Wildcrafting Herbal Medicine
Jul
28
Jul 30

Wildcrafting Herbal Medicine

Coping with and recovering from illness, injury, and debility has always been part of being human.  And for these complaints, plants have served as the major source of medicine.

This class will examine the use of wild plants, fungi, and lichens for healing sickness and injury and supporting the body. Students will learn a suite of species that grow in New England that can be used for many common ailments, such as colds, infections, gastrointestinal upset, headaches, dermatitis, insomnia, etc.  The species discussed on this day will mainly be those that have modern study corroborating indigenous use.  Methods of collecting will be discussed, as well as directions for making various types of medicine (e.g., infusions, decoctions, poultices, tinctures, double extractions).  A double extraction of a wild-collected mushroom (such as chaga, hemlock reishi, or turkeytail) will be prepared during this class and students will leave with this medicine that can be used for bolstering immune system function, as a powerful antioxidant, killing viral pathogens, and fighting cancer.  Throughout the day, stories and examples will be shared demonstrating how plant-based medicines have preserved life and influenced aboriginal and contemporary people.

Healing with plants provides people and families with another avenue of self-sufficiency and furthers connection to the landscape.  The class will be taught by Arthur Haines (who personally uses plants, fungi, and lichens for all medicinal needs).  Class will be offered at the Delta Institute of Natural History in Canton, ME (click here if you need directions) and run from 6:00 pm Friday to approximately 12:00 pm Sunday.  All food will be included and prepared by Chef Frank Giglio.  Expect local, wild, and/or organic food offerings from the four food kingdoms prepared in a traditional manner (i.e., a Weston Price-inspired menu).  Some locations may be visited off site so please be prepared to carpool short distances from the property.  Bring footwear for uneven ground, and proper clothing for whatever the weather may be on that day.  Camping is available on site.

Price is $375.00 and class is limited to 12 students.

Class begins at 6:00 pm on Friday and ends at 12:00 pm on Sunday.

Please specify which class you are registering for in the "instructions to merchant" section of the PayPal checkout.

Text written by Arthur Haines. Click HERE for more details. 

Fall Foraging
Sep
29
Oct 1

Fall Foraging

This hands-on class is designed for those with with an interest in self-sufficiency, human health, and a deeper relationship with plants.

Foraging provides many avenues of connection with nature and fosters a greater appreciation of the many things that local landscapes can provide for us.  It has become increasingly clear through many independent studies that diets rich in wild foods promote health and defend the body from many of the debilitating ailments that plague modern societies (e.g., obesity, diabetes, arthritis, coronary disease, periodontal disease).

Students should expect to spend much of the weekend outside identifying, collecting, and preparing wild plants for food (so be prepared for weather and uneven terrain).  Class will focus on gathering plant foods and medicines that are appropriate for the season (nuts, legumes, fall roots and tubers, and wild rice--as available).  Throughout the class, simple tools will be used and reference will be made to primitive and contemporary methods of processing plants.  As well, wildcrafted medicine and utilitarian plants will be discussed to provide a more holistic understanding of how plants can positively affect our lives.  Wild nutrition is both a link to the past and a gateway to a sustainable future.

This class will be taught by Arthur Haines and will be offered at the Delta Institute of Natural History in Canton, ME (click here if you need directions).  All food will be included and prepared by Chef Frank Giglio (www.cheffrankgiglio.com).  Expect local, wild, and/or organic food offerings from the four food kingdoms prepared in a traditional manner (i.e., a Weston Price-inspired menu).

Some locations will be visited off site so please be prepared to carpool short distances from the property.  Bring footwear for uneven ground, and proper clothing for whatever the weather may be on that day. Camping is available on site.

Price is $375.00 and class is limited to 12 students.

Class begins at 6:00 pm on Friday and ends at 12:00 pm on Sunday.

If you are interested in enrolling for this class, you can register through the link below (note:  please enter "Fall Foraging" in the Instructions to Merchant section).

Text Written by Arthur Haines. Click HERE for more details. 


Spring Foraging
May
5
May 7

Spring Foraging

This hands-on class is designed for those with with an interest in self-sufficiency, human health, and a deeper relationship with plants.

Foraging provides many avenues of connection with nature and fosters a greater appreciation of the many things that local landscapes can provide for us.  It has become increasingly clear through many independent studies that diets rich in wild foods promote health and defend the body from many of the debilitating ailments that plague modern societies (e.g., obesity, diabetes, arthritis, coronary disease, periodontal disease).

Students should expect to spend much of the weekend outside identifying, collecting, and preparing wild plants for food (so be prepared for weather and uneven terrain).  Class will focus on gathering plant foods and medicines that are appropriate for the season (leaves, shoots, bulbs, rhizomes).  Throughout the class, simple tools will be used and reference will be made to primitive and contemporary methods of processing plants.  As well, wildcrafted medicine and utilitarian plants will be discussed to provide a more holistic understanding of how plants can positively affect our lives.  Wild nutrition is both a link to the past and a gateway to a sustainable future.

This class will be taught by Arthur Haines and will be offered at the Delta Institute of Natural History in Canton, ME (click here if you need directions).  All food will be included and prepared by Chef Frank Giglio.  Expect local, wild, and/or organic food offerings from the four food kingdoms prepared in a traditional manner (i.e., a Weston Price-inspired menu).

Some locations will be visited off site so please be prepared to carpool short distances from the property.  Bring footwear for uneven ground, and proper clothing for whatever the weather may be on that day. Camping is available on site.

Price is $375.00 and class is limited to 12 students.

Class begins at 6:00 pm on Friday and ends at 12:00 pm on Sunday.

Please specify which class you are registering for in the "instructions to merchant" section of the PayPal checkout.

Click HERE for more details. All text above written by Arthur Haines

Oct
29
Oct 31

Take Back Your Health Conference

  • The Tysons Corner Marriot

I am excited to head down to Virginia in late October for the Take Back Your Health Conference where I will be presenting Reviving Your Traditional Foods Kitchen: How To Cook Delicious, Nutrient-Dense Foods. 

Setting up your kitchen in a proper fashion will allow you to become more efficient an enjoy your time spent in the most important part of the home. I will address ways to get your kitchen set up as well as traditional methods for preparing ingredients which will improve the taste, flavor, and nutrition in the food you eat. 

My presentation will start at 11:30 am and go for an hour, ending with a food demo for one one my favorite winter soups. 

 

Jun
18
Jun 19

Herban

One of my dearest friends and mentor Lauren Pignatello of Swallowtail Farm will be hosting Portland's first herb festival Herban June 18th-19th. Her new space, Milk & Honey, is home to the winter farmer's market and host of various events throughout the year. 

I will be presenting a demo and talk on using herbs in the kitchen as well as offering our products with my wife Camille and out Three Lily Farm booth.

Here's a bit more about the event. The event, Herban, is here to celebrate herbs, weeds and flowers and all things green! Take a class, a workshop, a talk, an herb walk in Portland and out on Peaks Island. There's so much growing at this time of year!

Enjoy the Sunday artisan food and craft market and try special Maine foods. Gather your children and your neighbors children and bring them to plant seeds and seedlings , to learn about some simple uses of common plants, drink some fairy flower tea, build a fairy house and make some herbal crafts. Bring your potions and homemade goods for the swap. Find homemade crafts for gardeners and herbalists. Enjoy farm fresh foods and a special summer solstice dinner on Sunday night. All are welcome.

To learn more, click HERE for more details. I hope to see you there!

Preservation Through Fermentation
Oct
18
10:00 am10:00

Preservation Through Fermentation

  • Three Lily Farm

Eating fermented foods has shown to benefit the the body in numerous ways. It assists our digestions, builds a stronger immune system, and allows nutrients to become more bioavailable in the body. 

Cooking With Fish & Shellfish
Jul
12
11:00 am11:00

Cooking With Fish & Shellfish

Growing up along the coast of Connecticut, I have always been a fan of seafood. Now living along the glorious coast of Maine, my love for fish has only been heightened. Enjoy this hands on class where we will discuss, fillet, and prepare some deliciousness for the cold waters of the Atlantic. 

Spring Cooking Part 2
May
17
11:00 am11:00

Spring Cooking Part 2

May in Maine provides us with a sense of rebirth after a long, cold winter. Wild foods like ramps, fiddlehead ferns, nettles, and dandelions come back to life, gifting us with their great taste and nutrition.

Spring Foraging W/ Arthur Haines
May
1
May 3

Spring Foraging W/ Arthur Haines

This hands-on class is designed for those with with an interest in self-sufficiency, human health, and a deeper relationship with plants.

Spring Cooking Part 1
Apr
12
11:00 am11:00

Spring Cooking Part 1

Spring dug parsnips, asparagus, fiddlehead ferns, and sprouts are just a few of the seasonal vegetables that arrive after the last of the winter's snow melts away from the Maine landscape. 

Back to the Land
Jul
11
Jul 13

Back to the Land

A three day, hands-on, level 1 training with a focus on building culinary technique, understanding traditional diets, clean eating,  and merging. Time will be split up in the kitchen and outdoors in the garden, and various terrains. Back to the Land merges the forest and the farm to create delicious and nourishing meals. 

Come learn more about this event here.

Cooking Class: Spring Nourishment
May
17
4:00 pm16:00

Cooking Class: Spring Nourishment

May in Maine is a time of celebration. The snow is gone and the landscape begins to burst with fresh shoots and tender greens. Learn to make simple, health minded recipes utilizing foods grown and raised on the Maine landscape.

Spring Cooking Class at MOFGA
Apr
23
10:00 am10:00

Spring Cooking Class at MOFGA

Cooking meals from scratch using fresh, local, and seasonal ingredients is a great way to connect with the local farming community. Fresh, organic foods taste better, are better for the environment, and the best for your body.

Fermented Foods Prep Class
Apr
19
10:00 am10:00

Fermented Foods Prep Class

Fermentation is all the rage these days and for good reason. Eating fermented foods and drinking fermented beverages helps make your belly happy and strengthens your immune system. And that's just the beginning!

Chicken Butchering and Prep Class
Mar
29
4:00 pm16:00

Chicken Butchering and Prep Class

Utilizing all the parts of the animals we choose to consume both a responsible and sustainable way to go about eating them. This class will focus on butchering whole chicken carcasses and learning how to properly prepare each cut. 

Winter Nourishment
Feb
22
4:00 pm16:00

Winter Nourishment

I will be leading a seasonally based, locally sourced cooking class at the home of WAPF chapter leader Stacey Cimino in Cape Elizabeth, Maine. I will focus on incorporating a variety of techniques to get the most flavor and nutrition out of the foods you eat. 

Cooking Class: Winter Nourishment
Jan
25
4:00 pm16:00

Cooking Class: Winter Nourishment

I will be leading a seasonally based, locally sourced cooking class at the home of WAPF chapter leader Stacey Cimino in Cape Elizabeth, Maine. I will focus on incorporating a variety of techniques to get the most flavor and nutrition out of the foods you eat. 

When: Saturday, Janurary 25th @ 4pm

Where: Cape Elizabeth, Maine

The following menu reflects the foods that can be found in Maine during the cooler months of the year. All recipes are gluten free, and made with clean, honest ingredients.  

  • Warm Cider tonic w/ maple bitters and chili pepper
  • Chicken and WIld Rice Soup
  • Celery Root and Apple Slaw
  • Beef Curry w/ Butternut Papperdelle
  • Caramelized Apples with Cacao Nib Crumble and Swallowtail Farm Greek Yogurt

Investment: $50 per person

Contact: frank@threelilyfarm.com or sign up to the right!


Lamb Butchering Workshop
Dec
7
9:00 am09:00

Lamb Butchering Workshop

  • Lamb Butchering Workshop

Are you interested in learning more about butchering? Do you wish to be more connected with the food you eat? Join us at Three Lily Farm for an all day workshop where chef Frank will be processing one of our grass fed lambs. 

Topics covered will include: basic knife skills, personal and food safety techniques, full carcass breakdown, qualities and characteristics of cuts, and potential marketing strategies. 

Lunch and beverages will be provided during the day.

 

Suggested Donation: $15-50  

For more information please contact Frank@threelilyfarm.com

 

Great Maine Apple Day
Oct
27
10:00 am10:00

Great Maine Apple Day

Celebrate the history, flavor and tradition of Maine apples, while honoring the importance of a diversified, perennial agriculture.

I'll be one of the vendors present to provide breakfast and lunch goodies for all who attend. Come say hello and enjoy a chocolate sample!