Speakers

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

Ken Bezilla

Southern Exposure Seed Exchange
Ken Bezilla

Ken Bezilla has farmed for 20 years in Oregon, Missouri and Virginia. He is the seed inventory manager for Southern Exposure Seed Exchange (SESE). When he escapes the office, he helps grow seed crops and variety trials for SESE, plus (of course) huge fall and winter gardens.
southernexposure.com

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

Pat Brodowski

Specialty Gardener at Monticello
Pat Brodowski

Pat Brodowski, specialty gardener at Monticello, plants and maintains the plantation’s two-acre kitchen garden comprising heirloom vegetables and herbs. She researches and grows varieties most likely grown by Thomas Jefferson and produces seeds for The Shop at Monticello. She received bachelor’s degree in agriculture from Cornell University and was an educator and historian at a 19th-century farm museum for eight years. She recently researched the history of Jefferson’s herbs and salad greens for her master’s degree.

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.

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

Peggy Cornett

Curator of Plants at Monticello
Peggy Cornett

Peggy Cornett, curator of plants, has worked at Monticello for over 30 years. She earned degrees in English and botany from UNC-Chapel Hill and a master’s from the University of Delaware’s Longwood Graduate Program. Peggy lectures on garden history, writes for gardening magazines and professional journals, edits Magnolia for the Southern Garden History Society, and appears on PBS’s “Virginia Home Grown” and “P. Allen Smith Garden Home.” Peggy received the SGHS Flora Ann Bynum Medal for exemplary service in the garden history field and the Garden Club of America’s Zone VII Horticultural Commendation for horticultural expertise, generosity in sharing knowledge and dedication to preserving Jefferson’s botanical legacy.

Joy Crump

Founder/Executive Chef FOODĒ, Mercantile, 6 Bears & A Goat
Joy Crump

A Pennsylvania native, Joy Crump is known for crafting the seasons’ best locally sourced ingredients into comfortable, refined dishes. A culinary graduate of the Art Institute of Atlanta, Joy honed her skills alongside farm-to-table pioneers, chefs Michael Tuohy and Kevin Gillespie. In 2011, Joy opened her first restaurant, FOODĒ, in historic downtown Fredericksburg, Virginia, with business partner Beth Black. In 2014, the duo opened their second Fredericksburg restaurant, Mercantile. In May 2017, the team added microbrewery 6 Bears & A Goat to their restaurant group. Crump has had the honor of cooking at the James Beard House in both 2016 and 2017, and is actively involved in the James Beard Foundation’s Impact Programs for Food Policy, Chef Advocacy and Change.
6bgbrewingco.com

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

Pam Dawling

Farm Manager, Twin Oaks Community
Pam Dawling

Pam Dawling wrote Sustainable Market Farming: Intensive Vegetable Production on a Few Acres, published in 2013. Her second book, The Year-Round Hoophouse, will be published in November 2018. She has been an avid vegetable grower all her adult life. For 22 years, Dawling has been farm manager for Twin Oaks Community in central Virginia, growing vegetables and training the 100 members in sustainable vegetable production.

A contributing editor to Growing for Market magazine, Dawling has written articles and information sheets for various biological farming publications. She is a popular speaker on growing vegetables sustainably, presenting at multiple festivals and sustainable agriculture events each year. Dawling writes a weekly blog and also consults for new and beginning farmers.
sustainablemarketfarming.com

Brandon Dillard

Manager of Special Programs at Monticello
Brandon Dillard

Brandon Dillard is manager of special programs at Monticello. Dillard joined the Thomas Jefferson Foundation in 2010 and worked as a frontline interpreter for six years before assuming his current position. He supports frontline staff in presenting complex history and manages the interpretation of slavery. He holds a degree in philosophy and literature and is currently in the Graduate School of Arts and Sciences at UVA where he studies cultural anthropology. His focus is museums and historic sites as they relate to memory and identity with a specific emphasis on race, class and gender constructs. He also spent 20 years in the food and beverage industry, where he managed several restaurants and directed award-winning beverage programs for nationally acclaimed chefs specializing in farm-to-table projects.

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.

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

Peter J. Hatch

Author, A Rich Spot of Earth
Peter J. Hatch

Peter Hatch, director of gardens and grounds emeritus for the Thomas Jefferson Foundation at Monticello, lives in Albemarle County, Virginia, where he gardens, botanizes in the Blue Ridge Mountains and lectures about garden history. Hatch was responsible for the maintenance, interpretation and restoration of the 2,400-acre landscape at Monticello from 1977 to 2012. The author of four books on the gardens of Thomas Jefferson’s Monticello, Hatch has lectured in 37 states on Jefferson and the history of garden plants. He travels extensively to promote his latest work, A Rich Spot of Earth: Thomas Jefferson’s Revolutionary Garden at Monticello (Yale University Press 2012), an award-winning book on Jefferson’s vegetable garden.
peterjhatch.com

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.

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

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

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

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

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.

Fraser Neiman

Director of Archaeology at Monticello
Fraser Neiman

Fraser Neiman is director of archaeology at Monticello. He also teaches archaeology in the departments of Anthropology and Architectural History at UVA. His current research focuses on the archaeology of the slave societies that evolved in the Chesapeake and Caribbean in the early modern era.

Keith Nevison

Manager of Farm and Nursery Operations at Monticello
Keith Nevison

Keith Nevison serves as manager of farm and nursery operations for the Thomas Jefferson Foundation at Monticello. In this role, he oversees a thriving nursery business at the Thomas Jefferson Center for Historic Plants, and is working to successfully launch a 21st century center for innovative farming, which aims to engage a broad audience in discussions on food, public health and sustainable agricultural issues. He earned his Master of Science in Public Horticulture from the University of Delaware through the Longwood Graduate Program and his Bachelor of Science cum laude in Environmental Studies from Portland State University in Oregon. For more than a decade, Nevison’s work has included organic food production, ornamental horticulture, landscape design and ecological restoration. His passion for environmental restoration led him to serve as board secretary and Student Guild representative for the Society for Ecological Restoration’s Pacific Northwest and Mid-Atlantic chapters. In addition, he is an International Society of Arboriculture certified arborist, an FFT2 certified wildland firefighter, and holds certifications as a Master Naturalist and Master Composter.

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 Salt, Fat, Acid, Heat. She is an EAT columnist at The New York Times Magazine. She lives, cooks and eats in Berkeley, California. As an undergraduate studying English at UC Berkeley, Nosrat took a detour into the kitchen at Chez Panisse restaurant that happily determined the course of her life and career. Since 2000, she 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.
saltfatacidheat.com

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).

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

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

Matthew Raiford

Chef/Owner: The Farmer and The Larder, Strong Roots Provisions
Matthew Raiford

CheFarmer Matthew Raiford wears many hats. Most recently, he again donned his “toque blanche” as owner and executive chef of the new Brunswick, Georgia restaurant Strong Roots Provisions – serving Port City food with jazz, rhythm and blues. His first restaurant, The Farmer and the Larder (opened 2015), was featured in Garden & Gun as one of the South’s most exciting new restaurants.

Former executive chef at Little St. Simons Resort, Raiford recently served as program coordinator and associate professor of culinary arts at the College of Coastal Georgia. He and his family own and operate Gilliard Farms, where Raiford is the sixth generation to farm the land since 1874. Established by Raiford’s great-great-great-grandfather, Gilliard is a certified organic farm growing under his watchful eye with his sister, Althea.

Raiford holds a Bachelor of Professional Studies degree in culinary arts from the Culinary Institute of America in Hyde Park, New York. He is a certified ecological horticulturalist (University of California Santa Cruz Center for Agroecology & Sustainable Food Systems).

He was named a James Beard semifinalist: Best Chef in the Southeast, 2018. farmerandlarder.com

Gabriele Rausse

Director of Gardens and Grounds at Monticello
Gabriele Rausse

Gabriele Rausse, director of gardens and grounds at Monticello, first grafted Jefferson’s 1807 wine varietals for Monticello in 1984. Eleven years later, he joined the staff as assistant director of gardens and grounds. Rausse, a native of Vicenza, Italy, graduated with a degree in agricultural science from Milan University. He worked first for the Tenuta Santa Margherita winery outside Venice and in 1976 was invited to Virginia to begin what is now Barboursville Vineyards. Rausse, “the father of Virginia wine,” has helped start more than 40 vineyards and 10 Virginia wineries. He was nominated as the Virginia wine industry’s Man of the Year in 1996.

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

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

Michael W. Twitty

Culinary and Cultural Historian
Michael W. Twitty

Michael W. Twitty is a noted culinary and cultural historian who interprets the experiences of enslaved African Americans through food and its preparation. He created Afroculinaria.com, the first blog devoted to African American historic foodways and their legacy, and was honored by FirstWeFeast.com as one of twenty greatest food bloggers of all time. He has appeared on Bizarre Foods America with Andrew Zimmern, Many Rivers to Cross with Dr. Henry Louis Gates, and has lectured to more than 250 groups including at Yale, Oxford and Carnegie Mellon Universities, Colonial Williamsburg, and the Smithsonian Folklife Festival. Michael has been invited to speak around the world, from the MAD Symposium in Copenhagen to the Guardian Festival of Ideas in London to film festivals in Jerusalem, all on culinary justice and the African American impact on Southern foodways. His work has been featured in many publications and websites including Ebony, The Guardian, Eater.com and NPR’s Codeswitch blog.  He has appeared on NPR on a number of occasions including being interviewed on the acclaimed food program, The Splendid Table.  He has also served as a judge for the James Beard Awards and is a Smith fellow with the Southern Foodways Alliance and has most recently been named a TED fellow and speaker.  He was recently named one of “Fifty People Changing the South” by Southern Living and one of the “Five Cheftavists to Watch” by TakePart.Com. HarperCollins will release Twitty’s first major book in 2017: The Cooking Gene won the 2018 James Beard Award for best writing, as well as book of the year.
Afroculinaria.com

Ira Wallace

Southern Exposure Seed Exchange
Ira Wallace

Ira Wallace is a worker/owner of the cooperatively managed Southern Exposure Seed Exchange (www.SouthernExposure.com ), which offers over 700 varieties of open-pollinated heirloom and organic seeds selected for flavor and regional adaptability. Ira serves on the boards of the Organic Seed Alliance, the Organic Seed Growers and Trade Association and the Virginia Association for Biological Farming. She is a member of Acorn Community, which farms over 60 acres of certified organic land in Central Virginia. Ira is an organizer of the Heritage Harvest Festival at Monticello (www.HeritageHarvestFestival.com), a fun, family-friendly event featuring an old-time seed swap, local food, hands-on workshops and demos, and more. She also writes about heirloom vegetables and seed saving for magazines and blogs including Mother Earth News, Fine Gardening and Southern Exposure. Her book, “The Timber Press Guide to Vegetable Gardening in the Southeast,” is available online and at booksellers everywhere.

Kevin West

Author
Kevin West

Kevin West is the author of Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving and, most recently, a contributor to America: The Cookbook and Edna Lewis: At the Table with an American Original. His family on both sides is from East Tennessee, and has been farming in Blount County at the foot of the Great Smokey Mountains for 150 years. West currently lives in the Berkshires in western Massachusetts – his preserving work is inspired by Southern Appalachian food culture, historic American cookery books, and today’s progressive agricultural ideals.
savingtheseason.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.

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