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DTSTART;TZID=America/New_York:20220202T190000
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SUMMARY:'DACKS DISHES: What to Do with those Winter Root Vegetables
DESCRIPTION:From the Adirondack Experience\, Museum on Blue Mountain Lake \n“This program is only offered through Zoom. \nREGISTER FOR THIS PROGRAM HERE \nJoin us for a delicious evening of winter cooking featuring faculty and students from the Culinary and Hospitality Program at Paul Smith’s College\, the College of the Adirondacks. Chef Kevin and the students will cover a variety of exciting techniques to utilize root vegetables such as parsnips\, celeriac\, carrots\, rutabagas\, turnips and even onions. \nAbout The Chef:\nChef Kevin is a native of Sylvan Beach in Oneida County and a graduate of the Culinary Institute of America. He previously worked as the executive chef at The Point resort on Upper Saranac Lake and was the executive chef at the Lake Placid Lodge. He is an Assistant Professor at Paul Smith’s and a Certified Executive Chef. \nThis program is sponsored by the Adirondack Experience and Albany Public Library in partnership with Paul Smith’s College” \nLearn more and register for this online event here.
URL:https://adirondackharvest.com/event/dacks-dishes-what-to-do-with-those-winter-root-vegetables/
LOCATION:Online
ATTACH;FMTTYPE=image/jpeg:https://adirondackharvest.com/wp-content/uploads/2022/01/Root-Vegetables.jpeg
ORGANIZER;CN="Adirondack Experience%2C Museum on Blue Mountain Lake":MAILTO:Info@theadkx.org
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DTSTART;TZID=America/New_York:20220216T190000
DTEND;TZID=America/New_York:20220216T200000
DTSTAMP:20260715T053605
CREATED:20220113T150751Z
LAST-MODIFIED:20220113T151052Z
UID:10001455-1645038000-1645041600@adirondackharvest.com
SUMMARY:'DACKS DISHES: Local Whole Grain Goodness
DESCRIPTION:From the Adirondack Experience\, Museum on Blue Mountain Lake \n“This program is only offered through Zoom. \nREGISTER FOR THIS PROGRAM HERE\nLearn all about the re-emergence of a human-scale local grain economy right here in the Adirondacks. Join baker\, farmer\, and miller Dan Rivera from Triple Green Jade Farm as he shares recipes and techniques for getting more local whole grains onto your table. Recipes for cookies\, buns\, galettes\, and even pasta will be covered. \nAbout The Chef:\n\n\n \n\n\n\n\nDan Rivera was born in the Bronx and grew up in Lake Carmel surrounded by a family heritage of Italian and Puerto Rican food. He was introduced to amazing cuisine based on simple\, fresh ingredients early in life. \nDan and his wife Kimmy started Triple Green Jade Farm from scratch in the fertile and bucolic Champlain Valley of the Adirondacks. They built a wood-fired bread oven\, purchased a stone mill to mill their own flour\, started a grass-based livestock operation\, and most crucially\, built a loyal following of “bread heads and foodies” at the farmers’ market. Dan and Kimmy are now exploring agritourism\, remaining true to their vision of creating an ecological farmstead which provides local food that mirrors the wild and natural beauty of the Adirondacks. \n\n\nThis program is sponsored by the Adirondack Experience and Albany Public Library” \nLearn more and register for this event here.
URL:https://adirondackharvest.com/event/dacks-dishes-local-whole-grain-goodness/
LOCATION:Online
ATTACH;FMTTYPE=image/jpeg:https://adirondackharvest.com/wp-content/uploads/2022/01/Whole-Grain-Ravioli.jpeg
ORGANIZER;CN="Adirondack Experience%2C Museum on Blue Mountain Lake":MAILTO:Info@theadkx.org
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DTSTART;VALUE=DATE:20220223
DTEND;VALUE=DATE:20220225
DTSTAMP:20260715T053605
CREATED:20220113T150045Z
LAST-MODIFIED:20220214T140325Z
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SUMMARY:2022 Food Justice Summit: Feed Back\, Meeting in the Middle
DESCRIPTION:The 2022 Food Justice Summit is hosted by AHI in collaboration with Adirondack Food System Network. This year’s theme is “Meeting in the Middle” and presentations will focus on collaboration in Adirondack food systems. \nThe event is virtual\, and admission is FREE for farmers.  \nTo see the full schedule of presentations\, and to register\, visit AhiHealth.org here.
URL:https://adirondackharvest.com/event/2022-food-justice-summit-feed-back-meeting-in-the-middle/
LOCATION:Online
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DTSTART;TZID=America/New_York:20220331T180000
DTEND;TZID=America/New_York:20220331T203000
DTSTAMP:20260715T053605
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LAST-MODIFIED:20220113T153230Z
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SUMMARY:Simple Thai Cuisine @ Home
DESCRIPTION:From the Carriage House Cooking School: \n“Class Type | Virtual Cooking Class \nThai food is vibrant and fresh\, making great use of light flavors and ingredients.  This class showcases how simple Thai food can be and how easy it is to add a vibrant kick to your culinary repertoire. \nClass Recipes \n\nCarrot Som Tam\ncarrots\, lime juice\, sugar\, mint \nPork Larb\npork\, chili\, shallot\, lime juice\, mint\, toasted rice powder (khao khua) \nGarlic Pepper Chicken\nchicken breast\, garlic\, white pepper\, caramel sauce\, cilantro\, jasmine rice \nBrûlée Banana\nbanana\, sugar\, mint\, almond dust\, honey ice cream \n\n\nRegistration* is limited to 20 people so register early. \n\n*Registration deadline is 3/24/2021\, all online registrations close 1 week ahead of scheduled classes \n\nFor a list of commonly asked questions regarding online classes click here.” \nLearn more and check for event updates here.
URL:https://adirondackharvest.com/event/simple-thai-cuisine-home/
LOCATION:Online
ATTACH;FMTTYPE=image/jpeg:https://adirondackharvest.com/wp-content/uploads/2022/01/thai-at-home.jpeg
ORGANIZER;CN="Carriage House Cooking School":MAILTO:CURTISS@CARRIAGEHOUSECOOKINGSCHOOL.COM
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DTSTART;TZID=America/New_York:20240213T180000
DTEND;TZID=America/New_York:20240306T193000
DTSTAMP:20260715T053606
CREATED:20240123T172943Z
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SUMMARY:Plan or Improve Your Food Business Series
DESCRIPTION:Registration is open for the Plan or Improve Your Food Business 4-part series that kicks off February 13th. This includes a session dedicated to getting recipes approved (who\, when\, where\, how) which is a popular topic. Once registered\, folks can attend one or more of the 4 online sessions. There’s also an optional in-person meal and tour at the close of the series. \nEach webinar focuses on a particular facet of managing a food business. While it’s impossible to cover every unique circumstance\, these sessions tackle the most common questions Extension fields from entrepreneurs considering value-added production. Sessions are held online 6:00-7:30 pm and each includes a presentation\, activity for the group\, plus resources to learn more after each session including recorded conversations with other small NYS food entrepreneurs. The course is led by M. Flip Filippi\, who is the Harvest Kitchen Manager and Local Foods Program Leader at Extension. Her focus is offering custom advice to entrepreneurs looking to create value-added products. Flip strives to create a welcoming learning environment while simplifying the multi-layered regulatory and financial planning aspects of food entrepreneurship. She has completed Food Safety Manager’s Training\, Better Process Control School for Acidified Products\, Holistic Financial Planning\, FSMA Regulations for Small Food Producers\, Produce Safety Alliance Grower Training\, and Master Food Preserver trainings. \nThe series kicks off on February 13 and finishes March 6. The topics for each session are:\n1. Understanding Food Business Types\n2. Estimating Costs of Starting a Food Business\n3. Recipe Approvals\, Record Keeping\, and Food Safety\n4. Creating Effective and Legal Product Labels.\n5. Plus\, all participants are invited to an in-person closing event at the Harvest Kitchen at the Extension Learning Farm in Canton on March 13th to enjoy a meal together\, connect with other food entrepreneurs\, and experience a mock kitchen inspection. \nAn entrepreneur who took part in last year’s program shared\, “The course was well-balanced in terms of presentation\, group discussion\, and shared resources for further work. I loved getting to meet the different producers and hear their plans. Having real life examples made all of the licensing requirements\, etc. make more sense. The class was an appropriate amount of time to get everyone going in the right direction. Also\, the interviews with the producers and NYS food authorities were such an awesome resource and really brought all the information down to earth in an easy\, understandable way.” \nThe registration fee is $25 for the entire online course.\nLearn more and register here: http://stlawrence.cce.cornell.edu/.
URL:https://adirondackharvest.com/event/plan-or-improve-your-food-business-series/
LOCATION:Online
CATEGORIES:Educational
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