ALL SEMINARS ARE FREE with your ticket. DIG IN and turn your garden dreams into reality!

Click on the map below to view a map of the Conference Center and all the Seminar Rooms.

Carey Thornton

Community Educator, Tilth Alliance

Carey Thornton teaches classes and workshops as part of Tilth Alliance’s Community Education team on topics including organic gardening, composting, food preservation and permaculture. You can often find her at the learning garden at Seattle’s Bradner Gardens Park and prepping new and exciting classes. Carey grew up in a family where incredible amounts of food were central to every gathering and developed a strong love for growing, cooking and sharing food with others. Before coming to work at Tilth Alliance, she taught gardening and nutrition in elementary schools and cooked in restaurants around Seattle. Currently, the most exciting things to her are wild and perennial food plants, vegetable fermentation and watching actinomycetes grow in compost piles.

Visit the Tilth Alliance booth, #2517 in the North Hall near the Garden Resource Center, at this year’s show.

Kitchen Apothecary: Culinary Herbs for Health and Happiness

Scents and flavors of herbs and edible flowers delight us in our gardens and kitchens, but did you know that many of these herbs were traditionally grown and added to meals to keep our families healthy and vibrant? Sage tea with honey is brilliant for kicking a sore throat. Chewing fennel seeds after a meal can help your tummy deal with an overly large or rich meal. Learn more common remedies you can make from your kitchen garden.

Thursday, Feb 8 at 11:45 am / DIY Stage

Eat Your Weeds: Tasty Ways to Utilize Common Garden Pests

From hortopita in Greece to gumbo z’herbes in New Orleans, many traditional food cultures enjoy the wild spring greens that will be popping out of the ground soon. Dandelion, shotweed and chickweed are just a few of the tasty plants we normally think of as a nuisance in our gardens but are chock full of flavor and nutrients. Learn to incorporate these wild greens into your suppers with pesto, pasta, frittatas and more.

Saturday, Feb 10 at 1:30 pm / DIY Stage

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