Farm-to-Table Course Offers High-Altitude Farming Insight
by Samuel Adams
Sep 08, 2013 | 1819 views | 0 0 comments | 35 35 recommendations | email to a friend | print

Students to Learn Farming Techniques; Chef Bud to Teach Students Cooking Methods

TELLURIDE – Have you always heard you can grow a full vegetable gar8den at 8,750 feet, but never knew how? Do you want to reduce your carbon footprint by enjoying local, delicious and organic produce at the same time?

The University Centers of the San Miguel hosts a two-day Farm-to-Table course Monday, Sept. 9-Tuesday, Sept. 10, featuring interactive lessons on high-altitude farming and harvesting techniques and culminating in a cooking class taught by the indefatigable Chef Bud.

During the two-day course, students will tour Tomten Farms on Hastings Mesa on Monday, and the farm at Indian Ridge Tuesday to learn secrets about sustainable farming at such a high altitude. UCSM reports students will learn from the two farms’ owners about the challenges and rewards of growing produce in this rural high-altitude stretch of the San Miguel. 

Students should bring work boots and gloves, for when they’re put to work learning harvesting methods. Chef Bud will be teaching students how to prepare and cook chicken from the Indian Ridge Farm and vegetables into a four-course meal that will be enjoyed by students. Chef Bud will also provide quick tips on pairing the menu with local wines.

Students meet at the Carhenge parking lot in Telluride at noon on Monday, Sept. 9, for carpooling to Tomten Farms; Tuesday, all meet at the same location at 8 a.m., to be shuttled to Indian Ridge, and then heading to the Telluride Conference Center for dinner. 

The two-day course and dinner costs $249 per person; attend just the dinner for $49. For more information, contact UCSM offices at 970/369-5255. 

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