Find out if owning backyard chickens is for you! We’ll cover basic care and
maintenance, breeds, housing options, feed requirements, safe egg handling and how to incorporate your backyard flock into your garden fertility plan. There will
even be chickens on site! $15 recommended donation. To learn more and register, visit www.nugenesisfarm.org or call (1-800) 969-3588.
This workshop will offer a hands-on experience in sausage-making basics. Matthew will provide a walkthrough on prepping, seasoning, grinding & stuffing your own sausage. Students will receive guidance on how to make safe high quality product as well as proper sausage cooking and grilling tips. All students will make locally sourced, pork sausage to take home!
Meat & casing will be provided.
Please bring a small cooler & ice pack with you to take your product home in a safe manner.
If students already have a sausage grinder, …
The 2nd annual Garden to Table Gala is an event to benefit NuGenesis educational programing. The evening will feature keynote speaker Kyle Cherek from Wisconsin Foodie, live music and auctions . The three course gourmet dinner will highlight locally sourced, organic produce prepared by Bartolotta Restaurants, Chef Felix. Tickets are available at www.nugenesisfarm.org or by calling (1-800) 969-3588Find out more »
Chef Knife skills: Meals To-Go with Down to Earth Personal Chef Karen Gill Saturday, March 28th, 10am-2pm
Learn how to use a chef’s knife and speed up your meal making time! Learn about cooking and storing, perfect for one and meals for lunch. We’ll make four, vegetable heavy dishes, sample for lunch and even box up servings for you to take home. Special $25 chef’s knife offer in class. $65 by 3/24 or $75 after. To register please visit www.wellspringinc.org or call (414) 522-6989Find out more »
If you’ve ever dreamed of keeping bees but don’t know where to start, this is the class for you! Explore all the necessary knowledge and equipment you’ll need to get started in keeping your very own beehive. Taught by Janet Manke-Fischer from the Milwaukee/Waukesha Beekeepers Association. *This class is approved for Master Gardener Continuing Education Credits! $15 recommended donation. To learn more and register, visit www.nugenesisfarm.org or call (1-800) 969-3588.
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Join Permaculturist Adrian Lee for a comprehensive presentation explaining several approaches to grafting fruit trees, followed by a demonstration and hands-on learning. Participants will receive an info packet and grafting guide to take home. Apple, pear and plum trees will be available for $5 each to take home and plant. *This class is approved for Master Gardener Continuing Education Credits! Class cost is $25 per person. https://www.eventbrite.com/e/intro-to-fruit-tree-grafting-tickets-15090959466Find out more »
Synergy: “The interaction of elements that, when combined, produce a total effect that is greater than the sum of the individual elements.” In the world of food, there are many famous flavor synergies – Peanut butter and chocolate. Grilled cheese and tomato soup. But have you ever considered that groupings of certain foods might not only have synergistic flavors, but health benefits for your body too? In this class, learn how the nutritional benefits found in certain foods can be increased when consumed with specific …Find out more »
Raw food is more than eating salads and fresh fruits. Learn a few easy concepts to create appetizers, soups, meals and desserts that are full of whole foods and nutrition.
Join personal chef Karen Gill to make raw meals and desserts. Learn and taste as Karen leads you through energy saving and health improving, fast and easy raw recipes in this class. Go home having tasted, learned, and with recipes in hand.
Dishes you will be making for a full raw meal:
Tomato-Basil Sunflower & Hemp Seed Paté
Steve Shapson, will teach us the art of making Finocchiona (a fennel spiced cured sausage).Each student will prepare their own Finocchiona and be given instructions for how to cure the sausage at home. We’ll also have the opportunity to sample some of Steve’s recently cured Salami Sopressata, and Capicola. There are only 15 spots available!Find out more »