Heritage Skills
This monthly series provides the opportunity to learn heritage skills passed down through generations. All programs are $5 person and begin at 6:00pm unless otherwise noted. Registration is required.
Raised Bed Gardening
January 21st
Explore this weedless, productive, instant garden technique discussing plans, irrigation, soil mixes, planting techniques, and year round growing.
Organic and Natural Growing
February 8th (9am-2pm)
Join experts and local farmers for a day of natural growing. Topics will include Natural Insect Control, Soil, Cover Crops, Rain Catchment, Sustainability, and more.
Backyard Poultry
March 10th
Backyard chickens, pea fowl, turkeys, quail, guineas, ducks, and more!
Spring Herbs for Health
April 7th
We have an abundance of spring herbs popping up to help us “Spring Clean” our bodies. Paula Smith will share how to use Spring herbs to feel your best. You will make a salve to take home. $15 per person
Raising Pigs
May 12th
How to raise backyard pigs, feeding, breeds, general care, and meat yields with farmer Jimmy Parker.
Canning Class
June 23rd
Learn the basics of canning fresh produce. this class will go over the supplies you need to get started with waterbath canning homemade salsas, preserves, tomatoes, and much more.
Dehydrating, Freeze drying, and Freezing
July 9th
Preserve your harvest through dehydrating, freeze drying, and freezing. Learn the benefits and differences of each of these preservation methods with hands-on demonstration and tastings.
Beginning Brewers Class
The Cullman Brewers Guild will explain the process of brewing and teach how to make homemade beer. See equipment and learn the science. Learn about yeast, hops, sanitation, and the Brewers guild. Must be 21 or older.
Wild Foraging
September 1st
Southern Herbalist, Darryl Patton will identify local plants and share ways that you can use them.
Cooking with Whole Foods
October 13th
Make healthy meals that won’t break your budget and take all your time. Demos, tasting, and recipes.
Favorite Ferments with Mae Jefferson
November 17th
A brief history of fermenting, a beginner’s guide to the process of fermentation and an explanation of how and why fermented foods are so beneficial. Hands-on workshop making sauerkraut for each participant to take home and all will receive a kombucha culture. Cost is $10 per person
Make a Trio
December 1st
Create a whimsical tropical terrarium, a fashionable succulent dish garden, and a popular air plant ornament to take home or give as Christmas gifts. Limited space. Cost is $30 per person.