June 2, 2011 by Debra.

Join Canterbury Shaker Village and NOFA-NH Herbal Network for a celebration of herbal traditions on Saturday, June 4th:

2nd Annual Spring Herb & Garden Day

Canterbury Shaker Village

288 Shaker Rd, Canterbury, NH

Saturday, June 4, 2011

10 a.m. – 5 p.m.

Visit Canterbury Shaker Village this Saturday and learn all about the benefits of herbal medicine, holistic health, herbal self-care and more. Take part in one or more of the many workshops we will be offering throughout the day including Cooking with Homegrown Herbs, Growing a Tea Garden, Herbs for Pets, and even an advanced workshop on Holistic Health given by well-known Boston Herbalist, Margi Flint.

 

There will be food preparation demonstrations plus hands-on activities for the whole family. Make an Herbal Birds’ Nest, learn about Seed Starting, and help your child build a Fairy House out of natural materials. Take an Herb Garden Walk and stroll through the Market Fair where local vendors will have products for sale. Enjoy entertainment by Morris Dancing and a performance by Araba-Lon Drummers.

 

The day is FREE for NOFA-NH members. No pre-registration needed. $17 admission for non-members, $42 Family rate, Children 5 and under Free.

For more information: www.shakers.org or www.nofanh.org.

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June 2, 2011 by Debra.

With an emphasis on using local and organic ingredients, holistic health and wellness counselor, Tracey Miller, continues her cooking and wellness series with two new classes for June:

 “Nourishing Yourself” Cooking & Wellness Classes in June

 

There are two more classes in my spring series. I’m excited to have Steve Scaturro, Buzz Bomb’s World Spice Blends and Gluten-free Baked Goods join me for my gluten-free cooking class. Please email me with questions or to register at tracey@traceymillerwellness.com.

 

• Simple & Substantive Salads for Summer Meals (Tuesday, June 7)

Get inspired with simple summer salads with substance to enjoy this summer’s bountiful harvest that you can eat for breakfast, lunch or dinner. Try new recipes for fresh fruits and vegetables along with whole grains, beans and other local fare. Stock up with these simple recipes for salads and simple dressings and enjoy the summer!

 

• Gluten-Free Cooking (Tuesday, June 14)

Have you been diagnosed with celiac disease, or do you suffer from bloating joint aches or brain fog? One in 144 people also suffer from gluten intolerance which reveals itself in many ways. Learn how to celebrate and enjoy a diet free of gluten with healthier replacements and simple recipes that get the gluten out! We’ll make some gluten-free treats and some savory meals using alternative grains.  This session will also feature baker, Steve Scaturro, Buzz Bomb’s World Spice Blends and Gluten-free Baked Goods.

 

Each class includes dinner. The fee is $40. Location: 8 Wendell Drive, Brentwood, NH. Bring a friend and get $5.00 off.

For more information: www.traceymillerwellness.com.

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June 2, 2011 by Debra.

On Sunday, June 5th, join Slow Food Seacoast for a potluck Sunday Dinner in Portsmouth. The theme of this weekend’s potluck will be “Bread, Yeast & Beer”, and is free and open to the public:

Sunday Dinner: Bread, Yeast & Beer

Slow Food Seacoast

Stoodley’s Tavern, 17 Hancock St, Portsmouth, NH

Sunday, June 5, 2011

5:30–7:30 pm

Paula Marcoux, Edible South Shore magazine’s food editor and a food and beer historian, will be our guest speaker. She and participants in the afternoon Bread-Baking Class will share some great breads with us! After dinner, Paula will speak about the return to traditional baking technologies and techniques (like wood-fired ovens and natural leavening) and some modern developments that benefit bakers.

 

• Paula’s website, The Magnificent Leaven

• Read more about Paula and her love of wood-fired baking on Boston.com

 

The theme of the evening is Bread, Yeast, and Beer, but feel free to bring any dish made with wholesome, preferably local, ingredients. Home brewers, bakers, and other lovers of fermentation are particularly encouraged to bring both some of their creations for dinner and some starters (leaven/sourdough, kombucha, kefir, etc.) to share with people who would like to make their own. Sharing these living foods—and the practice of making them—is fun!

 

Please bring your own “dining kit” (plate, bowl, drinkware, cutlery, and napkin) to minimize the use of paper goods, waste, and cleanup time. Also please bring your own beverage. If you’ve never been to a Slow Food potluck before, please read About Our Potlucks for more information about what to expect.

For more information and directions: www.slowfoodseacoast.org.

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