Feastival celebrates upcoming local food and activity season

By Margie Mansure (reporter@mountaintimes.com)



Article Published: Apr. 18, 2013 | Modified: Apr. 18, 2013
Feastival celebrates upcoming local food and activity season

The inaugural Feastival is open to both adults and kids, such as these pictured here from Ripshin Goat Dairy.

Photo submitted



The season of festivals is finally upon us.

One of the first is called Feastival, celebrating the upcoming local food and activity season and taking place Saturday, April 27, from noon to 3 p.m.

Organized by Appalachian State University nutrition and foods students to promote the healthy aspects of our community, the event is geared toward anyone who wants to have fun and learn about nutrition and activity facts and resources.

The various offerings include live music, face painting, chair massage, a partner yoga class at 1 p.m. and yoga for beginners at 2 p.m.

Cute kids from Ripshin Goat Dairy and baby ducks from Woodland Harvest Mountain will also be visiting. Local businesses will have information and/or tasty samples, including F.A.R.M. Café, Stick Boy Bread Company, Earth Fare, Broyhill Wellness Center and Green Mother Goods. Many nonprofits and student groups will be represented, as well.

Lunch will be available at food trucks that are worth checking out, including Feastie Boys and Vitality. A $1 to $5 donation entrance fee is suggested, and proceeds will benefit the F.A.R.M. Café gardens and the BLAST afterschool program.

If you would like to have a booth or get involved, e-mail (feastival2013@gmail.com)

This event is inspired by world-renowned chef Jamie Oliver, who said, “I wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”

Oliver organizes the Big Feastival in England that features rock star musical and chef performers, along with kids’ activities. The proceeds from his Feastival go to the Jamie Oliver’s Better Food Foundation, which supports gardening and cooking with children in schools, training young people for careers in the restaurant industry and teaching people how to make meals from scratch.

Here is one of my favorite Jamie Oliver quotes that could have been mine: “My wish is that every child leaving school at the age of 16 is equipped with the skills and knowledge to understand where food comes from, how to cook it and how it affects their body. This is about setting kids up for life.”
This kale recipe is from Claire Bilbao, lead organizer of Feastival and Slow Food ASU president. A cool weather green, kale should be plentiful when the Watauga County Farmers’ Market opens May 4.



Kale Salad

Whisk together these ingredients for the sauce:

¼ cup tahini (ground sesame seeds)
¼ cup olive oil
Juice from 1 lemon
2 cloves minced garlic
1 teaspoon salt
½ teaspoon pepper
½ teaspoon curry
½ teaspoon cumin

Cut one bunch of kale into bite sized pieces, and stir in the sauce. Enjoy!



Margie Mansure, M.S., R.D. is a registered dietitian/nutritionist and extension agent with N.C. Cooperative Extension. She offers personalized classes to improve the health of citizens in Watauga County through worksites, schools and community groups. For more information, email margie_mansure@ncsu.edu, or call (828) 264-3061.

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