Facilitate a Community Table!
Love sharing ideas, stories, or hands-on activities about local food, sustainability, or community well-being? We provide the tea and mugs—you bring the topic! Sign up here to host a conversation and connect with our community.
Community Table: The Magic of Beeswax & Rolled Candles
WEDNESDAY // MAY 13
6:00 PM – 7:00 PM
Join Malinda Barr of Beeswax Barrn for a hands-on workshop exploring the many benefits, uses, and history of beeswax. Sheets of beeswax and wicks will be provided so you can create your own hand-rolled taper candle to take home.
Cost: $10.00
SPRING FLING
SUNDAY // MAY 17
10:00 AM – 4:00 PM
Join Washtenaw Food Hub’s Spring Fling on Sunday, May 17, from 10–4. Enjoy live music, local food, artisan goods, crafts, and hands-on activities celebrating community, agriculture, and sustainability for all ages.
No Cost
Community Table: Backyard Chickens
WEDNESDAY // MAY 20
6:00 PM – 7:00 PM
Join us this week with Liz Barney for a workshop on backyard chickens. Liz will share stories from her childhood raising chickens and how she reintroduced them into her life while living in downtown Ann Arbor.
No Cost
Taste Local @ Sunflower Farm Market : Washtenaw Meats
WEDNESDAY // MAY 23
9:00 AM – 11:00 AM
Join Sarah Schloss of Washtenaw Meats for a Memorial Day–themed pop-up celebrating local flavors. Sample homemade lamb meatballs featuring lamb sourced from nkidsfarm in Dexter and Great Lakes Lamb in Northern Michigan. Learn more about how Washtenaw Meats brings nutritious, humanely raised, pasture-fed meats directly to our community. Come taste the vibrant difference local ingredients make—and discover how they can take your Memorial Day cookout to the next level.
No Cost
Community Table: Brew’d – Making Koji at Home
WEDNESDAY // MAY 27
6:00 PM – 7:00 PM
Koji is a traditional fermentation culture used to create a variety of foods and to make meats and other ingredients more digestible. In this class, you’ll learn how koji can be made with local grains and used to ferment a wide range of whole foods. Recipes and examples will be provided to help you start experimenting with koji in your own kitchen.
No Cost
Community Table: Companion Planting With Perennials
WEDNESDAY // June 3
6:00 PM – 7:00 PM
Join Ian Miller of Forager’s Garden for a hands-on workshop on companion planting with perennials and creating a healthier garden ecosystem. Learn to make a Jadam Microbial Solution (JMS) while exploring soil health, tree propagation, and permaculture practices. Participants receive microbial solution samples, seeds, plants, tree cuttings, and take-home guides.
No Cost
Community Table: Brew’d – Bread Kvass
WEDNESDAY // June 10
6:00 PM – 7:00 PM
Robin Lehman leads a hands-on workshop on making bread kvass, a light fermented beverage made from bread, yeast, water, and raisins. Learn brewing and fermentation techniques, flavor development, and ways to customize kvass with fruits, herbs, and teas. Participants will enjoy samples, receive recipes, and gain inspiration to brew at home.
No Cost
Community Table: Amazin’ Popcorn
WEDNESDAY // June 17
6:00 PM – 7:00 PM
Charlie Sing of Amazin’ Pop LLC shares the story behind his unique hybrid popcorn strains, developed from a rural Illinois hobby farm into a full-time business. Learn about popcorn cultivation, processing, and distribution while hearing how Charlie became known for producing some of the region’s finest popcorn.
No Cost
Community Table: Brew’d – Strawberry Rhubarb Kombucha
WEDNESDAY // June 24
6:00 PM – 7:00 PM
Join us this week with Rachel Kanaan for a beginner-friendly workshop on brewing kombucha. Learn the basics of fermentation, flavoring, and bottling while making this month’s featured strawberry rhubarb flavor. Participants may purchase a SCOBY for $10. Please bring a clean pint jar to take part in the process.
No Cost