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UID:3846-1735718400-1743440400@berrycenter.org
SUMMARY:Winter / Spring 2025 Low-Impact Forestry Training Series
DESCRIPTION:Join us for our Low-Impact Forestry Training Series classes designed to cultivate knowledge\, skills\, and a deeper connection to the land. These courses and workshops bring participants into the forested areas of the farm to gain a fresh perspective on what assets the woodlands contain. Below are some details related to our upcoming courses. \nThe Berry Center Farm and Forest Institute focuses on sustainable agriculture and forestry practices\, offering educational programs that inspire responsible stewardship of our natural resources. \nTo learn more or to register for our upcoming courses CLICK HERE.\nPractical Farm Woodland Management (Cost: $150)\nJanuary 17-19\, 2025 \nWoodland Tools and Their Applications (Cost: $150)\nJanuary 31-February 2 (course full\, waitlist option). \nChainsaw Skills Training: Introduction to Chainsaw Safety and Directional Felling (Cost: $100)\nFebruary 15-16 Women’s (workshop full\, waitlist option)\nMarch 1-2 (workshop full\, waitlist option) \nChainsaw Skills Training: Advanced Tree Felling (Cost: $100)\nNovember 16-17\nMarch 15-16 (workshop full\, waitlist option) \nLogs to Lumber (Cost: $50)\nApril 5 \nWoodland Management for Wildlife Habitat (Cost: $25)\nDecember 7 (workshop full\, waitlist option)\nMarch 29 \n 
URL:https://berrycenter.org/event/winter-spring-2025-low-impact-forestry-training-series/
LOCATION:KY
ATTACH;FMTTYPE=image/jpeg:https://berrycenter.org/wp-content/uploads/2024/11/Womens-Chainsaw-FFI-2024-5-scaled.jpg
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UID:3850-1735718400-1743440400@berrycenter.org
SUMMARY:Winter / Spring 2025 Draft Animal Series
DESCRIPTION:Join us for our Draft Animal Series designed to cultivate knowledge\, skills\, and a deeper connection to the land. These courses and workshops educate students on how to work with draft animals. Below are some details related to our upcoming courses. \nThe Berry Center Farm and Forest Institute focuses on sustainable agriculture and forestry practices\, offering educational programs that inspire responsible stewardship of our natural resources. \nTo learn more or to register for our upcoming courses CLICK HERE.\nIntroduction to Mule Teamster Skills: Working Draft Mules on the Farm and in the Woodlands (Cost: $100)\nNovember 23-24 (workshop full\, waitlist option) and December 14-15 (workshop full\, waitlist option)\nFebruary 8-9 (1 spot remaining) \nIntroduction to Draft Cattle Skills: Working Draft Cattle on the Farm and in the Woodlands (Cost: $100)\nDecember 21-22 (waitlist option)\nJanuary 11-12 \nHarnessing the Power of Mules in Timber Operations (Cost: $150)\nMarch 7-9
URL:https://berrycenter.org/event/winter-spring-2025-draft-animal-series/
LOCATION:KY
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DTSTART;TZID=America/New_York:20250124T083000
DTEND;TZID=America/New_York:20250126T150000
DTSTAMP:20260608T211933
CREATED:20241108T122853Z
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UID:3840-1737707400-1737903600@berrycenter.org
SUMMARY:The Hog Killing at The Berry Center
DESCRIPTION:During this hands-on workshop we will focus on a pasture-raised hog\, walking through the entire process of how to efficiently\, beautifully\, and practically take a hog from pasture to plate ethically and humanely. Henry County\, Kentucky author Wendell Berry will bless the hog by reading his poem “For the Hog Killing” on Friday morning as the event begins and he will join us join us for a late lunch on Sunday. Space is limited to 10 attendees. Scholarships are available to local farmers*. Accommodations are not included. \nEARLY BIRD pricing is available through the month of November.  Register before Dec 1\, 2024 for 10% off. \nRegister HERE\nDay One – The Berry Center’s Farm (8:30 AM – 7:30 PM)\n\nDay One: We will gather for the solemn act of dispatching the hog and collecting the blood\, as well as exploring its culinary uses such as blood sausage. You will learn how to scald and de-hair to make the most efficient use of the meat. Nearly every part of the pig can be made into delicious food in the spirit of “nose to tail” whole beast butchery. The offal will be harvested and throughout the workshop\, you will sample ways to prepare it that your whole family will enjoy eating. The casings will be prepared for sausage-making later in the class.\n  \nDay Two – The Agrarian Culture Center (9:00 AM – 8:00 PM)\n\nDay Two: We will explore various traditions in the butchering of hogs and the culinary reasons for the differences. As we break down each half into familiar cuts\, we will discuss preservation techniques as well as fresh options for each part of the pig. Offal preparations will continue and will make for a hearty lunch. Learn how to easily render beautiful snow white\, make delicious head cheese\, and properly package cuts of meat. At the close of the day\, you will be amazed by how fully each part was utilized and how little waste there is.\n  \nDay Three – The Agrarian Culture Center (9:00 AM – 3:00 PM)\n\nDay Three: We will begin by diving even deeper into traditions and cultures that have found innovative and delicious ways to use all the wonderful pieces that pigs give. Delve into home sausage making\, and curing meat\, including how to make fool-proof bacon and the fundamentals of charcuterie.
URL:https://berrycenter.org/event/the-hog-killing-at-the-berry-center-2/
LOCATION:The Berry Center\, 111 S Main St.\, New Castle\, KY\, 40050\, United States
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