P. Goldman Foundation.

Eleanor Gould

Curator of Gardens at Monticello
Eleanor Gould

Eleanor Gould attended the University of Virginia and graduated with a masters degree in Landscape Architecture in 2010. After working for several years as both seasonal and assistant gardener in Monticello’s fruit, flower and vegetable gardens she currently serves as Curator of Gardens. This position involves programming, research, documentation and maintenance of the gardens of Monticello. She enjoys engaging visitors both on site and virtually with Thomas Jefferson’s experimental gardens and ideas.

Karl Hambsch

Vineyard manager and winemaker for Loving Cup
Karl Hambsch

Karl Hambsch is the vineyard manager and winemaker for Loving Cup, Virginia’s only certified-organic winery.

Kirsty Harmon

Winemaker & General Manager, Blenheim Vineyards
Kirsty Harmon

Born in the Netherlands, Kirsty has spent a majority of her life in Charlottesville. After graduating from the University of Virginia in 1998 with a degree in biology, Kirsty developed an appreciation for wine through a job that allowed her to apprentice with famed Virginia winemaker Gabriele Rausse.

After making wine for several years in Virginia, Kirsty graduated from U.C. Davis with an M.S. in Viticulture and Enology in 2007. After graduation, Kirsty spent six months at Domaine Faiveley in Nuits St. Georges, France as a recipient of the 2007 Confrerie des Chevaliers du Tastevin Scholarship, in 2008 she worked as a harvest intern at Craggy Range Winery in New Zealand as a recipient of the Dough Wisor Memorial Scholarship. Kirsty joined Blenheim Vineyards as winemaker in June of 2008.
blenheimvineyards.com

Tammi Hartung

Author
Tammi Hartung

Tammi Hartung is an herbalist and organic grower with more than 33 years’ experience. She and her husband, Chris, own Desert Canyon Farm in southern Colorado. Tammi speaks internationally, and is the author of Homegrown Herbs, The Wildlife-Friendly Vegetable, and her upcoming book Cattail Moonshine & Milkweed Medicine.
desertcanyonfarm.wordpress.com

Allie Hill

Virginia Food Works
Allie Hill

Allie Hill started the non-profit Virginia Food Works that gives free assistance to food entrepreneurs and provides hands-on assistance making products at the Prince Edward Cannery.  Allie also owns Homegrown Virginia, a local business that makes foods sourced exclusively from Virginia-grown ingredients.

Gail Hobbs-Page

Caromont Farm
Gail Hobbs-Page

Gail Hobbs-Page received her first pair of goats as a child growing up on a North Carolina farm. “I loved their milk, and I loved the idea that I could make many things from their milk.” Today, Gail and her husband own Caromont Farm in Esmont, Virginia, tucked away in the rolling hills of the Piedmont, where Gail produces farmstead, artisan cheeses from her herd of Alpine, La Mancha and Saanen goats. Caromont Farm also produces cow’s milk cheeses from nearby grass fed Silky Cow Farm. She speaks passionately about the potential for Virginia terroir — a wine making term meaning the expression of place through flavor. While cheese making has been an important method of cold storage since Virginia’s colonial period, the making of artisan cheeses is relatively new to Virginia, with Gail leading the way.

caromontfarm.com

John Hoffman

Executive Chef at Keswick Hall and Golf Club
John Hoffman

John found his passion for cooking while working with Chef Neil Annis at Restaurant Sidney at the age of 16. Upon graduation he left Pennsylvania and traveled to Charlotte, NC to be a part of Johnson and Wales Universities’ inaugural class. John continued to develop his culinary expertise as a sous chef at the esteemed Sanctuary Hotel on Kiawah Island. John and his wife returned home to central Pennsylvania, where he assumed the role of Corporate Sous Chef for Hershey Entertainment and Resorts. In April, John made the move to Virginia joining the culinary team at Keswick Hall and Golf Club as Executive Chef.

Tanya Holland

Chef, Restaurateur, Author
Tanya Holland

A pioneer of the new soul/southern cuisine movement, Tanya Holland is chef/owner of Brown Sugar Kitchen in Oakland, California. She is the author of New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition (Stewart, Tabori and Chang, 2003) and The Brown Sugar Kitchen Cookbook (Chronicle Books, 2014). Holland holds a Bachelor of Arts in Russian language and literature from the University of Virginia and a Grand Diplôme from La Varenne École de Cuisine in Burgundy, France.

In her early career, Holland received rave reviews as the executive chef of the Delux Café in Boston and The Victory Kitchen in Brooklyn, New York. She was on the opening staff of Bobby Flay’s Mesa Grill. It was here that her desire to elevate soul food – the same way that Flay was redefining Southwestern cuisine – was born.

In 2001 Holland headed for warmer California climates, where she garnered stellar reviews in her starring role as creative director at Le Théâtre in Berkeley, California. This led to the opening of the now-famed soul food eatery Brown Sugar Kitchen in Oakland, California (2008).

Holland is an established food writer. She has contributed to The Huffington Post, Food & Wine, Signature Bride and Wine Enthusiast magazines and has been featured in articles in the Wall Street Journal, Savoy, Travel & Leisure, Sunset, and O magazine. She currently sits on the chef’s council for the Center for Culinary Development in San Francisco. In 2010, Holland was inducted as a member of the San Francisco Bay Area chapter of the prestigious Les Dames d’Escoffier.

Tonya Hopkins

FOOD HISTORIAN & FOUNDER OF FOOD GRIOT
Tonya Hopkins

Tonya Hopkins specializes in the food and food ways of African Americans from the Mid-Atlantic and northern states. A graduate of University of Pennsylvania, Hopkins is an enthusiastic cook and a collector of oral recipe traditions in the African American community. In 2014, Hopkins notably conceived and recreated a tribute dinner to Anne Northup at the Jumel Mansion in New York City. She is also a certified wine expert, specializing in pairing historic foods with wines.

Hopkins served as the historian and events director for the James Hemings History on a Plate Dinner at the 2015 MidAtlantic Food and Wine Festival. At the tribute dinner, Hopkins talked about the importance of the Mid-Atlantic region and the development of colonial food as influenced by black chefs in America.

Alex Import

Butch, Stock Provisions
Alex Import

Alex Import is the general manager of Stock Provisions, Charlottesville’s only whole-animal butcher shop and market, specializing in locally raised dry-aged grass-fed beef, pastured pork, chicken, lamb, duck, and rabbit. A butcher of almost a decade, Import is a three-time national Good Food Award winner for his charcuterie, which can be found at Stock. Steadfast beliefs on clean and responsible farming as a way to provide the highest quality food for the surrounding community push Import to streamline the exchange between farm and home kitchen, working to offer house-made charcuterie and hand-carved specialty cuts in a full-service setting by a professional, culinary-minded staff.
stockprovisions.com

Tor Janson

Collection Curator, Seed Savers Exchange
Tor Janson

Tor Janson has worked at Seed Savers Exchange since March 2011. He manages SSE’s genebank Collection of over 20,000 varieties and oversees several related projects, including SSE’s Evaluation Program and Collection Origins Research Effort (CORE). Tor has an educational background in Biology and Landscape Architecture.

Tim Johnson

Head of Preservation at Seed Savers Exchange
Tim Johnson

Tim Johnson is the Head of Preservation at Seed Savers Exchange, where he leads a diverse team of scientists, historians, curators, and educators working to preserve, document, and share the organization’s collection of 20,000 fruit and vegetable varieties. Since joining Seed Savers Exchange in 2012, he has developed and administered numerous programs that help gardeners become seed savers, citizen scientists, and garden historians. He was also a contributing editor and photographer for The Seed Garden, recipient of the 2015 American Horticultural Society Book Award for outstanding garden books. www.seedsavers.org

Mark Jones

Sharondale Mushroom Farm
Mark Jones

Mark Jones is the CEO (Collaborative Ecological Organism) and mycologist at Sharondale Mushroom Farm in Keswick, VA. Sharondale Mushroom Farm provides the highest-quality certified organic mushrooms, mushroom spawn, tools and materials for mushroom cultivation. Jones offers cultivation workshops for hobby growers and helps small farmers use fungi to diversify and build resilience on their farms.
sharondalefarm.com

Michael Judd

Ecologia, LLC
Michael Judd

Michael Judd has worked with agro-ecological and whole system designs throughout the Americas for the last 20 years focusing on applying permaculture and ecological design to increase local food security and community health in both tropical and temperate growing regions. He is the founder of both Ecologia, LLC, Edible & Ecological Landscape Design and Project Bona Fide, an international non-profit supporting agro-ecology research. He is the author of Edible Landscaping with a Permaculture Twist (Ecologia 2013).
ecologiadesign.com

Harrison Keevil

Chef / Owner, Brookville Restaurant
Harrison Keevil

Harrison dreamed of opening his own restaurant, named after his family farm and preparing food grown in the state of VA. Harrison has worked in restaurants since 1996 and loves taking care of people. In July 2010 Harrison and wife Jennifer opened the doors of Brookville, together, with only a handful of employees and a lot of faith. They promise to cook y’all great food and invite you to be a part of their family!

Wendy Kiang-Spray

Author, Blogger, Gardener
Wendy Kiang-Spray

Wendy Kiang-Spray is a freelance writer and speaker. Her first book about growing and cooking Chinese vegetables, “The Chinese Kitchen Garden: Growing Techniques and Family Recipes from a Classic Cuisine,” was released this year by Timber Press. She gardens in Rockville, Maryland, where she works by day as a high school counselor. In her spare time, Wendy volunteers as a DC Master Gardener intern and blogs about gardening and family at greenishthumb.net and at www.wendykiangspray.com.

Gabrielle Langholtz

Author
Gabrielle Langholtz

Gabrielle Langholtz has traveled extensively throughout America and for a decade was the award-winning editor of Edible Manhattan and Edible Brooklyn. Previously, she was the head of special projects and publicity at the New York City Greenmarket and authored The New Greenmarket Cookbook. She resides in Pennsylvania, though has lived in many states. She is the author of America: The Cookbook (Phaidon, October 2017).

Craig LeHoullier

Tomato Man
Craig LeHoullier

Craig LeHoullier lives and gardens in Raleigh, North Carolina. A Rhode Island native, he caught the gardening passion from his grandfather Walter and dad Wilfred. He achieved his Ph.D. in chemistry at Dartmouth College, which resulted in a 25-year career in pharmaceuticals that ended in 2008.

LeHoullier’s gardening obsession has passed through several stages. His love of heirloom tomatoes began with joining the Seed Savers Exchange, an organization for which he continues to serve as adviser for tomatoes. He is responsible for naming and popularizing many well-known tomatoes, such as Cherokee Purple, and is an adviser for the newly launched World Tomato Society.

In 2005 he added amateur tomato breeding to his garden resume and continues to co-lead the Dwarf Tomato Breeding Project. His writing career kicked off with a 2012 request from Storey Publishing to pen a book on tomatoes, resulting in Epic Tomatoes (2015). His second book, Growing Vegetables in Straw Bales, soon followed (2016).

LeHoullier is a popular lecturer across the country at major gardening events, as well as a frequent guest on podcasts and radio shows. His upcoming projects include a third book, which will focus on the story of the Dwarf Tomato Breeding Project, and a webinar series and online courses in which he will share his gardening knowledge.
nctomatoman.com

Tracey Love

Blenheim Vineyards
Tracey Love

Tracey Love unofficially joined the Blenheim crew during the 2011 harvest, helping out on the sorting line and picking grapes. A certified sommelier and wine enthusiast, she came on as a full-time member of the staff in 2012, first coordinating winery events and has now moved onto directing wine sales and distribution. She also lends a hand in the winery when needed. Tracey runs a roving farm dinner event company called Hill & Holler, tying together local chefs, farmers, and Virginia wineries with a dinner series supporting food & agricultural organizations.
blenheimvineyards.com

Ronni Lundy

Author
Ronni Lundy

Ronni Lundy, the author of “Victuals: An Appalachian Journey, with Recipes” (Clarkson Potter, 2016), has been writing about the food, music and culture of the southern Appalachians and the American South for more than 30 years. Victuals has won the James Beard Awards for Book of the Year, and Best American Cookbook, as well as the award for Best American Cookbook from the International Association of Culinary Professionals. Ronni’s other nine books include “Shuck Beans, Stack Cakes and Honest Fried Chicken” (Atlantic, 1990), named by Gourmet as one of the six essential cookbooks on Southern food, and “Sorghum’s Savor,” (University Press of Florida, 2015). Lundy was also the editor of “Cornbread Nation 3: Foods of the Mountain South” (University of North Carolina Press, 2005).

Stuart Madany

Cidermaker and Orchard Manager at Castle Hill Cider
Stuart Madany

Degrees in Economics and Architecture unpredictably led to apple farming and cider making.  Stuart Madany has been Cidermaker and Orchard Manager at Castle Hill Cider since its beginning.  With more than 30 varieties of apples trialed and ongoing efforts to develop a practical program for organic growing in the Mid Atlantic setting, the cider making program at Castle Hill is in a constant state of experimentation to increase quality.  Madany’s fascination with the effects of form, and material, and with sustainability are expressed in the first importation of qvevri to the US, and their first use for modern cidermaking.

Kathleen Maier

Sacred Plant Traditions
Kathleen Maier

Kathleen Maier, RH (AHG) PA has been a practicing herbalist for more than 25 years. She is currently director of Sacred Plant Traditions (SPT) in Charlottesville, VA where she offers a three year Clinical/Community Herbalist training program. SPT’s free clinic was one of the first on the east coast and is still growing strong. She teaches at the University of Virginia as well as national and international conferences. She sits on the United Plant Savers Board and was the recipient of their first Medicinal Plant Conservation Award. Kathleen’s studies of plants began as a Peace Corps volunteer in Chile and her training as a Physician’s Assistant allows her to weave the language of medicine we know today with traditional energetic systems. She is co-author of Bush Medicine of San Salvador Island, Bahamas (J H M Designs Publications 2011). sacredplanttraditions.com

Paula Marcoux

Author
Paula Marcoux

Paula Marcoux is a food historian who lives in Plymouth, Massachusetts. The author of Cooking with Fire (Storey 2014), she has worked professionally as an archaeologist, cook and bread-oven builder. She is the food editor of Edible South Shore & South Coast magazine, writes on food history topics for popular and academic audiences, and consults with museums, film producers and publishers. She regularly gives workshops on natural leavening, historic baking and wood-fired cooking through PlymouthCRAFT.
themagnificentleaven.com and PlymouthCRAFT.org

Rebecca Martin

Mother Earth News
Rebecca Martin

Rebecca Martin is the Managing Editor at MOTHER EARTH NEWS magazine, where her beats include DIY and Green Transportation. She’s an avid cyclist and gardener, and has never met a vegetable she didn’t like.

Kevin Masters

Food and Beverage Director of the Carnegie Hotel
Kevin Masters

Kevin Masters is the current Food and Beverage Director of the AAA 4 Diamond Carnegie Hotel in Johnson City, Tennessee. His career in restaurants spans the better part of two decades, which includes 14 years of crafting cocktails and curating the region’s finest whisk(e)y bar. Kevin’s influences stem from growing up in a high mountain valley of East Tennessee. He continues a long family history of utilizing the land by incorporating the local flora into his bartending. Kevin is partnering with chef Nathan Brand on a forthcoming restaurant in Johnson City. Together, they hope to push the boundaries of the local dining scene in upper East Tennessee and build on the strong community that exists in the mountains.

Michael McConkey

Edible Landscaping
Michael McConkey

Years ago Michael spent about 10 years in Adelphi, Maryland, growing everything that was edible. He lived in a yurt and attended the University of Maryland and started selling plants in 1979. Since then he has helped popularize some amazing edibles with his nursery Edible Landscaping started in 1987 at its current location in the Blue Ridge Mountains west of Charlottesville, Virginia. Michael brings a wealth of knowledge about some very unique edible plants. With the growing popularity of locally grown, the choices for growers and gardeners to add to their harvest have increased. Edible Landscaping’s varieties invite you to a wide range of new and useful foods for the American table.
ediblelandscaping.com

Jeff McCormack

Southern Exposure Seed Exchange
Jeff McCormack

Jeff McCormack, PhD, is the founder and former owner of Southern Exposure Seed Exchange. He has a special interest in recording oral histories associated with heirloom seeds. Jeff has published a number of articles on heirloom seeds, sustainable agriculture, integrated pest management, and has edited several books on topics which include seed saving and culinary herbs. He has authored 7 organic seed production manuals for the USDA. Jeff has a life-long interest in medicinal plants and ethnobotany. Since 2008 he has been researching the pharmacology and oral histories associated with plant-based medicine in the Bahamas. His first book, Bush Medicine of the Bahamas, was the 2012 recipient of the Mary W. Klinger Book Award for outstanding book of the year in ethnobotany.

Ashbell McElveen

Chef; Founder of the James Hemings Foundation
Ashbell McElveen

Chef Ashbell McElveen was born into a South Carolina family that thought good food was a birthright. With his father, mother, and aunts as teachers, McElveen learned classic low country and other southern cooking styles, traditional smoking and curing of meats, barbecue, and even the making of bourbon and moonshine. Uncovering the roots of southern American foodways and the preservation of his and other families’ treasured recipes is both his mission and his passion.

At age 19, Chef Ashbell went to France for a year of academic study. Hungry for hands-on experience in the kitchens of Paris, he stayed an extra year working in restaurants, learning French regional cookery. After completing his undergraduate study in the U.S.A., Chef Ashbell promptly returned to France. He attended La Sorbonne during the academic year and spent summers working in more restaurants, including Haynes, Paris’ famous soul food restaurant started by Leroy Haynes.

In the 1990’s “Chef Ashbell,” the TV personality was born. Chef Ashbell became a regular on WNBC’s Weekend Today Show with Matt Lauer, where he cooked the foods of New York City’s melting pot.  In 2003 Chef Ashbell became the only American chef invited to open a cafe in a British Royal Park. The Toyo Ito-designed pavilion for the Serpintine Gallery opened in Hyde Park in summer 2003. Later that year Chef Ashbell opened the eponymous Ashbell’s restaurant in Notting Hill, serving American southern regional cuisine. Chef Ashbell became a regular contributor on BBC’s Good Food Live. In 2012, he started the Real Soul Food Company to topple the narrow and negative depiction of “soul food” by producing innovative, high-quality and healthy products.

Chef Ashbell created the James Hemings Foundation in 2014 to study, document, educate, and preserve African Americans’ contributions to American iconic food and drink.

Michelle McKenzie

Operations Manager, Bellair Farm CSA
Michelle McKenzie

Michelle McKenzie grew up in a family of gardeners. After receiving a liberal arts degree from the College of William and Mary, she began farming in 2011 as part of Bellair Farm CSA’s first field crew. Now operations manager alongside mentor Jamie Barrett, McKenzie still has a personal garden of flowers and specialty crops on the farm to “supplement” the 40 acres of produce grown there.

Adrian Miller

Food Writer
Adrian Miller

Adrian Miller is a food writer, attorney and certified barbecue judge who lives in Denver, Colorado. He is the executive director of the Colorado Council of Churches and is the first African American and the first layperson to hold that position. Adrian previously served as a special assistant to President Bill Clinton and was a senior policy analyst for Colorado governor Bill Ritter, Jr. He has been a board member of the Southern Foodways Alliance. Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President’s Day, 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-fiction” and for the Colorado Book Award for History.
www.soulfoodscholar.com

Andrew Moore

Author
Andrew Moore

Andrew Moore grew up in Lake Wales, Florida, just south of the pawpaw’s native range. A writer and gardener, he now lives in Pittsburgh, Pennsylvania. He was the news editor and a feature writer for Pop City, a weekly news e-magazine in Pittsburgh, and his stories have been published in the Pittsburgh Post-Gazette, The Daily Yonder, and the Biscayne Times. His first book, Pawpaw: In Search of America’s Forgotten Fruit (Chelsea Green Publishing 2015), is nominated for a 2016 James Beard Foundation Book Award in the Writing and Literature category.
chelseagreen.com/pawpaw

Charlotte Moss

Author
Charlotte Moss

Charlotte Moss is a designer, author, and philanthropist. She has designed numerous private residences in the United States and abroad, as well as collections of carpets, furniture, fabrics, china, and enameled jewelry. She has authored nine books, most recently the New York Times bestseller Charlotte Moss: Garden Inspirations, published by Rizzoli. Moss lectures internationally on the art of fine living and is regularly featured in top lifestyle and design publications. Moss is a trustee of Monticello.
CharlotteMoss.com

Rob Mullin

Production Manager, Three Notch’d Brewing Company
Rob Mullin

A recent addition to the Three Notch’d team, Rob Mullin was born in Munich, Germany – a proud descendant of a long line of moonshiners, bootleggers and speakeasy owners.  A political campaign manager in a former life, D.C. burnout and a chance encounter with a home-brew starter kit changed his life forever.

Under the tutelage of John Mallet (Bell’s Brewing) and Ron Barchet (Victory Brewing), Mullin began his new life as a craft brewer bouncing from Virginia to Manhattan to the Tap Rock Restaurant and Brewery in New Jersey. In 2002, he left the East Coast to become head brewer at Grand Teton Brewing Co. Here, he shifted the company’s focus from traditional ale to more hop-forward styles associated with the region.

Rising to C.O.O at Grand Teton, Mullin also served as vice president of Idaho’s Brewers Guild. He has received four World Beer Cup medals, 13 Great American Beer Festival medals and 26 North American Beer Awards medals. He currently serves as production manager for Three Notch’d Brewing Company, working closely with the team in overseeing and streamlining the brewery.

Erick New

Co-owner, Garden District
Erick New

Garden District co-owners Greg Campbell and Erick New have a partnership of boundless creativity combined with an anything-can-be-done attitude. They have navigated the vibrant labyrinth of floriculture together for 25 years.

Campbell and New began as newcomers for John Hoover Flowers in Midtown Memphis. Following the owner’s death in 1995, both stayed with the shop in different capacities. New continued to work part- time while attending the University of Memphis. Campbell assumed partial ownership of the shop and updated the name. Soon after, the boutique moved to its current home where the two became co-owners, and Garden District was in full bloom.

The florists operate in tandem as architect and engineer. Be it a skyscraping installation or an unobtrusive centerpiece, they weave flowers and greenery into textural structures that bring people together for every occasion.
gardendistrictmemphis.com

Samin Nosrat

Chef, Teacher, Author
Samin Nosrat

Samin Nosrat is a chef, teacher, and the author of the James Beard award-winning New York Times bestseller Salt, Fat, Acid, Heat. She is an EAT columnist at The New York Times Magazine, and the host and an executive producer of the forthcoming Netflix original documentary series based on her book.

Nosrat lives, cooks and eats in Berkeley, California. As an undergraduate studying English at UC Berkeley, she took a detour into the kitchen at Chez Panisse restaurant that happily determined the course of her life and career. Since 2000, Nosrat has pursued her twin passions of food and words with equal vigor, aiming to create work that inspires, creates community, and raises cultural, social and environmental awareness.

In addition to her time at Chez Panisse, Nosrat honed her cooking skills in Italy, alongside Benedetta Vitali and Dario Cecchini, and at the since-closed Eccolo in Berkeley. She studied poetry with Bob Hass, Shakespeare with Stephen Booth and journalism with Michael Pollan. Alice Waters and farmer Bob Cannard have led the way in teaching Nosrat about land stewardship.

Laura O’Brien

Josephine’s Feast!
Laura O’Brien

Laura is an accomplished Chef who has worked with David Bouley in his original and now legendary 4 star restaurant “Bouley” in New York City. Her career began in the fashion industry working for many of the America’s top fashion designer’s such as Perry Ellis, Betsey Johnson and Vera Wang.  An extensive traveler, her unique combination of food, fashion and a good dose of great taste – has brought Laura’s passions together under the award winning label Josephine’s Feast!.  The brand is named after her 13 year old daughter. “My passion is working in the traditional ‘methode confituer’ handcrafting fruits to create exceptional and tasteful preserves.” Josephine’s Feast! is a collection of seasonal, sustainable, artisanal made confiture. The collection is made in limited quantities from local fruits using traditional slow cooking methods.  The small batch production insures a taste and texture that is unmatched in the market today.
josephinesfeast.com

Libby H. O’Connell

Author
Libby H. O’Connell

Libby H. O’Connell is a cultural historian and author of The American Plate: A Culinary History in 100 Bites. She worked at History Channel for 20 years, where she served as Chief Historian and Senior Vice President, Corporate Social Responsibility. She has received four EMMYs for her work in television and education. In 2014, President Obama appointed Dr. O’Connell to the US World War I Centennial Commission. She also serves on the board of trustees for the Thomas Jefferson Foundation and on the Kitchen Cabinet at the Smithsonian. Having received her Ph.D. from the University of Virginia, she is delighted to be back in Charlottesville for the Heritage Harvest Festival.

Patrick O’Connell

The Inn at Little Washington
Patrick O’Connell

Patrick O’Connell, a native of Washington, DC, is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside. His alliance with local farmers and artisanal producers was an adaptation born of necessity more than 35 years ago when nothing but milk was delivered to the tiny town of “Little” Washington, VA (pop. 158). Long before the farm to table movement had a name, he began cultivating fruitful relationships with his neighbors — many of whom have a strong connection to the land and a heritage of self-sufficiency. Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells of The International Herald Tribune hails O’Connell as “a rare chef with a sense of near perfect taste, like a musician with perfect pitch.”

Patrick has evolved and refined many of the dishes from his childhood, making them relevant in a new century while keeping their soul intact – building a sort of culinary bridge between past and future. His commitment as an Ambassador of American Cuisine has fueled his involvement in the international association, Relais & Chateaux, where he currently serves as President of Relais & Chateaux North America.

O’Connell is the author of the best-selling cookbook, The Inn at Little Washington Cookbook, A Consuming Passion. Of his second book, Patrick O’Connell’s Refined American Cuisine, Governor Mark Warner said “Not since Thomas Jefferson first brought tomatoes to Virginia and the New World has one man created such interest in the culinary arts.” His third, The Inn at Little Washington: A Magnificent Obsession, is a New York Times bestseller tells the story of The Inn’s remarkable 36-year transformation from a rural garage to the sumptuous country house hotel it is today.

Diane Ott Whealy

Co-Founder of Seed Savers Exchange
Diane Ott Whealy

Diane Ott Whealy is co-founder of Seed Savers Exchange, a nonprofit that has been dedicated to saving and sharing America’s heirloom seeds since 1975. Managing a living collection of over 20,000 varieties, Seed Savers Exchange distributes open-pollinated seeds, coordinates a member-to-member seed swap of homegrown seeds and teaches the time-honored tradition of seed saving. Diane has been a national leader and advocate for the protection of our garden heritage for more than 40 years. She helped develop the nonprofit’s headquarters, Heritage Farm — a scenic 890-acre farm near Decorah, Iowa — into a unique educational center designed to maintain and display collections of historic garden varieties. Today, Diane curates her cottage-style flower and herb display garden at Heritage Farm and speaks at garden conferences throughout the country.

Scott Peacock

Chef, Author, Editor
Scott Peacock

Scott Peacock is an award-winning chef of American Southern cuisine. He began his career as pastry chef at Tallahassee’s The Golden Pheasant. From there, he moved to the Georgia governor’s mansion, where he worked for two governors over four years. A trip home to Alabama for his grandmother’s funeral led to a bite of lemon chess pie, which reawakened his interest in traditional Southern cooking. Shortly thereafter, a national magazine planned to feature one of his menus, and he sought the advice of the doyenne of Southern cooking, Edna Lewis, an African-American chef who moved to New York City from Virginia and had become a legend in culinary circles. Miss Lewis advised Peacock to cook something Southern. Thus began not only a successful redefinition of Southern cuisine, but a lasting friendship and collaboration.

Following his years at the governor’s mansion, Peacock became the founding chef of Atlanta’s Horseradish Grill. From there, he moved to Watershed restaurant, also in Atlanta, co-owned by Emily Saliers of the Indigo Girls and others. He left Watershed in 2010 to devote his time to writing and documentary film.

Peacock’s recipes have appeared in numerous publications including USA Today, Atlanta Magazine, Cooking Light, Southern Living, The New York Times, Bon Appétit, Wine Spectator, Food & Wine, and Gourmet. He has been a frequent guest on television, including “The Today Show,” Martha Stewart’s “Martha,” “Good Morning America” and “The CBS Early Show.” The James Beard Foundation awarded Scott Peacock Best Chef in the Southeast in May 2007. He is a contributor to America: The Cookbook (Phaidon, October 2017).

Rita Pelczar

Author
Rita Pelczar

Throughout her careers as extension agent, Peace Corps volunteer, teacher, public garden manager, writer and editor, Rita Pelczar has shared her enthusiasm for and commitment to environmentally responsible gardening. She received her B. S. and M. S. degrees in horticulture from the University of Maryland and has written articles that have appeared in The American Gardener, Horticulture, National Gardening, Fine Gardening, The Herb Companion, Mother Earth News, Carolina Gardener, and Organic Gardening. Her most recent book, Homegrown Harvest (Mitchell Beazley 2010) reflects her passion for kitchen gardening. Her extensive vegetable garden includes four large cold frames.

Rachel Pennington

Chef / Co-owner of The Pie Chest
Rachel Pennington

Rachel Pennington is co-owner of The Pie Chest and also continues to create simple, rustic desserts for The Whiskey Jar, having arrived to the food industry via a circuitous route of academia and non-profit work. What began as a whimsical hire blossomed into a business but the elemental piece remains the same: to create simple, fresh, seasonal, made-from-scratch pieces of comfort.

Barbara Pleasant

Mother Earth News
Barbara Pleasant

Award-winning writer Barbara Pleasant has been covering organic gardening and self-sufficient living for more than 30 years and is a contributing editor to Mother Earth News. Pleasant’s work has garnered multiple awards from the Garden Writers Association and the American Nursery and Landscape Association. She has written books on topics ranging from compost to weeds, including “Homegrown Pantry,” “Starter Vegetable Gardens,” “The Complete Compost Gardening Guide” and “The Complete Houseplant Survival Manual.” Her columns and articles appear regularly in Mother Earth Living magazine and at GrowVeg.com and other gardening websites. Pleasant lives in Virginia, where she grows vegetables, herbs and fruits along with a few chickens, who all have names.

www.barbarapleasant.com.

Jason Powell

Owner, Petals from the Past
Jason Powell

Jason Powell grew up in Auburn, Alabama, where he learned from his parents to appreciate gardening. He received his B.S. in landscape design from Auburn University and his M.S. in horticulture from Texas A&M University.

Forrest Pritchard

Organic Farmer, Author
Forrest Pritchard

Forrest Pritchard is a seventh-generation farmer and bestselling author. He grew up in the Shenandoah Valley and spent summers with his grandparents in the Appalachian highlands and Ohio River Valley. Upon returning from the College of William and Mary in the mid-90s, Pritchard took over the family farm ⎯ primarily growing GMO corn and soybeans ⎯ in the hopes of making the land profitable for the first time in decades. On harvest day, when five tractor-trailer loads of grain reaped a meager paycheck of $18.16, he realized the farm must radically change course. The following season, Pritchard devoted himself to farming organically and sustainably, raising free-range cattle, pigs, sheep, goats and chickens on pasture.

More than 20 years later, Smith Meadows is one of the oldest “grass finished” farms in the country, and sells at leading farmers’ markets in Washington, D.C.

Chronicling his farming adventures, Pritchard’s 2013 book, Gaining Ground: A Story of Farmers’ Markets, Local Food, and Saving the Family Farm, was named a top read by Publishers Weekly, The Washington Post and NPR’s The Splendid Table, and made the New York Times Best Sellers list. He followed this in 2015 with Growing Tomorrow, a behind-the-scenes visit with sustainable farmers from across the country. The book was a finalist for independent cookbook of the year.
smithmeadows.com

JM Stock Provisions

James Lum, Matthew Greene, and Hunter Hopcroft
JM Stock Provisions

James Lum, Matthew Greene, and Hunter Hopcroft own JM Stock Provisions, a whole-animal butchery in Charlottesville and Richmond, VA. JM Stock is dedicated to sourcing high-quality, sustainably raised meats from close to home, and has been working closely with their farmers since opening in 2013. In addition to wide selection of beef, pork, chicken, and lamb cuts, JM Stock offers housemade sausages, bacons, deli meats, and terrines, as well as broths and soups. Both locations also stock a curated selection of pantry items, prepared foods, beer, wine, and fine artisan cheese from around the globe. JM Stock Provisions has been awarded three Good Food Awards: in 2017 for their Beef Tongue Pastrami, in 2016 for their Tasso Ham, and first won in 2015 for their Paté de Campagne.

Prior to opening JM Stock, Lum and Greene worked together at Brooklyn’s The Meat Hook. During their time in New York, their passion for sustainable food intensified, and they honed their skills in butchery. Charlottesville’s vibrant food community, support for local farming, and consumer attention to craftsmanship made for an ideal location to open the first JM Stock Provisions shop in October 2013. The pair partnered with Hopcroft to expand JM Stock into the Richmond area, opening in The Fan in January 2015.

In addition to their core butchery business, JM Stock offers a CSA-style Meat Club with weekly pick-ups in Charlottesville and Richmond, monthly butchery classes, and also features an extensive catering and charcuterie menu. JM Stock also hosts regular events including their annual “Meat Your Makers” food fair featuring their own products and local food and farming partners.”

Crystal Ptacek

Archaeological Field Research Manager
Crystal Ptacek

Crystal is the Archaeological Field Research Manager at Monticello, starting her position in 2013. She oversees any archaeological field work that takes place on the plantation. She received her Masters from the University of Tennessee, Knoxville, and her research interests include the African diaspora, historic landscapes, and plantation archaeology.

Krista & Rob Rahm

Forrest Green Farm
Krista & Rob Rahm

In 1992, Krista and Rob Rahm purchased a farm in Louisa, Virginia, with the dream of raising their children with a close connection to nature while respecting seasonal living, and experiencing the value and health benefits of producing their own food. The Rahm family began the journey to make their farm sustainable by growing fruits and vegetables, raising animals for their meat, and growing and cultivating herbs for healing. After many years of learning to live off the land, studying with medicinal herbal mentors and making farming their full-time occupation, the Rahms began a new mission to educate people about “whole living” by supplying products and offering classes to support their mission. At Forrest Green Farm, they offer educational classes, more than 400 varieties of herbs, vegetables and flowering plants, pasture-raised chickens, grass-fed beef, eggs, herbal teas, dips, seasonings, personal care products, naturally grown hay and registered Miniature Hereford cows. During the winter they use their greenhouses for a winter CSA of specialty greens and salad mixes.
forrestgreenfarm.com

Alice Randall

Food Writer, Foodways Educator, Food Activist
Alice Randall

Alice Randall is an award-winning food writer, foodways educator, food activist, and food entrepreneur whose work spans five decades. A professor at Vanderbilt for the past eleven years, she has developed and taught three groundbreaking courses devoted to foodways. Randall has published  in a variety of venues including The New York Times, London’s SundayTimes, the Oxford American Food Issue, Essence, and Gravy.

She has presented at the Southern Foodways Alliance Fall Symposium and at the Smithsonian Museum of American History. Her earliest engagements with the formal study of foodways began at Harvard in 1978 when she studied with Julia Child. Her most passionate engagement with foodways is her commitment to working with women of color and economically disadvantaged women from all backgrounds to develop strategies for putting their own stories and healthy foods on a tasty plate.

Chris Ritzcovan

Winemaker, Jefferson Vineyards
Chris Ritzcovan

Growing up amongst a family of gardeners and home winemakers, Chris learned at an early age to appreciate the natural world and it’s richness. After graduating from the University of Virginia, his path lead to Jefferson Vineyards where he found his true calling and joined the winemaking team in 2007. Upon being appointed Winemaker in 2013, Chris has continued the tradition of crafting award winning wines and has won prestigious medals in the country’s top competitions.
jeffersonvineyards.com

Peter Roderick

Founder of Mountain Culture Kombucha
Peter Roderick

The founder of Mountain Culture Kombucha, Peter Roderick is a 28-year-old father, born and raised in White Hall, VA. An artisan and entrepreneur at heart, he is a self-taught brewer and businessman with a passion for learning and doing.

Julie Roller

Saunders-Monticello Trail Manager
Julie Roller

Julie Roller, the Trail Manager at Monticello, has a love for trees.  She has a degree in Forest Resource Management from the University of Vermont and is a certified arborist with the International Society of Arboriculture.  Although she is a Virginia native, she has worked in New York, Maine, Vermont, Oregon, and Southeast Alaska.  She has worked for the Thomas Jefferson Foundation for 4 years, specializing in the care of the native plant specimens at the visitor center and trail systems.

Mike Ross

Owner, Beanstalk Farming
Mike Ross

Michael is a former senior technical consultant and software engineer with experience in a broad range of industries. While a consultant, Michael architected and developed over two dozen production systems, several of which handle over $100MM in revenue and are accessed by tens of millions of users, annually. Michael also has experience with mechanical systems starting from his time at Georgia Tech where he studied Aerospace Engineering. While a student there, he served as the Commanding Officer of one of the largest Naval ROTC units in the country, and he won first place in the capstone competition with a design for a multimodal propulsion system for a high-speed VTOL aircraft.

 

Joel Salatin

Polyface Farms
Joel Salatin

Dubbed by TIME magazine as America’s most famous farmer, Joel Salatin is a farmer, author and tireless local and food choice advocate. His family owns and operates Polyface Farm in Virginia’s Shenandoah Valley, producing salad bar beef, pigaerator pork, pastured poultry and forestry products, serving 6,000 families and 50 restaurants. Author of ten books and sought-after conference speaker around the world, he brings visceral dirt-under-the-fingernails perspectives to a host of topics, ranging from “Working with your Children so they will want to Work with You” to “Developing a White Collar Salary from a Pleasant Life in the Country.” With mischievous humor and hard-hitting analysis of modern food and farm orthodoxy, he brings both conviction and inspiration to business, farm and foodie audiences.
polyfacefarms.com

Jeff Sanders

Owner of Glass House Winery
Jeff Sanders

As owner of Glass House Winery, Jeff Sanders oversees the vineyard and overall operation. He was also president of the Monticello WineTrail.

Charlotte Shelton

Albemarle CiderWorks
Charlotte Shelton

In 2001, Charlotte Shelton and her family founded Vintage Virginia Apples LLC to develop and exploit the collection of distinctive and mostly heirloom apples they had collected on their farm at North Garden, Virginia. They established a nursery that propagates rare and hard-to-find fruit trees, offered workshops on related horticultural topics and in 2009 embarked on their most ambitious project, Albemarle CiderWorks. Under their farm winery license, they produce a variety of distinctive ciders, using their own and other locally produced apples. The second cidery in Virginia, Albemarle CiderWorks aims to improve its own ciders and support the emergence of cider in the state.
albemarleciderworks.com

Dr. David Shields

Distinguished Professor, University of South Carolina
Dr. David Shields

Dr. David S. Shields is the Carolina Distinguished Professor at the University of South Carolina and the chairman of the Carolina Gold Rice (CGR) Foundation. He has published 13 books in three fields: early American literary culture, American performing arts photography and food studies. In October 2017, the University of Chicago Press published his historical collection of American chef biographies, The Culinarians; Lives and Careers from the First Age of American Fine Dining. In 2015, the press published Southern Provisions: The Creation and Revival of a Cuisine, chronicling the emergence in the 1800s of a distinctive set of foodways along the southeastern coast of the United States.

As chair of the CGR Foundation, Shields provided the research that enabled Glenn Roberts and Dr. Brian Ward to recover and put into commercial production classic southern ingredients such as benne, sea island white flint corn, purple straw wheat, purple ribbon sugar cane, the Carolina African runner peanut and Carolina Gold Rice. He is the Southern Foodways Alliance “Keeper of the Flame” and heads Slow Food’s Ark of Taste for the South.

Dr. Leni Sorensen

Culinary Historian
Dr. Leni Sorensen

Dr. Leni Sorensen is a culinary historian and teacher of home provisioning and rural life skills. A lecturer, consultant and writer, Sorensen has been working in colleges, at festivals and for historic house museums for more than 30 years. The dynamic owner of Indigo House (a farm where she raises animals to cook and cultivates produce to serve at her chef’s table dinners and cooking lessons), Dr. Sorensen is a PhD expert in 18th- and 19th-century cooking methods used by Virginia housewives and slaves, including those who cooked for Thomas Jefferson. Most recently, Sorensen was named “Virginia Female Chef” by USA Today in their article “50 States – 50 Female Chefs.”
indigohouse.us

Lauren Stein

Fresh Made Simple
Lauren Stein

Lauren K. Stein is the author of Fresh Made Simple (Storey Publishing 2015), a collection of 76 fully illustrated recipes.  The cookbook has earned accolades and press in O, The Oprah Magazine, Yahoo! Health, Leite’s Culinaria, Edible Boston, Edible Memphis, BookTrib, Yankee Magazine and others. Knoxville Mercury called Fresh Made Simple one of the best cookbooks of 2015. Lauren is a former journalist for Reuters and has written for the Boston Globe, Boston Magazine and the website Eat Boutique. Her recipes are inspired by time spent in the kitchen with her young daughter and feeding her family.  She lives in Boston, Massachusetts.
laurenkstein.com

Susan Stimart

Economic Development Facilitator for Albemarle County
Susan Stimart

Susan Stimart is the Economic Development Facilitator for Albemarle County. She has a B.A. in History from the University of Texas at San Antonio, as well as a joint master’s degree in urban planning and transportation planning from Cal Poly San Luis Obispo. She also received an MBA from American University. Stimart has been employed as as a transportation consultant for K.T. Analytics, Louis Berger International and KPMG Peat Marwick

Dawn Story

Farmstead Ferments
Dawn Story

Dawn Story is a homesteader, earth steward, permaculture enthusiast, animal lover, plant person and fermentation fanatic. She is the creatrix of Farmstead Ferments – artisanal fermented foods and brews – and New Moon Alchemy & Apothecary herbal teas and elixirs. She delights in sharing her passions for making and preserving food and medicine using traditional methods, weaving together the wisdom of the “old ways” with the vision of a new, resilient future.
farmsteadferments.com

Sara Straate

Seed Historian
Sara Straate

Sara Straate is the seed historian at Seed Savers Exchange. Sara coordinates the Collection Origins Research Effort, a project to enhance the historical documentation behind each variety in the Seed Savers Exchange collection. Seed Savers Exchange maintains more than 20,000 heirloom and open-pollinated vegetable, herb, and plant varieties, including over 1,000 varieties of heritage apple trees. Sara researches the story of each variety, documenting its history and the lives of the people who brought it to the collection. This research involves gathering stories, memories and cultural information from seed donors and their families to tell the rich story of America’s gardening heritage.

Nicole Taylor

Chef, Storyteller and Author
Nicole Taylor

Nicole is a multimedia storyteller and author of The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen (Countryman Press/WW Norton). She has contributed to The New York Times, Saveur, Extra Crispy, SheKnows, The Undefeated, The Bitter Southerner, Civil Eats, and hosted Hot Grease podcast on Heritage Radio Network. Taylor founded The Modern Travelers’ Green Zine and is an editor for Crop Stories, a biannual zine that digs deep into relationships between farmer and table. She is a contributor to America: The Cookbook (Phaidon, October 2017). She lives in Bedford-Stuyvesant, Brooklyn.

Jerry Therrien

Monticello
Jerry Therrien

Jerry Therrien has an extensive background in ecology and specializes in native plants and birds. He conducted flora and fauna studies, bird surveys, led interpretive nature walks and interned with ornithologist David Sibley. In 2011, Jerry moved to Charlottesville to work at Monticello as garden guide, parkway ranger and nursery associate at Monticello’s Thomas Jefferson Center for Historic Plants. Jerry is currently involved in native plant design.

Toni Tipton-Martin

Author
Toni Tipton-Martin

Toni Tipton-Martin is an award-winning food and nutrition journalist and community activist who is busy building a healthier community through her books, classes, and foundation. She is the author of The Jemima Code: Two Centuries of African American Cookbooks (University of Texas) – a widely-acclaimed, annotated bibliography that tells the story behind her rare collection.  The Jemima Code is also the title of a traveling exhibit featuring larger-than-life images of black cooks at work.

In 1991, Tipton-Martin became the first African American woman to hold the position of food editor at a major daily newspaper, the Cleveland Plain Dealer. First Lady Michelle Obama invited her to the White House twice for her outreach to help families live healthier lives. In 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work. With the prize as seed money, she hosted Soul Summit: A Conversation About Race, Identity, Power and Food. This unprecedented 3-day gathering invited writers, scholars, authors, chefs, and students interested in food justice to come together and celebrate African American Foodways.

Tipton-Martin is a James Beard Book Award winner, and recently appeared as a guest judge on Bravo’s Top Chef.

Jason Voos

Executive Chef, Wegmans
Jason Voos

Jason Voos got his love of cooking from his grandmother who made traditional Polish meals from scratch. His first part-time job was in the seafood department at Wegmans in his hometown of Pittsford, NY. He later became a Wegmans management intern, learning through hands-on rotations in each department. After graduating from Johnson & Wales University, Voos continued working his way up as a cook, culinary team leader, sous chef, and then executive chef. He will oversee the culinary team that provides the restaurant-quality prepared foods Wegmans is known for, with mix and match self-serve food bars, subs, hot soup, fresh sushi, The Pub, and more – all for in-store dining or takeout. Chef Voos lives in Louisa.

Heather Wetzel

Heathers Herbals
Heather Wetzel

Heather Wetzel, MEd, RH, has been serving the Charlottesville community as a certified clinical herbalist since 2008. A well-seasoned herbal educator, she teaches classes at a variety of regional venues including The University of Virginia, Sacred Plant Traditions, The Elderberry Community Herbs, and Piedmont Virginia Community College. She also manages the herbal apothecary at The Elderberry Community Herbs where she hand crafts herbal products and consults with clients. She practices Western energetic herbalism.
HeathersHerbals.com

Derek Wheeler

Research Archaeologist at Monticello
Derek Wheeler

In 1996, Derek Wheeler joined Monticello in the Department of Archaeology. As a part of the Department’s goal of understanding Monticello as both a house and a plantation, Wheeler’s research interests lie in both documenting the location of where people lived and worked through archaeological survey and plotting Jefferson’s maps and surveys onto modern topographic maps. Wheeler graduated with a degree in Anthropology from the University of California, Berkeley in 1991 and received his masters in Anthropology/Archaeology from the University of Virginia in 1996.

Tara Whitsitt

Author and Educator
Tara Whitsitt

Tara Whitsitt is a nomadic writer, illustrator, and fermentation educator who has been teaching workshops, collaborating with creatives and writing about food traditions since 2013. She is the author of Fermentation on Wheels: Road Stories, Food Ramblings, and 50 Do-It-Yourself Recipes from Sauerkraut, Kombucha, and Yogurt to Miso, Tempeh, and Mead (Bloomsbury 2017). Whitsitt is the founder of the traveling educational food hub by the same name, for which she has received critical acclaim from Publisher’s Weekly, The New York Times, Civil Eats, NPR’s The Splendid Table and others.

Rodger Winn

Rogers Heirlooms
Rodger Winn

Rodger Winn is a certified organic grower who produces heirloom varieties of seed for various seed companies and for preservation. He also runs a seasonal greenhouse business selling vegetable, herb, and flower plants in central South Carolina. When not at his day job, Rodger actively promotes sustainable agriculture by giving seminars and tours to garden clubs about the need to conserve and preserve our resources and environment rodgersheirlooms.com

Thomas Woltz

Principal/Owner, Nelson Byrd Woltz Landscape Architects
Thomas Woltz

Thomas Woltz is the principal and owner of Nelson Byrd Woltz (NBW) Landscape Architects. He was named “Design Innovator of the Year” by WSJ Magazine in 2013, and in 2011 was invested into the American Society of Landscape Architects’ Council of Fellows, among the highest honors in the profession. In 1998, Woltz initiated the Conservation Agriculture (ConAg) Studio at NBW, bringing together master farmers, ecologists, designers, landowners and institutions to create new models of biodiversity within damaged ecological infrastructures and working farmland in North America, New Zealand and Australia. Woltz and his firm have partnered with Monticello on a range of initiatives, including a 2011 Landscape Stewardship Study of the Foundation’s historic landholdings, which envisioned a center for sustainable agriculture at Tufton Farm, among other proposals.
nbwla.com

Zack Worrell

Founder, Monolith Knives
Zack Worrell

Worrell, grew up surrounded by a talented and creative family of entrepreneurs and artists from Virginia. Each of them creative, progressive, and successful in their endeavors.  As a child, he spent countless hours building cities and machines with legos, later transcending into everything from building tree forts, large fish aquarium projects, elaborate stereo systems, modifying motocross dirt bikes and mountain bikes, customizing cars and vintage motorcycles. All things he learned working with others, or just by trial and error. As a young entrepreneur, Worrell gained knowledge of technology and business through exposure to his family’s 50 year foray into newspaper publishing.
monolithknives.com

William Woys Weaver

Author and Caretaker of the Roughwood Seed Collection
William Woys Weaver

Internationally known, William Woys Weaver is considered America’s leading food historian. The author of 17 books he is the caretaker of the Roughwood Seed Collection begun by his grandfather in 1932, now the oldest private seed collection in Pennsylvania. He received his Ph.D. from University College, Dublin, Ireland, in food ethnography and is committed to promoting the regional foods and foodways of the Middle Atlantic States.