Peak at Firecreek

Vol. 001

Fall 26’ : The Peak

THE PEAK AT FIRECREEK

Our inaugural newsletter arrives at the height of fall color here in Burnsville, NC. Autumn in southern Appalachia is a feast for the eyes. After the tumult of Helene and an almost leafless fall last year, we were long overdue for a autumn, and this year, we got just that. What unfolds in the Blue Ridge Mountains each October is a sight to behold, a reminder of how magical life on this planet can be. Mother Nature knows how to dazzle those willing to see.

Migrating songbirds have departed. The trees are breaking down the chlorophyll in their leaves, preparing to drop them and return their nutrients to the soil. The squirrels gather with urgency, the bears slow their pace, and the smallest of creatures, from the fish in our pond to countless invertebrates, are all readying themselves for winter’s rest.

It’s been a full and beautiful year. We too are ready to turn inward.

LIFE ON THE HOMESTEAD

Ginkgo

Ginkgo the Greenhouse is in full swing as we host retreat dinners inside while also preparing her for the coming winter. Growing tropicals in the mountains might be a foolhardy endeavor, but we’re giving it our best. We continue to tinker inside, now and likely forever, fabricating more cedar planters and tables, installing backup power, and starting new plants, both edible and ornamental.

The feeling of growing plants from seed is one we want to savor.

Maisie Girl

Meet Maisie, our new Maremma (Italian livestock guardian) pup. At seven months old and 60 pounds, she’s growing quickly and is as sweet as can be. This dog is something special, human in a dog’s body, and we feel quite blessed to have found her. As she matures, her guarding instincts will begin to show, but for now she’s mostly just a cuddle bear.

The Flock

Our 24 new spring chicks are now all laying beautiful, healthy organic eggs. Easter Eggers, Silkies, Blue Polish, French Marans, White Rhode Islands, and Red Sexlinks make up the mix. The difference between having 15 chickens or 30 is barely noticeable, so we went with the latter. We’re using these fresh organic eggs for retreats and rental guests, and also selling them at the local farmer’s market in Burnsville.

We chose our chicks based on three key factors:

Egg Production: They had to be considered good layers, typically producing over 200 eggs per year.
Good Looks: Beauty and diversity are paramount for the feathers of a flock.
Diversity of Egg Color: While colored eggs don’t taste any different, the variety of hues makes for a stunning egg basket. We’re especially excited about the dark brown eggs from the French Marans.

RETREATS AND EVENTS

We are wrapping up our second full year of hosting retreats here. In 2025, we held 10 beautiful retreats and are starting our 2nd October retreat today, undeniably one of the most stunning times of the year.

As 2026 approaches, we’re finalizing our retreat schedule and will share the dates as they become available.

All of our retreats are nature-based with a focus on well-being. These can include somatic and healing practices, leadership, women’s and men’s work, learning an art or refining a craft, growing food, and culinary-focused retreats. What unites them all is the experience of coming home to yourself by slowing down, cultivating a sense of well-being, and carrying that energy out into the world.

If you, or someone you know, is interested in hosting a retreat, family gathering, or wedding here, please reach out. We would love to create collaborative art on the canvas of this enchanted land of Firecreek.

INQUIRE ABOUT HOSTING

UPCOMING

SOURDOUGH IN THE SMOKIES

Our first retreat of 2026 is Sourdough in the Smokies, March 26-30, led by Jonathan Stevens of Hungry Ghost Bread in the Berkshires. We will explore the art and rhythm of bread making, from starter to loaf, and also learn to make crackers, scones, pizza, fougasse, and leavened pasta.

This retreat is already sold out and has a long waitlist, prompting us to offer a second retreat the following weekend (more details to come). Clearly, we will be hosting more of these culinary teaching retreats in the future

EMBRACING THE ART OF TRANSITION: MIRRORING THE RHYTHM OF THE NATURAL WORLD

APRIL 22nd - 26th | HEATHER BERG

Immerse yourself in a restful and rejuvenating experience this spring with a 4-night, 5-day retreat designed to awaken your senses, spark renewal, and honor the tender beginnings of a new season. As the forest comes alive with fresh growth and birdsong, you’ll explore how your own inner landscape mirrors nature’s emergence.

FLORA, FAUNA, AND FOLKS

STAY IN TOUCH

@FIRECREEKRETREAT