Saturday, June 11th, 10 am-1 pm: Preservation

Join local cooks and educators for an exploration of food preservation techniques, both old and new. There will be a brief walk around the farm where participants will see food preservation systems much as they were in the 19th century, including a smokehouse, root cellar, canning storage and tools.

Following a brief discussion of the cultural transition canning and preserving has taken, the workshop will end with a hands-on canning class where participants will have a chance to make a seasonal preserve.


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Saturday, March 26th, 10 am-1 pm: Production

Aldo Leopold, a renowned early 20th-century ecologist, said that a danger in not owning a farm is supposing that breakfast comes from the grocery. More people are becoming concerned about the food they consume. Is it fresh? Is it safe? Is it healthy? What happens to food that is grown on large farms halfway across the country or in a foreign nation with different restrictions than ours? How many hands touch the food we are about to consume?

In this segment of the series, we’ll explore the history of Long Island agriculture, forces that have shaped local farming, how it has evolved, and where it might be headed. We will discuss some of the provocative ideas explored by Dan Barber in his recent publication The Third Plate as well as Marion Nestle’s classic Food Politics: How the Food Industry Influences Nutrition and Health.

The workshop will conclude with a hands-on component where participants will have the opportunity to start a home garden project.

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Saturday, March 12th, 10 am-1 pm: Preparation (ethnic and vegetarian)

Long Island has attracted immigrants for centuries, from eastern and western Europe and more recently from Latin America. These people literally enriched the soil and contributed to a rich cultural heritage. Join historian, community gardener and home cook Susan Babkes as she discusses the various customs and flavors of our North Fork immigrants. Discussions will center around Francis Moore Lappe’s classic work Diet for a Small Planet.

Then spend the remainder of the workshop preparing three traditional Irish and Eastern European dishes: Sweet and Sour Cabbage soup, vegetarian stuffed cabbage, and Irish soda bread.


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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.


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