Workshops & Events
We are updating our lineup regularly,
so check back to see what's coming next!
Wreath Making Workshop
Two offerings:
December 6th, 1-4 pm SOLD OUT
December 7th, 1-4 pm SOLD OUT
Moose Creek Ranch, Victor, ID
Take a walk into the woods at Moose Creek Ranch with our Executive Director, Hayes, to learn about sustainable foraging and winter plant identification, and to harvest materials to create your own unique wreath. We will have all of the supplies you'll need to piece together your wreath. Instruction on how to assemble your wreath will be provided, but feel free to express yourself and get creative!
IMPORTANT NOTES: Please dress to be outside for about an hour, bring pruning scissors if you have them (we'll have some to share), and a bag, basket or sled for collecting your wreath-making materials. Warm drinks will be provided.
Sprouts and Microgreens
Workshop
February 21st, 2026 4-5:30pm
Community Foundation of Teton Valley, Driggs, ID
Join us for a workshop with Alison Godlewski to learn how to grow your own sprouts and microgreens at home and to learn more about their many benefits. Sprouts have 20-30 times the nutrient density of mature plants, and with their mild flavor, they are something the whole family will enjoy. We will taste a variety of sprouts and microgreens, and each participant will receive a kit to help you get started on your sprouting journey.
Beginner's Sourdough Workshop
Two offerings:
February 2nd, 5-7 pm SOLD OUT
February 9th, 5-7pm
Teton County Fairgrounds Building, Driggs, ID
Want to learn how to make high-quality sourdough bread right in your own kitchen? Join us for a hands-on workshop tailored to the sourdough beginner, taught by Will Roth, owner/baker of Scottie's Supper Club.
In this class, you'll get to try your hand at every part of the baking process, from developing dough strength, to monitoring the dough, to baking the final product. You'll go home with a detailed recipe, two proofing baskets (bannetons) along with other necessary tools, two loaves of sourdough proofing (ready to bake at home the next day), as well as sourdough starter for future loaves. We'll also cut into a couple of fresh loaves at the end of class to enjoy with butter and flaky salt.
