Shelley Huggett shares about tools, steps, and tips for success in making this probiotic-rich and nutritious fermented tea that has been...

Connie Karstens, Co-owner of The Lamb Shoppe and Wellness Center, teaches this introductory class on herbalism, the practice of using...

Bob and Sarah Lea were back to share what they've learned in 30 years of raising chicks and small flocks of egg-laying hens. Check out...

Bob and Sarah demonstrate how to make this traditional soft Norwegian flatbread made with potatoes, flour, salt, sugar, and cream.

Bob and Sarah Lea taught us the basics of making sauerkraut in both small and large batches. They covered tools and materials needed,...

Like most family businesses, the kids start to work at a young age. The Rufer boys, Gavin and Keegan, started working on the honey...

Garden Nook Tea & Gifts owners Amy Kaiser and Mary Hoffman presented on the basics of herbal tea along with many varieties of tea and...

On February 26, 2024, almost 50 local community members packed into the area next to the Cokato ELC kitchen to learn from local sourdough...

Sarah and Bob Lea were back to share their gardening know-how and tips on raised bed & vertical gardening. This method of gardening...

Jolene Carlson, licensed nutritionist and soil health enthusiast, offered a fantastic presentation on the power of sprouts and...

Why Buy in Bulk Food packaging is becoming increasingly problematic for the environment. The United Nations Foundation says that “more...

Beth and Rick Deinken talk about the basics of canning, both water bath and pressure canning methods, as well as equipment and lots of...

We'd like to give a big THANK YOU to Becky Bravinder for sharing her experience, knowledge, and passion with regards to raising backyard...

Jolene Carlson, licensed nutritionist and soil health specialist, highlights the relationship of the soil ecosystem to that of the human...

Thanks so much to Connie Karstens for this wonderful class on fermenting vegetables with medicinal herbs. Her presentation was...

Chef Karyn Tomlinson, owner of restaurant Myriel in St. Paul, presented on how to minimize waste and find more joy through cooking...