UPCOMING WORKSHOPS at the Sustainable Living Project in Canton, NY
Join James Beard Award winning chef Jamie Bissonnette and the farmers from Sub Edge Farm for a snout-to-tail pig butchery demonstration.
The demonstration will be relevant to beginning and experienced participants especially farmers, restauranteurs and aspiring butchers interested in learning how to break down a pig into cuts that maximize flavor and value. There will be an emphasis on using the offal and all the parts of the animal.
Following the demonstration, Chef Jamie will serve up some of his signature paella made with fresh Sub Edge Farm ingredients. Black Hog Brewing Company beers, wine and charcuterie will also be served.
Registration for this event is open at: http://subedgefarm.com/jamiebiss
Saturday, June 13th, 2015
Get ready to get dirty!
Part appropriate-technology movement redux, part re-skilling à la Transition Towns, and 100 percent experiential adventure: Farm & Homestead Day at MOFGA is a free, volunteer-driven event in which ordinary people teach other ordinary people what they know how to do.
Farm & Homestead Day takes place on Saturday, June 13, at the Common Ground Education Center of the Maine Organic Farmers and Gardeners Association (MOFGA), at 294 Crosby Brook Road in Unity.
The focus is on simple technologies that use readily available items and can be learned with no previous experience. Do you want to throw off the shackles of the consumer economy and get ready for the salvage economy? In order to use what you have, you need to know what to do with it!
For more details…
Ruckus n’ Resiliency! Workshop Series and Street Festival
Want to learn or polish up the basic skills for managing your Maine woodlot?
On Friday, May 1, spend the day in the woods with at least six forest and soil experts learning about tree species identification, the influence of soils on forest plants and on harvesting operations, and how to choose which trees to cut.
Participants will meet from 9 a.m. to 3 p.m. at Charlie Hitchings’ beautiful woodlot in Cherryfield. After introductions they will break into three groups for the morning to cycle through three learning stations. After a noon lunch break (bring your own lunch), participants will spend the final couple of hours in groups again, then will come together to mark three small sections of forest as if for harvesting, based on information they learned in their groups.
This workshop is offered free to everyone, but a recommended donation of $10 per person will help offset the costs for travel, refreshments and administration.
Please register with MOFGA at mofga.org so that we have an idea of the number of participants. Go to the events tab, scroll to May and click Low Impact Forestry 101 Field Day in Cherryfield.
Join Clemson University oilseed crop researcher David Thornton and Virgin Oils Co-founder Mathew Rudolf to learn about ideal edible and high value specialty oil crops for our southern climate and lessons learned from their experience producing food and non-food grade oils. Clemson Extension Program food safety experts Kimberly Baker and Adair Hoover will provide information on regulatory guidelines for making and selling edible oils.
This workshop will cover: crop selection, process techniques, food grade processing guidelines and potential markets. Participants will perform hands on activities expelling and processing their own edible oils to take home. Participants should come prepared for both indoor and outdoor weather conditions and wear closed toe shoes and clothing that can get dirty.
When: May 28th 2015
Time: 9:00 AM – 4:30 PM
Where: Clemson University Madren Conference Center
Address: 240 Madren Center Dr, Clemson, SC 29634