Calendar

The below calendar shows the On Farm Courses being offered in  2016.

 

May
10
Fri
2013
Pastured Poultry Course @ Bakers Green Acres
May 10 @ 8:00 pm – May 12 @ 10:00 pm

May 10th, 11th and 12th, 2013: Pastured Poultry Course

Course Includes:  Brooding, Housing Construction, Raising, Field Operations, Feeding & Care, Preparation for Processing, Processing, cutting up and bagging the finished productWe will also cover marketing and selling of your Pastured Poultry.

This class starts on Friday evening with dinner, then you’ll be in the thick of it with the crating of the chickens for processing the next day.

Bright and early on Saturday, you will see the field operations, and then you join our crew in the butcher shop. You’ll get to rotate through all the positions so that at the end of the day you’ll be able to fully process a chicken. The afternoon will be spent learning how to cut and pack chickens, focusing on utilizing the whole bird.

Sunday will start with the feeding and moving of the birds on the pasture and then you’ll focus on brooding, housing, chicken tractor construction, feeding and care and marketing of the pastured poultry.  The course ends around 4pm.

Cost is $499 and includes an invitation to Friday dinner, all meals on Saturday and Sunday with the Baker family.  Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event.  Young adults/teens between the ages of 14-18 are $275 when accompanied by a legal guardian or family member.


Number of Students
Accommodations




 

 

 

 

 

 

 

 

May
17
Fri
2013
Bio Char 101/201 – How to make “Natures Black Gold” @ Bakers Green Acres
May 17 @ 8:00 pm – May 19 @ 9:00 pm

Course Includes:  Basics of Bio Char, How it’s Created, Benefits of Bio Char and Carbon Sequestration, The Many Applications of Bio Char, Retort (Bio Char Kiln) Construction, Proper Raw Materials, Inoculation of the Bio Char, and Syn Gas explanation and Use and Firing of a Retort. If time permits we will be covering Rocket Stoves and Mass Rocket Stove.

This class starts on Friday evening with dinner, followed by a pasture walk and first fire (The basic understanding of Bio Char and heating/fire principles)

Bio1

Bright and early on Saturday, you will work in groups burning an existing retort, how to build one and cover the many aspects of Bio Char.  Saturday afternoon you will learn about materials, bio char inoculation and syn gas.  Saturday night is filled with fun and excitement as the group enjoys a Night Burn of the “Triceritops” retort after dinner with the Baker Family.

Sunday we will process bio char and learn more about inoculation and applications in animal feeds and in growing healthy soils.  This will lead into Permaculture design and sustainable farming/gardening application where bio char is best utilized. The course ends around 4pm.
Build a Retort in the Class – If you would like to build your own Bio Char Retort in the Course, you can offer to have the group build yours right in the class.  You only need to pay for materials at approximately $80.

Cost is $499 and includes an invitation to Friday dinner, all meals on Saturday and Sunday with the Baker family.  Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event.  Young adults/teens between the ages of 14-18 are $275 when accompanied by a legal guardian or family member.


Number of Students
Accommodations




Tri2  BioChar Sale Tri1

May
24
Fri
2013
Intro to Permaculture & Soils @ Bakers Green Acres
May 24 @ 5:00 am – May 26 @ 5:00 am

Course Includes:  This course will introduce you to the basic of Permaculture from nomenclature to design.  Enjoy a weekend of action packed farm life and learning.    

This class starts on Friday evening with dinner, and evening pasture walk.  Then you will have introductory conversations and get to know your peers around the campfire.

Bright and early on Saturday morning is Session 1A on Permaculture design and understanding the big picture on planning.  Session 1B, Saturday afternoon, is getting you hands dirty and learning about soils and what makes Permaculture so powerful to your particular biosphere.

Sunday’s Session 2A is about livestock and Permaculture.  How they work hand in hand to create; the holistic relationship between flora and fauna.  In the afternoon Session 2B, you will experience a favored practice on the Bakers Farm.  You’re going to love this…but it’s a surprise.

Cost is $499 and includes an invitation to Friday dinner, all meals on Saturday and Sunday with the Baker family.  Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event.  Young adults/teens between the ages of 14-18 are $275 when accompanied by a legal guardian or family member.


Number of Students
Accommodations




Permi

May
31
Fri
2013
Pastured Poultry Course @ Bakers Green Acres
May 31 @ 8:00 pm – Jun 2 @ 9:00 pm

May 31st, June 1st and 2nd, 2013: Pastured Poultry Course

Course Includes:  Brooding, Housing Construction, Raising, Field Operations, Feeding & Care, Preparation for Processing, Processing, cutting up and bagging the finished productWe will also cover marketing and selling of your Pastured Poultry.

This class starts on Friday evening with dinner, then you’ll be in the thick of it with the crating of the chickens for processing the next day.

Bright and early on Saturday, you will see the field operations, and then you join our crew in the butcher shop. You’ll get to rotate through all the positions so that at the end of the day you’ll be able to fully process a chicken. The afternoon will be spent learning how to cut and pack chickens, focusing on utilizing the whole bird.

Sunday will start with the feeding and moving of the birds on the pasture and then you’ll focus on brooding, housing, chicken tractor construction, feeding and care and marketing of the pastured poultry.  The course ends around 4pm.

Cost is $499 and includes an invitation to Friday dinner, all meals on Saturday and Sunday with the Baker family.  Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event.  Young adults/teens between the ages of 14-18 are $275 when accompanied by a legal guardian or family member.


Number of Students
Accommodations




 

 

 

 

 

 

 

 

Jun
28
Fri
2013
Pastured Poultry Course @ Bakers Green Acres
Jun 28 @ 8:00 pm – Jun 30 @ 9:00 pm

June 28th – 30th, 2012: Pastured Poultry Course

Course Includes:  Brooding, Housing Construction, Raising, Field Operations, Feeding & Care, Preparation for Processing, Processing, cutting up and bagging the finished productWe will also cover marketing and selling of your Pastured Poultry.

This class starts on Friday evening with dinner, then you’ll be in the thick of it with the crating of the chickens for processing the next day.

Bright and early on Saturday, you will see the field operations, and then you join our crew in the butcher shop. You’ll get to rotate through all the positions so that at the end of the day you’ll be able to fully process a chicken. The afternoon will be spent learning how to cut and pack chickens, focusing on utilizing the whole bird.

Sunday will start with the feeding and moving of the birds on the pasture and then you’ll focus on brooding, housing, chicken tractor construction, feeding and care and marketing of the pastured poultry.  The course ends around 4pm.

Cost is $499 and includes an invitation to Friday dinner, all meals on Saturday and Sunday with the Baker family.  Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event.  Young adults/teens between the ages of 14-18 are $275 when accompanied by a legal guardian or family member.


Number of Students
Accommodations




 

 

 

 

 

 

 

 

Jul
19
Fri
2013
Pastured Poultry Course @ Bakers Green Acres
Jul 19 @ 11:00 pm – Jul 21 @ 9:00 pm

June 7th – 9th, 2012: Pastured Poultry Course

Course Includes:  Brooding, Housing Construction, Raising, Field Operations, Feeding & Care, Preparation for Processing, Processing, cutting up and bagging the finished productWe will also cover marketing and selling of your Pastured Poultry.

This class starts on Friday evening with dinner, then you’ll be in the thick of it with the crating of the chickens for processing the next day.

Bright and early on Saturday, you will see the field operations, and then you join our crew in the butcher shop. You’ll get to rotate through all the positions so that at the end of the day you’ll be able to fully process a chicken. The afternoon will be spent learning how to cut and pack chickens, focusing on utilizing the whole bird.

Sunday will start with the feeding and moving of the birds on the pasture and then you’ll focus on brooding, housing, chicken tractor construction, feeding and care and marketing of the pastured poultry.  The course ends around 4pm.

Cost is $499 and includes an invitation to Friday dinner, all meals on Saturday and Sunday with the Baker family.  Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event.  Young adults/teens between the ages of 14-18 are $275 when accompanied by a legal guardian or family member.


Number of Students
Accommodations



Oct
25
Fri
2013
Hog Harvest Days @ Bakers Green Acres
Oct 25 @ 5:00 pm – Oct 27 @ 10:00 pm

Welcome to this class on how to process a hog from oink to ham.  This class is designed as an intense introduction for those who want to learn the old time arts of butchering and preserving pork in a low-tech method for home or restaurant use.

Charcuterie is the art and science of preserving meat. Pork is especially suited for this purpose. This is your chance to learn how to process a heritage hog from oink to ham with Mark Baker.

At this hands-on offering on our working farm, you will have the opportunity to learn:

*How to feed and care for a hog for optimal charcuterie processing.

*How to slaughter a hog on-farm, including scalding and scraping.

*How to use seam butchery techniques to turn half a hog into useable pieces.

*How to utilize many of the organ meats.

*How to make your own lard and sausages.

*How to cure your own bacons, hams, and other cuts.

*Help make a working farm run by milking the cows, collecting eggs, and slopping the hogs.

Take home meat and some tools available for sale.

Cost: Cost is $499 and includes an invitation to Friday dinner, all meals on Saturday and Sunday with the Baker family.  Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event.  Young adults/teens between the ages of 14-18 are $275 when accompanied by a legal guardian or family member.


Number of Students
Accommodations




Friday:

11:30-12:30—Arrive and settle in.

1:00 pm—Welcome and introductions, begin at the beginning: kill, scald, scrape, and hang hogs.

7:00–Dinner and campfire.  All topics are fair game.

Saturday:       

7:00 am—Coffee, tea, juice ready

7:30-8:30—Breakfast available

8:30/9:00—Carcass breakdown

Cooking of internal organs as time permits.

12:00—Lunch

1:00—More carcass breakdown and internal organs, lard.

5:00—Break for the day.

Sunday:          

7:00 am—Coffee, tea, juice ready

7:30-8:30—Breakfast available

8:30/9:00—sausage and curing

12:00—lunch

1:00—Back to work!

4:00—Debrief and clean-up

 

Get more information or RSVP by calling 231-825-0293 or emailing bakersgreenacres@yahoo.com

Remember, anyone can farm.

 

Nov
1
Fri
2013
Hog Harvest Days @ Bakers Green Acres
Nov 1 @ 5:00 pm – Nov 3 @ 11:00 pm

Welcome to this class on how to process a hog from oink to ham. This class is designed as an intense introduction for those who want to learn the old time arts of butchering and preserving pork in a low-tech method for home or restaurant use.

Charcuterie is the art and science of preserving meat. Pork is especially suited for this purpose. This is your chance to learn how to process a heritage hog from oink to ham with Mark Baker.

At this hands-on offering on our working farm, you will have the opportunity to learn:

*How to feed and care for a hog for optimal charcuterie processing.

*How to slaughter a hog on-farm, including scalding and scraping.

*How to use seam butchery techniques to turn half a hog into useable pieces.

*How to utilize many of the organ meats.

*How to make your own lard and sausages.

*How to cure your own bacons, hams, and other cuts.

*Help make a working farm run by milking the cows, collecting eggs, and slopping the hogs.

Take home meat and some tools available for sale.

Cost: Cost is $499 and includes an invitation to Friday dinner, all meals on Saturday and Sunday with the Baker family. Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event. Young adults/teens between the ages of 14-18 are $275 when accompanied by a legal guardian or family member.


Number of Students
Accommodations




Friday:

11:30-12:30—Arrive and settle in.

1:00 pm—Welcome and introductions, begin at the beginning: kill, scald, scrape, and hang hogs.

7:00–Dinner and campfire. All topics are fair game.

Saturday:

7:00 am—Coffee, tea, juice ready

7:30-8:30—Breakfast available

8:30/9:00—Carcass breakdown

Cooking of internal organs as time permits.

12:00—Lunch

1:00—More carcass breakdown and internal organs, lard.

5:00—Break for the day.

Sunday:

7:00 am—Coffee, tea, juice ready

7:30-8:30—Breakfast available

8:30/9:00—sausage and curing

12:00—lunch

1:00—Back to work!

4:00—Debrief and clean-up

 

Get more information or RSVP by calling 231-825-0293 or emailing bakersgreenacres@yahoo.com

Remember, anyone can farm.

 

Apr
26
Sat
2014
Pastured Poultry Course @ Bakers Green Acres
Apr 26 @ 3:00 am – Apr 28 @ 4:00 am

April 25th, 26th and 27th, 2014: Pastured Poultry Course

Course Includes:  Brooding, Housing Construction, Raising, Field Operations, Feeding & Care, Preparation for Processing, Processing, cutting up and bagging the finished productWe will also cover marketing and selling of your Pastured Poultry.

This class starts on Friday evening with dinner, then you’ll be in the thick of it with the crating of the chickens for processing the next day.

Bright and early on Saturday, you will see the field operations, and then you join our crew in the butcher shop. You’ll get to rotate through all the positions so that at the end of the day you’ll be able to fully process a chicken. The afternoon will be spent learning how to cut and pack chickens, focusing on utilizing the whole bird.

Sunday will start with the feeding and moving of the birds on the pasture and then you’ll focus on brooding, housing, chicken tractor construction, feeding and care and marketing of the pastured poultry.  The course ends around 4pm.

Cost is $300 and includes an invitation to Friday dinner, all meals on Saturday and Sunday with the Baker family.  Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event.  Young adults/teens between the ages of 14-18 are $275 when accompanied by a legal guardian or family member.


Number of Students
Accommodations




 

 

 

 

 

 

 

 

May
9
Fri
2014
Intro to Permaculture & Soils @ Bakers Green Acres
May 9 @ 11:00 pm – May 11 @ 9:00 pm

Cancelled – Will be Rescheduled – Course Includes:  This course will introduce you to the basic of Permaculture from nomenclature to design.  Enjoy a weekend of action packed farm life and learning.    

This class starts on Friday evening with dinner, and evening pasture walk.  Then you will have introductory conversations and get to know your peers around the campfire.

Bright and early on Saturday morning is Session 1A on Permaculture design and understanding the big picture on planning.  Session 1B, Saturday afternoon, is getting you hands dirty and learning about soils and what makes Permaculture so powerful to your particular biosphere.

Sunday’s Session 2A is about livestock and Permaculture.  How they work hand in hand to create; the holistic relationship between flora and fauna.  In the afternoon Session 2B, you will experience a favored practice on the Bakers Farm.  You’re going to love this…but it’s a surprise.

Cost is $300 and includes an invitation to Friday dinner, all meals on Saturday and Sunday with the Baker family.  Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event.  Young adults/teens between the ages of 14-18 are $275 when accompanied by a legal guardian or family member.

Permi

Jul
12
Sat
2014
Easy Cheese Making Party @ Bakers Green Acres
Jul 12 @ 9:30 am – 3:00 pm

IMG_1668What: An informal gathering (hence the “party”) of folks who’d like to make their own cheese at home. Jill will teach you how to make mozzarella, feta, and queso blanco/paneer cheeses, simple recipes that are a tasty way to start a cheese adventure. You can easily make these cheeses at home with simple tools. You’ll get to take a sampling of the cheeses home with you.

Lunch is potluck, with dishes provided—please bring something to share. A goodwill offering for supplies will be taken.  Thank you.

Limited to 8 people
Where: Anyone Can Farm Bunkhouse kitchen
1719 Brinks Rd. Marion, MI 49665
When: June 7, start at 9:30 (coffee at 9:00) until about 3 or 4:00

Feb
21
Sat
2015
High Bionutrient Crop Production Course @ Anyone Can Farm Bunkhouse
Feb 21 @ 9:00 am – Feb 22 @ 4:28 pm
        What do worms and your doctor have in common?  Easy: the more you see of the one, the less you’ll see of the other!  Dan Kitteredge, of the Bionutrient Food Association, will explain to you why that is and how to accomplish it in this intensive two day workshop.
        In the interactive February workshop, you will learn how to detect and understand the unique advantages and limitations of your soil and your crops, as well as the interactions between your plants, soil, and air. You will learn how to grow better food, and help heal the environment and nourish humanity. And the best part? Bionutrient rich food just tastes better!
        Anyone Can Farm is proud to host this workshop in conjunction with Penny Kriebehl and her CSA.  As Penny’s O’k CSA Cooperative garden-farm sites were “put to bed”, she took time to take a soil sample from each.  The samples will be examined through the Bionutrient recommended lab with many minerals in mind–not just the typical NPK assessment.  Dan will give feedback to participants with these in depth soil sample reports on how to amend and work with your particular soil.  It isn’t just about dumping in this or that, though.  He’ll advise on crops to grow and techniques to use to develop the entire life of your soil, which is the starting point for health of our environment and ourselves. This workshop will focus on principals of biological farming, identifying deficiencies, vital health in the field and care-taking crops thru the season.
        Registrants will be expected to procure their own soil tests as desired, and instruction for interpreting those will be covered during the workshop. You can follow this link about soil testing at the Bionutrient website.
        You can read more about the workshop on the Bionutrient Food Association website.  Scholarships are available through the Bionutrient Food Association.  Contact Gary Neeves at Gary@Bionutrient.org for more information.
        Rooms are available in the Bunkhouse by contacting us at BakersGreenAcres@yahoo.com.  Motels are available in nearby McBain, Cadillac, and Lake City.
Nov
6
Fri
2015
Hog Harvest Series: Kill to Chill @ Baker's Green Acres
Nov 6 @ 9:30 am – 3:00 pm

Hog Harvest DaysThe first step in enjoying bacon for breakfast is to harvest the hog.  In this series you’ll learn, hands-on, how to take that fat pig from field to freezer.  The first step is covered in this workshop.  From the field to cooling in halves, you’ll get to harvest two hogs.  We’ll show you how to have a stress free kill.   We’ll scald and scrape one hog, leaving the skin on.  We’ll skin the other one.  We’ll show you how to harvest and use the internal organs.  By the end of the day, we’ll have two carcasses ready to cut into pieces in the next class.

Number of Attendees



 

Participants scraping the hair off a hog.

Participants scraping the hair off a hog.

 

Nov
7
Sat
2015
Hog Harvest Series: Going to Pieces @ Baker's Green Acres
Nov 7 @ 9:30 am – 3:00 pm
Father and son tag teaming a Mangalitsa hog carcass in the Hog Harvest class.

Father and son tag teaming a Mangalitsa hog carcass in the Hog Harvest class.

This course is the second step in putting bacon on the table.  Now that the pig is cut in half and chilled, how do you cut it at home?  We’ll walk you through using a knife and hand saw to cut your pig into dinner size pieces.  Using seam butchery techniques, we’ll cut the pigs into “primal” pieces and then break those down further to make pork chops, roasts, steaks, and ground pork.  We’ll render some lard and start the process of making bone broth.  If your interests lie toward making whole muscle cured meats, we’ll take you through the cutting steps to have what you need for coppa, lomo, pancetta, proscuitto, and lardo.


Number of Attendees



 

DSC04461

 

Nov
8
Sun
2015
Hog Harvest Series: Making Bacon (and other things) @ Baker's Green Acres
Nov 8 @ 9:30 am – 3:00 pm

The pig is perfectly suited to preservation that is not technology dependent.  A bit of salt and some know-how can enable you to preserve your meat the old fashioned way.  You’ll get to start bacon and ham, make sausage, and learn about the whole muscle cures for products like coppa and proscuitto.  We’ll also render lard and talk about ways to use the whole animal.


Number of Attendees



May
14
Sat
2016
Fencing for Success @ Baker's Green Acres
May 14 @ 9:00 am – 3:00 pm

A hands-on opportunity to learn how to build a corner post that will last, string a straight fence, and build a multi-species fence system.  Will include discussion on various types of fences and how to contain the animals on your farm.  $50, potluck lunch

photo(8)

May
21
Sat
2016
Pastured Poultry Course @ Bakers Green Acres
May 21 @ 9:00 am – 3:00 pm

Course Includes:  Brooding, Housing Construction, Raising, Field Operations, Feeding & Care, Preparation for Processing, Processing, cutting up and bagging the finished productWe will also cover marketing and selling of your Pastured Poultry.

The day starts in the brooder with the little chicks, then moves onto the field to look at the ins and outs of raising chickens on pasture.  You’ll get to help build an actual chicken tractor.  Participants will receive an e-book on how to build a tractor at home after the class.

In the afternoon we’ll cover processing your birds at home.  It’s not hard and can be done with minimal equipment, but there’s no need to duplicate our learning curve with it!  You’ll get to cut the birds you process into pieces and learn how to use all the bird has to offer.  Along the way throughout the class we’ll discuss marketing and the rules of running a chicken business.

Cost is $65 and includes lunch and a chicken you processed to take home.  Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event.

 


Number of Students
Accommodations




















Jun
25
Sat
2016
Pastured Poultry Course @ Bakers Green Acres
Jun 25 @ 9:00 am – 3:00 pm

Course Includes:  Brooding, Housing Construction, Raising, Field Operations, Feeding & Care, Preparation for Processing, Processing, cutting up and bagging the finished productWe will also cover marketing and selling of your Pastured Poultry.

The day starts in the brooder with the little chicks, then moves onto the field to look at the ins and outs of raising chickens on pasture.  You’ll get to help build an actual chicken tractor.  Participants will receive an e-book on how to build a tractor at home after the class.

In the afternoon we’ll cover processing your birds at home.  It’s not hard and can be done with minimal equipment, but there’s no need to duplicate our learning curve with it!  You’ll get to cut the birds you process into pieces and learn how to use all the bird has to offer.  Along the way throughout the class we’ll discuss marketing and the rules of running a chicken business.

Cost is $65 and includes lunch and a chicken you processed to take home.  Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event.

 



Number of Students
Accommodations




















Jul
23
Sat
2016
Chicken Harvest @ Baker's Green Acres
Jul 23 @ 9:00 am – 2:00 pm
Sam shows a student the intricacies of processing a chicken.

Sam shows a student the intricacies of processing a chicken.

You’ve raised your broilers to 8 weeks old and good size, and now it’s time for the freezer.  Or, your laying hens aren’t laying eggs anymore and have become expensive pets.  It’s time to put them in the stew pot.  You can do it!  In the course of the day, you’ll get to process a few chickens from start to freezer.  You’ll get hands-on experience harvesting whole chickens, as well as using the organs and get to cut the bird into a variety of cuts.   We’ll also show you the difference in different breeds of chickens and how they are used and processed differently.  Cost of the class includes taking home some of the chicken we process together to show off your new skills.

As always, we’ll also look at how your chickens can fit into the overall farm picture and options for raising your chickens outside.


Number of Attendees



Remi, Jadwiga, and Rudina proudly display their hand-plucked chickens in last year's class.

Remi, Jadwiga, and Rudina proudly display their hand-plucked chickens in last year’s class.

Nov
11
Fri
2016
Homestead Hog Harvest @ Bakers Green Acres
Nov 11 @ 1:00 pm – Nov 13 @ 4:00 pm

Welcome to this class on how to process a hog from oink to ham. This class is designed as an intense introduction for those who want to learn the old time arts of butchering and preserving pork in a low-tech method for home or restaurant use.

Charcuterie is the art and science of preserving meat. Pork is especially suited for this purpose. This is your chance to learn how to process a heritage hog from oink to ham with Mark Baker.

At this hands-on offering on our working farm, you will have the opportunity to learn:

*How to feed and care for a hog for optimal charcuterie processing.

*How to slaughter a hog on-farm, including scalding and scraping.

*How to use seam butchery techniques to turn half a hog into useable pieces.

*How to utilize many of the organ meats.

*How to make your own lard and sausages.

*How to cure your own bacons, hams, and other cuts.

*Help make a working farm run by milking the cows, collecting eggs, and slopping the hogs.

Take home meat available for sale.

Cost: Cost is $250 and includes an invitation to Friday dinner, all meals on Saturday and Sunday with the Baker family. Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event. Young adults/teens between the ages of 14-18 are $150 when accompanied by a legal guardian or family member.


Number of Students
Accommodations



Friday:

11:30-12:30—Arrive and settle in.

1:00 pm—Welcome and introductions, begin at the beginning: kill, scald, scrape, and hang hogs.

7:00–Dinner and campfire. All topics are fair game.

Saturday:

7:00 am—Coffee, tea, juice ready

7:30-8:30—Breakfast available

8:30/9:00—Carcass breakdown

Cooking of internal organs as time permits.

12:00—Lunch

1:00—More carcass breakdown and internal organs, lard.

5:00—Break for the day.

Sunday:

7:00 am—Coffee, tea, juice ready

7:30-8:30—Breakfast available

8:30/9:00—sausage and curing

12:00—lunch

1:00—Back to work!

4:00—Debrief and clean-up

 

Get more information or RSVP by calling 231-825-0293 or emailing bakersgreenacres@yahoo.com

Remember, anyone can farm.