Ever wonder where all that food in the supermarket comes from and how long it took to get there? How fresh is your fresh produce? Take a journey back in “thyme” and explore Farm-to-Table practices when it was a necessity of daily life Explore techniques from the past and learn how these skills and knowledge can lead to a more environmentally conscious, mindful life through a series of four workshops devoted to the production, preparation, and preservation of food.
The workshops will be presented on the campus of Hallockville Museum farm and funded by a grant from Humanities New York. Each workshop will run approximately three hours and involve both demonstrations and hands-on activities.
Although designed as a series and related thematically, each Saturday is a stand-alone workshop. Register for one class or all four!
Cost of one workshop: $50 for members, $65 for non-members.
Series discount for all four workshops: Members: $175.
Saturday, February 26th, 10 am-1 pm: Preparation (historic)
Begin your morning in the Old Homestead and explore 19th-century cooking techniques with culinary historian and local preservationist Diane Schwindt.
Please note: This is a hands-on cooking class utilizing an historic wood-burning stove. Participants will have the opportunity to prepare homemade sausage and other cold-weather delicacies.
