Sat. May 6, 10:00 a.m. – 3:00 p.m.
UMF Sustainability Coordinator, Luke Kellett offers,
Our Local Vendors
2017 TENT TALKS SCHEDULE (CLICK TO VIEW)
10:15 Saving Seeds for Next Year’s Garden
Even a beginner can successfully save vegetable seeds for next year’s garden. Learn techniques to save, collect and store seeds from your garden to save money and help preserve your favorite varieties.
Rosalie Deri is a University of Maine Cooperative Extension Master Gardener, an avid gardener and seed saver.
11:00 Bread from Acorns: Processing the Gift of the Oak
Acorns – the amazing, bountiful, ancient staple of humanity! But did you ever try eating a raw acorn? Ptewey! However, it just takes a little processing to transform acorns into a truly delicious staple that could have a major role in transforming your diet and culture. Learn about making bread from acorn flour in this dynamic class. Chris Knapp is an educator, craftsman and homesteader. In 2008, Chris and his wife Ashirah founded Koviashuvik Local Living School in Temple, Maine, where they work with Schools, families and individuals teaching folk arts and modern-day living.
11:45 Introduction to Cooking with Cannabis
Topics covered in this class include legality of cannabis in Maine, sourcing clean cannabis, cannabinoids and terpenes overview, endocannabinoid system overview, infusions versus extractions, safety, testing, dosing and strain selection and recipes. Erica Haywood is the co-owner of LoveGrown Caregiver Services and is a Maine Marijuana Program Caregiver.
12:30 Fiddlehead Talk, Fiddlehead I.D. Walk
Learn about the lore and science of ostrich fern fiddleheads, including safe handling and cooking guidelines. We’ll then walk to a nearby spot (less than1/4 mile away) to talk about identification and sustainable harvest. Total session time will last about 1.5 hour. Wear your hiking boots! Dave Fuller is an agriculture and non-timber forest products professional with the University of Maine Cooperative Extension.
1:15 Homemade Pita Bread
Learn how to make a simple yeast dough and turn it into yummy pita bread. This will be a hands-on presentation including making, baking, and tasting fresh pita. Denisa Cundick is the owner/baker at Breadweavers, featuring breads from her home country of Slovakia.
2:00 Urban Foraging and Harvesting
Along with the growth of environmentalism since the 1970s, there has been a resurgence of interest in foraging: the dominant manner in which humans worldwide have obtained food since our evolution and before. With over half the world’s population now living in cities, homesteading is not an option available to all, and navigating tree lawns, parks, meadows, and roadsides as an urban forager is becoming increasingly more relevant. Zack de la Rouda of Rewild Maine leads a discussion of the various benefits, hazards and barriers in store for the urban forager in the modern world.
MUSIC SCHEDULE BELOW
10:00-10:05: Opening Remarks
10:15-10:45 Erica Haywood
10:55-11:25 Lindsey Mower
11:35-12:05 Merry Plinksters
12:15-12:45 Franklin County Fiddlers
12:55-1:25 Usual Suspects
1:35-2:05 Jonboy Nemo
2:15-2:45 Nuclear Salad
2:55-3:00 Closing Remarks