Save the date for our 2nd Annual Event, Putting Food by and Other Revolutionary Acts.
Learn about topics such as: Hot Water Bath Canning, Pressure Canning, Food Preservation, Mead-making, Fermentations, Herbal Vinegars, Root Cellars and Primitive Storage, Solar Energy, Natural Building, and Growing Lavender in Appalachia.
Here's our exciting schedule which might be subject to slight change:
Friday afternoon teachers:
Aimee Williams from Aimee the Astrologer teaching "Astrology and Food"
Jessie from the Mother Holler and Mary Cutter teaching "Dairy Production: Cheese and Butter."
Saturday morning and afternoon teachers:
Ashley English from Small Measure teaching "Hot Water Bath Canning"
Melissa Fryar from French Broad Food Co-op teaching "Cordials and Elixirs"
Cindi Quay from Cindi's Sacred Garden teaching "Harvesting and Drying Herbs"
Tyson Sampson from Bigwitch Botanicals teaching "Cherokee Foods"
Sunday morning teachers:
Lori Collins Jenkins from Sister of Mother Earth teaching "Fire Cider"
Sam Taylor from Firetree Organics teaching "Lacto-Fermentations"
Meals are included with both general admission and day passes:
Friday: Supper for weekend attendees
Saturday: Breakfast, lunch, and supper
Sunday: Breakfast and lunch
This is a ticketed event, but we will be offering scholarships and work trade arrangements.
Tickets are now available at this link:
tinyurl.com/puttingfoodby24
