FARM-TO-TABLE CHARCUTERIE: NOT AS DIFFICULT AS IT SEEMS!

Level: Advanced
Presenter: Heather Sandford

Heather Sanford of the Piggery will demonstrate methods of producing cooked versus cured charcuterie.

 

Traditional and Ancient Methods of Producing Beer, Ale and Cheese in the Home

Level: Beginner
Presenter: Victoria Kombol

Using low-tech, traditional techniques, homesteader Victoria Kombol will take you through the steps using a minimum of ingredients to craft excellent beers, ales, and cheeses to be enjoyed by friends and family at home. Hands-on learning and tasting event!


PAELLA! SUSTAINABLE ETHNIC RECIPE FOR HOLISTIC WELLNESS

Level: Beginner
Presenter: Sandra Martinetto Weiss

A fun, hands-on cooking class that will teach you sustainable, nutritious recipes with healing ingredients. Sandra Martinetto Weiss of OrganicWorld.US presents a unique way to learn how to turn favorite foods into healing remedies for your individual health, while sustaining Earth's wellness through resourceful use of ingredients. A bilingual opportunity (Sandra was born and grew up in Spain).


CREATING NOURISHING “RAW” SNACKS

Level: Beginner
Presenter: Nancy Pierro

Join Nancy Pierro, Family and Consumer Science educator and Upper Delaware Weston A. Price chapter leader for a hands-on workshop with a yummy take-away. Nancy will give easy instructions in  creating a delicious nourishing raw snack for all ages.


SECRETS OF SUCCESSFUL GLUTEN-FREE BAKING FROM SARATOGA GLUTEN FREE

Level: Beginner
Presenter: MaryAnna O’Donnell

MaryAnna O'Donnell of Saratoga Gluten Free will demonstrate successes and failures of gluten free baking. MaryAnna will share some of her secrets for creating delicious and digestible gluten free baked goods.


BUILDING COMMUNITY POWER AND INCREASING ACCESS WITHIN THE KITCHEN AND BEYOND

Level: Beginner
Presenter: Alexis Mena

Join Community Chef Alexis as we engage with tools to help ourselves and our community members become more self-sustaining chefs that understand their role in our local food economy. We’ll explore ways to be more mindful food preparers and consumers that are rooted in food justice and liberatory healing!