Workshops & Classes

Session Title  






Food Drying Made Simple with Mary Bell

In this food drying class you’ll learn how to make great jerky, a wildly popular low-fat, high-protein, fast food. Save money and promote good health by drying fresh, frozen, or canned fruits and vegetables—from apples to watermelon and from asparagus to zucchini. Dry locally grown, in-season, chemical-free and preservative-free food. Dry fruit and vegetable purees, from applesauce to thick liquids such as spaghetti sauce and soup. Cook and bake with dried foods. This class is provided by the River Roots Skills School that empowers individuals with skills to live, create, and lead in a sustainable world. C For more information, go to

Instructor Mary Bell: For four decades Mary Bell has promoted food drying throughout North and Central America.  Her books include; Dehydration Made Simple, Mary Bell’s Complete Dehydrator Cookbook, Just Jerky, Jerky People and the latest, Food Drying with an Attitude. Mary lives with her husband at Eagle Bluff Environmental Center in rural Lanesboro, Minnesota



Is Gluten Free Right for You? 
A decade ago, very few people had heard of the word gluten, and even fewer associated it with health issues. Now everywhere you turn people are trying gluten-free diets, and gluten-free is a growing sector in the food industry. Come to this class to learn about the fact and the myths about gluten, and how you can decide if gluten-free is right for you.
Stephanie A. Meyer is a Minneapolis-based food writer, photographer, recipe developer, and cooking instructor. She writes a popular food blog, Fresh Tart, and is the author of Twin Cities Chef's Table. Meyer’s recipes and photographs have appeared in numerous magazines, cookbooks, and websites, including Food & Wine, Cambria Style, and Edible Twin Cities. She is the founder and organizer of Fortify: A Food Community, a group of Minnesota food writers and industry professionals who host educational events and raise money for local charities. Visit her at

The Future Of Food 100 Years From Now.

Agriculture has changed immensely over time, as has our food system. While our current Midwest food system has had valuable benefit in terms of productivity, issues like climate change, environmental concerns, and local food security are leading to a rethinking of what our food system should look like in the future. Perennial crops, permaculture, honey bees, and hickory nuts are a few of the topics that will be explored.

Philip Rutter is an ecologist, plant breeder, and entrepreneur. He coined the phrase "woody agriculture" and has been developing this concept for over 30 years. Philip is the founder of Badgersett Research Corporation, was the founding president of The American Chestnut Foundation, and is the past president of the Northern Nut Growers Association. Philip lives and works with his family near Canton, MN. He is the lead author of a book entitled, Growing Hybrid Hazelnuts, which will be released by Chelsea Green Publishers early in 2015.

Founder, Badgersett Research Corporation
Founding President, The American Chestnut Foundation
Past President, Northern Nut Growers Association

Mr. Rutter created the concept and coined the phrase "Woody Agriculture", and he is the originator of the Accelerated Guided Evolution (AGE) breeding technique.







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