by TM Petaccia

Shipley Farms in Vilas, NC. Photo courtesy

In 1872, Nathan and Sarah Shipley purchased 115 acres of land in Vilas, NC in the southern Appalachian mountains. Four generations later, Robert Shipley III, aka “Gray”, commemorates the farm’s longevity and Watauga County’s terroir with Good Fields — an Appalachian Food and Farms Festival.

To be held Saturday, June 24, the event is a celebration of the farm’s longevity with a focus on the local food culture and the issue of preserving farmland in this unique area.

“Watauga County is number 39 in the country for farmland expected to be lost to development over the next 15 years,” Shipley says. “Something needs to be done to reverse that trend.”

Three generations of Shipleys. (L-R), Robert Jr. (Bob), Robert Sr. (R.G.), and Robert III (Gray). Taken in 2015. Photo courtesy

Shipley Farms specializes in raising British heritage cattle, such as Hereford, Angus, South Devon, and Shorthorn. It was the first North Carolina farm to bring in registered stock in the late 1800s. Up until 2013, it primarily raised livestock and sold the cattle to processors. In 2013, family patriarch, Robert (R.G.), at 101, decided retirement wasn’t working for him (in addition to farming, R.G. taught vocational agriculture at Sugar Grove High School). Together, with son Robert Jr. (Bob), and Gray, they added selling finished dry-aged beef cuts to their business, which it sells through numerous outlets as well as shipping nationally via its online store.

Shipley’s goal is this year’s festival will act as a springboard to more encompassing area farm events in the years to come. “We need to bring more attention, more support, more traction to all of the little family farms around this area that have been here for 100 or 200 years,” he says.  “The festival is both to celebrate our family history, but it’s also to get the ball rolling.”

Attendees to the event will be able to tour the historic farm’s pasture from 4 p.m. until sundown while sampling dishes created by eleven North Carolina chefs. Participating Charlotte area chefs are Jamisen Booker, Weathered Souls; Ashley Boyd, 300 East; Courtney Evans and Gerald Hawkins, Leah and Louise; and Andres Prüssing, Golden Owl Tavern.

Other NC chefs taking part are Sera Cuni, Cafe Root Cellar — Chapel Hill; Steven Goff, Tastee Diner — Asheville; Andy Long, Over Yonder — Valle Crucis; Sam Ratchford, Vidalia — Boone; Preeti Waas, Cheeni Indian Food Emporium — Raleigh; and Daniel Wheeler, Caldwell Community College &  Technical Institute — Hudson.

The event will showcase a number of North Carolina distillers, wineries, and breweries, including Banner Elk Winery, Booneshine Brewery, Holman Distillery, Linville Falls Winery, Lost Province Brewery, and Moonjoy Meadery. There will also be kiosks with several local food artisans and crafters.

The festival will also feature storytelling, “sunset around the fire pit”, and a book signing by Evan Peter Smith, author of “Here By The Owl”, the story of Shipley Farms patriarch R.G. Shipley. Live bluegrass music will be provided by Nick Chandler and Delivered.

Unpretentious Palate subscribers can save $10 off the ticket price ($115/person, $215/couple, after discount) by using this link.

“The importance of supporting local farms and the local food culture is really what we’re trying to highlight and also the quality of the chef lineup that we have. These folks do amazing work,” Shipley says.