FUN-FILLED, HANDS-ON SUSTAINABLE LIFESTYLE EVENTS

FUN-FILLED, HANDS-ON SUSTAINABLE LIFESTYLE EVENTS



Workshops/Speakers: Puyallup, Washington

May 31-June 1, 2014

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


Brewing Honey Mead and Kombucha
Alison Sheafor-Joy & Mark Joy
Mark Joy and Alison Sheafor-Joy will do a quick demonstration of how to brew a simple honey mead, after which they will demonstrate how to make kombucha and discuss its health benefits. A PowerPoint presentation will make it easy to follow their demos and add a little fun to this joyful presentation.


Hard Cider for Good Times
Carol Miles - Washington State University
This workshop is an introduction to cider apples, juice qualities that make a good cider, and basic principles of cider production.


Raw Milk Production: Safety and benefits
Charlotte Smith - Champoeg Creamery for Farm-to-Consumer Legal Defense Fund
Charlotte Smith's dynamic, engaging and emotional talk covers how and why her family started and maintains a successful, sustainable raw milk dairy. She goes through the history of how pasteurization came to be, and why, with today's technology and with proper training, we can work toward having a pool of safe raw milk for everyone in America! Smith addresses the safety of raw milk production on the micro-dairy level, as well as some key things to look for that both consumers and producers love to learn about. She will also delve into the question "Why raw milk?" ... reviewing all the beneficial enzymes and the new medical paradigm embracing healing probiotics (supported by specific stories of healing from several of her longtime customers). Smith will also cover how raw milk benefits the small farm. Raw milk is a product that gets people to farms each week, so farmers can build from there and offer other products for sale to an audience who already trusts them. She will also demonstrate making fromage blanc from raw milk. It's super easy, anyone can do it, and it's full of beneficial enzymes and probiotics, making it tasty and good for you!


Food Hub
Dan Hulse - Terra Organics
Food hubs represent an exciting, emerging trend in local and regional food systems development. They tackle a critical need: the infrastructure and business management needed to handle the logistics of bringing food from the farm to the plate—things farmers often don’t have the time or resources to accomplish.


Raw Milk Production - Doing It Right
Gianaclis Caldwell - Chelsea Green Publishing
Whether for home use or local sales, raw milk can be produced and harvested in a way that makes it as wholesome and nutritious as possible. A growing appreciation and demand for whole, unprocessed, living foods makes raw milk a highly desirable product, but its production must be done right. In this session you will learn the basic principles, science and practices that make the small-scale dairy a success.


One Pot, One Gallon, One Hour Lasagna Cheese
Gianaclis Caldwell - Chelsea Green Publishing
Make all the cheese you need for a hearty, delicious meal of homemade lasagna ... in just one hour! In this class you will learn how to make mozzarella and ricotta, all form the same batch of milk and using the same pot. It's simple and satisfying!


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.


Washington Producer Licenses
Heidi Braley - Washington State Liquor Control Board
Join Heidi Braley as she provides a brief overview of distilleries, wineries and breweries.


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.


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.


WSDA Food Processing Licensing
Sheryl Wiser - Cascade Harvest Coalition
This workshop will review the WSDA food processing licensing requirements relating to construction, processes, and procedures.




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