Workshops & Events

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2020 Holiday Market has been cancelled. Please stay tuned to our Facebook page for announcements on upcoming events.

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