Come join us as we delve into the chemistry of making alcoholic beverages. You won’t be sorry!
Registration Required. Lectures $15 each
For more information or disability
accommodations, please call 410-887-8090.
Registration: https://UH16.eventbrite.com(link is external)
and to find out location addresses
Learn how to make flour from acorns, one of the highest yielding and most nutritious wild crops of our forest. Try your hand at every step of the process. Experience acorn gathering, sorting, shelling, grinding, leaching and drying. Learn the deep cultural significance of acorn foods for cultures around the world. Sample acorn foods and get recipes. You’ll leave this workshop confident and ready to take acorns from the forest to your dinner table.
A bulk of the workshop will take place at our Johnston Square classroom space, but participants should come prepared to be outdoors and in the woods for a portion of this workshop.
*This workshop will include some acorn samplings, but please bring a bag lunch.
**This workshop is limited to 15 participants.
Date: October 23, 10am- 4pm Cost: $50
Location: The Johnston Square Brick Barn, Baltimore 21202 Instructor: Lincoln Smith of Forested
**Notice of cancellation must be given 48-hrs in advance of any of our workshops or events in order to request a refund. Cancellations are subject to a $5 restocking fee. **
Lincoln Smith is the founder of Forested, a 10-acre research forest garden in Bowie, MD, which features oaks as carbohydrate crop. Lincoln teaches many courses at Forested, and creates and designs forest gardens for homes, commercial properties and public spaces. He is passionate about production ecosystems, and brings a background in agronomic science and sustainable landscape design. Lincoln started Forested, LLC to develop and share research in forest gardening. He is a regular speaker on forest gardening at venues such as University of Maryland, the U.S. Botanic Garden, and the Maryland Master Gardeners’ Conference.
The address to the barn is roughly 2000 Hillman St, Baltimore, MD 21202, directly across from Green Mount Cemetery.
**Notice of cancellation must be given 48-hrs in advance of any of our workshops or events in order to request a refund or credit.**
This workshop is an invitation for attendees to bring organic apples from their own trees, you-pick orchards, or the store to be pressed into apple cider to drink and keep. The more different types of apples that are brought the more complex and unique the flavor of the batch will be. If you don’t have apples you still welcome to attend.
We will talk about recipes for warm and cold cider drinks, storage, and composting of cider mash. Please bring containers for cider (plastic gallons work good if you would like to freeze your cider) or large mason jars, Nalgene bottles, and 5 gallon buckets also work.
Teacher Bio: Dana McCoskey is a hobby organic gardener and brewer that has been pressing cider for 7 years. She grew up in Michigan near apple orchards and cider mills and thinks that cider is one of the best things about fall. Dana is also a wildlife biologist who has traveled throughout the US and abroad to study birds and other animals.
Putting-up your own food in jars is cool again! If you never learned Grammy’s secret jam recipe or need a refresher on what to do come join Dr. Shauna Henley for this hands on workshop where you will get to bring your own jar of preserves to bring home. This course is aimed at introducing the food science principles of high and/or low acid foods to be preserved, as well as the knowledge to safely can to prevent botulism. Follow me all canning season (April-November@FoodSmartUME(link is external)).
This workshop is for DPR compost managers and members who want to learn how to maintain and repair their compost bins and build compost accessories such as sifters and critter proof brown storage bins. All supplies will be provided and you can take home whatever you build.
Teacher
Josh Singer, as the DC Parks and Recreation (DPR) Community Garden Specialist, builds community gardens, urban farms and develops urban Ag. support systems such as an urban garden education series with over 100 urban Ag. classes a year, a garden toolshare, a 4 greenhouse seedling cooperative, and a community compost cooperative network serving over a 1000 active composters. Josh also is the co-founder and executive director of the 501c3 non-profit 3-acre garden park called Wangari Gardens, the founder of the DC Food Recovery Working Group and a co-founder of the DUGnetwork, DC’s Urban Ag and Food Security cooperative Network
Arborist and woodworker Marty Frye invites you to join in on the fun as we use simple tools and techniques to create a beautiful, useful object: a wooden spoon! Learn the relaxing and engaging craft of wood carving and get over any anxiety you might have around sharp objects. We will talk through and demonstrate the process of wood selection and processing. We will have spoon “blanks” pre-made ready to be carved. Wood-carving knives will be provided for the class. Come prepared to work with your hands and spend a few hours getting to know and carefully carving your spoon-to-be.
Teacher Bio: Marty Frye has a varied background in ecology, education, progressive agriculture, and urban forestry. He has taught spoon carving in a variety of settings both formal and informal. Currently working as an Arborist for Casey Trees in D.C., after hours he can be found turning wooden bowls, playing Irish tunes, or exploring the cutting edge of regenerative agricultural practices. Marty is a native of Takoma, D.C.
Learn how to safely use all the power tools in the DPR tool share library including multiple types of saws, chippers, tampers, power drills, and more.
Hilda M. Krus, Director, GreenHouse Program and Horticultural Therapist, and Sarah Schluep, GreenHouse Instructor and Horticultural Therapist
Learn to make your own herbal tea with leaders from the GreenHouse Program. The GreenHouse Program, run by the Horticultural Society of NY since 1986 in collaboration with the NYC Department of Correction and the Department of Education, provides incarcerated women and men with horticultural therapy, classroom horticultural training, and applied education as well as year-round hands-on experience in designing, installing, and maintaining gardens within several facilities. Upon return to the community, program graduates are eligible to enter our post-release program GreenTeam in collaboration with various community-based partner organizations. Please note: The 3:30 p.m. workshop is a repeat of the 1:30 p.m. workshop. – See more at: https://www.usbg.gov/events/2016/05/21/workshop-making-delicious-herbal-teas-scratch-0#sthash.MhkqnS8g.dpuf
Marisa McClellan, Author, Food in Jars
Want to preserve without cups and cups of refined sugar? Learn how to safely and deliciously can using honey and maple with cookbook author and Food in Jars blogger Marisa McClellan. She’ll demonstration how to making jam using Pomona’s Pectin to ensure a set, show you how to preserve peach halves in honey syrup, and will ensure that you know how to properly employ the boiling water bath method for safe, shelf-stable preservation. All students will go home with the recipes and canning details, as well as the two jars of preserves they make in class that day. Please note: Registration will be limited to 20 participants. – See more at: https://www.usbg.gov/events/2016/05/21/workshop-canning-honey-and-maple#sthash.PPgBsfUI.dpuf
Learn through lecture and hands on demo how to bake bread with a variety of alternative grain flour.
Teacher
As the Brain Food Garden Manager, Lyssa Houser is excited to grow the Brainfood Youth Garden as an extension of Brainfood’s food-based youth development programming. Lyssa’s background in food education includes experience developing and implementing intergenerational gardening programming as the Garden and Cooking Educator for the DC Department of Parks and Recreation. She also has experience leading garden education efforts through her work as the Director of Education for Wangari Gardens, where she teaches public workshops, supervises the planning and maintenance of the public gardens, and leads solar-cooked community lunches. She has also worked with Common Good City Farm, Old City Farm and Guild, Solar Household Energy, Inc, and Love & Carrots.
When Summer brings its overabundance of berries and wild herbs, more than you can smatter on your face, what is one to do?
Make wine.
Spend the day in this sunny homestead, where we’ll be picking wineberries, black raspberries, and blackberries from the labyrinth of brambles that overflows from beneath lazy old apple trees and around every bend of the garden.
Once we’ve picked our fill we’ll retire into the kitchen to make a batch of Summer berry wine. You’ll learn the simple basics, best methods, and common pitfalls of alcohol fermentation and small batch wine-making to create what is variously called a country wine, folk wine, sugar wine, or worty wine, from our wild berries and any desired herbs. The basic methods learned in this beginner’s workshop can easily be applied to nearly any of the ingredients you might like to try at home, whether flowers, fruits & berries, barks, spices, or even medicinal herbs, and most of the materials you already have in your kitchen.
While we wait for our berry juice to cool we’ll also explore the wild plants nearby for inspiration for future wines.
And if you’re lucky, the instructor might even crack open a bottle or two of some of her 2015 hootch.
**Please bring a clean, empty glass wine bottle or glass jar (any shape, up to 32 ounces) with a screw on lid, to take home your newly fermenting wine to stash until drinking day.
*Registration is limited to 10 people.
Workshop Date: July 10, 12:30pm- 5:30pm Cost: $45
Location: Old Wolf Farm, Freeland MD
Instructor: Victoria Greba
**Notice of cancellation must be given 48-hrs in advance of any of our workshops or events in order to request a refund. Cancellations are subject to a $5 restocking fee. **
Old Wolf Farm in Freeland, MD, is the small homestead of Jes and Matt, and their children Penny and Cordy. They are graced with 15 aging apple trees planted by Mr. Wolf years ago that still offer them a bountiful harvest (and then some!) each Fall. They grow vegetable gardens and compost piles, harvest wild and domesticated berries, and enjoy the company of their chickens and ducks running around the yard. They can, freeze, dry, ferment, store, and enjoy as many vegetables, fruits, and herbs as they can from their harvests. They’ve learned so much trying to implement permaculture practices over the past 6+ years and have all the more to continue to learn about their sustainability. They’re always trying to find ways to live more in-tune with the land.
This workshop explores options for growing hops in DC, harvesting and storing hops, and provides basic background and biological information.
This class will also cover some basic information on brewing with hops and beer styles. We will compare flavor profiles and aromas of different hop varieties and discuss some classic recipes.
Teacher
Dana McCoskey is a hobby organic gardener and brewer that has been pressing cider for over 8 years. She grew up in Michigan near apple orchards and cider mills and thinks that cider is one of the best things about fall. Dana is also a biologist who has traveled throughout the US and abroad to study fish, birds and other wildlife.
**This workshop is limited to 8 participants.
Date: June 17, 6pm- 9pm Cost: $40
Location: The Johnston Square Brick Barn, Baltimore 21202 Instructor: Ellen Paul
**Notice of cancellation must be given 48-hrs in advance of any of our workshops or events in order to request a refund. Cancellations are subject to a $5 restocking fee. **
Ellen is an amateur forager, herbalist, gardener, baker, fermenter, and ceramicist. She enjoys working with her hands and learning by observation. Ellen is excited to share her depth of experience and experimentation to encourage others in their own explorations of these disciplines.
The “Brick Barn” is a brick garage turned classroom space on Charm City Farms’ newest Permaculture farm space, a triple vacant, city-owned lot in the Johnston Square area of Baltimore. The Brick Barn serves as a classroom space for Permaculture Design Certificate courses, a workshop, and a community gathering space, with future plans to include produce processing and to serve as a local goods trading post.
The address to the barn is roughly 1310 Hillman St, Baltimore, MD 21202, directly across from Green Mount Cemetery.
Making your own cleaning supplies doesn’t have to be difficult. Learn how to make more natural products and remove unnecessary chemicals from your home at a fraction of the price of store-bought products. These skills also bring you closer to self-sufficiency. At the end of the class you’ll leave with a sample each of laundry soap, soft scrub, and dish-washing detergent. This is a beginner’s class and questions will be welcomed throughout!
Workshop Date: June 17 Cost: $60
Location: Sweet Reasons Farm, Cockeysville MD 21030 Instructor: Kelly Carey
Sweet Reasons Farm is a 1/2 acre residential home in Cockeysville, MD, where urban homesteader and do-it-from-scratch aficionado Kelly Carey raises American Blue meat rabbits and domestic quail. Kelly sells her rabbit and quail meat, live breeder rabbits, famous pickled quail eggs, quail wings, and natural rabbit ear dog treats. Kelly also makes her own cheeses from Pennsylvania Amish milk, bakes her household’s bread, does her own canning, makes her own soap, natural cleaning products, and herbal medicines, and keeps a small vegetable garden.
She’s also not afraid to pull her son out of school for a day to help her do important things like build pallet fences.
Learn how to create a critter proof cage for your garden to prevent critters, vandalism and theft from getting to your garden. We’ll learn by actually creating several critter proof cages. You’ll also receive an intro to powertools and carpentry as well. No skills reqiured.
Teacher
Josh Singer, as the DC Parks and Recreation (DPR) Community Garden Specialist, builds community gardens, urban farms and develops urban Ag. support systems such as an urban garden education series with over 100 urban Ag. classes a year, a garden toolshare, a 4 greenhouse seedling cooperative, and a community compost cooperative network serving over a 1000 active composters. Josh also is the co-founder and executive director of the 501c3 non-profit 3-acre garden park called Wangari Gardens, the founder of the DC Food Recovery Working Group and a co-founder of the DUGnetwork, DC’s Urban Ag and Food Security cooperative Network.
