Asheville
Seven Springs
Puyallup
Lawrence

FUN-FILLED, HANDS-ON SUSTAINABLE LIFESTYLE EVENTS

Workshops/Speakers: Asheville, N.C.

April 12-13, 2014

Workshop speakers are listed alphabetically by speaker’s first name. To narrow your search, click on the categories listed on the left.

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Yogurt: Marvels and making
Gianaclis Caldwell - Chelsea Green Publishing
If there ever was a food worthy of the title "superfood" it might just be yogurt. In this class you will not only learn how to make several styles of healthy, simple, heritage yogurts, but also learn of the latest research showing yogurt's health benefits, from boosting the immune system to enhancing mood. You will also learn things such as if you can make raw milk yogurt, how to make yogurt cheese, and the difference between cow and goat milk yogurt.

Cheesemaking: Quick and simple cheeses
Gianaclis Caldwell - Chelsea Green Publishing
You’ll be amazed at how easy it is to make three types of cheese from the same simple process. In this workshop, cheesemaker and author Gianaclis Caldwell will show you how to make several easy cheeses at home (even from store-bought milk) and how to use these cheeses in delicious and nutritious ways.

Garden-Fresh Drinks
Hannah Kincaid - MOTHER EARTH NEWS
There’s nothing more refreshing than lemonade on a hot summer day, or more comforting than a steaming mug of herbal tea when winter’s chill sets in. Learn how to transform garden bounty, including fruits, vegetables, leaves and roots, into seasonal libations for every occasion.

Make Mead Like a Viking!
Jereme Zimmerman - Earthineer.com
Learn to make your own mead (honey wine) using techniques practiced by ancient cultures since the first discovery of bubbling honey and its magical effects ... and which are still employed by wild-fermentation enthusiasts today. Wild fermentation techniques will be the focus, but other mead-making practices will also be discussed. Be prepared for a lively, interactive discussion on mead, Vikings, and the simplicity of wild-fermenting your own alcoholic beverages. Intermediate techniques and suggestions for experimentation will be discussed as well.

The Non-GMO Food Revolution
Ken Roseboro - Organic & Non-GMO Report
There is an unprecedented wave of consumer awareness and action rising on the threats posed by genetically engineered foods. Americans are demanding GMO labeling and non-GMO food choices. In this presentation, Ken Roseboro, described by Acres USA magazine as “the nation’s reporter on GMOs,” gives an overview of GM foods and their risks and provides practical steps people can take to avoid them and support non-GMO food production.

Wildly Affordable Solar Cooking Wherever You Go
Linda Watson - Cook for Good
Use the sun's energy to cook delicious, organic meals at home, on picnics, or while traveling. Get started with a homemade solar oven made from little more than cardboard and foil. Get faster results with less sunlight using the latest in portable solar cookers. See how to cook delectable stews, roast vegetables, steam quinoa, bake biscuits, brew coffee, and more. You'll save money, shrink your carbon footprint, and always be just a sunbeam away from a fabulous meal.

You’ve Got It, So Cook It!
Linda Watson - Cook for Good
Squeeze every last drop of flavor and nutrition out of the food you grow or buy. Learn to make delicious dishes out of food that many people throw away. It’s the best way to afford and honor local, sustainably grown, and organic ingredients. Develop new habits that will provide you with "free" meals every month. Save hundreds of dollars a year and up your locavore score by making the best use of your freezer. You can afford to eat like it matters!

Farmstead Chef: Organic Eating on a Dime
Lisa Kivirist - New Society Publishers
What’s the key ingredient to eating healthy, saving money and stewarding the planet? A return to our nation’s farmstead roots of independence, self-sufficiency and frugality. Learn simple, creative tips for rethinking household food budgets, from preserving the homegrown harvest to stocking the kitchen pantry.

See Jane Grow: How Women Are Transforming Food
Lisa Kivirist - New Society Publishers
Women are launching farms and food-based enterprises in record numbers. From farmers to innkeepers, from writers to jam-making entrepreneurs, come hear the inspiring stories and experiences of women homesteaders crafting careers that prioritize healthy food, family and local community ... and build your own idea bank.

Whole Hog Butchery for Home Chefs
Meredith McKissick and Matt Helms - Foothills Farm and Butchery
Join the butchers from Foothills Farm and Butchery for an informative session on breaking down a pig. They will discuss technique, process, and cooking uses for all parts of the animal.

Intro to Sausage and Charcuterie for Home Chefs
Meredith McKissick and Matt Helms - Foothills Farm and Butchery
In this workshop, we will discuss utilization of the pork carcass for sausage and other charcuterie. We will make sausage on site, and cover recipes, ratios, seasoning, equipment and more.

Put 'Em Up! Preserving Pears in Honey Syrup
Sherri Brooks Vinton - Storey Publishing
Sherri Brooks Vinton, author of Put 'Em Up!, Put 'Em Up! Fruit, and The Put 'Em Up! Preserving Answer Book will demonstrate how to preserve pears in honey syrup. Vinton will walk the audience through the Boiling Water Method, the basic method that you use to can your pears or other whole fruits, as well as jams, jellies, sauces, pickles and more.



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