One could argue that our global society, as we have come to know it, could not exist without agriculture, and while the advances during the Agricultural Revolution in the 18th century have made it possible to feed more people it also changed our relationship with the land and as a result the agricultural products that we consume. Who grew our food, how that food was grown, and where that food was coming from became increasingly unclear, ultimately leading to a significant homogenization of the flavors and aromas we experience when we sit down at the table with each other.

Defined as the characteristic taste and flavor imparted on a crop by the environment (climate, soil, and topography) in which it is grown, Terroir has historically been most celebrated and promoted by the wine world. It is part of why we see protected designations such as Burgundy and Champagne. Although it is not discussed as frequently, terroir’s impact goes beyond grapes. For a few decades, the Slow Food and Farm-To-Table movements have been reintroducing this sense of place to the food that we eat. Each of the panelists on this proposal represent North Carolina Beverage producers celebrating the terroir of this state.

This Talk + Taste Seminar, will be moderated by renowned food writer and cooking educator, Sheri Castle, host of The Key Ingredient on PBS in conversation with  William Goldberg of Oak & Grist Distillery, Todd Boera of Fonta Flora Brewery, as well as Amie Fields of Botanist & Barrel Cidery & Winery who will also share delicious sips and bites to complement the discussion.

The objective of the session is to foster stronger connection between producer, consumer, and place through an exploration of southern terroir. Drawing parallels to the Farm-to-Table movement, panelists will focus on the influence, importance, and impact that the choice in grains, fruits, and other agricultural products that we use have on the resulting beverages that we craft and on the community that surrounds us. We will celebrate the resilience of local food systems, the traditions that have defined our processes, and the unifying nature of gathering around a table.