TerraVita's Sustainable Classroom to focus on heirloom grains, caffeine alternatives and more
Over the past decade, the Sustainable Classroom – a hallmark of the TerraVita Food & Drink Festival – has covered topics like barrel-aged cocktails, sustainable seafood, heritage produce breeds, craft beer, chocolate, Appalachian cuisine, climate change’s impact on the world of wine, hand pies, cider pairings, GMOs and the food industry’s role in social justice.
As founder Colleen Minton says, “both our participants and our festival goers really expect more from us – to really have our finger on the pulse of what is changing in the industry and in the environment.”
Here’s the lineup for this year’s stimulating classes, taking place on Friday, Oct. 18 in Chapel Hill at Southern Season and Top of the Hill’s Great Room:
Beyond Coffee: Pick-Me-Up Alternatives Without All The Buzz
Explore options that go beyond your typical morning cup of joe. What do matcha, cascara, rasa and kava offer that might make you consider trading in your coffee or green tea? Do they provide a better-for-you caffeine buzz, complete with a dose of antioxidants and boosted metabolism? How can we make educated decisions when it comes to sourcing?
Participants: Private Chef Whitney Dane; Zoey Best with Da Kine’s Café and Kava Bar in Durham; Hannah Popish with poppySol in Pittsboro.
The Carnivore’s Conundrum – Eating Meat with a Clear Conscience in a Warming World
The headlines paint a bleak picture: Inhumane conditions – prioritizing profits over values – have become the norm within the dairy and meat industries, and our reliance on animal products continues to wreak havoc on the environment.
It’s expensive to eat only grass-fed, organic dairy and Step 4, pasture-raised pork, but if we don’t, what are the consequences for our planet – and ultimately our own health? How can we set high but achievable standards for the products we consume?
Participants: Suzanne Nelson with Reverence Farms in Saxapahaw; Jennifer Curtis with Firsthand Foods in Durham; Emily Moose from A Greener World (the certifying agent for the Animal Welfare Approved label); Lee Miller with the Duke Environmental Law and Policy Clinic.
From “Jemima” to “Jubilee”: The Impact & Influence of African-American Cooks on American Cuisine
In her quest to go beyond the legend that has represented Southern cooking for generations, food writer Toni Tipton-Martin began searching for documentation and representation of black cooks, chefs and entrepreneurs who made their living through food. Along the way, she has amassed one of the most expansive collections of historic African-American cookbooks – some rare and many rescued from anonymity. In her James Beard-winning book, “The Jemima Code,” Toni shares insights beyond the ingredients and instructions “to reveal culinary competencies and artistry not often associated with black cooks.” In “Jubilee” – coming out in November – Toni honors those black food professionals by revealing what their lessons taught her, while presenting a modern take on some of their most delicious recipes.
Participants: Author Toni Tipton-Martin and author Nancie McDermott of Chapel Hill.
Making Grains Toward a Brighter Future: Bringing Back Heirloom Varieties That Stand the Test of Time
Over the past decade, consumer awareness has shifted around the local and sustainable sourcing of meats, dairy, vegetables and fruits. But what about grains? How much do we know about where our varieties of rice or wheat come from, how they are grown or the different characteristics that affect flavor and nutrition? What kind of agricultural inputs increase our exposure to dangerous chemicals?
Participants: Nat Bradford with The Bradford Watermelon Company in South Carolina; Justin Burdett with Crook's Corner in Chapel Hill; Kevin Callaghan with ACME Food & Beverage Co. in Carrboro; Glenn Roberts with Anson Mills in South Carolina; Dr. David Shields with the University of South Carolina; Maia Surdam with OWL Bakery in Asheville.
Southern Classics – with a Twist
The flavors and combinations of these dishes define the South in many ways and tell its culinary history. But what happens when a modern twist is applied – switching up some key ingredients or pulling back the layers and deconstructing them down to their purest form?
Participants: Clark Barlowe with Heirloom in Charlotte; Miranda Brown with The Asbury in Charlotte; author Sheri Castle of Chapel Hill; Sean Fowler with Mandolin in Raleigh; Amanda Miller with the Association of Food Journalists.
The Five Tastes: Sweet, Sour, Salty, Bitter and Umami
Chances are, you can conjure up the five flavors in your food memory instantly. The sweet of a whipped cream. The salty satisfaction of a potato chip. The umami flavor bomb of a chicken broth. Our classroom participants will share some of their favorite flavors – think amazing local cheeses, chocolates, plus wines presented by the only Master Sommelier in the state of NC – and talk about how the end products are influenced by the way they are grown and harvested, processed and aged to create nuance in the distinctive flavors of each taste.
Participants: Tom Cuomo with Papa Shogun in Raleigh; Alexander Kast with Chapel Hill Creamery; Diane Flynt with Foggy Ridge Orchards in Virginia; Max Kast with Broadbent Selections; Jael Rattigan with French Broad Chocolate Lounge of Asheville.
Each classroom pass ($75) includes admission to three classes (choose from six total classes). Learn more and purchase tickets at terravitafest.com.
Tickets to TerraVita – happening Oct. 16-19 – are selling quickly. This is the festival’s 10th and final year. In addition to the Sustainable Classroom, tickets still remain for the Fall Fête on The Green (the finale tasting event) on Oct. 19.
