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.
Join us on September 19th for a special screening of Modified: A Food Lover's Journey Into GMOs, followed by a Q&A session with writer, director and producer, Aube Giroux.
In the award-winning documentary, the filmmaker and her mother embark on a personal and poignant investigative journey to find out why genetically modified organisms (GMOs) are not labeled on food products in the United States and Canada, despite being labeled in 64 countries around the world.
Shot over a span of ten years, the film explores the impacts of genetically engineering our food, exposing the cozy relationship between the agribusiness industry and our governments. The film is anchored in the intimate story of the filmmaker’s relationship to her mom, a gardener, seed saver, and food activist who battled cancer while the film’s production was underway. Interweaving the personal and the political, the film uses family video, animations, and mouth-watering vignettes from the filmmaker’s award-winning PBS cooking show to create a visual celebration of homegrown food and family legacy. The film recently received the 2019 James Beard Foundation award for best documentary, and it has been shown at over 60 film festivals and received 13 festival awards.
Aube Giroux (writer, director, producer) is an award-winning documentary filmmaker, organic gardener, and food blogger. Aube is the creator of “Kitchen Vignettes”, an online farm-to-table cooking show on PBS which received the 2012 Saveur Magazine Best Food Blog Award and is a two-time James Beard Award nominee. Aube holds an MFA in Film Production from York University. Modified is her first feature-length documentary.
Ryan Bass, an accomplished birder from Garrison and member of the Putnam Highlands Audubon board, will lead a walk to explore some of Glynwood’s fields, ponds, and woods for fall migratory birds. No experience is necessary. Bring your own binoculars; Ryan will also have several pair of binoculars to lend. Meet at 8:30 am in the Glynwood parking lot. This free exploration is co-sponsored by the Putnam Highlands Audubon Society.
Farm alongside your farm crew as they haul in the sweet potato harvest. Talk root vegetables with them, learn about cover cropping for the winter, and as always pick your farmer's brain about all things home garden related.
Learn from local farmers Leon Vehaba of the Poughkeepsie Farm Project and Jessica Clark as they teach about how they utilize their current harvest to make a variety of delicious dishes. Learn how to maximize your CSA share or make the most of the veggies you have on hand, and prepare a delicious meal on-the spot to enjoy. You'll go home with some new recipes, a full belly and great memories. This event is BYOB and best suited for adults.
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!