Saturday, October 3 | 12 – 2 pm | Greensgrow Farm
Nancy Wygant comes to Greensgrow to share her years of expertise and seed saving enthusiasm. In this workshop you’ll learn the ins and outs of saving seeds so you can get started yourself in any size garden. Topics to be covered include; how to harvest and store seeds, how to do germination tests for seed viability, understanding packaged seeds, and how to select which plants to save seed from. Plus more in depth topics like understanding open-pollinated vs. hybrid varieties, the basic botany of plant reproduction, how to control cross-pollination and avoid inbreeding. Registration is required. Click here for more information.
Saturday, October 3 | 4 – 5 pm | Valley Milkhouse Creamery
Venture out to Oley, PA, for a peek behind the scenes at one of the region’s premier cheese producers. On the tour you will learn about Valley Milkhouse‘s cheese making process, meet the cheesemakers, see their production facilities, and taste each one of their amazing cheeses.
Tuesday, October 6 | 9 – 10 am
The Chesapeake Foodshed Network’s Coffee Talks are a monthly series of 45-minute webinars on a variety of food system topics. The purpose of the Coffee Talks is to serve as a starting point for collective action by providing learning on a specific issue and by providing a way for people to continue to be linked in after the webinar with others doing similar work. Click here to register today!
Thursday, October 8 | 6 – 8 pm | Belmont Mansion(2000 Belmont Mansion Dr.)
Come celebrate Heritage Farm’s seasonal bounty and help raise funds to support the ongoing operation of the farm! Hosted at the newly renovated Belmont Mansion property, this event promises stunning city views and delicious bites made from local ingredients, prepared by a host of well known Philadelphia area chefs. Click here for tickets and more information.
Saturday, October 17 | 12 – 2 pm | Greensgrow Community Kitchen at St. Michael’s Lutheran Church
Get to meet Amanda Feifer right at the time her book, Ferment Your Vegetables, comes out this fall. When she’s not concocting crazy vats of bubbly things in the kitchen or ranting against the use of anti-bacterial soaps, she’s doing what she loves most: teaching people to make their own fermented foods, from kimchi and kefir to kombucha and koji. In this workshop, she’ll teach you how to make your own kefir and kvass at home. Registration is required. Click here for more information.
Now, you can pick up Kensington Quarters’s sustainably raised beef, pork, goat, and poultry products at COOK’s Center City location. Click here for more information and ordering instructions.
The Nutrition Education Associate will deliver WWCP’s year-round budget-conscious cooking and nutrition education programs, namely to parents and families at an emergency housing facility. Responsibilities include writing lesson plans aligned with program goals and objectives; recipe development and costing; instructing adults in healthy cooking techniques; and delivering nutrition education initiatives, while reflecting the mission and philosophy of Weavers Way Community Programs. Click here for more information.
Pete Merzbacher, owner of Philly Bread (and creator of the delicious Philly Muffin, a sourdough creation reminiscent of the English Muffin), is looking to turn his bakery from a purely wholesale operation to a retail space. If you are a fan of Pete’s breads, and would like to help make his retail dream a reality, consider contributing some dough to his Kiva Zip loan. Click here for more information.