Fall Celebration

@luismartinezcreative of @tequiofoods

Luis Martinez was born in Santa Catarina Loxicha, Oaxaca, in a small Zapotec pueblo. He came to the US in 2005. Upon arriving in the US, he worked as a farmworker in Indio, California. After returning to the restaurant industry, Luis worked in several restaurants and cuisines alongside other Oaxacans. These chefs taught Luis how to infuse Oaxacan culture and cuisine into his cooking using various methodologies, from traditional ingredients to Asian techniques. Now based in Asheville, NC, Luis combines his love for cooking with his passion for social justice.

Chef Terrell’s roots and influence run deep. Her journey began by her grandmother’s knee, where she devoured all she could learn of the Southern Delta cuisine in Clarksdale, Mississippi, her childhood home. This became the inspiration for her wildly popular storytelling and dining pop-up experience: The Clarksdale. As an active voice and participant in the Asheville food scene for 19 years, Chef Terrell was one of the first to highlight local and sustainable ingredients by running Asheville’s beloved first Farm to Table restaurant, HomeGrown, for 12 years. Chef Terrell’s mission to build a more collaborative and equitable culinary scene has been woven into her community work as the Culinary Director of Chow Chow, Western North Carolina’s premier culinary festival, and as a culinary consultant. Chef Terrell’s passion is to nurture and support her peers in crafting a future that both celebrates and facilitates all the unique and talented voices that make up the Asheville culinary scene. After all, good food with purpose bonds us and is a true form of nourishment.

Brandon is a community herbalist and urban farmer in Charlotte, NC. He directs the CLT Herbal Accessibility Project, growing cultural foods and herbs for his community. Brandon owns Atabey Choreto Medicinals, making herbal medicines which blend Appalachian and Caribbean traditions. He also loves to make sofrito.