2nd Annual Putting Food By and Other Revolutionary Acts

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
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