Main Stage Schedule

3:00 pm Casanostra

4:00 pm Speaker from the Northwest Center for Alternatives to Pesticides

4:10 pm Geoffrey Mays

5:10 pm Earth Day Rally for Forests and Climate!

5:20 pm Joshua Caraco Kora Trio

6:20 pm Speaker from Mountain Rose Herbs: Sustainability Coordinator Buck Olen

6:30pm Kyran Johnson

7:00 pm The Sugar Beets

8:00 pm A Preview in anticipation for the 5th Annual Environmental Film Festival!

8:15 pm Baroque Betty

9:00 pm Mood Area 52

Demonstrations in the Mezzanine

Free to attend, come early for a seat and visit the vendor booths to learn more

3:30 pm - Healing Salves: with Lela Sky

Sit with Lela Sky as she pays homage to and gives respect for the spirit of the plants and ingredients used in her healing salves. Giving blessings and gratitude as she shares some of the secrets beyond the tangible world.

4:30 pm - Blending Restorative Bitters: by Cheri Hammons of High Street Tonics

Join Cheri Hammons as she dives into the history and lore surrounding bitters and the ways to balance and blend them together.

5:30 pm - Discover Koji The Essential of Japanese Food Culture & Learn Various Ways of Using Miso in Your Cooking: By Midori Uehara

Join Midori Uehara as she takes us on a journey to her homeland of Japan and introduces us to Koji, the hardworking mycelium, a fungus responsible for flavor explosion found in Miso, shoyu (soy sauce), mirin, sake, and rice vinegar. Midori, the founder of Mido’s Miso grows Koji on rice, here in Oregon. Her products include Chickpea and Soy Miso. 

6:30 pm - Behind the Design of the Taptakeover: How WildCrafted Apples interact with WildCrafted Herbs as an essential ingredient: By Sean Kelly

Join Sean Kelly, cidermaker and founder of WildCraft Cider Works as he talks about the importance of wild apples. How the native yeasts from uncultivated fruit are important and all the things you can do with it (cider, fermenting breads, juices, vinegars). Highlighting how this process supports preservation of vegetables and herbal extracts. 

Live Painting: by Lola Buckwald

4:15pm Honey + Vinegar Herbal Fusion: 

DIY Oxymel Workshop with Dani, Creatix of Moon Mama Medicine

5;45 pm - Create Your Own Native Bee House:

With Jenna of  Parker Learning Gardens

Stage floor Menu

-Truffle Mac and Cheese -

 Lumachine pasta, farmstead white cheddar, mozzarella, house Oregon white truffle oil, parmesan encrusted. (Vegetarian)

-Aliou’s Jollof Rice w/ Stewed Vegetables - (Vegan, GF)

Delicious One Pot Senegalese dish Traditionally made with fish (Cheebu Jen) This is a Vegan rendition. Tomato based stewed cabbage, sweet potatoes, bell pepper, parsley, habanero and garlic. Broken rice is then finished in the stewed juices and served back together. 

-Kolrabi and Baby Mustard Greens Salad w/ house fire cider vinaigrette (Vegan, GF)

Savory Crepes:

-Mushroom Smoked Salmon -Local mushrooms, Fish Market smoked salmon and fermented squash bechamel. Topped with wild miner's lettuce salad. 

-Seasonal Roasted Vegetable  - Roasted veg, farmhouse white cheddar, house cider vinegar gastrique. Topped with mixed greens and lemon caper dressing. (Vegetarian)

Sweet Crepe: -Membrillo - Mascarpone-manchego sweet cream and nutmeg dusting. 

WildCraft Dock Kitchen Menu

-Bone Broth Miso -

House bone broth, Soy Mido’s Miso, rolled stinging nettle, green onion, brown rice and rockfish fish ball (GF)

-Vegan Miso -

Medicinal mushroom broth (MRH Turkey Tail, Chaga, Reishi), Chickpea Mido’s Miso, fresh stinging nettle, toasted sesame oil, Surata tofu, gomasio. (Vegan, GF)

-Grilled Fermented Napa Salad -

Pepper brine fermented Whole Napa cabbage, celeriac and onion. Flash grilled w/ fermented garlic squash and mustard dressing (Vegan, GF)

-Spicy Chicken Skewers - 

Cubed local boneless chicken thighs, marinated in our house fermented hot pepper sauce and grilled to perfection. Peruvian creamy salsa verde dipping sauce. (GF)

PLUS Delicious Local Authentic Sicilian Food from PJ Cannoli!

Big Thank You to Mountain Rose Herbs for supporting and sponsoring this event!