Learning and Living the 100-Foot Diet

Pollination Project, a social enterprise set on 250 stunning acres of gardens, fields, woods, lake and river on the South Shore of Nova Scotia, is offering a series of workshops dedicated to unleashing your inner chef and shrinking your carbon footprint by celebrating the 100-foot diet. Save the airfare to Italy and join the fun in this inspiring and delectable weekend while learning how to prepare marvellous, visually stunning and healthful Italian meals from simple, fresh ingredients harvested from our organic garden with renowned Slow Food chef and food stylist, Patti Hetherington.

This weekend begins on Friday late afternoon as you shake off the tension of the week and take in the quiet beauty of the surroundings. Stroll through the working gardens of our organic farm and learn planting tips for backyard and balcony gardeners. Harvest the perfect mesclun salad and enjoy an array of edible flowers. Learn the difference between five kinds of basil and close to a dozen different tomato varieties.  Then join us for your first evening meal complete with organic wine, local pasture-raised meats and locally harvested mussels, as well as fulsome vegetarian options.

Saturday morning offers a chance for a leisurely walk to the lake or the luxury of a slow start with a scrumptious breakfast featuring our fresh eggs and herbs. After a walk in the woods learning to identify edible mushrooms, we roll up our sleeves and tackle the fine art of pasta making, pesto preparation, salad dressings, knife handling and sharpening, and notes on the perfect wine for each meal. Savour the exquisite evening meal followed by a screening of a film about the renaissance of local and culinary skills across North America.

On Sunday after a toothsome breakfast we gather for an optional tour of a neighbouring farm to sample some of their tremendous gourmet herbed salts. We return for our final afternoon meal before sending everyone on their way with a booklet of recipes and menus sampled over the weekend, newfound skills that will dazzle friends and add zest to your own table, and an appreciation of the bounty that can easily be grown in your own backyards and transformed into Italian feasts for the senses.

Patti Hetherington trained at one of North America's top chef schools where she won numerous awards for her outstanding culinary skills. She has worked as a chef, pastry chef, sous chef and entremetier at outstanding restaurants and as a private chef in Ontario and Nova Scotia. As a food stylist, Patti combines her artistic and culinary skills to create edible masterpieces seen in the most popular food television shows.• 

For more information visit: pollinationproject.org 

Photo Courtesy of Pollination Project