Please e-mail firstname.lastname@example.org or call (207) 671-6306 for more information about our community skill sharing programs. We are looking for passionate food leaders who are seeking to grow their skills as educators in a safe and inviting atmosphere.
Maine Foodscapes Educators:
"Home Brewing Kombucha" led by Instructor Erin Pawliczek on Sunday, October 7th from 1:00-3:00PM at Milk & Honey of Swallowtail Farm (Portland, ME) Erin Pawliczek loves kombucha and brews her own often. She knows how trendy of a beverage product it is these days, and is excited to share with curious workshop participants about just how easy it is to make at home! Kombucha is expensive in the marketplace - and that can be a limiting factor for many who might crave more of its delicious effervescence but simply cannot justify the hefty price tag ($6+) too many times per week. In reality, Kombucha is one of the easiest and cheapest things to make. Erin says that - as long as a you have access to water, tea, and some sugar - you are ready to make it at home! A self-proclaimed workaholic, Erin can always be found in a kitchen. Either at home or for work at the local Fore Street or East End Cupcakes in Portland, Erin is always bringing delicious food to the community and to those that mean the most to her. You can also find her on stage crushing it at a Superhero Lady Arm-wrestlers of Portland (SLAP) show (http://slapmaine.org/) raising roars for fun and funds for charities. Erin enjoys teaching and learning environments. At work, she is always learning and teaching alongside co-workers, learning new menu items and various tricks in the kitchen. She is excited to take that culture of skill sharing to the community and share what she knows about kombucha! She led an Intro to Kombucha class hosted by Maine Foodscapes at Milk & Honey Café in Portland, Maine on 10/7/18. She plans to lead "Kombucha 2.0 Flavors & More" coming up in Spring 2019! All are welcome. Bring a friend, it's free for everyone, and kid-friendly.
Marcie Goldman, Health & Wellness Workshop Series including Herbal Medicine-Making, Super Nutrition for Daily Life, and The Wasteless Kitchen. Marcie Goldman is a Feminist Health Coach. There’s nothing that lights her up more than a rally cry to end Diet Culture and Food Righteousness. She teaches folks how to nourish & flourish using food skills, not obedience. Her work combines the Wise Woman tradition, plant medicine and “Nutrition Recovery,” a stellar combination she's honed over the last 20 years working closely with people one-on-one and in groups. Marcie graduated from the Institute for Integrative Nutrition as a Board Certified Health Coach in 1999, after getting her Bachelor’s in Women’s Studies at the University of Colorado in Boulder. She completed Susun Weed’s Shamanic Herbal Apprenticeship (in 1998) and has been introducing her clients to herbal medicine ever since. Most recently, she's become a certified Addiction Recovery Nutrition Coach and Mental Health Recovery Nutrition Coach through the Alliance for Addiction Solutions. She currently offers feminist health coaching with individuals. Sign up for her newsletter "Wise Woman News” here: http://www.marciegoldman.com/
Steve Rodrigue, Grow Your Own Workshop Series Educator and owner of Maine Raised Gardens. He graduated from the University of Maine in 2010, with a Bachelor of Science degree in Landscape Horticulture, and a concentration in design. In 2009, he interned at Longfellow's Greenhouses in Manchester, ME. For nearly six years, he worked as a vegetable research technician for Johnny's Selected Seeds and was responsible for sourcing vegetable varieties of several crops from companies throughout the world, designing trials, and evaluating results based on performance to ultimately make informed suggestions on which varieties should be added to the annual 200+ page catalog.
Will Bonsall, Seed-Saving: A Workshop and Discussion Saturday, November 18th, 2017 at the Portland Public Library Will Bonsall, director of the Scatterseed Project, is best known for his work in preserving crop diversity. His past occupations are as varied as his seed collection and includes draftsman, prospector, hobo, gravedigger, logger, musician, language teacher, and artist, among others. In addition to farming and seed saving, Bonsall is currently an active author. His works includeThrough the Eyes of a Strangerand Will Bonsall’s Guide to Radical, Self-Reliant Gardening.
Lily Joslin,Nose-to-Tail Butchery: A Hands On Edible Experience, Sunday, February 26th, 2017 at Fork Food Lab. Lily Joslin is a butcher, food educator, and graduate student in Sustainable Food Systems based in central Maine. First tantalized by the process of nose-to-tail butchery while attending a hog breakdown workshop at the National Young Farmers Conference, Lily began seeking out opportunities to learn more. After a stint as a farm-to-school educator, Lily decided to attend the International Culinary Center’s Farm-to-Table program in New York, in part to find out if this whole knife and cleaver situation was for her. As she delved into the delicious world of traditional charcuterie techniques, sausage making, and generally improved her technical cooking skills, it became very clear that it was. Lily now works as a butcher at Farmers’ Gate Market, a whole-animal butcher and retail in the town of Wales that has become a hub for pasture-raised and grassfed meat sourced exclusively from Maine farms. This work has only reinforced her enthusiasm for supporting livestock farmers who raise their animals with care and love, a commitment to sustainable land stewardship, and dedication to improving their community’s health and wellbeing.
Maine Foodscapes is still germinating...
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