Speaker Bios
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Panelists
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Renee BoughmanRenee Boughman is the Executive Chef of F.A.R.M. Cafe and has been with this hybrid non-profit since the beginning when the cafe opened in May of 2012. Prior to her work with F.A.R.M. Cafe, Renee worked as a Chef in fine dining restaurants including The Best Cellar at The Ragged Garden Inn and Rowland's at Westglow Resort & Spa. She has lived in the High Country since 1982 when she attended Graduate School at Appalachian State and received a Master's Degree in History. Of all of the restaurant work that Renee has enjoyed she believes F.A.R.M. Cafe has truly been "a calling" because it has allowed her the privilege of working with those in need and sharing nutritious cuisine with the "friends" who eat at the cafe everyday!
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Photo by Candice Corbin Photography
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Jon FannonJon Fannon is a 6th generation Watauga county native and a farmer focusing on sustainable agriculture techniques as well as building a stronger local food system throughout the high country. He grew up being heavily influenced by his grandfather Ewing who farmed mainly tobacco which he was able to help with as a young boy. Jon has lived in Idaho for about half of his life where he worked for over a decade in the food service industry as a bartender as well as general manager of several restaurants.
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He moved back to his family farm about 5 years ago to pursue farming as a career and to restore his great grandparent's home place which had fallen into disrepair after not being lived on or farmed in about 40 years. In 2012 he started his company Western Organic Wasabi & Sustainable Agriculture "W.O.W.S.A." and currently sells product to local restaurants, individual consumers, as well as New Appalachia Food distributors who delivers to restaurants throughout most of western North Carolina. Jon also operates an eBay store and ships day old ducklings, duck hatching eggs, and other farm products nationwide through his website www.wowsafarm.com.
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In her role, Ms. Greene works alongside team members to fulfill the department’s mission of promoting safe and healthy living, preventing disease, and protecting the environment. Greene has led multiple community driven initiatives designed to create a healthier community. She has received several local awards and has been recognized by the North Carolina Public Health Association as a Watson S. Rankin Award recipient for outstanding contributions to public health in NC as well as the Southern Health Association’s Charles G. Jordan Memorial Award for contributions to public health in the southeastern region of the United States. Greene received an undergraduate degree in Health Promotion from Appalachian State University and Masters in Public Health degree from Des Moines University’s Osteopathic Medical School. She considers herself a local and has a passion for local food initiatives.
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a food outreach program that addresses food insecurity in rural Watauga County. Allison believes that all individuals should have access to fresh and affordable locally-sourced food, regardless of income.
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Photo by Lou Murrey of Lou Murrey Photography
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Moderator Bios
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Her book manuscript, Seeds of Contestation: Genetically Modified Crops and the Politics of Agricultural Modernization in Ghana, explores the debate over the cultivation of genetically modified crops in Africa, drawing upon Fulbright-supported fieldwork in Ghana. She is interested in the local food and food sovereignty movements that have emerged in resistance to the global industrial agricultural model that threatens socio-cultural biodiversity and farmers' livelihoods. She is very happy to have moved to beautiful Boone and enjoys being a part of such a vibrant community.
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Lunch Leader Bios
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Prior to beginning work with NC Cooperative Extension, Richard earned a B.S. in Environmental Science from Antioch College in 1993, and an M.S. in Environmental Science from the State University of New York, College of Environmental Science and Forestry in 1997. He led the 1994 Antioch College Environmental Field Program that focused on the Mississippi River system, worked as Project Coordinator for Ocean Arks International from 1997-1998, and managed the 220 acre edible/medicinal/wild/Permaculture landscape of Heartwood Institute from 1999-2000.
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When Matt came back to Boone, he continued on his personal path while tryingto teach others as well. At age 24 he started the Leola Street Community Garden, by the Wal-Mart in Boone. After that he started farming his leased land off Dutch Creek Road, got involved with FIG (Farmer Incubator and Grower) Farm and, finally, found a place for his family to call their own. So far they have an acre plowed and the house built – a huge undertaking. In Valle Crucis Matt’s been growing a variety of vegetables organically – garlic, two kinds of kale, swiss chard, winter and summer squashes, collards, onions, peppers, specialty pumpkins. The plan for their land is to keep that going and add to it. Matt is passionate about healthy food and sustainable agriculture.
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As a graduate assistant at Slippery Rock University, she lived and worked at the Robert A. Macoskey Center for Sustainable Systems Education and Research, an 83-acre sustainable demonstration site. Her thesis work involved on-site forest garden research and design.
She has taught "Principles of Sustainability," "Agroforestry and Farm Forestry Systems," "Soils and Soil Fertility," "Permaculture", and "Agroecology Practicum" within the ASU Sustainable Development program, and "Edible Schoolyard" within the Watauga Global Community, as well as on-farm classes, internships, labs, and community workshops. Brooke also enjoys working with local non-profit groups whose efforts aim to strengthen the local food system.
She has taught "Principles of Sustainability," "Agroforestry and Farm Forestry Systems," "Soils and Soil Fertility," "Permaculture", and "Agroecology Practicum" within the ASU Sustainable Development program, and "Edible Schoolyard" within the Watauga Global Community, as well as on-farm classes, internships, labs, and community workshops. Brooke also enjoys working with local non-profit groups whose efforts aim to strengthen the local food system.
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Know Watts Cooking – The Science of Energy Efficient Cooking - This table conversation will be a lively discussion about the best way to prepare food with our earth in mind while building strong communities. Sustainable food procurement and preparation depend on connections between water and energy. We will discuss the science of cooking as it relates to basic thermodynamics and discuss methods that can reduce our energy use while producing delicious, nutritious meals. We will also discuss strategies to build community resilience through shared meals.
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