Farm Dreams: A Day of Exploration for Dreamers. Saturdays. Choose from 4 upcoming workshops: November 11, 2017. December 2, 2017. February 3, 2018. March 24, 2018.

Meet the Instructors!

Cameron Farlow is the Farmer Programs Coordinator for Organic Growers School and the Land Access Coordinator for WNC Farm Link. She’s been involved in the food system in Western North Carolina for several years through farmland preservation with the Southern Appalachian Highlands Conservancy, developing a farm to university program at ASU, completing research projects for WNC Ag Options and the Lord’s Acre Garden, and even making cheese at
Looking Glass Creamery.




Nicole DelCogliano is the OGS Farmer Programs Coordinator. She and her husband Gaelan began their farm Green Toe Groun, a diversified organic farm in Celo, NC over 14 years ago. They’ve grown the farm over the years, and now manage 16 acres of diversified organic and biodynamic produce and livestock, train farm apprentices each year, and raise their two girls. Originally from NY, she has farmed and worked in education in NC for the last 20 years. She earned a Bachelor’s Degree in Anthropology from State University at New Paltz in New York, and has a Masters in Sustainability from the Center for Appalachian Studies in Boone, NC.

Meghan Baker is a horticultural professional working to support sustainable agriculture in the Asheville area.  After completing her Masters of Science degree at Clemson University, she began working for the NC Cooperative Extension Service and has developed a broad foundation of agricultural and natural resource expertise.  An avid naturalist and outdoor enthusiast, Meghan also holds certifications as a North Carolina Environmental Educator, a Southern Appalachian Naturalist and an Interpretive Guide. A native of Western North Carolina, Meghan is deeply committed to sustaining the agricultural heritage and farmscapes in the region.

Meet the Farmer Panelists!

Tom Elmore – Thatchmore Farm

Tom Elmore is on the board of the Organic Growers School and a member of the CRAFT network of farmers. He owns and operates a ten acre family farm in Leicester, North  Carolina founded in 1987. They grow certified organic produce as well as ornamentals, mushrooms, and Christmas trees. Karen, Liz and Tom operate the farm with the help of a small crew of farm apprentices, and grow about thirty varieties of seasonal produce.  A main focus is early season tomatoes and greens. They sell at regional tailgate markets in addition to doing some wholesale.

Ryan Clark – Fiddler’s Green Farm

Ryan owns and operates Fiddler’s Green Farm. After attending culinary school in Rhode Island, Ryan realized that his love for food was based more in where the food comes from and how it’s grown than who’s cooking and eating it. After this realization he jumped head first into sustainable agriculture, working on as many farms as he could and learning all he could for many years.

A desire to see the southern Appalachians, and a management position opportunity at Ivy Creek Family Farm in Barnardsville brought him to the Asheville area in 2012. In 2014 he found and purchased the land that is now Fiddler’s Green Farm and, with the support of friends and family, has turned it into a thriving meat and vegetable farm, doing direct market sales, CSA and wholesale. At Fiddler’s Green Farm we grow vegetables, fruits, herbs, eggs, poultry and pork using sustainable methods and without chemical pesticides or fertilizer. All our seed and all our feed is certified non GMO.

Ashley Epling – Epling Farm

Ashley Epling has called WNC home for the past 15 years. She holds a BS in Ecology from Appalachian State University and has experience with farm business planning as well as farm labor and management. Since 2011, Ashley has volunteered on the board of directors for Slow Food Asheville and currently serves as chapter president. She owns and operates Epling Farm, established in 2015, a small yet diverse homestead farm in Horse Shoe, NC. Farm operations include specialty vegetables and small fruit along with meat sheep, chickens, and bees. The farm focuses on sustainable practices, heritage varieties & breeds, and food preservation.