Food & Farm Workshops were created to assist and inspire folks in getting back to the way our great grandparents grew, harvested, preserved and prepared food. We strive to educate participants in the basic skills of country living. Additionally, we seek culinary enthusiasts, skilled in various cuisines, to share their talents and broaden our pallet options. We utilize community members who are practicing these skills regularly and are privy to the ins and outs of their trade.
These workshops not only pass along various skills, they also build a network of like–minded folks. We are making our workshops affordable to everyone with registration fees from FREE to $35. You can pay with cash or check at time of event, credit must be done in advance via PayPal.
If you would like to be informed of upcoming workshops, please join our newsletter and stay in the loop!
2015 Workshops & Events
Thanks for a great event!
Holiday Art and Food Market
Saturday, December 5, 2015 11am-4pm
Davis Fire Hall on Highway 32
Pick up your last few gifts while supporting your local farmers, artisans and craftsmen.
If you’d like to be a vendor, there’s a little more room! Please contact Kimmy at firstname.lastname@example.org or leave a message at 304.259.5388…but don’t delay.
Farm to Menu Mixer: Making LOCAL work for your farm or restaurant
November 1, 2015 5-7pm, 2015 Thomas Education Center – 324 Brown Street, Thomas WV 26292
Cost: $15 – (Registration is now closed)
If you are a farmer who would like to sell to (more) restaurants OR a restaurant owner or chef who would like to buy more local, this is the event for you! This event will involve a panel of experienced folks, from both groups, who are happy to discuss the pros and cons, so we can learn together!
What to Expect:
- Best practices & tips for Farm-to-Restaurant sales
- How to negotiate pricing
- Sourcing and selling local meats
- Tips for marketing locally and beyond
- Interactive audience Q&A
Homemade Pasta with Josh Stevens
July 14, 2015 6pm-8pm Thomas Education Center | $18
If you’ve never made fresh pasta at home, this workshop will be an eye-opener! Homemade pasta is fresher and more flavorful than dried store-bought noodles, and once you get the hang of it, it can be even faster to prepare. We will check out some specialized pasta gadgets for fun, but the focus will be on making fresh pasta accessible in any home kitchen with basic tools.
With a quick and simple demonstration, you will learn how to make fresh tagliatelle and sauce from scratch using only a stock pot, frying pan, kitchen knife, and wine bottle. Then we’ll take a look a look at some other shapes—farfalle, fettuccine, spaghetti, gnocchi, ravioli, and even some tubular extruded shapes like rigatoni and bucatini. Finally, and most fun, we’ll get hands-on and spend most of the class trying out some recipes with different pasta shapes and flavors. Yum!
A gluten free pasta recipe will be available to play with, if the crowd requests!
Who is Josh Stevens?
Josh Stevens is a self-taught cook and cocktail artist living in Thomas, WV, where he currently works as a bartender and barista at TipTop and is a frequent guest chef for the weekly Culture Kitchen hosted by iSalud!. Before moving to Thomas, Josh worked in science, music, and outdoor education at public schools in Alaska and Montana and with the National Youth Science Foundation in Charleston, West Virginia. He also plays cello, loves bicycles, and paints with wine.
Please register at your earliest convenience by emailing Kimmy at email@example.com; payment can be made over the phone or at the time of the workshop. We have a minimum and maximum, so please don’t delay in reserving your spot so you can enjoy homemade pasta, made from wholesome ingredients of your choosing, any time!
Friends and neighbors learning tried and true techniques.
Photos by Kimmy Clements
Below is a list of workshops we have offered in the past. If you have a topic request or would like to become a Food & Farm Workshop instructor, please contact Kimmy or Jen at 304.259.5388 or send an emil to firstname.lastname@example.org.
|Artisan Bread Baking: learn how to make wholesome bread from scratch with one of Tucker County’s best known bakers, Mimi Kibler|
|Artisan bread workshop II: local superstar baker, Mimi Kibler, teaches how to make bagettes|
|Bee Biology and Products from Hive: general overview of materials needed to raise your own hive, what lives in the hive and benefits you can expect from having a hive|
|Bionutrient lecture: high yielding, low maintenance organic gardening|
|Bionutrient two day workshop (1 in fall, 1 in spring): effecting maximize yields while minimizing input|
|Biryani: a tour of India: learn how to create authentic Indian dishes while tempering spices|
|Charcuterie at Home: learn to cure meats at home|
|Charcuterie II: more meat curing…chicken liver pate’, brats, jerky and more|
|Cheese Making: learn the differences between milk varieties, which varieties are best for which type of cheese and how to make mozzarella|
|Chocolate Safari: learn how chocolate is made, from bean to bar, chocolate history and taste various types|
|Chutney, Condiments & Cranberries: harvest cranberries and then on to the kitchen to prepare various condiments with them|
|Cooking Simply: cook delicious cuisine in less time and with fewer resources than you would think|
|Curries: learn how to expand your pallet by creating unique curry combinations; and realize that curry is much more than a spice blend|
|Dehydrating Fruits & Veggies: maximize nutrient content in your produce by preserving the harvest while saving time and money. Wonderful for healthy winter snacks and low energy food storage|
|Detoxify your life: learn what daily changes you can make to minimize your exposure to toxins|
|Garden Planning: how to organize yourself and your garden|
|Herbs, culinary use and preserving: identify different fresh herbs and explore different uses for them|
|Home made yogurt (and kefir): taught by nationally known Sandor Katz. Gabriel Rogers shares his knowledge of dairy ferments|
|Homemade sodas: discussion of different non-alcoholic, fermented tonics and how to make them. Taste-testing follows.|
|Knife skills: how to hold and maintain your cutlery as well as how to properly make certain dices and chops|
|Modern pressure cooking: cooking healthy meals will take half the time, or less, with your pressure cooker|
|Production planning: partnered with the Value Chain Cluster Initiative (www.vc2.org) assists new and current producers in maximizing four-season harvests and will expand your marketing venues|
|Sauerkraut & Pickles: brine and salt ferments|
|Tempeh: fermenting grains and legumes|
|Tree pruning and apple varietals: pruning, grafting and maintenance for fruit trees as well as an abundance of information on over 100 apple varieties–many of them local|
|Vegan Baking with Sara: after you take this workshop vegan baking will not be synonymous with flavorless baking|