@tonitiptonmartin

Toni Tipton-Martin (she/her) is a culinary journalist and author using cultural heritage and cooking to build community. She is Editor in Chief of Cook’s Country by America’s Test Kitchen, a cast member on its PBS television show, a two-time James Beard Award winner, and recipient of the Julia Child Award.

@foodordeath_ @goodhotfish

Ashleigh's (she/her) cuisine honors Black foodways while paying homage to her coastal Virginia upbringing. She honed her skills at restaurants ranging from Northern Italian to classic French but Southern Appalachian cuisine is her culinary love language. She was named a 2020 finalist for James Beard “Rising Star Chef of the Year” award during her tenure as Chef de Cuisine at Benne on Eagle in Asheville, NC. You can watch her put her skills to work on the most recent season of Bravo’s Top Chef Houston.

@indigohouseva

Leni Sorensen (she/her) teaches culinary history and cookery. She majored in History at Mary Baldwin College and earned her MA/PhD at the College of William and Mary in American Studies. She worked for over thirty years as a university lecturer, museum consultant, hands-on presenter and researcher with a focus on African American slavery, American agriculture, and women’s work in colonial and post-colonial America. Retired from Monticello she now teaches rural life skills from her home in Western Albemarle County in Virginia.

@ronni.lundy

Lundy (she/her), 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 received the James Beard Award for Book of the Year and best American Cookbook from the International Association of Culinary Professionals. A founding member of the Southern Foodways Alliance, former board member and recipient of its Craig Claiborne Lifetime Achievement Award. Founder of the Appalachian Food Summit.

@dr.cynthiar.greenlee

Dr. Greenlee (she/her) is a Durham-based historian and journalist. She has won a James Beard Award for food writing; her work has appeared in Best American Food Writing and other publications such as The Atlantic, The Nation, The New York Times, Smithsonian, Vox, and The Washington Post. She was recently senior editor at The Counter (a now-defunct, publication about the business and culture of food) and also served as deputy editor of the Southern Foodways Alliance's Gravy Journal. 

@capellaon9 @rakim_gaines

Executive Chef Rakim Gaines is the culinary mastermind behind the delicious dishes and seasonal menu offerings at Capella on 9, AC Hotel Asheville Downtown’s ninth-floor rooftop bar and restaurant. With more than 20 years of experience, Chef Rakim joined Capella on 9 as Sous Chef in 2017 before his well-deserved promotion to Executive Chef in 2018. Inspired by the flavors of his childhood and incorporating locally grown and sourced ingredients, Chef Rakim and his culinary creations have been lauded in notable outlets including Southern Living and Eater.

@brinedandcured @tasteediner

Goff (he/him), previous head butcher at Standard Foods and former Executive Chef/Owner of the King James Public House and AUX Bar. He left home at fifteen and spent 11 years homeless, jumping freight trains across the US and Europe, cooking wherever his travels took him. He received degrees in both Culinary Arts, and Baking and Pastry from AB Tech. He is highly dedicated to supporting the local community through his food. In 2019 he was named Chef of the Year by the NCRLA. He and his wife Sam own and operate Tastee Diner.

Michelle Bailey is Executive Chef at Smoky Park Supper Club where the seasonal menu showcases her mastery of wood-fired cooking and her passion for sourcing the most delicious ingredients from local farmers and foragers. Throughout her career, Chef Bailey has been known for crafting refined American fare featuring traditional southern techniques and international flavor profiles.

The Memphis born, WNC raised chef has been working in restaurants since she was 14 years old.

@newstockpantry

Creating things and serving others has always been a chosen focus in Ashley’s life. She studied pastry arts at Johnson & Wales and AB Tech, and has worked in Charleston, Athens and New York.  Ashley feels the mountains are her home and feels connected in this community more than any other. She is a James Beard nominated chef, has taught at AB Tech, and opened Rhubarb and Buxton Hall as pastry chef. Along with partner, Travis Schultz, she launched Newstock Pantry, with a brick and mortar opening Sept 2022.

@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.

@pernodricardusa

Conviviality is about how we do business – bringing our passion to work every day and living by our values of openness, simplicity, collaboration and entrepreneurship. We are constantly innovating to ensure our customers have the right spirit to match every moment of conviviality.

@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!

@littlejumbobar

Chall Gray (he/him) is the author of The Cocktail Bar: Notes for an Owner & Operator (White Mule Press, 2018), co-owner of the acclaimed neighborhood cocktail bar Little Jumbo in Asheville, NC, and a principal of the bar consulting firm Slings & Arrows. 

@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.

@cultivatedcocktailsdistillery

Since 2015, our family distillery has been crafting award-winning spirits and taking them one step further. Cultivated Cocktails blends legacy with innovation, art with science. We age our spirits with care, choice oaks and unique flavors. 

@mountainvalleywater

@ebonywineandspirits

Charlotte, North Carolina's Only Black-Owned Wine & Spirits Company. Owned by Camillya Masunda, the brand is inspired by her Congolese roots and her way of celebrating the history and heritage of vast Black cultures around the globe.

@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.

@drinksarilla

When you choose Sarilla, you are also making positive change in the world! A fun, healthy and nonalcoholic beverage that is naturally energizing with a base of camellia sinensis tea leaves. We use a whole leaf brewing technology so not only are you getting a great-tasting beverage, but you are also benefiting from the antioxidants, amino acids, omegas and slow-release polyphenol naturally occurring in tea. 

@loomimports

LOOM Imports partners with talented Artisans across the globe to create authentic, handmade, one of a kind goods. Each product is made using traditional techniques and natural materials. LOOM operates under the principals of fair trade, and values collaborative, community driven ethical partnerships. 

@matchanude

Matcha Nude exists because finding organic, pure matcha that tastes good, is affordable + good for the planet is actually pretty hard to come by. We offer affordable premium grade organic, non-gmo matcha that is ethically sourced from Japan + is packaging in 100% compostable packaging. Our matcha is naturally soft and sweet in flavor and doesn't need additional sweeteners. We are on a mission to show the world the power of this incredible tea + the lifestyle that comes with it.

@provisionsmercantile

Established in 2019 by Asheville natives Heather and Matt Wright, Provisions Mercantile was inspired by Heather’s grandmother, Claudene Mchone, who created a small general store in the basement of her West Asheville home in the 1960s. The general mercantile served as an anchor in the community, a place where neighbors congregated and socialized. In honor of these classic community hubs, we offer a broad selection of unique goods, eclectic gifts, and nostalgic heirloom-worthy supplies for all ages and stripes. We are proudly locally owned and our exclusive offerings and

@organicgrowersschool

Organic Growers School is the premier provider of practical and affordable organic education in the Southern Appalachians, building a vibrant food & farming community by boosting the success of organic home growers and farmers in our region. Our hands-on training, workshops, conferences, and partnerships inspire, educate, and support people to farm, garden, and live organically.

@embrewtea

You've barely got five minutes until your next video call, but desperately need a cup of tea to get you through it. Skip the messy infuser and grab an Embrew tea bag full of high-end tea and a touch of natural sweetener. Now, turn on your kettle and get to that meeting. 

@redfiddlevittles

Red Fiddle Vittles creates fine food inspired by Appalachian ingredients, farms, and traditions. Created in 2018 as a catering and private chef company, Red Fiddle Vittles recently expanded to include a South Asheville retail storefront featuring house-made provisions, heat-and-eat weekly dinners, and specialty groceries from local producers. Combining more than 30 years of event and kitchen experience, Erica Beneke (she/her) and Matt Farr (he/him) are the mom-and-pop chefs and owners of Red Fiddle Vittles.

@botanicalbonesco

We believe that all living creatures are at their best when consuming foods that nourish the mind, body and soul. Our dog treats are made in small batches with nutrient-dense clean ingredients that dogs love + superfoods and adaptogens to promote wellness.