Hallockville Museum Farm: ‘A Taste of Hallockville’ / Workshops, Feb 26, Mar 12 & 26, June 11th

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Turning Back Thyme: A Taste of Hallockville

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Ever wonder where all that food in the supermarket comes from and how long it took to get there? How fresh is your fresh produce? Take a journey back in “thyme” and explore Farm-to-Table practices when they were a necessity of daily life not just the current trend. Explore techniques from the past and learn how these skills and knowledge can lead to a more environmentally conscious, mindful life through a series of four workshops devoted to the production, preparation, and preservation of food.

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This series of workshops will be presented on the campus of Hallockville Museum farm and funded by a grant from Humanities New York. Each workshop will run approximately three hours and involve both demonstrations and hands-on activities.

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Although designed as a series and related thematically, each Saturday is a stand-alone workshop. Register for one class or all four!

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Cost of one workshop: $50 for members, $65 for non-members. *

Series discount: all four workshops (Members only) $175

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*Hallockville Museum Farm classes require COVID vaccine and boosters as we are working in close quarters. Masks recommended.

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Saturday, February 26th, 10 am-1 pm: Preparation (historic)

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Begin your morning in the Old Homestead and explore 19th-century cooking techniques with culinary historian and local preservationist Diane Schwindt.

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Please note: This is a hands-on cooking class utilizing an historic wood-burning stove. Participants will have the opportunity to prepare homemade sausage and other cold-weather delicacies.