Lunch & Learn "Samhain: The Ancient Celtic Harvest Festival"

Samhain, pronounced "sow-wen," is an ancient Celtic festival marking the end of the harvest season and the beginning of winter. Celebrated from October 31 to November 1, it was believed to be a time when the veil between the physical world and the spirit world was thinnest, allowing spirits to cross over. Traditional Samhain feasts featured seasonal foods such as pumpkins, apples, potatoes, and cruciferous vegetables. Dishes like barmbrack—a fruit-studded bread—and colcannon were commonly prepared. Many of these customs have influenced modern Halloween traditions, including carving vegetables, which evolved into today's jack-o'-lanterns. In this session, Convivium’s Culinary Resource Director, Chef Cena, will explore the rich food history of Samhain and its lasting impact on contemporary culinary practices.

For participants planning to order food to eat during the presentation, please plan to arrive 15-20 minutes ahead to place your order at the coffeeshop counter. Your lunch will then be brought to you in the Learning Center to enjoy while you learn!

Registration is appreciated but not required for this free program.

Instructor Bio: Cena Sharp, Convivium Urban Farmstead’s Culinary Resource Director*, is a talented chef and a true force of nature. Whether she’s leading one of her many cooking classes, processing harvests in the training kitchen, or gearing up for her next Lunch and Learn, Cena brings energy, enthusiasm, and a passion for sharing everything she knows about food.

She began her culinary career at the age of sixteen and went on to serve as executive chef in two kitchens. Along the way, she also earned a bachelor’s degree in history—a field she loves to intertwine with food in her engaging Lunch and Learn presentations.

Cena is an avid traveler, having explored Italy, Greece, France, and many parts of the U.S. Her travels continually inspire her creativity and deepen her appreciation for global cuisine. When she’s not at Convivium, Cena enjoys spending time with her husband, Ryan, and their four children: Dominic, Fiona, Evolette, and Sylvia.

*The Culinary Resource Director position is funded in part by a grant from the DRA.

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