Workshops & Events
Holiday Market
Past Workshops
Here 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 info@phffi.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
