Events
Smithereen Farm hosts workshops in collaboration with our sister organization, Greenhorns.
- Greenhorns offers free and low-cost events for the benefit of the local and regional community. If you enjoy a free event, consider making a tax deductible donation to Greenhorns to support our programming
- Many events require advance registration; please follow the registration link within the workshop description.
- Coming for an event and want to stay a while? You can book a tent platform via HipCamp.
- Refund Policy: Due to our rural location and small event sizes workshop registrations are not refundable.
Looking for food and agriculture events in Downeast Maine? Check out the Eat Downeast event calendar for fairs, festivals, workshops, meet-ups, demonstrations, plant sales, family-friendly events, and more.
Join us at Smithereen Farm in the Timberframe Summer Kitchen for a fundraising dinner to support Seaweed Commons, prepared by chef Cortney Burns. Overlooking Cobscook Bay, the evening will also feature a culinary demonstration.
When: Saturday, June 28, 2025, 6pm
Location: Smithereen Farm, 767 Leighton Point Road, Pembroke ME 04666
Cost: $100 per person
Registration required, sign up here.
About Seaweed Commons
Seaweed Commons seeks to form ecological seaweed coalitions, support and inform public discourse, increase algal literacy, and advocate for an appropriately scaled, just seaweed economy. By providing the public with nuanced and accessible information on the politics, ecology, governance, and economy of marine algae, we aim to promote an open and informed public discourse essential to responsible decision-making and resource management.
seaweedcommons.org
About Cortney BurnsA native of the Midwest, Cortney Burns’ interest in food began at an early age with childhood outings to the market for comfort foods like warm corned beef and Muenster cheese. A graduate of the University of Wisconsin-Madison, Burns earned degrees in Cultural Anthropology and South Asian studies with a focus in Tibetan language, which took her to Nepal and India for a year, where she fell in love with the region’s exotic spices and flavors. Upon graduation, Burns moved to Australia, where she first began to cook professionally, and eventually returned to the States in 2001, settling in the Bay Area.
In October 2016, Burns co-opened Motze, a pop-up okazu-inspired restaurant in San Francisco, then returned to their Central European roots by transforming Motze into Duna, a restaurant where the menu centers around Hungarian and Central European flavors. After Motze’s opening, Burns closed Bar Tartine in December 2016 and moved east to assist with opening Tourists, a 55-acre hotel property in North Adams, MA, where she curated the food program. After the opening she left North Adams and currently splits her time between Cape Cod and New Hampshire where she finished writing a new book, Nourish Me Home (Chronicle Books),published in Spring 2020. She is currently consulting on the setup and extension of various preservation programs and restaurants around the country.