workshops and conversations exploring our culinary heritage and imagining our food future

free for farmers, chefs, and teachers.

Email to reserve your spot.

Suzie Flores, Stoningon Kelp Co. & Steve Malinowski, Fishers Island Oysters

cooking with kelp and oysters

Saturday, March 7, 2 - 4pm, $50

Maria Trumpler, Yale University Senior Lecturer: Women's, Gender & Sexuality Studies

why did American women stop baking bread and why should we care

Saturday, February 8, 12 - 1:30pm, $20

Indigenous Educator

Mohegan food

Tuesday, February 11, 6 - 7:30pm, $20

Noreen Kepple, Master Gardener & Andy Meek, Head Farmer at Stone Acres Farm

regenerative garden planning

Saturday, February 22, 2 - 4pm, $20

Karen Washington, Community Activist, Founder and Farmer at Rise & Root Farm

the power of food to build community

Sunday, March 15, 2:30 - 4pm, Free

Dave Vacca, Head Baker, 85th Day Food Community

Bread baking with whole grains

Saturday, February 8, 2 - 4pm, $50

Matthew McKenzie, History & Maritime Studies, University of Connecticut

representation and realities in New England fisheries

Tuesday, February 18, 6 - 7:30pm, $20

Private Group Cooking Classes

Gather a group of friends to roll up your sleeves, sample farm-fresh produce, and learn some new recipes. The class culminates in a small shared meal and can be scheduled as a brunch, lunch or early dinner.

Private classes are $200 for up to 8 people. Includes a farm tour and a light seasonal meal. Email for more information and to reserve your date. Click here to purchase.

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Street Address: 389 N. Main Street, Stonington, CT 06378

Mailing address: P.O. Box 202, Stonington, CT 06378