An in-depth lecture the on spring care of honeybee hives. Focus on managing spring hive population build-up, feeding, dividing, monitoring pests, protecting the hive, and, most importantly, learning approaches to […]
This is an introductory level class on keeping and managing a small herd of dairy goats for milk, cheese, yogurt and educational purposes, on small acreage farms, or even a tiny backyard... Participants will experience "barn life", socialize with the herd, handle goat kids, milk, and learn the basics of keeping and breeding dairy goats. We'll cover different goat breeds, housing, fencing, nutrition, hoof trimming, worming, and breeding/birthing basics. Together we will make and sample fresh chèvre with greenhouse greens. Suggested donation: $25-$35. No one turned away. RSVP requested... 413-863-8696
Please join us on Saturday, March 11 from 1-3pm at the Grist Mill in Plymouth, MA for the first state-wide grain gathering in the 21st Century! Farmers, Millers, Bakers, Chefs, Maltsters, Brewers and Distillers, you are invited to the first state-wide grain gathering in the 21st Century!
Why Shop Local is the brainchild of Jasper Lapienski, a Northampton resident who has no affiliation with Serio’s Market other than as a customer. Jasper grew up in Amherst and has […]
Certified mindfulness instructor Leslie Smith Frank will offer an introduction to the practice of mindfulness and mindful eating. Mindfulness invites us to use all of our senses when we eat, which may […]
The first one was so much fun they wanted to do it again! They host their second ever Winter Dinner on Tuesday, March 14 between 4pm and 7pm. In honor of National Pi Day, March 14, or 3.14, the menu will feature our homemade Chicken Pot Pie, mashed potatoes, and for dessert, your choice of Pie. Plates are $12 each and $8 for kids sized plates.
Learn how public policy is developed at the state level and how to impact decision making by elected officials. While this workshop will focus on food access, the skills learned […]
Learn the art and craft of making aged sharp cheeses using mesophilic cultures with veteran farmer and cheese artisan Clifford Hatch. Using grass-fed, pastured milk from his family farm, Cliff will take you on hands-on journey through all the stages of making favorites like Cheddar and lesser-known hard cheeses like Caerphilly, Dunlop, or Wensleydale.