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.

Eat Downeast Event Calendar

Workshop: Collision of Land and Sea: Japanese Culinary Noodling with Lola Milholland

Minke Kitchen 13 Little Falls Rd, Pembroke, ME, United States

THIS WORKSHOP IS NOW FULL! Thank you to all who RSVPed, we'll see you on Saturday. Would you like to see this workshop repeat in the future? Email us to let us know: [email protected] a hands-on, immersive workshop, writer and noodler Lola Milholland—owner of Umi Organic in Portland, Oregon—shares her love and knowledge . . .

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Intertidal Ecology Talk with Megan McOsker

Sipp Bay Preserve Perry, ME, United States

With a focus on Evolutionary history of seaweed as the foundation of the marine food web: birds and multiple tropha of sea tiny sea creaturesMegan McOsker grew up in Rhode Island, where she spent as much time as possible in and around the ocean in the company of the coastal . . .

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Low Low Tides Seaweed Harvest Workshop: March

Greenhorns and Smithereen Farm partner to offer educational seaweed harvest events. This is our seventh year of offering Low Low Tides Seaweed Programming.These events are multi-day educational and social experiences; at dawn we teach you to harvest responsibly and process wild algae for culinary use. In the afternoon we host . . .

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