BOUNTY OF THE FOREST: Gilliam Jackson grew up in a family of 11 children on the Qualla Boundary in the 1950s. He recalls that his family was very poor, but the food they ate was nutritious. In addition to the fresh game his father hunted, “we gathered food from the woods — berries, greens — as well as farming. And that was what we ate,” he says.

Native Thanksgiving: History, distance from culture influence Cherokee foodways

Posted on November 23, 2017November 20, 2017 by Dana Schlanger

Members of the Eastern Band of Cherokee Indians talk about Thanksgiving and indigenous food culture.

KIDS IN THE KITCHEN: Evergreen Community Charter School students Nora Oakes, left, and Kai’ana Ghassabian, right, chop potatoes from the school’s garden with teacher Marin Leroy. In lieu of formal funding for a cooking program, Leroy created a kitchen space in a science classroom with the help of donations, grants, parent volunteers and community partners.

Hungry for knowledge: WNC edible education programs cultivate relationships between students and food

Posted on September 6, 2017September 1, 2017 by Dana Schlanger

Food and gardening classes can help children learn life skills, nourish creativity and connect to the natural world. But funding for these programs can be hard to come by.

CULTURAL CONNECTION: Café at the Cradle chef Zika Singogo sources locally raised meat, produce and other food products from farmer Kendall Huntley to create a menu that connects to the Cradle of Forestry’s focus on Appalachian heritage and culture.

Café at the Cradle: A ‘hidden gem’ in Pisgah National Forest

Posted on May 10, 2017May 11, 2017 by Dana Schlanger

Asheville chef Zika Singogo is partnering with local farmer and food supplier Kendall Huntley to provide sustainability-focused food at the Cradle of Forestry.

NUTS FOR NUTS: Through the Acornucopia Project, Bill Whipple and the other co-owners of the Nutty Buddy Collective hope to create depots where anyone can bring in acorns and other wild nuts for processing into edible products such as flour and oil. Whipple is pictured here with a white oak tree.

The mighty acorn: Some believe the wild nut is WNC’s food of the future

Posted on April 5, 2017March 31, 2017 by Dana Schlanger

Long overlooked as a source of nutrition, acorns are nutritious, plentiful and free for the taking.

Author: Dana Schlanger

Showing 1-4 of 4 results

Native Thanksgiving: History, distance from culture influence Cherokee foodways

Hungry for knowledge: WNC edible education programs cultivate relationships between students and food

Café at the Cradle: A ‘hidden gem’ in Pisgah National Forest

The mighty acorn: Some believe the wild nut is WNC’s food of the future

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