​Apple Pie Parfaits
Ingredients:
4 apples peeled, cored, and diced
½ c water
½ t cinnamon

¼ t ginger
4 graham crackers
whipped cream, vanilla yogurt or coconut whipped cream

Directions:
1. In a medium saucepan, combine apples and water.
2. Cover and bring to a boil.
3. Reduce heat to medium low and simmer for 10 minutes.
4. Add cinnamon and ginger. Stir well. Continue to cook at a simmer for 10 minutes or until the apples are soft.
5. Remove from heat and allow to cool a bit. Smash apple mixture with a potato masher until desired consistency.
6. In a clear cup, layer 4 T apple mixture, 4 T whipped cream, and top with graham cracker pieces.

​FEAST Resumes Middle School programming
Through partnerships with the IRL program of Asheville City Schools Foundation and the
YMCA of WNC, the FEAST program is once again serving middle school students in after
school programming after having to pause for several years due to staffing and funding
shortages. No garden required, just interest from students and on site after school program
coordinators. We now offer FEAST Club at Asheville Middle School In-Real-Life and YMCA
Horizons after school programs at Enka Intermediate School. Students participate in cooking
fresh produce and visiting Bountiful Cities’ gardens- this week the IRL Club visted Pearson
Garden to harvest sweet potatoes that they will cook next week! Programs are influenced by
student interest and experience. They gain an understanding of where food comes from, how
to grow it themselves, and the importance of local food options for the health of a community.
They also learn social-emotional skills such as respecting others, collaboration,
communication and honest efforts. Not only are students learning these important life skills,
they are also receiving mentorship and exposure to future careers in agriculture, culinary arts,
and food systems.
Keep an eye out as we continue to expand our reach to older students- we are hopeful that
through an expanding partnership with the United Way we will be able to explore infusing
FEAST into the school day at AMS, and we will be in the Eblen Intermediate YMCA Horizons
program next semester.

Sweet Potato Black Bean Coconut Soup –serves 4 
It's time to start harvesting these delicious roots! There are a multitude of things to do with the sweet potato, and this combination is a great one. Black beans and coconut milk turn the humble root into a hearty quick supper that keeps well for lunch the next day.
​
1 Tablespoon vegetable oil
1 cup diced onion
4 cloves garlic – crushed
 
6 cups peeled and diced sweet potatoes (2 pounds)
4 cups water
1 can coconut milk
2 teaspoons chili garlic or Siracha sauce
1 ¼ teaspoons salt
½ teaspoon cumin
½ teaspoon lime juice (optional)
 
2 – 15 ounce cans black beans (or 3 cups cooked)
3 cups chopped greens (kale, spinach, bok choy, mustard or turnip)
 
Heat oil in a heavy bottomed sauce pot. Add the onion and sauté on medium heat until soft – 5 -10 minutes. Add the garlic and sauté one more minute. Add all of the remaining ingredients except beans and greens. Bring to a boil and simmer 10-15 minutes until potatoes are tender. Use a stick blender or blender to puree soup. Add greens and beans and bring back to a simmer. Cook 3-5 minutes until greens are tender. Serve with cornbread, crackers, tortilla chips, or toast, and a hearty green salad for a main course dinner. 

​

Bountiful Cities Administrative Coordinator Position
ACCEPTING APPLICATIONS THROUGH SEPTEMBER 27TH
Please send cover letter (email format is fine) and resume to [email protected] 
Full Time: 30-40 hours per week
Pay Range: $19.50-$21.00 per hour 
​
Bountiful Cities is an Asheville based long-term food security and food access nonprofit. Our urban agriculture and culinary programs build skills that last a lifetime while promoting social justice, community resilience, and food sovereignty. We envision thriving communities where everyone has access to abundant, fresh, locally grown food. We manage and steward food forests, public gardens, and all the public school gardens throughout the city.
Job Title: Administrative Coordinator
Reports to: Programs Development Director

Position Summary
The Administrative Coordinator role provides high-level administrative and organizational support to ensure the efficient operation for Bountiful Cities. This role involves coordinating schedules, managing communications including social media, preparing reports, supporting projects, and serving as a point of contact for internal and external stakeholders. The Administrative Coordinator is a proactive problem-solver who brings strong attention to detail, excellent communication skills, and the ability to balance multiple priorities in a fast-paced environment, while sustaining a collaborative and information-sharing mentality.

Key Responsibilities

• Provide administrative support including scheduling, multi-calendar management, multi-email inbox management, and meeting coordination.
• Draft, edit, and prepare correspondence, newsletters, reports, presentations, and other documents.
• Coordinate and manage organizational social media accounts, scheduling content from Program Directors and staff, ensuring consistent branding, timely updates, and engagement.
• Serve as the first point of contact for inquiries, directing communications appropriately.
• Assist with budget tracking, invoice processing, and expense reporting including initiating bi-weekly payroll.
• Handle weekly check deposits, open and distribute incoming mail, and oversee other routine administrative tasks.
• Maintain accurate records, databases, and filing systems (electronic and physical) utilizing Google Workspace/ G Suite
• Update and maintain the organization’s content for the website, learning and using the Flipcause platform, ensuring accuracy, accessibility, and up-to-date content. Will include support for the Development Director for fundraising.
• Coordinate logistics for meetings, events, and departmental initiatives.
• Support project management by tracking deadlines, deliverables, and action items to include grant support.
• Collaborate with the FEAST Program Team and the Community Program Team to ensure smooth operations and effective communication. 
• Give and receive feedback to ensure collaborative organizational culture. 
• Support the Bountiful Cities Board of Directors, managing documentation and follow through with organizational needs. 
• Perform other duties as assigned to support the team and organization.

Qualifications

• Associate’s or Bachelor’s degree preferred; equivalent work experience considered.
• 1-3 years of administrative, office coordination, or related experience.
• Strong organizational skills with proven ability to manage multiple tasks and deadlines.
• Prior experience in social media coordination, marketing, or communications
• Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) and Google Workspace/G Suite Management (Google Sheets)
• Excellent written and verbal communication skills, including the ability to give and receive constructive feedback 
• High level of professionalism, discretion, and interpersonal skills.
• Ability to work independently and collaboratively in a team environment.
• Professional references available

Preferred Experience

• Experience supporting senior leadership and/or Board of Directors.
• Familiarity with the following platforms: Flipcause and Grant Advance
• Familiarity with project management tools or CRM systems.
• Prior experience in the nonprofit sector.

Work Environment & Benefits
35- 40 hours per week, primarily in office with hybrid flexibility
Pay Scale: $19.50-$21.00 per hour 

Benefits: Holiday Pay for 11 Holidays throughout the year. 
Note: Bountiful Cities is hoping to expand our benefits offerings (dependent on funding) during the 2026 year.

Please send cover letter (email format is fine) and resume to [email protected] 

Bountiful Cities adopted policies prohibits discrimination in all its programs and activities on the basis of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, or marital or family status. We actively solicit participation from all ethnic and racial backgrounds.
This job description is simply a description of the position and its normal duties.  It is in no way intended to serve as any form of contract.     

​

To Apply send resume and cover letter to [email protected]

JOB TITLE: FEAST IRL Educator
REPORTS TO:  Youth Programs Director Jordan Dimond [email protected]
PRIMARY LOCATION: In Real Life (IRL) - Asheville Middle School (AMS)
SCHEDULE: Primarily in-person position, 5-7 hours per week with FEAST Club scheduled for 1 day per week M- Th from 3-6 pm during fall and spring sessions; schedule will be determined in collaboration with IRL staff. Hours would increase pending additional grant funding.
GENERAL FUNCTION: The FEAST IRL Educator will develop and lead a FEAST farm to table club for 6-8 grade students in the IRL program of Asheville City Schools Foundation located at AMS. Pending funding, this position could shift to 10- 15 hour per week FEAST Youth Mentorship Coordinator
PRINCIPLE ACTIVITIES

• Draw from existing FEAST curriculum resources to develop a farm to school programming that incorporates social emotional learning and mentorship with younger students into activities that teach essential life skills related to growing and preparing food
• Facilitate FEAST programming at a scheduled time during IRL sessions:
  • Fall Session [10 weeks regular & 2 weeks Eight Days of Giving]: Sept 15th-Nov 21, Dec 1- 11th
  • Spring Session [10 weeks regular & 4 weeks Discovery Hub]: Jan 26th-May 7th
• Coordinate with program administration on class logistics, schedule, teaching kitchen use/materials, and behavior management
• Develop promotional materials for FEAST Club at IRL that encourage students to sign up for the club
• Identify and network with community partners
• Work with BC Outreach Coordinator to properly staff classes with interns/volunteers as needed
• Supervise interns/volunteers during classes
• Administrative tasks and record keeping; attendance and demographics, lesson plans, data collection
• Ensure workspaces and equipment are organized, clean, and safe for children
• Ensure proper equipment, supplies and food are acquired for classes in a timely manner
• Collaborate with FEAST Educators, FEAST Program Coordinator, and IRL staff to schedule field trips for FEAST Club students to visit elementary school gardens with the goal of mentorship with elementary after school students
• Adhere to policies and procedures of Bountiful Cities as well as the IRL Program and Asheville Middle School, and represent Bountiful Cities and the values and mission of the organization 
• Attend FEAST program and Bountiful Cities staff meetings as well as relevant IRL meetings 
• Collaborate with Bountiful Cities staff and school community on fundraising efforts for the organization, program, and school garden

KNOWLEDGE, SKILLS & EXPERIENCE

• Undergraduate degree and educational background preferred
• Ability to pass a background check
• Experience leading groups of children, behavior management skills, and comfort working in a school classroom setting with middle school students
• Knowledge of gardening and cooking techniques, food and kitchen safety, nutritional concepts, and environmental sciences
• Knowledge of diversity of socioeconomic and ethnic background of FEAST participants
• Discretion and professionalism in dealing with sensitive information
• Ability to work independently and as part of a team
• Strong written and organizational skills
• Detail oriented with ability to multi-task
• Proficient speaker/presenter
• Spanish language skills a plus
• Knowledgeable about and commitment to the FEAST program and Bountiful Cities social justice mission and values, including racial and gender equity
• Strong communication and problem-solving skills

COMPENSATION: Starting at $19.50/hour, 5- 7 hours per week with potential to increase hours based on funding or combining additional available positions 
COMMITMENT REQUIRED

• Must commit to the schedule as listed above until June 2026 at a minimum with the understanding that emergencies do occur. A long term commitment is ideal, though position continuation is contingent on funding and compatibility.
• Must be willing and prepared to work primarily in-person, outdoors in a wide range of weather conditions, and in a school setting. 

Our Mission:   Bountiful Cities is an Asheville based organization dedicated to teaching sustainable agriculture skills and sharing resources in urban environments to promote social justice and economic viability. We envision abundance and food sovereign communities. 
FEAST is a program of Bountiful Cities. FEAST stands for Fresh, Easy, Affordable, Sustainable, Tasty. The mission of the FEAST program is to empower youth and families to grow, prepare and enjoy fruits and vegetables through hands-on cooking and garden education.

​

Meet Ali Mangkang our FEAST educator at Hall Fletcher Elementary
Ali brings a lifetime of diverse experiences to this role. A graduate of UNC-Asheville’s Literature and Creative Writing program, she began her career in Atlanta’s nonprofit sector, supporting organizations focused on global poverty, contemporary art, and bicycle advocacy. Since returning to Asheville in 2011, she has worked across nonprofit and private sectors, showcasing adaptability and a commitment to innovation.
In 2020, Ali shifted her focus to gardening, working with residential clients to create vibrant, low maintenance spaces. She is currently pursuing academic credentials at Blue Ridge Community College, deepening her expertise in horticultural practices.
Ali is passionate about small-scale, sustainable gardening and approaches her work with a dedication to self-expression, activity-based learning, and curiosity. Her favorite gardening activity is growing flowers and crops from seed. 
Ali's son was a student at Lucy Herring many years ago, so she is already familiar with FEAST from volunteering with her son's FEAST classes and in the LSH garden. We are excited to bring her onto the FEAST team!
Micah Nielsen our new Pearson Garden Coordinator is a passionate gardener with roots in organic and regenerative practices, having grown up gardening with generations of  family in Montana before relocating to Asheville seven years ago with her wife. Since then, her passion for gardening has extended to her woodworking business where she specializes in handmade garden tools and plant presses, and to the small, free plant stand they stock with starts and produce from our garden in the Five Points neighborhood. Previously, she served as the Program Director for Montana Women Vote and the Montana Human Rights Network (now Catalyst Montana), where she honed her skills in grassroots organizing and community engagement. Volunteering for Bountiful Cities at the Pearson Garden has continued to foster her commitment to community-centered long-term food security and she's excited to continue deepening relationships with and growing alongside the gardening community of Asheville.

Gardner Singleton, our new Garden Network Coordinator has a diverse background in chemistry & applied mathematics, and as an entrepreneur in traditional Chinese medicine, Permaculture, and web media consulting for small businesses.
He's always brought a 'whole systems' philosophy to his work. Now he merges these disciplines to create innovative solutions to drive social entrepreneurship and sustainable community development.
As a long-time advocate for urban agriculture and resilient food systems, Gardner is excited to support Bountiful Cities’ mission to promote sustainable practices and empower local communities.

Nicole Salvitti-Gucwa, our new FEAST educator was a teacher for 10 years in the NYC public schools. She received her undergraduate degree in Special Education from Penn State University.  After graduating, Nicole worked as a middle school special education teacher who focused on English Language Arts in New York City. She received a Master of Education degree with a concentration in Critical Literacies from The City College of New York in Harlem where she completed her thesis focusing on the importance of leveraging students’ strengths while teaching. Nicole was also a track coach, yoga club instructor and organized a yearly camping trip for her students, being a part of a positive school community is very important to her! After leaving New York City, Nicole and her family lived in Portland, Oregon for five years where she learned through some successes and many failures how to grow and eat from her own garden. She loves living here in Asheville and getting outside with her family, especially in the beautiful Blue Ridge Mountains! She is very excited about bringing together her two most favorite things: public education and the magic of being outside digging in the dirt! 

Complied by David Warfel - [email protected] – IG @fireinthecreek
Sources: Field and Forest, North Spore, Mushroom Mountain
Ideal Logs for Growing Mushrooms
• Cut from a healthy tree during dormancy (late Fall-winter)
• Hardwoods such as Poplar, Oak, Beech, Sweetgum are usually preferred. NOT Pine
• Do a Google search for “Mushroom Log Species Chart” to find the suitable match of mushroom and tree. North Spore, Field and Forest, and Mushroom Mountain are reputable sources.
Storing Cut Logs
• Logs should be kept indoors or in a shady place off the ground for at least two weeks after being cut. They can sit as long as 8 weeks or more if they pass the health check shown below.
Inoculation
• Spawn is substrate that already has mycelium growing on it, in the form of sawdust or plugs.
• Mycelium is a root-like structure of a fungus consisting of a mass of branching, thread-like hyphae
• Spawn needs about 4 weeks of daytime highs above 45°F for mycelium to grow.
Log Health Check before Inoculation
• Check 1: Moisture Content
o Look for cracks at the ends of logs for signs of drying. If cracks reach the edges and are as thick as a coin you will need to soak for 24-48 hours. If they rise, let them surface dry and inoculate. If they sink, let them dry for 24 hours before inoculating.
• Check 2: Sapwood Health
o A healthy log will be relatively heavy with a continuous ring of light-colored, nutritious sapwood. Drilling into it, notice if the wood is darker, indicating dead or diseased wood.
• Check 3: Bark Health
o Small cracks emanating from the outer bark surface inward indicate uneven drying or curing and can serve as channels for contaminants. If the bark comes off easily it’s not healthy. Look for black spots that indicate disease.
Log Storage after inoculation
• Most problems in the fruiting cycle of mushroom cultivation are linked back to the initial spawn run phase, so it pays to give the inoculation and initial spawn run year lots of attention
• Moisture is key. Pick a spot outside with shade and protection from wind.
• Covering the log(s) with a tarp can also provide shade, protection, and trap moisture.
• If it doesn’t rain in one week then give it a good soak. It is best to irrigate heavily and infrequently than lightly and frequently. However, do not attempt to soak logs for rehydration purposes after 4 months of spawn run have occurred.
When will the mushrooms come out?
• Shiitake sawdust spawn inoculated in late Fall should produce by next Fall.
• Oyster sawdust spawn inoculated in late Fall should produce by late summer.
• The thicker the log the longer it will take for mycelium to grow and mushrooms to come out.
• After a few of months, you should start to see white mycelium growth at the ends of the log.

Join us for Hugelkultur! 
FREE Workshop
Sunday November 17th
1-2:30pm
Bountiful Cities Pearson GardenJoin instructor Kelly Sunshine for a class on creating Hugelkultur beds. There are sticks, leaves, logs and mulch left behind in the devastation created by Hurricane Helene and although the clean up is on-going we can use this waste as a resource to create regenerative garden beds. 
Photo source and more info. HERE

Register in advance for FREE
This workshop is presented in collaboration with the City of Asheville


Why is Hyper-Local Food is Important NOW...
https://www.youtube.com/watch?v=nQaM5rU171Y 
What is Hyper-Local food? How is it different from Local food? What does it have to do with community resilience? 
Watch this short video to find out how you can get involved in Bountiful Cities resilience efforts and long term food security for our community. 
Donate to Support Bountiful Cities Resilience and Recovery Efforts
Food Connection Squash and Apples!
Thanks to our friends at Food Connection who passed on a  large donation of fresh food to us last week! We have been able to supply local distribution centers where we consistently find that these apples and squash are the ONLY FRESH FOOD available. If you didn't already know... Bountiful Cities works to make fresh food more accessible to all people through urban agriculture. Thanks to all the volunteers who are supporting us in this distribution effort!! If you want to learn more about upcoming opportunities to volunteer sign up below!
Curried Pumpkin Apple Soup
If you are looking for something to do with your leftover Halloween decorations try this simple soup!
Curried Pumpkin Apple Soup
1 quart water 1 1/2c. pumpkin puree
1/2 small onion – diced 2 cloves garlic –crushed
1 T. oil 1 apple – peeled and diced
1 T. fresh ginger –finely grated 2 t. curry powder
2 t. salt 1 t. paprika
1/8 t. cinnamon 1/2 c. apple juice
1 T sugar 1 can coconut milk
-combine water and pumpkin and bring to a boil 
-add apples and cook until tender
-saute onions and garlic in oil on low heat until tender 
-add onion and remaining ingredients to soup
- if soup seems very thin add 1 more cup pumpkin puree
-taste and adjust seasoning if needed

Download and Print Recipe

Volunteer with Bountiful Cities
As we move forward with recovery efforts from Hurricane Helene there are many opportunities for folks to contribute to our long-term resilience and food security projects. Get on our list to receive regular updates about volunteer workdays and other ways to be involved by signing up HERE.