With Cheryl Wixson
We have a limited number of seats available to our membership to sit in on a session for our permaculture design students on February 28th.
What are the foods – that we know we can produce locally – which will enable us to create delicious healthy meals throughout all four seasons in Maine? How will we do it?
Cheryl Wixson of MOFGA and Cheryl Wixson’s Kitchen will be joining us for a session that focuses on Eating SLO (Seasonal/Local/Organic) year-round. She will give extra attention to root cellaring techniques and strategies so you can plan your 2014 growing and storage season!
6:30 Potluck Supper and 7:00 Presentation.
Please bring a dish/beverage to share and your own potluck kit (bowl/utensils/napkin/cup) for a zero waste event.
There is limited space for this event. If it fills up, add yourself to the waiting list and if possible we’ll find a bigger venue to hold more people!