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Youth Camp
Ovencrafting: Building and Baking in the Wood-Fired Oven
Hearth loaves, live-fire cooking, flatbreads, and overnight baked bean pots are just a few of the…
Wed, Apr 30th, 2025 – Mon, May 5th, 2025
Day 1: 3-6:30 pm; Days 2-5: 9am-5pm; Day 6: 9am-noon
Day 1: 3-6:30 pm; Days 2-5: 9am-5pm; Day 6: 9am-noon
Pies and Tarts for Spring and Summer
Instructors:
Kirsten Wisniewski
A perfectly baked, decorative pie is the ideal centerpiece of any spring or summer gathering (or…
Sat, Jun 7th, 2025 – Sun, Jun 8th, 2025
9am-5pm each day
9am-5pm each day
Instructor:
Kirsten Wisniewski
Processing Wild Foods and Home Grown Grains/Legumes
This class will be a deep dive into processing wild foods. Most commonly foraged and home…
Fri, Feb 21st, 2025 – Sun, Feb 23rd, 2025
9am-5pm each day
9am-5pm each day
Rhubarbarama
Instructors:
Anna Sharratt
Rhubarb, beautiful rhubarb! Throughout the day, we’ll make and eat a variety of sweet, savory…
Sun, Jun 15th, 2025
10am-4pm
10am-4pm
Instructor:
Anna Sharratt
Rye - Bread to Booze
Instructors:
Scott Graden
Rye, a nutritious, winter-hardy crop, has a multitude of uses in the kitchen in addition to being a…
Sat, Jan 25th, 2025 – Sun, Jan 26th, 2025
9am-5pm each day
9am-5pm each day
Instructor:
Scott Graden
The Beekeeper’s Pantry—Making the Most of Honey in the Kitchen
Instructors:
Lisa Golden Schroeder
Bees are an essential player in world culinary history, pollinating an abundance of plants we rely…
Sat, May 31st, 2025 – Sun, Jun 1st, 2025
Day 1: 9am-4 pm; Day 2: 9am-12pm
Day 1: 9am-4 pm; Day 2: 9am-12pm
Instructor:
Lisa Golden Schroeder
Wild Yeast: The Art and Science of Sourdough Bread
People were baking bread using wild yeast and bacteria cultures long before they understood the…
Thu, Jan 30th, 2025 – Sun, Feb 2nd, 2025
Day 1: 4-8pm; Days 2-4: 9am-5pm
Day 1: 4-8pm; Days 2-4: 9am-5pm