Come harvest and cook with us!
Fresh from the field: Using farm-fresh ingredients and expert culinary skills to create a successful cooking demonstration
You can’t get fresher than this
Join us for a unique event that pairs an immersive day on the farm with a food demo workshop built in. This one-day event at Gathering Springs Farms features an informational tour of a small, sustainable vegetable and egg operation led by a farmer & Registered Dietitian. Participants will learn about soil health, pest control, and regenerative farming principles to better understand food systems and how they impact environmental and health issues. Fresh produce will be harvested and used in a cooking demo by a chef & Registered Dietitian to prepare lunch and educate participants about how to plan and lead a cooking experience for clients, patients, or the community.
September 24th, 10am-5pm
What to expect:
This exciting event involves time out in the field and inside for cooking demos and workshops. You will join farmer/dietitian Sarah out in the field learning about how sustainable farming creates nutrient-rich soil AND nutrient-rich produce. Get to know the meanings behind organic, sustainable, and regenerative farming. Enjoy your time as a farmer picking and tasting fresh produce. You will also get to visit the chickens and learn about farm fresh pasture raised hens and their eggs!
Chef/dietitian Emily will teach you how to develop a cooking curriculum. This includes: benefits for you and your target audience, logistics and set up, the dos and don'ts, and how to create a theme and menu. Emily will conduct a live cooking demo to prepare lunch for the group. Community lunch and mingling will be enjoyed in the renovated barn area (as seen in the picture). Hands-on activities will help you expand your culinary skills and confidence in the kitchen.
Who is this for?
This event is for those who are passionate about nutritious food, cooking, and gaining the knowledge and skills to teach others about these topics. This is a unique educational event which includes true field to table workshops. This event is for those who want to know more about life on the farm and how good farming practices creates nutritious foods. You are a good fit for this event if you are in a position to teach others about cooking, farm-fresh foods, and if you want to meet others with similar interests and passions as you! Includes 7 CEU credits for RD & DTRs.
Get to know your hosts
Sarah Waybright, MS, RD, CLT
Sarah is the co-owner of Gathering Springs Farm, in its 4th season this year. She works as a health coach for Labcorp in addition to providing nutrition seminars in corporate wellness settings - but farming takes up most of her time! Sarah believes that learning about food in the presence of fresh ingredients and understanding how growing practices impact nutrient density is a powerful tool for promoting delicious vegetable-centric eating. In her (very little) spare time, she does pottery in a small corner of the production facility at the farm.
Emily Frizell, MS, RDN, LDN
Emily has been a dietitian for 12 years. She completed culinary school 10 years ago and also earned a masters degree in human nutrition and functional medicine in 2019. Emily combines her nutrition knowledge and culinary skills to teach others how to prepare nutritious foods and optimize their health. She does this through nutrition counseling, personal cheffing, private and group cooking lessons, and community workshops. While Emily admits she does not have a green thumb (or even a green spot on her thumb), she is very interested in how farming practices affect the nutrient quality of food. She read a couple books about regenerative farming before she happily (and quite accidentally) stumbled upon Gathering Springs Farm). She enjoys volunteering on the farm with owners Sarah and Pam and their fabulous workers and volunteers. She is excited to work with them to create educational farm and culinary experiences.
