9:00 - 10:30
Panel: Our Food Choices
Liam Luttrel-Rowland, Michael Ceraldi, Peter Staaterman
Moderated by: Ali Berlow
S H O R T B R E A K
10:45 - 12:15
Keynote: The Stories you Can Taste
12:15 - 1:00
L U N C H | Locally sourced and prepared by Nicole Cormier
1:15 - 2:15
Kim Shkapich: Back To Our Roots: Lively Liquid Masterpieces
A company of hand-picked recipes, each one beloved and notable in its place and the home formulae for constructing them. We’ll make temperance shrubs, ginger bug and a “cola” syrup using infusions and fermentations with roots, flowers, seeds, peels and herbs.
Drew Locke: Chicken & Pig Farm
Amy & Molly Costa: Gut Health/Mental Health & Immune Support
2:30 - 3:30
John "Doc" Willoughby: Storytelling
Among the many questions worth thinking about when telling a story is, “Why should anyone who doesn’t know you be interested?” In this session we’ll use that question as a way of talking about choosing subject matter; crafting a compelling lede; and sustaining interest as you move through the story. We’ll also want to think about how food (agriculture, or cooking, or personal preferences, or...) contributes to the story.
Debbie Hopkins: From Product to Market
Kim Concra: What Color is Your Food Palette?
What Color is Your Food Palette? Food and art at the intersection of Color. The significance of color in our food, our energy, our healing and expression. Red will be our focus in this session, connecting red and root foods to our health and organ systems. Session will include simple recipe preparation with demonstration and ideas to intentionally add more healing color to your plate.
Ali Berlow / Seth Rolbein: The Politics of Food & Fishing
3:45 - 4:45
William Sertl: Writing and Publishing Under the Influence
For Part II this summer, it’s crystal clear that the ONLY way to break into the field of travel writing is to be—take a deep breath and try not to gag—an influencer. Print is dead. Period. Today, you must establish a presence on social media to be a player in the travel-writing field. No trip, no writing, these days unless you can pay for it all yourself.
Helen Grimm & Francie Randolph: Gleening in Truro/Farmers in the School
Liam Luttrell-Rowland: Nixtamalezation
Nixtamalezation is the process of cooking maize (dried corn) in an alkaline solution This increases the corns' flavor, aroma and nutritional value. This is historically significant because it was the diet of indigenous people living here before the pilgrims arrived. Come take a look at the process: boiling of the corn, the making of the masa, and some quick products that can be made with the dough. All the corn comes from Plymouth Mills, and is organic heirloom varieties.
Nicole Cormier: Intuitive Eating, Eating Local
This program will focus on locally-sourced food, new experiences and developing self-nurturing processes. Nicole promotes whole health, food, and self-acceptance and building a sustainable community. The goal is to develop and embrace intuitive eating and cooking skills to support your nutrition practice. Nicole will share her own health journey that led her to connecting to local food in order to heal herself. She loves sharing her simple “intuitive cooking” concepts, her foraging adventures and the power of functional foods. You will be introduced to using local and seasonal ingredients to nutritionally-craft new meals in your nutrition practice. By the time we are done, you will feel inspired by your cooking and confident in more food preparation.
5:00 - 6:00
Cocktails, Oysters, Book & Craft Sale
Farm to Table at Ceraldi in Wellfleet (limited seats available)