2022 Workshops

Presenters include Author and Teacher Meredith Leigh, who has written both “Pure Charcuterie” and “The Ethical Meat” as well as Erin Torgerson from Seed and Salt who will teach you how to make sourdough pasta.

Meredith Lee, Author and Teacher

Meredith Leigh, in partnership with Wooden Nickels Farm, is also leading a 2-day Butchery & Charcuterie School. You can purchase tickets for that here: https://www.mereleighfood.com/…/cedar-grove-butcher-school

Erin Torgerson, Seed and Salt

Free Demonstration Schedule


Fullsteam Brewing Demo throughout the afternoon

1:15pm Lacto-Fermented Pickles presented by Meg Chamberlain of Fermenti

2:15pm What is Tempeh and how to cook it presented by Taylor Westbrook of By the Brook Tempeh

3:15pm Cheese Making at home presented by Michelle & Stevie Webb of The Cheese Shop

4:15pm Charcuterie 101 presented by Author Meredith Leigh followed by a book signing.

Breakout Sessions


1:45pm Lets Sauerkraut Breakout Session with Jenna Monk of Two Chicks ($20)
You’ll learn from the best and take home your very own sauerkraut creation

2:45pm Sourdough Pasta Making Breakout Session with Seeds and Salt ($25)
You’ll get a crash course in making sourdough fermented pasta!

3:45pm Fermented Honey. Mead and Honey Lacto Fermentation presented by Shannon Baxter of Baxter Bees ($20)

Meredith Leigh in partnership with Wooden Nickel Farm is leading a 2-day Butchery & Charcuterie School. You can purchase tickets for that here: https://www.mereleighfood.com/books/cedar-grove-butcher-school