About the Food Summit

This year’s High Country Food Summit, a gathering of scholars, farmers, and food lovers, explores the theme “Dynamic Traditions, Resourceful Communities.”  Highlights include a conversation with Ronni Lundy, author of Victuals, as well as an exploration of how communities are building economic and ecological wealth from food waste.  Lundy’s James Beard award-winning cookbook presents a tapestry of stories, photographs, and recipes that documents the evolution of Appalachian Foodways. The afternoon will examine the issue of food waste and how composting at the community scale can maximize and localize benefits.  Other activities will encourage attendees to explore what makes High Country communities both unique and uniquely regenerative: self-healing, self-sustaining, innovative, and resourceful. Local lunch provided by F.A.R.M. Cafe.

Registration: 10:00 AM                    Lunch: 12:00 PM
Opening Remarks: 10:15 AM            Conclusion: 4:00 PM

Online Registration is now closed however, you may still purchase tickets at the door.

This event is zero waste. In order to not waste food, we asked that participants purchase their ticket by Wednesday, October 25th at 5 PM if they would like to receive a locally-sourced lunch from F.A.R.M. Cafe.
​You are more than welcome to purchase a ticket after that time, however you will need to bring your own lunch. 

Fall 2017 Schedule & Speaker Bios

Organizing Committee

Jacqui Ignatova (Co-chair), Jessica Martell (Co-chair), Grace Plummer, Dave Walker, Carol Coulter, Judith Phoenix, Grace Bowling (Intern), Ellie Dudding (Intern) 

​​The 2017 Food Summit is sponsored by:

​Appalachian State University's College of Fine and Applied Arts, Research Institute for Environment, Energy, and Economics (RIEEE), Sustainable Development Department, the Center for Appalachian Studies, and Office of Sustainability and Blue Ridge Women in Agriculture.

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2017 High Country Food Summit Recap

Photos and videos by Alan Ray.  https://www.facebook.com/AlanRayProductions/