at Overmountain Vineyards & Winery from 4-8 pm. Come for an evening to enjoy local wine,

seasonal food & Americana music. Tickets for the event are available on Brown Paper Tickets

Cost for the event is $25 for adults, $10 for children ages 3-13.

Overmountain Vineyards & Winery  is nestled at the gateway of

the Blue Ridge Parkway on 75 beautiful acres. Originally a tobacco and cotton farm in the 1920′s and

30′s, the land was purchased in the early 1990′s, and has now returned to its roots. Overmountain

Vineyards was established in 2002 as a commercial vineyard in the Tryon Foothills of North Carolina.

They are recognized as one of North Carolina’s signature vineyards and wineries.

Stone Soup Restaurant  is also located in the foothills of the Blue Ridge

Mountains and owned by Suzanne Strickland. Suzanne named the restaurant after the fairy tale which

is a story of a community coming together. She thought it was a perfect name for a restaurant that she

hoped would become a gathering place for the community and it has! Stone Soup will be catering the

May fundraiser with a seasonal, casual buffet highlighting local food.

Entertainment will be provided by Gigi Dover  and her band, The Big Love.

The Big Love is primarily the creative partnership of singer/songwriter and guitarist Dover and multi-

instrumentalist / magician Eric Lovell, whose bag of tricks includes vocals, guitar, pedal steel, sitar, tambura,

melodica, ukulele, mandolin, even a glockenspiel. Together they weave a dreamy, quirky path that trips

through styles, sounds and genres. It’s a little bit country, a little bit rock and roll and a whole lotta groovy,

soulful, and funky fun. Their new CD is expected to be released on April 20.

Our media sponsor is WNCW (www.wncw.org) our local public radio station. In 2011, WNCW

was voted Best Local Radio Station of WNC. The station was also put into the Hall of Fame for the

consecutive years WNCW has been voted in with this great recognition.

In addition, a silent auction will be on site.

For more information about Slow Food Foothills, contact Carol Lynn at caroljackson@tds.net or Mindy

Wiener at mindywiener@gmail.com. (article submitted by Jo Rytter)

Slow Food Asheville is proud to announce a CAKE WALK!

Fundraiser for the Appalachian Food Storybank. The free event will be held on Sunday, April 29th,

from 1-5 PM, at Carrier Park Picnic Pavilion, 220 Amboy Rd. in Asheville. A traditional Appalachian

cake walk, set to live music, will be one feature of the event. Cake walk tickets are $2 a round and in

each round, someone wins a cake! Cakes come from local bakeries and individuals, some using heirloom

ingredients or recipes.

The fundraiser will also feature heirloom plant vendors, food vendors, demonstrations of traditional

Appalachian tools and methods, and a phenomenal raffle. Prizes include gift certificates to local

restaurants, a class at John C. Campbell Folk School, gift baskets, and more. Zach Phillips of Cultured

Foods will give a Kraut making demo, and Jean Benfield will be present to sign her book, Mountain

Born. Most of all, attendees will enjoy an afternoon in the park with good food and friends.

The Appalachian Food Storybank is an oral history initiative centered on southern Appalachian heritage

foods and foodways. The project works to preserve and collect precious stories of heritage foods and

traditional foodways in Appalachia. A “storybooth” will be in place at the CAKE WALK! event,

presenting an opportunity for attendees to record their stories of history, culture, and heritage.

Sponsors, Vendors, and Raffle Donors include: ASAP, John C. Campbell Folk School, Imladris Farm,

Reems Creek Nursery, Sow True Seed, Tupelo Honey Cafe, Bill Whipple, Buchi, Barbara Swell’s Log

Cabin Cooking, Spinning Spider Creamery, Earth and Spirit Designs, Red Stag Grille, Wildwood Herbal,

Rise Up Rooted Farms, Fifth Season, Eagledove Greenhouses, Gypsy Queen Cuisine, Southern Fryz, the

Potters of Madison County.

Bakeries represented include: Short Street Cakes, West End Bakery, French Broad Chocolate Lounge,

Farm and Sparrow, and the Montford Walk-in Bakery.

ABOUT THE HERITAGE FOODS COMMITTEE

Slow Food Asheville’s Heritage Foods Committee is dedicated to the preservation of regional food

biodiversity through a series of programs. Two are highlighted here:

Ark of Taste

The US Ark of Taste is a catalog of over 200 delicious foods in danger of extinction. By promoting and

eating Ark products we help ensure they remain in production and on our plates. The committee works to

identify and nominate local heritage foods for inclusion.

Appalachian Food Storybank

The Storybank seeks to acknowledge, honor, and archive Appalachian heritage foods and foodways in

order to promote the preservation of diverse local knowledges, natural resources, and food biodiversity.

The Storybank itself will be an archive of stories from individuals, families, and communities about

southern Appalachian foods – from how they are grown or harvested, to ways of preparing and preserving

them, to anecdotes of family or community rituals surrounding food. Our main goal is to provide a way

for folks to record their food stories and histories for their children and their grandchildren. In addition,

the stories we help collect will be used for educational purposes to highlight the unique lifeways, history,

and culture of Appalachia.

“Translated from Italian to English, Terra Madre means Mother Earth. And for those who see good, clean, and fair principles as part of the recipe for a better world, it is about practicing Slow Food values with a global consciousness and citizenship. It is an opportunity to realize and connect to the diverse food and farming communities, histories, cultures, struggles and solutions here in the U.S. and worldwide”. Click here for more information about Terra Madre.

If you would like to apply, go here and contact Slow Food Asheville about more details. Applications are only available until April 1st, so get started as soon as possible!

This all-day event begins with a bread tasting and sale at the Magnolia Building on the A-B Tech campus in Asheville, NC from 10am to 2pm. Hands-on workshops and lectures will take place from 9am to 6pm at the same location.

The festival will feature experts on local grain production, milling, and baking with local and heirloom wheat. Thom Leonard, a professional baker for more than 35 years, and currently a consultant for Heartland Mills, will be presenting workshops on milling and baking with local wheat. Professor Stephen Jones, a world-renowned wheat geneticist and breeder from Washington State University, will be lecturing on the local-grain movement and recent results in the breeding of organic grain and a perennial wheat.

In addition to Leonard and Jones, the festival will feature presentations on gluten-free, sugar-free baking by Peter Reinhart, baker and author of eight bread cookbooks, from Johnson & Wales University, and Jennifer Lapidus, director of the North Carolina Organic Bread Flour Project.

Check out their website for more details: http://www.ashevillebreadfestival.com/

“Beer before liquor never sicker; but Highland Gaelic Ale after toothpaste – is the worst breakfast idea ever.” – Brown

Purchase tickets here:

***Put SLO in the in the box that says “ticket code” so the money will go to us***

The tickets are only $8.00

http://www.myaltamont.com/tickets-a-events/item/153-stand-up-comic-greg-brown.htm

Event starts at 8:30 – 18 Church Street

To learn more about Greg: www.gregisfunny.com

Start thinking about Terra Madre – it is happening again this year!!

Learn how to make basic pizza dough and then use it to make rustic bread-sticks, beautiful herbed spirals, calzone, ciabatta, and -oh yea-PIZZA. With this knowledge you can easily impress your family and friends while feeding them wholesome homemade food! We will snack on all the goodies we make and you will get to take pizza dough home with you to do further experimentation. You can use the dough that night for dinner or refrigerate it and use it another night.

This class is a fundraiser for our FEAST program and all proceeds will go to FEAST – empowering youth and ensuring that people of all income levels can eat well through hands-on cooking classes. To learn more about FEAST go to our website https://sites.google.com/site/feastasheville/home.

The cost is $30 for the class and we will require pre-payment in order to secure a spot in the class.  Class size is limited to 15 people so sign up today!

Contact cathycleary@gmail.com in order to sign up.

Cathy Cleary and Barbara Swell are the teachers for this class. Barbara is a prolific cookbook author and has a million years of experience teaching cooking classes. She has taught people how to make the best pie crust on the planet – just wait to see what she can teach you to do with pizza dough! Cathy is the co-founder of FEAST and the co-owner of the West End Bakery. She taught 3^rd grade before opening the bakery – so she can keep the class in line!!

Bed Making, Composting, Soil Amendments, Soil Blocks, What and when to plant, Irrigation, Row Covers, Seed Saving and much, more more!

Your Workshop Schedules and Pricing:

All workshops include: 8:30 a.m. – 4:30 p.m. time-frame, 50/50 Classroom/Field-time (weather permitting), small class sizes, engaging and creative presentations, binder workbooks, light local foods refreshments and gift bags.

*price breaks for off-season

SECOND OPPORTUNITY: Off-Season Consecutive Saturdays: :

Feb. 11 & 18, $140 

Registration Information:

Call (828)-817-2308 to register, or e-mail caroljackson@tds.net.

Cash or checks accepted. Make checks payable to Carol Lynn Jackson, and mail checks to: 409 Whispering Woods Dr., Saluda, NC 28773.

Thank you!!

Thanks,
Anita Nunnelley
Clemson University
Food Science, Culinology, Human Nutrition
Graduate Student &
PRTM Leisure Skills
Yoga and Fitness Coordinator
anunnel@g.clemson.edu