Things to look forward to...
A full program of events will be available soon! For now, here are a few sneak peaks of activities at this year's event!
A full program of events will be available soon! For now, here are a few sneak peaks of activities at this year's event!
Food Stories Project: From Garden to PantryGrowing and preserving our own food is a tradition that had declined drastically over the past fifty years. Join us in the audience as we video document four individuals who have continued that tradition as they tell stories of their family/culture's traditions, where they learned the skills of gardening and preservation, unique practices, and what a typical year looks like for them as the prepare, plant, tend, and harvest their food. We will discuss the challenges of maintaining these traditions in modern day life and what people can do to get started in growing and preserving their own food. A question and answer period will follow. We want to hear YOUR story! If you would like to participate in this event, come prepared with your very own "Food Story". Tell us your favorite family recipe and why it is your favorite during the "Preserving Tradition - My Family's Favorite Recipe" session.The food practices of families and friends hold much of the cultural and spiritual identity for people. Project leaders will document these practices to preserve them by sharing a picture and a short summary of your tradition on the "Everybody Eats" social media accounts. The series will allow people of Michigan to learn about their neighbors through something that unites all people: food. |
Where the Wild Foods Grow: Urban Foraging
Join Barb Barton, forager and owner of Where the Wild Foods Grow, for an interesting and informative presentation on foraging wild foods in an urban setting. Participants will learn about the history of foraging and "gleening", common foods available in their backyards or parks, ecological harvesting practices, and processing techniques.
**Includes info session on how to make maple sugar, apple cider, and acorn flour. |