@yucayekefarms

Brandon Ruiz (he/him) is a Community Herbalist and Urban Farmer based in Charlotte, NC. He directs Yucayeke Farms, a community project based on providing affordable access to culturally-relevant herbalism and foods through local farming and educational resources. His focus is on Caribbean medicines and herbalism of the American South. He works with his community through providing educational material and food and herbs at affordable prices, collaborating with chefs and other creators to tell the stories of plants and the people who know them best.

@malcolmtroysr

Malcolm (he/him) graduated from Johnson & Wales in 2009 and moved to NYC where he cut his teeth at various steakhouses, Minetta Tavern, STK and Uncle Jacks Steakhouse. He worked with Chef Dani Garcia at Manzanilla, Chef Danny Bowen at Mission Chinese Food and Chef Clause Meyer at Agern. In 2020, he moved back to NC and landed in Asheville where he was the Chef De Cuisine at Benne On Eagle working under James Beard winning chef John Fleer. Chef Malcolm has since moved to Charlotte to be closer to his son and is currently pursuing other projects.

@thelobstertrap

For over 15 years Chef McCarty (he/him) has masterfully captained The Lobster Trap. From the start, Chef McCarty, along with founding owner Amy Beard, had a clear vision of what The Lobster Trap should be: a meeting place for the flavors of Maine, combined with Appalachia's abundance of fresh ingredients. Mike has made sustainability the focus of every dish on his menu. In recent years, The Lobster Trap has been named a Leader in sustainability by the James Beard Foundation's Smart Catch program.

@wellseasonedtable

Sarah (she/her) has a deep family heritage in WNC, but grew up in South FL, in a native plant nursery. Sarah moved to Asheville in 2007 and returned to college, studying Ecology & Environmental Biology. This is when her love of farming & wildcrafting really began. In 2014 she started Well Seasoned Table, a seasoning company that grows, wildcrafts, and locally sources 85% of their ingredients. This education pulls from Sarah’s experience as a scientist, as well as her experience as a farmer and as an artist.

@fermenti.foods

Meg (she/they) has been passionately fermenting it all since 2015. Community oriented, she founded Fermenti and the WNC Fermenting Festival in 2017 and has supported and helped grow our community's awareness of all things fermented. Uplifting the local fermenting community while raising money and awareness for the Beacon of Hope Food Bank which serves her community. She also hosts classes to educate everyone about the deliciousness of fermentation.

@pinehurstfarmersmarket

April Jones (she/her) is originally from Akron, OH and  advocates for her community as part of the food justice and food sovereignty movement. She is passionate about community gardens, and farmer markets. She is a writer, public speaker, blogger, recipe developer, book reviewer and more. She contributes content to her blog Frolicking Americana, and to national magazines, Mother Earth, Country Lore, The Natural Farmer, Grit, Ark Republic, and Ecoparent Magazine, Growers and Co., Farmers Market Coalition writer, An Emerging Leader in food and agriculture

@shantielixirs

Shanti (she/her), RN, BSN, IBCLC is a nurse, perinatal educator, lactation consultant, wife + mother. Her interest in holistic health led her on a transformation journey where she became a beekeeper + Jun brewer. Shanti Elixirs is dedicated to nurturing the intimate connection between the health of our bodies and wellbeing of our planet. She enjoys speaking about the gut-brain connection and how our gut affects our behavior and our emotions.
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Mx. Tyson Sampson (he/they) is an Eastern Band Cherokee Indian ( ᎠᏳᏫᏯ ᎨᏯᏔᎯᎤᏁᏉᎳᏗᏍᎩ).Tyson is a two-hearted and -spirited individual descended from the local indigenous matriarchy called the ᎠᏂᎩᎶᎯ (A-ni-gi-lo-hi). Over 20+ years, they have documented endangered language, held mindful presence, and shared Cherokee wild food practices and cultural sensibilities. They are cultivating an apothecary for ethnobotanical accessibility and a collective to support traditional ecological knowledge through the Bigwitch Indian Wisdom Initiative.

@newbelgium_avl

We were born on a bike. The rest is history. For almost 30 years we have crafted beers while proving that business can be a force for good.

@shantielixirs

Working together, the Shanti Elixirs’ team is dedicated to spreading well-being, peace and good vibes through every sip of Jun – created and bottled in the Blue Ridge Mountains of Western North Carolina.

@botanistandbarrel

Botanist & Barrel crafts real southern ciders, fruited sours, and wines. Focused on spontaneous, wild cultures and light-handed winemaking we embrace old world methods with modern sensibilities.

@wickedweedbrewing

With four locations in Asheville including three taprooms and a fine dining restaurant, Wicked Weed shows no signs of slowing down. They continue to grow while focusing on innovation, quality, and strong roots in their community of Asheville, North Carolina.

@vidlcellars

Through many different treatments, vessels, and fermentations, we’ve created a diverse portfolio of wines that reflect our passion as both drinkers and makers. These truths we hold self-evident: fruit is life, fermentation is alchemy, and wine is vīdl.

@noble_cider

Founded in the new 'Craft Brew Mecca' of Asheville and North Carolina's apple country, Noble brings together a rich local history of agriculture with this region’s exciting craft beverage industry. We make a variety of things...mead, spritzers, wine, and cider of course!

@devilsfootbrew

Farm-To-Can Craft Soda. We pride ourselves on working with Organic Roots & Fruits to create a healthier, more flavorful non-alcoholic experience for everyone in our communities.

@mountainvalleywater