Join fermentation expert Alex Lewin, author of “Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in your Home Kitchen”.
During this 3 day retreat Alex will teach you about how to make ginger beer, sourdough bread, hard apple cider, pickles, sauerkraut, kombucha, kefir, yogurt, preserved lemon and ceviche. This will give you a considerable head start to your fermentation adventures that will forever change the way you look at food and how you prepare food in your homes. You will go home with your own mason jars of fermented vegetables.
Enjoy daily yoga classes with Jen Frey from Village Yoga, Vermont. We’ll have 4 yoga classes during the weekend, a welcome class to stretch after your car ride, morning energizing vinyasa flows and a late afternoon gentle sense-inspiring SPA class with a guided final relaxation on Saturday.
About Alex Lewin
Alex Lewin is the author of “Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen”, and the co-author of “Kombucha, Kefir, and Beyond”.
A graduate of Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, he seeks to create a healthier and tastier world by spreading the good news about fermentation and real food. He leads fermentation classes and workshops in the US and abroad. He served on the opening board of the Boston Public Market, the only local, indoor, year-round market of its kind in the US. He works with Boston Ferments, a non-profit that organizes and hosts fermentation-related events, including the Boston Fermentation Festival. And he is on the advisory board of The Fermentation Association.
He lives in Cambridge, MA and Oakland, CA.
To learn more, visit http://www.FeedMeLikeYouMeanIt.com/
Proprietor: Kristin Canty
Kristin is an advocate of rotational grazing and for the ancestral diet…which means no processed foods, incorporating nutrient dense foods into your diet such as pasture raised meats, sustainable seafood, unsprayed veggies, soaked and sprouted grains, fermented food and raw dairy products.
Kristin owns The Farm at Woods Hill in Bath, NH that provides meat, eggs, veggies and honey to her three restaurants in Massachusetts: Woods Hill Table and Adelita in Concord, Ma, and Woods Hill in the Seaport in Boston, MA. She is also the Director/Producer of Farmageddon – The Unseen War on American Family Farms has been lauded by The New York Times, Los Angeles Times and the Washington Post.
Meet the team: Jen Frey
Jen opened Village Yoga in Vermont in 2013 when she decided to move to the green mountains from Boston. In 2012 she completed her 200 and 300 hour yoga trainings. She has been teaching since 2012 and has been a practitioner since 1994. She has completed meditation trainings as well as other advanced anatomy trainings and spiritual empowerments. You’ll find Jen’s classes to be approachable, accessible and laced with a sense of humor. Her style can accommodate all levels of practitioners. She is a 500E-RYT and YACEP.
Meet the team: Chef Gina
Chef Gina is joining us from our Concord location. She was our chef de cuisine there and is now the executive Pastry chef for the group . Her love of food and hospitality persuaded her To leave her pre law scholarship for culinary school. After Italy and NYC, she came home to Massachusetts where she met her future husband and joined the WHT family.
Also while you’re here, feel free to say hello to the friendly members of our farm crew.
About the venue: The Farm At Woods Hill
You will be staying in our 19th century Farmhouse located on our farm where guests can see our pastured cattle, sheep, pigs, chickens, ducks, and historic barn. In June, we will be welcoming our new baby chicks, lambs and ducklings.
The property is surrounded by miles of hiking, skiing, and snowshoeing trails. It is 28 miles to Loon or Cannon Ski Resorts, 39 miles to Mt. Washington, and 15 miles to the Appalachian Trail. This is the perfect spot for a romantic getaway, a ski weekend with friends, a family vacation away from it all, or an executive retreat. The views are breathtaking.
Weekend includes:
All accommodations: Our guest rooms can be a single person King or a shared King bed. We also have one double room and a room with a queen and two bunks.
Breakfast, lunch and dinner daily: Our meals will showcase the food from our farm which will include spring vegetables, pasture raised proteins such as our own eggs, bacon, sausages, snacks, and homemade desserts. We will be consuming fermented foods that we will be making ourselves. There will also be coffee, tea, spring water, organic and biodynamic wine and beer.