Shortbread crostini with aged goat cheese, local peaches, prosciutto, and a fig balsamic drizzle.
Photo: Darrell Cassell
The Summer Gimlet, comprised of Asheville’s Chemist Gin, Natalie’s lime juice, tulsi basil and fig leaf syrup, topped with edible flowers, alongside the Appalachian Storm, comprised of Asheville spirits Oak & Grist bourbon and Eda Rhyne Nocino, along with Natalie’s lemon juice and sorghum syrup.
Photo: Darrell Cassell
Zero proof cocktails provided by Natalie’s Orchid Island Juice Company including the Stone Fruit Limonada, comprised of Natalie’s natural lemonade, Western North Carolina stone fruit cordial, soda water, and herbs; the What’s Currant, comprised of Natalie’s carrot ginger turmeric juice, currant syrup, and blossoms; and the Hibiscus Agua Fresca, comprised of Natalie’s lime juice, hibiscus flower tea, fresh lime, and blossoms.
Photo: Darrell Cassell
From left: Debbie Word, founder and owner of Chemist Spirits; Victoria Isley, president and CEO of Explore Asheville; Christian Bryant, G&G vice president of publishing; and Jamie Ager, owner of Hickory Nut Gap Farm.
Photo: Darrell Cassell
Champion Mike Chamberlain with Tonya Chamberlain, and Jillian Kelly and Kim Allen, owners of Asheville Bee Charmer.
Photo: Darrell Cassell
From left: G&G editor in chief David DiBenedetto; Chris Smith, founder of Utopian Seed Project; Jennie Stephens, director and CEO of the Center for Heirs’ Property Preservation; Jacqueline Echols, president of South River Watershed Alliance; JJ Apodca, executive director of the Amphibian and Reptile Conservancy; Mike Chamberlain, founder of Wild Turkey Lab; Jule Moore, a botanist with the North Carolina Plant Conservation Program; and Mitzi Reed, invasive species coordinator for Native American Fish and Wildlife Society.
Photo: Darrell Cassell
Dr. Jacqueline Echols talks about her water conservation efforts in Atlanta, Georgia.
Photo: Darrell Cassell
Chris Smith, founder of Asheville-based Utopian Seed Project, speaks to agrobiodiversity.
Photo: Darrell Cassell
