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February 2021

Foods to Warm Your Winter: Classic French Cassoulet

February 11 @ 12:00 pm - 1:15 pm
Online WI United States + Google Map
$10 – $20

Learn to make classic French cassoulet with Terry Kelzer just in time for Valentine's Day!

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Sausage Making

February 16 @ 12:30 pm - 2:00 pm
Online WI United States + Google Map
$15 – $25
Sausage Making

Learn how to make your own sausage at home with the experts at Louie's Finer Meats!

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The Beauty Around Us: Nature Photography with Earl Duckett

February 19 @ 1:00 pm - 2:00 pm
Online WI United States + Google Map
FREE
Chickadee in Tree

Duckett's images capture the sublime beauty, power, and grace of the natural world. Join us on a virtual tour of his exhibition.

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You Are What You Eat: Storytelling Through Food

February 23 @ 12:30 pm - 2:00 pm
|Recurring Event (See all)

One event on March 9, 2021 at 12:30 pm

One event on March 23, 2021 at 12:30 pm

One event on April 6, 2021 at 12:30 pm

One event on April 20, 2021 at 12:30 pm

Online WI United States + Google Map
$25 – $100

Three experts; three unique food and family backgrounds. Join us to learn new recipes and reflect on your own food story and culture.

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March 2021

Khao Soi: Thai Comfort Food

March 4 @ 6:30 pm - 7:45 pm
Online WI United States
$10 – $20

Learn how to make all the elements of the delicious one-dish meal, Khao Soi, with Farm Table's chef, Sarah Mittelstadt!

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You Are What You Eat: Storytelling Through Food

March 9 @ 12:30 pm - 2:00 pm
|Recurring Event (See all)

One event on March 9, 2021 at 12:30 pm

One event on March 23, 2021 at 12:30 pm

One event on April 6, 2021 at 12:30 pm

One event on April 20, 2021 at 12:30 pm

Online WI United States + Google Map
$25 – $100

Three experts; three unique food and family backgrounds. Join us to learn new recipes and reflect on your own food story and culture.

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Foods to Warm Your Winter: Dinner Pies

March 11 @ 12:00 pm - 1:30 pm
Online WI United States
$10 – $20
Dinner Pie

Learn three different dinner pies and crusts just in time for St. Patrick's Day!

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American Soul Food Healing

March 23 @ 6:30 pm - 8:00 pm
|Recurring Event (See all)

One event on March 9, 2021 at 6:30 pm

One event on March 23, 2021 at 6:30 pm

One event on April 6, 2021 at 6:30 pm

One event on April 20, 2021 at 6:30 pm

Online WI United States + Google Map
$25

Three experts; three unique food and family backgrounds. Join us to learn new recipes and reflect on your own food story and culture.

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April 2021

Start with Stir Fry: Twenty Minutes to a Nourished Body & Community

April 6 @ 6:30 pm - 8:00 pm
|Recurring Event (See all)

One event on March 9, 2021 at 6:30 pm

One event on March 23, 2021 at 6:30 pm

One event on April 6, 2021 at 6:30 pm

One event on April 20, 2021 at 6:30 pm

Online WI United States + Google Map
$25

Three experts; three unique food and family backgrounds. Join us to learn new recipes and reflect on your own food story and culture.

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Tasting & Learning Tea

April 10 @ 10:30 am - 12:30 pm
Online WI United States
$37

Class SOLD OUT! Thanks to Marine Mills Folk School for cosponsoring this class with us! Tea is the most consumed beverage in the world (after water)! And with 3,000 types of tea, all coming from just one plant, there’s a lot to consider when selecting a tea. No need to worry – Bill Waddington, founder of TeaSource, has been sipping and teaching about tea throughout the world for many years and he’s agreed to share his knowledge and passion during…

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You Are What You Eat: Storytelling Through Food

April 20 @ 6:30 pm - 8:00 pm
|Recurring Event (See all)

One event on March 9, 2021 at 6:30 pm

One event on March 23, 2021 at 6:30 pm

One event on April 6, 2021 at 6:30 pm

One event on April 20, 2021 at 6:30 pm

Online WI United States + Google Map
$25

Three experts; three unique food and family backgrounds. Join us to learn new recipes and reflect on your own food story and culture.

Find out more »

Simple Pleasures: Exploring Pancakes

April 24 @ 10:00 am - 11:15 am
Online WI United States
$25 – $85

Pancakes are the oldest grain/liquid combination food on the planet. Every culture has their own style, developed and refined over the ages. Join Terry Kelzer for tips and tricks to making some of the best of the American varieties: buttermilk stack cakes, yeasted buckwheat blini, oven-puffed pancakes, and thin delicate crepes. Note: This is the first in a series of four classes. Join us for just this one, or two, or all...there is a discount if you purchase all four…

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May 2021

Celebrate Mother’s Day—Cook Along with Your Mom!

May 7 @ 6:00 pm - 7:30 pm
Online WI United States
$30
Mother's Day with Amy Thielen

Join celebrated chef and author Amy Thielen to celebrate Mother's Day!

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Herbal Allies for These Times

May 11 @ 6:30 pm - 8:00 pm
Online WI United States
$20 – $30
Elecampane Yellow Flower

Join herbalist and farmer Nancy Graden to learn all about health-supporting herbs!

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From Chili, to Pork Ribs, to Pudding: Pressure Cooker/InstantPot Cooking

May 18 @ 6:30 pm - 7:15 pm
Online WI United States
$15 – $25
Pressure Cooker

This class will help you make the most of cooking with a pressure cooker!

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Chewy Egg Bagels

May 27 @ 6:00 pm - 7:15 pm
Online WI United States
$20 – $30

CHEWY EGG BAGELS Many of us are not lucky enough to live near a great bagel shop; and, it’s also true that we can spend years perfecting the perfect bagel at home. But, there is no doubt that at-home bagels are still 100 percent better than those from a supermarket freezer! Join Terry Kelzer as she makes old-fashioned bagels: she’ll make the egg-enriched dough, which is denser than bread dough and uses a high gluten flour, and demonstrate how they…

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June 2021

Shortcakes to Match your Fresh Strawberries

June 10 @ 6:00 pm - 7:15 pm
Online WI United States
$20 – $30

SHORTCAKES TO MATCH YOUR FRESH STRAWBERRIES There are several schools of thought about shortcake—and each school has its adherents! Some prefer the most traditional sweet biscuit type, which is an American invention going all the way back to colonial times. Then there are those who advocate strongly for the pound cake. Just behind them are the sponge cake die-hards, which is more common among Europeans. In that vein, there is the Swedish almond cake which is a completely different take…

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