OUR 2024 CLASSES HAVE BEEN CANCELED AS WE ARE UPGRADING THE FARM.

PLEASE CHECK BACK FOR OUR 2025 CLASSES! THANK YOU FOR ALL YOUR SUPPORT!

  • March 18th, 10am to 3pm - Foraging Greens

Come gather with Foodways at Nana Cardoon for a foraging greens class that echoes the rhythms of the land. Amidst fields and forests, we'll learn to discern nature's gifts, harvesting wild greens with reverence and care.

  • April 1st, 10am to 3pm - Vinegar Making

Step into the timeless craft of vinegar making with Foodways at Nana Cardoon. Embrace tradition as we ferment fruits and herbs into tangy elixirs.

  • May 6th, 10am to 3pm - Sourdough Bread Making

Step into the world of sourdough bread making with Foodways at Nana Cardoon. Embrace the time-honored tradition of fermenting flour and wild yeast to create rustic loaves bursting with flavor.

  • June 10th, 10am to 3pm - Corn Masa Making

Step into the heart of tradition with Foodways at Nana Cardoon's corn masa making class. Delve into the ancient practice of transforming corn kernels into masa, the foundation of countless beloved dishes.

  • July 13th & Sep 21st, 10am to 3pm - Crochet Classes

July 13th Lily Class:

This class is intended for advanced crocheters (or confident beginners!). We will learn how to create realistic florals using wire and thread. Learn from crochet enthusiast and business owner Chandler to create your own crocheted lily.

Sep 21st Sandwich Class:

In this class, we will learn the foundational crochet techniques to start you on your crafting journey. Join crochet enthusiast and business owner Chandler to learn how to create your own crocheted sandwich!

  • August 12th, 10am to 3pm - Earth Oven Cooking

Step into a timeless culinary journey with Foodways at Nana Cardoon's earth oven cooking class. Experience the ancient art of cooking with earth, as we harness the elements to create flavorful and nourishing dishes.

  • August 19th, 10am to 3pm - Miso Making

Step into the ancient art of miso making with Foodways at Nana Cardoon. Discover the simple beauty of fermenting soybeans and koji to create rich, flavorful miso.

  • September 9th, 10am to 3pm - Mes Confitures (Preserve Making)

Step into the sweet world of preserve making with Foodways at Nana Cardoon. Discover the art of transforming ripe fruits into exquisite jams and preserves, capturing the essence of each season in a jar.

  • September 23rd, 10am to 3pm - Tomatoes Eight Ways

Dive into the vibrant world of tomatoes with Foodways at Nana Cardoon's "Tomatoes 8 Ways" workshop. Join us as we explore the versatility of this beloved fruit in eight mouthwatering dishes. From savory sauces to refreshing salads, our community will embark on a culinary adventure that celebrates the diverse flavors and textures of tomatoes.

  • October 7th, 10am to 3pm - Crock of Sauerkraut

Step into the world of fermentation with Foodways at Nana Cardoon's "Crock of Sauerkraut" workshop. Join us as we delve into the age-old tradition of transforming cabbage into tangy, probiotic-rich sauerkraut. Gather around as we shred fresh cabbage and layer it with salt, coaxing out its natural juices to kickstart the fermentation process.

Our Instructors

Our Foodways instructors are local, talented community members and teachers who are passionate about sustainable arts and agriculture. At Nana Cardoon, we love to share our dedication to these values and our commitment to fostering a deeper connection to the world of food.

Kiko Denzer
Charlene

  • Charlene, in her role as the Executive Director of Foodways at Nana Cardoon, serves as a dedicated educator in the realm of sustainability, with a mission to bring the core values of culinary cultures to the forefront. She passionately champions these principles, particularly in support of underprivileged communities, demonstrating a commitment to nurturing a more equitable and wholesome food culture.

  • EARTH, FIRE, WATER, WOOD; learning & practicing all the arts—by doing them—together! Author & publisher of Build Your Own Earth Oven etc.

  • Margaret, a professional at Oregon State University, is not only an educator but also the owner and operator of the Ancient Art Center. From the Foodways perspective, she embodies a strong connection to our mission, bringing expertise and a passion for preserving and promoting traditional culinary arts.

  • Join Marisha in embracing the profound celebration of seasonal cycles and the deep-rooted bond we share with our surroundings. Cascadia is not just a place; it's my home, a canvas for culinary artistry in the Foodways tradition, where we honor the bountiful harmony of nature and the richness it bestows upon our plates.

  • Chandler skillfully crafts crocheted flowers food and more, adding a touch of artistic flair to elevate the culinary experience. Through his creative work, he aims to infuse a sense of whimsy and joy into the world of food.