Highlights

 

Expert Speakers

Sandor Katz

Sandor Katz

A self-described “fermentation fetishist”, Katz has taught hundreds of food workshops around the United States, and his book Wild Fermentation (2003) has been called a classic, “the bible for people embarking on DIY projects like sourdough or sauerkraut”, and “especially notorious for getting people excited about fermenting food”. He was named one of Chow magazine’s top trendsetters and rabble-rousers in 2009. From Wikipedia

Tradd Cotter

Tradd Cotter

Tradd Cotter is a microbiologist, professional mycologist and organic gardener who has been tissue culturing, collecting native fungi in the Southeast, and cultivating both commercially and experimentally for more than 22 years. He is the author of Organic Mushroom Farming and Mycoremediation, published by Chelsea Green in 2014. In 1996, he founded Mushroom Mountain (which he owns and operates with his wife, Olga, and daughter Heidi) to explore applications for mushrooms in various industries, and he currently maintains more than 200 species of fungi for food production, mycoremediation of environmental pollutants, and natural alternatives to chemical pesticides. Books by this Speaker: Organic Mushroom Farming and Mycoremediation. From Mother Earth News Fair

Leah Larabell

Leah Larabell

Leah Larabell and her husband Joel are empowering the Nashville community to return to their roots one herb at a time. They are the owners of High Garden: an old fashioned, apothecary style East Nashville tea shop that specializes in unique hand prepared herbal infusions and premium loose leaf teas. They combine herbs, tea, and tradition to help others discover the healing power of plants and learn how to use them. Here Leah shares some wisdom. From Vimeo

John Ikerd

John Ikerd

John is a visionary scholar & author who writes and speaks on issues related to sustainability with an emphasis on economics and agriculture. Agroecology; A Science, Farming System, and Social Movement Agroecology is a science, a farming system, and a social movement. From johnikerd.com

Chef Demonstrations

Andrew Coins

Andrew Coins

Chef Andrew Coins is the creative force behind the seasonal menu at Miel. Coins attended Johnson & Wale’s Culinary School in North Carolina. He came to Nashville in 2012 from The Charleston Place Hotel in Charleston, South Carolina. From mielrestaurant.com

Deb Paquette

Deb Paquette

Deb Paquette is well known in Nashville where she’s lived and worked for the last thirty plus years. After graduating from the Culinary Institute of America, she became the first woman in Tennessee to qualify as a certified executive chef. She’s been a trailblazer for chefs in the area, a mentor, and consultant to some of Nashville’s best talent. She’s won countless awards and accolades and was the chef/owner of Zola – named in Gourmet Magazine as one of the Top Sixty Restaurants in the United States – where diners flocked to her big, bold flavors for thirteen years. From etchrestaurant.com

Gourmet Meals

  • Gourmet meals made by local chefs with local ingredients.

Vendor Fair / Trade Show

  • During the Friday & Saturday portion of the event there will be a trade show which will showcase farm and garden vendors, quality hand-crafted goods, local businesses and the best they have to offer.
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