2015 Classroom Takeovers

Throughout the day, three different classrooms hosted various cooking, farming and homesteading demonstrations.

Composting 101

Organic Mechanic Soil Company
Presenter: Mark Highland, President
Come learn all you need to know about making your own compost from kitchen scraps and garden debris!
www.organicmechanicsoil.com

Backyard Chicken Basics

Philadelphia Backyard Chickens
Presenters: Jamillah Meekins and Liz Manko
Learn how fun and rewarding it can be to have chickens and enjoy fresh eggs from your backyard. Hear about the efforts to legalize backyard chickens again in Philadelphia after they were outlawed in 2004.
Philadelphia Backyard Chickens Facebook Page

Introduction to Beekeeping

Philadelphia Bee Company
Presenter: Don Shump

Whether you are an experienced beekeeper, a new beekeeper, or just thinking about starting a backyard beehive, this workshop will give you the ins and outs of managing honey bees. Don Shump, owner of the Philadelphia Bee Co. and President of the Philadelphia Beekeepers Guild, will be on hand to share his years of experience as an apiarist in Philadelphia.
www.philadelphiabee.com

The Birds, the Bees and the Berries – Edible Landscapes for Urban Spaces

Tiny Terra Ferma
Presenters: Annie Scott and Jeff Lorenz

This talk will focus on edible trees, shrubs and native perennials that work best for small urban spaces and support local pollinators. Learn how the cross pollinization of site analysis, the creative design process and a pallet of unique native plants can help create functional and unrivaled landscapes for both humans and wildlife.
www.tinyterraferma.com

Local Cookbook Author Takeover

Meat Lite: How to get the most bang from your local meat dollar

Tara Matazara Desmond and Joy Manning, authors of Almost Meatless will talk about maximizing flavor from small amounts of high quality meat and using whole grains and seasonal produce to craft meals that are better for your health and the planet.

Stumped for Sides

Tara Matazara Desmond, author of Choosing Sides will use local, seasonal ingredients to create a trio of side dishes inspired by her book. She’ll feature food from Fest vendors and will also offer a number of suggestions for main dish pairings.

Preserving with Natural Sweeteners

Marisa McClellan, author of Food in Jars and Preserving by the Pint, will demonstrate how to make a small batch of jam sweetened with local honey. She’ll talk about other natural sweeteners that work well in jams and jellies and will give you tips on how to convert your favorite sugar sweetened recipes to use honey, maple syrup, agave, or coconut sugar.

Going Beyond Kombucha

Amanda Feifer, author of the upcoming Ferment Your Vegetables, will talk about making veggie based fermented drinks. This session will offer loads of information about easy home fermentation and how to create probiotic-filled beverages that everyone in your household will enjoy.

Pasta of Liguria

Jeff Michaud cooks pasta from Liguria. He’ll make the Corzetti with clams, tomato and peperoncino from his cookbook, Eating Italy.

Kids Classroom Takeover

Watermelon Magic

Watermelon Magic is a short film produced by Philly filmmaker, Rich Hoffman. The tale chronicles six-year-old, Sylvie (Hoffmann’s daughter) as she grows watermelons from seed to fruit. “Magical” time-lapsed footage captures the growing process of America’s iconic summer fruit.

Plant and Squirm

Cloud 9 Rooftop Farm
Presenter: Rania Campbell-Cobb and Allie Wilson
Learn all about soil, seeds, and worms with Cloud 9 Rooftop Farm! Healthy soil makes for a healthy garden. Plant a seed and meet the soil’s best composters with Cloud 9. Cloud 9 Rooftop Farm fosters stewardship of urban ecosystems and communities through rooftop farming, education, and community programming.

Cooking Up Stories: Farm to Food Truck Fresh!

Cooking Up Stories
Presenter: Martha Cooney of StoryUp! and Shayna Marmar of Honeypie Cooking
Calling chefs of all ages with an extra side of imagination! Help Martha and Shayna stir together from-scratch stories, delightful dishes, and family fun. We will enjoy bite-sized story games and make homemade tortillas for tastes of seasonal tacos! Parents will be provided with take-home tips and tools to help bring healthy foods to life at home.
Cooking Up Stories is a Philly-based collaboration between Martha Cooney of StoryUp! (storyupphilly.com) and Honeypie Cooking (honeypiecooking.com) founder Shayna Marmar. Both trained early childhood educators turned small business owners, Martha and Shayna blend their passion for improvisational storytelling with hands-on, wholesome cooking. Cooking Up Stories offers one-of-a-kind, dynamic, engaging performance-based cooking events, combining the skills and fun of storytelling-based literacy with practical, healthy cooking knowledge. More info can be found at cookingupstories.org

Butchers Block Takeover

Whole Goat Butchering

Kensington Quarters and Wyebrook Farm 
Lean and tasty goat is becoming more popular in our local food scene, but how many of us actually know how to prepare it? Join co-owner and butcher Bryan Mayer as he expertly breaks down an entire goat. This presentation will surely inspire you try your hand at cooking goat in your own kitchen.

Happy Pigs Make Tasty Sausage

Rooster Street and Stryker Farm
Attention all grill masters: When it comes to exceptional sausage, you’ve got to start with exceptional meat. Farmer Nolan Thevenet of Stryker Farm in Saylorsburg, PA will explain what makes his pasture raised pigs so special and Tony Page, the artist behind Rooster Street Provisions’ stellar line of cured meats and sausages, will demonstrate how to turn simple ground pork into the best sausages you’ve ever had. Get your grind on!
www.roosterst.com
www.strykerfarm.com

The Veal Deal

Restaurant Alba and Birchrun Hills Farm
Farmer Sue Miller of Birchrun Hills Farm and Chef Sean Weinberg of Restaurant Alba have been working together since before farm to table was a household phrase. In fact Chef Sean’s passion for one particular protein, veal, even changed the way Sue farms. Together, this duo will explain what makes Sue’s veal such an extraordinary protein, why the restaurant spends days to do it justice, and how you can use this unsung delicacy at home. Prepare for an exciting conversation with two heroes of the local food movement.
www.restaurantalba.com
www.birchrunhillsfarm.com

Rabbit: Your New Favorite White Meat

Brooke-Lee Farm and Russet
Working with a whole animal, especially one as sentimental as a rabbit, can be daunting. But Chef Andrew Wood of Russet Restaurant will show you how easy it is to break down this delectable protein and turn it into a simple, rustic, and unforgettable dish. Alongside will be Farmer Kim of Brook-Lee Farm in Berks County, PA, who can speak firsthand to what makes rabbit the doll of chefs, environmentalists, and nutritionists across the country. Are you ready to find your new favorite white meat?
www.brookeleefarm.com
www.russetphilly.com