Interested in signing up for a CSA this year but not sure what exactly a CSA is? Alex Ball, owner of Old City Acres, a Washtenaw County farm that offers CSAs each year tells us a little bit about what CSAs are, how they benefit farmers and the community and what you might expect out of your CSA!

CSA stands for Community-supported agriculture or cropsharing. It's a system that connects the producer and consumers directly, allowing the consumer to subscribe to the harvest of a certain farm or group of farms.

Join The Farm at St. Joe's education coordinator Laura Meisler for an agricultural adventure! We'll enjoy hands-on activities centered on nutritious vegetables and how they grow.

Play the Seed Match Game, interact with our Soil Model, plant your own greens, try a Vegetable Taste Test and make a veggie print tote bag to take home.

For at least 6000 years, people have summoned sourdough starter seemingly out of the air and combined it with milled wheat, water and a dash of salt to produce “the staff of life”: bread. Professor Eric Pallant takes us on a 6,000-year journey through history as we learn why bread (and not the slicer) was the greatest invention of all time. We will meet ancient Egyptian pyramid builders, bygone Roman bakers, medieval housewives, Gold Rush miners, and historical figures like Plato, Pliny the Elder and Marie Antoinette.

Five area farmers will come together to discuss how they practice regenerative agriculture, and why doing so is important to them, and to the planet. Panelists will represent Old City Acres (Belleville), Baseline Farm (Dexter), the Community Farm of Ann Arbor, and the Green Things Farm Collective (Ann Arbor). 

This event is in partnership with the Unitarian Universalists of Ann Arbor Food Justice Team.

Ethnobotanist, educator, and garden historian Judith Sumner will present a lecture on victory gardens in the U.S. and the Dig for Victory campaign in the UK during World War II, along with some discussion of ration book cookery and wartime recipes. Sumner is the author of Plants Go to War: A Botanical History of World War II.

This event is in partnership with Culinary Historians of Ann Arbor.

Food Groups, Attractive Cowpeas, Jell-O Salad and Outer Space. Home economics food, like the rest of the field, has been both championed and maligned. Was it fancy food for ladies' lunches, drearily nutritious, xenophobic, full of chemicals for convenience—or all of these? Danielle Dreilinger, author of the book The Secret History of Home Economics, will look at the highs, the lows and the weirds.

When German-speaking immigrants came to America, they brought with them their culinary traditions. Before long, cookbooks specifically written for Germans appeared in this country. This presentation will examine changes in the foodways of German Americans through the lens of these cookbooks.

Tammy Coxen will discuss the cultural and political forces that led America to enact Prohibition and about the alcoholic drinks that were created and consumed during that time period, both in America and globally as a consequence of American bartenders leaving to work elsewhere. She will also talk about how Prohibition ended with the repeal of the 18th amendment on December 5, 1933.

Join Hanna as she bakes up a batch of pumpkin hand pies, perfect for a Halloween celebration!

Join Maite Gómez-Rejón of ArtBites in exploring early Mexican recipes. Read between the lines of colonial kitchen manuscripts, the first printed cookbooks post Independence through the Revolution in the early 20th century. Discover the shifting attitudes toward food, from a status marker and divider of classes to a tool for unifying the country and creating a unique national identity.