Tag Archives: food security

Acorn Processing

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. **

About the Instructor:

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.

About the Location:
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 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.**

Food Preservation: Not Just Your Grandma’s Jam!

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)).

Chickens in the City

Ever wondered about the recent revival of keeping chickens in backyards? Backyard chickens have become a national trend with cities all over the U.S. revising their livestock exclusions to allow small flocks of backyard chickens. Learn some reasons why! In this hands-on course we will take a tour of chickens in an education setting.  

We will cover housing, healthy feeding, how to chicken-share, chickens in the educational setting, how to protect your chickens from predation as well as resources for chickens, equipment and supplies.Backyard eggs are a valuable fresh food.  Come find out why chickens aren’t just for rural areas anymore!

This class will be hosted at St. Columba’s School in the Deming Library on the ground floor. The address is 4201 Albemarle St., NW WDC 20016, but there is an entrance in the rear of the building on Butterworth Place NW that is more convenient.  Signs will be posted on the day of the class. St Columba’s is only one block west of the Tenley/AU Metro.  There is a very small parking lot that is reserved for staff from 5:00 am until 6:00 pm, but can be used AFTER 6:00pm for classes.  And there is street parking, too.

 

Teacher

Kate McLynn is a science teacher in DC schools with a focus in environmental science who grew up with goats, dogs, poultry, horses and wildlife around.  She has been hatching chickens for many years as part of a life science program and has been keeping chickens for several years.  She is a master gardener, certified beekeeper, beekeeping mentor, and has taught science, gardening, composting, and has worked extensively on developing greenscapes for schools and communities.

Intro to Urban Aquaponics

The class will cover the basics of an aquaponics system, including the fish, plants, bacteria, and system design. The class will also discuss how aquaponics can fit in with a more sustainable food system.

Teacher
Brian Filipowich is the founder and manager of Anacostia Aquaponics, an aquaponics service provider and think tank.

Food Preservation Recipes and Demonstrations

While it sounds really cool and fun, preserving food by hot water bath canning can also be intimidating if you’ve not done it before. Whether you’re curious to try, are afraid of where to start, or learn by doing, join this beginner’s class on hot water bath preservation. Keep the bounty of your late summer garden tasting delicious and nutritious all-year round. The class will go over basic techniques step-by-step to get you up and canning using two different recipes. Canning is a communal activity and we can’t wait for you to join in on the fun!

Teacher
Regina Anderson is the Executive Director at national nonprofit Food Recovery Network, the largest student organization fighting hunger and waste in America. For over a decade, Regina has worked in the nonprofit sector, committed to social justice issues. Regina has been cooking since she was 10, and gardening for the past 3 years and is always seeking new information and experiences around food and nutrition. Contact Regina at reginadmanderson@gmail.com, and via Twitter at @ReginaDM

Seed Saving 101

In this session learn with members of Ecohermanas and the Seed Keeper Collective to engage holistically in the process of saving seeds from plants. Explore the stories within seeds and the value of the indigenous, cultural and historical narratives of seeds. We will have an opportunity to experiment hands-on with seed saving techniques from fruits, vegetables and herbs of various sizes. The session will include how to log, store and preserve seeds for use in your garden and how to plant for seed saving too. All supplies provided but please bring seeds to swap.

This class will take place at 3-Part Harmony Farm

Teacher Bio:
Gail Taylor, Farm Manager from 3-Part Harmony Farms, Blain Snipstal, a food sovereignty farmer from the DMV, Angela Adrar, founder of Ecohermanas’ Agroecology and Wellness program, and other Seed Keeper Collective Members will be teaching this class. As seed keepers that carry the wisdom of their traditional seeds from Peru, South East U.S., and Colombia respectively with seedkeeping practices in the DC and Maryland area where they save seed. As members of the Seed Keepers Collective in DC, they recently organized the Seed Exchange and Circle Dialogue at the DC Herbs for All Bilingual Herbal Encuentro and Village Market.

Backyard Chickens

Ever wondered how you could incorperate chickens into your urban homestead?Well now is your chance to learn all the ins and outs of backyard chicken farming with our educator Dale Johnson. Backyard chickens are a good hobby and a great addition to a garden. A few chickens can form a symbiotic relationship with your garden and family in the following ways. Vegetables and eggs go together in all kinds of recipes. Recycle your table and garden scraps through your layers. They miraculously transform most types of vegetable matter into nutrient-dense, flavorful eggs and the litter gathered from underneath the roost and in the chicken run can add fertilizer value to your compost that will end up on your garden. A garden and layers are a wonderful way to teach your children biology, ecology, economy, sustainability and responsibility. This workshop will cover the basics of raising poultry in a backyard. And the best part of this presentation is that he brings the chickens to you! Dale will bring his chickens and their small coop, show you how to properly handle chickens, and give you tips on keeping your urban chickens happy and healthy all year long. You won’t want to miss this!

Food Preservation 101 Workshop

Food Preservation – Participants will learn different methods of food preservation – pickling, drying, freezing, and canning. This workshop will explain which method is best to use for your needs and for each harvest and will walk through the basics of each method. Join us at the Food Preservation workshop to learn how to preserve your harvest and enjoy delicious fruits and vegetables all year long.

Teacher Bio:
Wendy Kiang-Spray is a freelance writer and speaker. Her articles about gardening and food have appeared in Heirloom Gardener magazine and other publications. She gardens in Rockville, Maryland where she also works as a high school counselor. In her spare time, she volunteers as a DC Master Gardener and blogs about gardening and family at www.greenishthumb.net. She is writing her first book about growing and cooking Chinese vegetables. Friend Wendy on Facebook and keep up with her garden happenings!

Urban Garden Season Extension

The Urban Garden Season Extension class will focus on strategies to extend your growing season such as tips for winter gardening, garden calendar planning, low tunnels, hoop houses, cold frames, shade tents, and many more strategies. This class will help you make the most of your garden and its production while preparing you towards the ultimate “4 season” garden.

Teacher Bio: Josh Singer is the DC Parks and Rec(DPR) Community Garden Specialist. He creates new community gardens and urban agricultural projects while developing and managing garden support systems such as a 70 class urban garden workshop series, a city wide compost network, a garden toolshare and a greenhouse cooperative. Josh also is the Co-Founder and Excecutive Director of the 501c3 non profit garden park called Wangari Gardens.

Workshop: Canning with Coconut Sugar and Fruit Juices

Marisa McClellan, Author, Food in Jars
Looking for the secret to making not-too-sweet jams and preserves? Learn how to safely and deliciously put up using coconut sugar and fruit juice concentrates 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 transform excess garden produce into meal-enhancing relishes, 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 made 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-coconut-sugar-and-fruit-juices-updated-program#sthash.KThy7du3.dpuf

Pre-registration required.

Canning with Natural Sweetners

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

Food Justice in DC Workshop

Learn about the different food justice issues and movements in DC and how you can help.

Teacher Bio:
Jeremiah Lowery is a Washington, D.C. native and a 2008 graduate of the University of Maryland. He is a labor activist and has worked on issues ranging from workers’ rights to food justice. Jeremiah has worked with and organized low-income residents in the Washington, D.C. area on the issues of political empowerment, sustainability, and organizing. He also hosted the “Heal DC” radio show on WPFW 89.3 FM Pacifica Radio, a radio show that focused on labor and environmental issues.
Brandy H. M. Brooks is a nonprofit professional with a design and planning background who has spent the last 10 years working on social and environmental justice. She was the founding executive director of the Community Design Resource Center of Boston and has worked in senior management roles with the Rudy Bruner Foundation, The Food Project, and the Boston Collaborative for Food and Fitness. Her particular areas of focus include community engagement and empowerment; community-base design and land use planning; and just and sustainable food systems. She has served on a wide variety of local and national nonprofit boards, including the Association for Community Design, the Dudley Street Neighborhood Initiative, and Groundwork Somerville. She has also served as an instructor or guest lecturer at the Boston Architectural College, Harvard’s Graduate School of Design, MIT, Suffolk University, and Tufts University.

MicroHerding Invertebrates

Learn to deal with aquatic, subterranean, terrestrial, and flying invertebrates for composting, pest management, and food for fish, animals, and humans! The course goes through presentations and demonstrations, and is set up to go through a natural cycle starting with our two ancient aquatic invertebrates brine shrimp, and triops, moving on to our subterranean red wiggler worms, followed by crickets, mealworms, waxworms, superworms, BSF larvae, hornworms, their beetles, moths, and flies! Participants will get hands on time setting up small habitats to take home with their choice of crickets, mealworms or red wiggler worms. The course will end with a demonstration on cooking with edible insects, anyone who desires may participate in an Entomophagy (The eating of Insects)       Space is limited to 15**

Date: July 31, 4-9 pm         Cost: $40

Location: Charm City Farms Brick Barn          Instructors: William Padilla-Brown

**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.**

About the Instructor

William Padilla-Brown is a social entrepreneur, certified permaculture designer, and multidisciplinary citizen scientist. He has run a non-profit in New Cumberland, Pennsylvania for the past 3 years called Community Compassion, focusing on radical sustainability. He has educated children and adults on topics varying from mushroom cultivation to nutrition via. various workshops and programs. William dropped out of high school at age 16 and has since been pursuing a non-traditional independent approach to his higher education actively promoting alternative education options. William also runs a biology lab/observatory, and mushroom microfarm, MycoSymbiotics, LLC

Canning Demystified An Introduction to Water Bath & Steam Pressure Canning

Been intimidated by home canning? Canning is a fun, creative, and delicious way to “put up” the harvest and preserve the flavors of every season. And with some basic understandings, canning is both safe and reliable. 

In this beginner’s class, learn the basics while we go through the process of canning farm fresh tomatoes in a high acid water bath, and home-made barbecue sauce in a low acid pressure steamer. You’ll learn how to blanch, peel, and pack whole tomatoes.

Topics covered will include “what to can and what not to can,” “what is botulism?”, “what the heck is head space?”, and “will I die in a kitchen explosion?”, as well as how to make homemade relishes, jams, soups, beans, stock and bone broth, delicious
sauces and more to can in your own home. Come with all your questions and ideas and leave ready to stock your pantry with local, BPA free food and sauces.This class includes all supplies and produce, and tomato sandwiches and refreshments to snack on.

You’ll go home with a pint of whole canned tomatoes, and a pint of bbq sauce.

**This workshop is limited to 12 participants.

Date: July 30, 1pm- 6pm        Cost: $60

Location: The Johnston Square Brick Barn, Baltimore 21202       Instructor: Elizabeth Sterner

**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. **

About the Instructor:


Elizabeth is a Baltimore city homesteader herding kids, hens, a dog and a dad while still trying to have a little fun. In the day to day she assists littles in play-based learning at a local preschool, and serves up delicious food at the Silver Queen Café. She has been preserving for about 10 years now and would love to share her knowledge and experience with her community.

About the Location:

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.

Forage Series Class: Fermented Fruits

Summer’s sweetness will be thick upon us. Wineberries, Black Raspberries, Elderberries, Serviceberries, and maybe we’ll even sneak a Blackberry or two from the garden! The season for fresh berries always feels terribly short so we’ll prepare some long-haul goodies like berry and herb infused vinegars, elderberry syrup and we’ll snack on some instant chia seed black raspberry jam.
Facilitator:

Lacey Walker manages the education garden and builds community programs at Fox Haven Learning Center, but considers her true career to be that of a lifelong student. Her studies include herbalism, farm based education for adults and children, plant based cuisine, meditation, caring for and expanding the troop of ferment “children” she raises for gut health, the science of soil and composting, the mysterious life of companion plants, monthly wanderings to new corners of the country and the indispensable, incomparable joy of community potlucking.

Lacey engages with her passion for writing by authoring Fox Haven’s monthly contribution to The Environment is You in the Frederick News Post and can sometimes be seen toting her camera around, a throwback to her time in art school pursuing a BFA in Photography at Shepherd University. More often these days she likes to keep her hands free for playing in the dirt.

Bread Making: Sandwich Rolls, Cinnamon Rolls, and Baguettes

Bread baking at home need not be a daunting process. For a fraction of the price of store-bought, you can make breads to cover from breakfast to dinner. After this beginner bread making workshop, you’ll never need to buy store-bought bread again! Participants will be welcome to sample all of the breads we make in the
workshop, to ask questions, and to take home any of the bread we don’t eat in class.

**Registration is limited to 12 people.

Workshop Date: July 22, 6pm-9pm          Cost: $40

Location: Sweet Reasons Farm, Cockeysville MD 21030         Instructor: Kelly Carey

**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.**

About the Location:

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.

Alternative Grain Bread Making Urban Gardening Workshop

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.

Harvesting and Cooking from the Garden

Learn about how to correctly harvest and the different ways to cook a variety of vegetables from the garden through lecture and hands on cooking demos.

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

Quail Raising and Processing

Ever tasted quail and/or quail eggs? That’ll be our first step in this workshop, a tasting.

These great little birds are a good alternative to chickens. Quail still lay an egg a day, but take up much less space and are better converters of feed to meat than chicken. This workshop will cover many “how to” topics as well as the benefits and realities of keeping coturnix quail in as an egg and meat bird.

This workshop is perfect for someone who is considering starting an urban farming adventure and becoming more self sufficient by raising more of their own food.

Following the discussion and tour we will cull and process multiple birds. You don’t need to bring anything special, but be prepared for the hands on portion of this workshop.

**Registration is limited to 12 people.

Workshop Date: July 8, 6pm- 9pm     Cost:  $35

Location: Sweet Reasons Farm, Cockeysville 21030.

Instructor(s): Kelly Carey & Mangy White Bushman

**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.**

About the Location:

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.

Cheese Making: Ricotta and Cheddar

In this beginner cheese-making workshop, learn to make a shreddable & meltable cheddar without using a cheese press! This quick and easy cheese is a great introduction to your cheese making hobby. We’ll also make a soft Ricotta cheese for a delicious addition to any appetizer, main course, or desert. During the class participants will be welcome to ask questions, to sample the cheeses we make, and to take some home at the end.

**Participation is limited to 14 people.

Workshop Date: July 1, 6pm-9pm             Cost: $60

Location: Sweet Reasons Farm, Cockeysville MD 21030         Instructor: Kelly Carey

**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.**

About the Location:

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.

Edibles in Containers

Registration required: http://offices.ext.vt.edu/arlington/programs/anr/offerings/registration/VCE_Arlington_ANR_Program_Registration.html

Africa Farm to Fork Entrepreneurial Bootcamp

The Africa Farm to Fork Entrepreneurial Bootcamp (#AfricaFarm2Fork) is the first-ever one day bootcampoffered exclusively by the Diaspora Angel Investment Network (DAIN), NativSol Kitchen, and Mansa Colabs in partnership withWomen Advancing Nutrition, Dietetics and Agriculture (WANDA). In this experiential boot camp, we will help you build sustainable businesses while helping the community. Guided by your bootcamp coaches, you will gain concrete skills of creating a business with insight from industry experts addressing visual modelling, organic agriculture, co-packing, functional foods, nutritional value of foods, and fair trade.

Rabbit Raising and Processing Workshop

Curious about raising meat rabbits?

Domestic rabbits are incredibly good natured, easy-going, and practical farm animals for small spaces, including even the smallest of urban lots. Raising rabbits can provide a household or market with a delicious and versatile meat, as well as furs, and friendly often comical company.

If you’ve been interested in raising meat rabbits but have been intimidated by the whole process this workshop is your chance to see it all first hand. Learn and observe how to raise rabbits on either a mostly or partly foraged diet (aka, your yard) in a back yard farm set-up. After a processing demonstration by the instructor, each participant will dispatch and process a rabbit.  For those interested in primitive skills and/or value added products there will also be some discussion on what can be done with the hide, intestine, ears, feet, brain, etc.

A light meal will be provided at the beginning of the workshop (rabbit of course!), and at the end of the workshop participants will have the option to buy the animal he or she processed as well as other products.
**Registration is limited to 6 people.

Workshop Date: June 10, 5:30pm- 8:30pm     Cost:  $25

Location: Sweet Reasons Farm, Cockeysville 21030.

Instructor(s): Kelly Carey & Mangy White Bushman

**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. **

About the Location:

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.

Cheese Making: Feta and Mozzarella

In this beginner cheese-making workshop, learn how to make the classic and versatile Greek Feta Cheese using raw cow’s milk, and then continue on to make a Mozzarella cheese for a delicious addition to any appetizer or main course. During the class participants will be welcome to ask questions, to sample the cheeses we make, and to take some home at the end.

**Participation is limited to 10 people.

Workshop Date: June 3, 6pm-9pm             Cost: $50

Location: Sweet Reasons Farm, Cockeysville MD 21030         Instructor: Kelly Carey

**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. **

About the Location:

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.