Michael Gentry, “The Sustainable Gourmet,” is a lifelong forager with a 45-year career in food service. After working at Rhinebeck’s Beekman Arms, the oldest operating inn in the country, he catered for ten years in Charleston while teaching table service at Johnson and Wales. He helped to open five restaurants before co-founded The Swannanoa School of Culinary Arts in East Asheville. A regular exhibitor at the Organic Growers School, Michael also teaches Everyone Cooks, weekly year-round classes at Warren Wilson College focusing on seasonal and wild foods.