April – May Local Food Events
April 6, 2009
April 18, 9am to 4:30pm Hanwaken Center potluck meeting at Horican Marsh Haven Center exploring the geology, cultural landscape and history along with a broader prepective of human interaction of the Niagara Escarpment. 2010 will be the year of the Niagara Escarpment which will bring forth agri-eco-economic development with locally produced wine, food, fiber and geological awareness. Go to website www.hanwakan.org. then go to meetings.
April 20th, Noon, UW Fox Valley, Dr. John Ikerd, well known author and lecturer on sustainable agricultural economics will have a presentation open to the public. Contact the college for more information.
May 7th, 7pm, Unitarian Universalist Open Fellowship Hall, Fond du lac, Menu on the Future, Study and Discussion series on economic impacts that have accompanied the changes in how we grow and prepare food and consider how individuals can make choices that promote personal and ecological well-being. call 920-921-2675 for more information.
June 7th 1-4pm Lawrence University, Science Hall Atrium, Celebration of Community- Fundraiser for Community Gardens. An afternoon of communty, local food, music, local chefs cook off and more. Win a basket of local goodies.
Coming soon June 2009, Northeast WI Technical College Organic Sustainable Agriculture and Food Education classes available for certification in organic farming of livestock, crops and horticulture, also professional development for educators and businesses. Contact Valerie Dantoin at 920-498-5568.
2 Cheese Making Classes Being Held by Linda Conroy
February 23, 2007
Linda Conroy (home cheese maker and herbalist) and Margo Horwitz (GrassWay Organics Farm Store Manager) are putting on 2 seperate cheese-making classes.
On April 14, 2007 (Saturday) from 1:00 to 4:30, there will be “The Basics: Cheese Making, Cultured Milk and Butter“. At Margo’s State Kitchen, Linda will show you how to make cultured milk products in your very own kitchen. You will learn to turn them into cheese that is delicious and nutritious. You will also make and sample a variety of products that can be easily replicated at home and discuss cooking ideas for whey, a by-product of cheese-making.
On April 21, 2007 (Saturday) from 1:00 to 4:30, there will be a class entitled “More Cheese Making: Mozarella, Feta and Cheddar“. In this class Linda will demonstrate the process of making some of the classic styles of cheese that we all enjoy. Participants will make and/or sample several varities of cheese and will leave with recipes and the skills to begin making cheese at home. You will explore approaches to pressing and curing cheese in the home environment as well as learn to turn whey into traditional ricotta.
Each class costs $47.00 which must be paid in full at the time of sign-up. There will be NO refunds. Signup is at the GrassWay Organics Store. Call us for more information. The Store number is: 920-894-4201. Class size is limited to 12 people.
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