Naturally Jammin is one of the “sweetest” shops in town, offering a variety of honey-sweetened products, such as jams, fruit butters, syrups, and their award-winning honey-sweetened ice cream. Join us for one of their signature honey cinnamon rolls, hot out of the oven, and your choice of a beverage. You will be in for a sweet experience! Please pre-register as space is limited.

Fresh sourdough bread - it’s easier than you think and as delicious as you imagine! Join experienced breadmaker Martine for this two-part course. At the first meeting, students will learn how to feed their sourdough starter and make goodies from their excess sourdough. At the second meeting, students will learn how to make and form the levain (dough) and how to bake their sourdough loaves. Please bring a large container for your starter (starter is provided by the instructor) and a cooking scale (preferable but not necessary) to the first meeting. For the second meeting, bring your fed starter (from the previous class), a large mixing bowl, and a cooking scale (preferable but not necessary). All ingredients will be provided. Materials fee of $8 is payable to instructor at class. Please pre-register as a minimum of 4 people is required to run the course.

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added. We'll make a primary ferment in class. A secondary one will be demonstrated so you can make it at home once your primary has developed. We'll discuss kombucha's fascinating history, troubleshooting, glassware and SCOBYs (provided). Class will include the microbiology and the ferment creation. Easy, economical, and delicious! Zoom link and materials list will be provided upon registration. Registration closes February 19 to ensure participants get all needed information and supplies including the scoby from the instructor. FMI, contact Emma via her site at emmaholder.com/fermentation. Pre-registration is required to receive online link.

Emma Holder studied microbiology and immunology at McGill University, where she graduated with a BSc in 1991 and a masters degree in 1993. Her passion is fostering human connections and offering engaging educational opportunities to promote happy, healthy lifestyles.

Bring your favorite recipes for desserts, main dishes, appetizers, comfort foods, candy, dog treats, or anything else you like to make to swap. We will photocopy all of the recipes so everyone will bring copies home to try out for themselves. You may bring pictures of them or even samples of some too, if you wish for us to give some a try. This will be a fun way to get a new mix of recipes to try out on our families. Be bold! Let’s get together and swap ideas. Please pre-register as space is limited.

You’ll learn a basic tried and true sauerkraut recipe, technique, and troubleshooting. Then we'll add various vegetable shapes and designs along the sides for a beautiful presentation - these make excellent gifts. Local delicious cabbage makes ferments that last for months and maintains flavor and nutrient content. You'll learn about the marvelous microorganisms that surround us, give us “terroir”, and keep us healthy by replenishing our microbiomes. Class will include both microbiology and ferment creation. Zoom link and materials list will be provided upon registration. FMI, contact Emma via her site at emmaholder.com/fermentation. Pre-registration is required to receive online link.

Emma Holder studied microbiology and immunology at McGill University, where she graduated with a BSc in 1991 and a masters degree in 1993. Her passion is fostering human connections and offering engaging educational opportunities to promote happy, healthy lifestyles.

Fermenting vegetables preserves them and adds nutritional value and probiotics. It's so easy - you’ll be a master in no time! Basic fermentation techniques will be demonstrated and you can then use them on pretty much any vegetable. Class will include microbiology basics, troubleshooting, and ferment creation. Zoom link and materials list will be provided upon registration. FMI, contact Emma via her site at emmaholder.com/fermentation. Pre-registration is required to receive online link.

Emma Holder studied microbiology and immunology at McGill University, where she graduated with a BSc in 1991 and a masters degree in 1993. Her passion is fostering human connections and offering engaging educational opportunities to promote happy, healthy lifestyles.

From tree to final tasting, join hosts Nate Maclure and Samantha Person as they guide you through the steps of making maple syrup using the newest technology along with some older tried and true methods as well.  Enjoy tasting the delicious final product with a traditional pancake brunch!

     Oak Hill Farm, 14 Husky Haven, South Hiram

     Free tours

     $5 Pancake Brunch 

     (Pay at site if you would like Pancake Brunch)

Join us once a month for lunch in the gym! The Community Cafe is sponsored by Senior Central of the Grateful Undead on the 4th Wednesday of every month, 11:30 a.m.-1 p.m. at the Parsonsfield Town Hall. Meals are provided by The Carriage House Bistro & Tavern, and the menu will be posted on parsonsfield.org and in the Shopping Guide. RSVP is required by the third Friday: call 207-650-6665. Suggested donation: $10.