Soil is Life. Tillage is Death. The Awesome Future of Agriculture!

Presenter

Using a tenth of the water, employing more people per acre at higher wages and year round, building back soil at un-heard of high rates, and revitalizing a healthy ecosystem, Singing Frogs Farm has also increased their productivity to over 10 times the state average for equivalent vegetable farms. Discover the science and relationships behind no-till agriculture, climate change, community resiliency and your personal health!



We Can Pickle That!

Presenter

Cucumbers are just the tip of the iceberg when it comes to veggies that can be transformed into tasty pickled treats. In this hands-on workshop, Kelly McVicker of McVicker Pickles will show you how to make delicious pickles at home. After a quick demo of the steps involved in making both fermented and vinegar-brined pickles, we'll get to chopping. As we work, we'll talk about flavor combinations, how to experiment with new recipes without compromising food safety, and how to incorporate pickles into your meals.



Sweet Treats to eat

Exhibit

Continuing my Nana's tradition of using only local and best quality ingredients, modern recipes meet classical techniques in my kitchen. I feel Nana's love when I bake, love I gladly share with you.


ART OF DEHYDRATING: Dehydrating Pineapples into a Hibiscus Flower

Presenter

Demonstrating how to make pineapples into the shape of a hibiscus flower using a dehydrator or an oven. Showing the process from cutting the pineapple, the necessary tools to properly dehydrate the pineapple to for the shape of the hibiscus flower through the use of dehydrator and an oven. Showing possible decorating options and uses for the dehydrated pineapple flower.



Compass Green

Exhibit

Compass Green takes sustainability education to at-risk youth via a 25ft mobile greenhouse. Compass Green will be teaching various aspects of Biointensive Sustainable Mini-farming, for the rural or urban eater.


Wet Block to Finish Product

Presenter

This presentation will cover the basics of making beef jerky from prepping the meat, various methods of marination/seasoning, and dehydration. We will talk a little about what Oaktown Jerk has done over the past year, followed by Q&A.


Making the Perfect Dip

Presenter

Learn to create the perfect dips by pairing spice packets with various bases to best enhance the flavor of your final dish! Spice packets contain dehydrated vegetables, herbs, spices and cheese with no added salt or sugar. Dip base options include Greek yogurt, hummus, sour cream, cream cheese and mayonnaise. n * which spice packets naturally pair best with each base optionn * how to choose the appropriate base for your purposen * how to create your family's favorite healthy dip basen


gastronomy + chocolate: make unique dessert!

Presenter

Have you ever wondered how science can be applied to sweets? We have done some delicious experimentation and are bringing you a taste of what is possible with modern cuisine. Explore gastronomy at it's best and learn about spherification, the art of chocolate ganache and making dessert a truly unique experience!u00a0


Making Bean to Bar Chocolate at Home

Presenter

Making chocolate can be simple and satisfying. Learn how you can make bean to bar chocolate without a massive factory. Most of the equipment you need you probably have and we'll talk about how to get the beans!


Forage Kitchen

Exhibit

Forage Kitchen is a co-working space for food. A Maker space for food creators in Oakland California. Forage Kitchen is folks starting food businesses, but also a home for anyone who loves to eat.


Making Marshmallows

Presenter

Learn how easy it is to make marshmallows at home! A fun project that can get the whole family involved.



DIY Tea Blending

Presenter

At DIY Tea Blending, you will learn how to craft your very own tea blend utilizing your senses of smell and taste. Christopher Coccagna, Certified Tea Specialist, and Master Tea Blender for T-WE TEA will teach you about tea then turn you loose!


Root to Stalk Cooking: Discovering a new way of looking at vegetables

Presenter

We all want to eat more vegetables, yet cooking with them produces a lot of waste. Tara Duggan, author of ''Root to Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed, 2013), and a San Francisco Chronicle staff writer, will demonstrate how to get more out of each vegetable purchase, with ideas for being more creative, getting more flavor, saving money, and reducing waste. She'll show you how to use the parts of vegetables that are usually thrown away--chard stalks, fennel stalks, carrot tops and even apple peels--in inventive recipes.


Healthy Soil, Healthy Plants, Healthy Harvest

Presenter

I will be speaking in depth on soil fertility, organic gardening or farming as it relates to soil health and sustainability. How to build fertile soil and what are the important factors that need to be considered in order to achieve success in the garden and have a healthy harvest. nSpeaking about how microbial elements in the soil help break down the nutrients the plants need to thrive and what those elements are. Focusing on following the path nature established and mimicking those elements in your garden or farm to achieve the best possible conditions for your plants to thrive and be healthy to help resist disease and pests. n



Mushroom Cultivation

Presenter

This presentation will provide faire goers all they need to know to go home and start growing mushrooms! Hands on will be offered all day both days of the faire at our booth to reinforce what is taught in the presentation. nWe will also offer folks the chance to make their own kit to take home so they can get started right away!