Apr 10, 2015 11:28
Each spring Millstone Farm offers a variety of workshops to help educate and empower us to grow and preserve our own food and learn homesteading skills like beekeeping and chicken keeping. This spring mushroom growing, raising chickens, and beekeeping for beginners are schedule for May. If you are interested, I encourage you to sign up soon before they fill up.
Apr 8, 2015 15:18
Wholesome Wave and world-class adventure photographer Glenn Charles invite you to a cocktail reception and pop up gallery exhibit at the Westport Arts Center showcasing images of our food system that explore New England’s dedication to sustainability, community and resilience.
Thursday, 4/9 from 6-7:30
Westport Arts Center
51 Riverside Avenue, Westport
Apr 2, 2015 18:51
The CT Specialty Food Association (CSFA) held its fourteenth Product Awards Competition on Tuesday, March 24, 2015, at the Aqua Turf in Plantsville and I was honored to serve as a judge for the fourth straight year. This year one hundred seventy-nine items were entered into 33 categories where they were judged on appearance, aroma, texture, and taste.
Apr 2, 2015 14:24
The rise in popularity of green, or sustainably made wine, has created new terminology -organic, organic grape, biodynamic, sustainable farming, natural/raw/minimal intervention/no addition – unique to wine grape growing (viticulture) and wine making (viniculture) practices. This class is aimed at clarifying each distinct method by taking you through the varietals, terroir and the rigorous process/guidelines each method follows in order to produce its categorized wine.
Apr 1, 2015 4:23
Silvia Baldini, Founder of New Canaan, Conn.-based culinary group Strawberry and Sage, is the first woman chef in Connecticut to take home the Chopped victory and claim the title of Chopped Champion. And how sweet it is.
Mar 27, 2015 11:30
Ryan Fibiger discovered after four years running Craft Butchery just how complicated the business of pastured, whole animal butchery is to do the right way on a small scale. And the corners that other companies cut – buying boxed meats, outsourcing cutting – to keep costs down.