These workshops and walks are aimed towards an older audience, though mature young people are welcome to attend. For any questions, please contact the coordinator listed for the event you are interested in.
As the leaves change, walk the farm and see how or vegetable crew and livestock crew prep the farm for the upcoming winter season. Find out where the animals go, where the vegetables go, and where your farmers go when the cold months come.
Learn all about what braising is and how to do it!
Expert Sam Garwin will explain how to braise effectively and efficiently every time. You will learn what cuts are best suited, and how braising supports a nose to tail eating ethos that benefits a resilient and healthy regional food system. Leave this workshop ready to slow cook your way through winter with healthy, warming, pasture raised protein meals.
Sam Garwin is a regenerative food system consultant specializing in sustainable meat. In 2012, she completed a 3-month whole-animal butchery apprenticeship at Fleishers Craft Butchery, the company widely credited with reviving the American neighborhood butcher shop and championing contemporary standards of social and environmental responsibility. Sam went on to manage the Westport, CT retail store and restaurant, and eventually led the five Fleishers Craft Butchery locations as the company's COO and CEO. Sam has talked meat with Leonard Lopate, Stephen Dubner, and Mark Bittman, and is an advocate for education on the critical role animals play in ecosystems and human health.
Work with the veggie crew to plant the year's garlic harvest. Learn about the way the vegetable program is advancing with their garlic harvesting techniques from a traditionally labor intensive process to a more time efficient productive process. Yay garlic!
This immersive cooking workshop is for healthcare professionals and laypeople interested in food and health. With a focus on the connection between farming, regional food, and human health, participants will engage in hands-on learning. The day will include:
-An overview of efforts connecting regional food, health and regenerative agriculture
-A farmer-led experience on Glynwood's farm
-Hands-on cooking education with Chef Dr. Robert Graham and Chef Rich LaMarita
-A communally prepared and shared meal
Space is very limited - reserve your spot now!