Past Events at the Co-op
In a special community event co-sponsored by Fiddleheads Food Co-op and the Connecticut College Food Pathway, enjoy FREE streaming access to the documentary "Food for Change" on demand from March 22-28, and if you'd like, join a community discussion of the film on March 28 @ 3:00pm via Zoom.
FOOD FOR CHANGE looks at the current resurgence of food cooperatives in America and their unique historic place in the economic and political landscape. Born in the heartland, cooperatives are seen as the middle path between Wall Street and Socialism.
The film profiles several food co-ops that have revived neighborhoods and communities - right in the shadows of corporate agribusinesses and supermarket chains. It's an inspiring example of community-centered economies thriving in an age of globalization.
To sign up to watch the movie between March 22nd and March 28th and/or participate in the discussion on March 28th at 3:00 pm, click here.
FOOD FOR CHANGE looks at the current resurgence of food cooperatives in America and their unique historic place in the economic and political landscape. Born in the heartland, cooperatives are seen as the middle path between Wall Street and Socialism.
The film profiles several food co-ops that have revived neighborhoods and communities - right in the shadows of corporate agribusinesses and supermarket chains. It's an inspiring example of community-centered economies thriving in an age of globalization.
To sign up to watch the movie between March 22nd and March 28th and/or participate in the discussion on March 28th at 3:00 pm, click here.
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Discover herbal medicine, what it is, how it’s made and how to use it. Shop for small batch tinctures, herbal infused vinegars, salves and herbal oils, all available on a sliding scale, pay as you can. 1oz. tinctures and elixirs available: Angelica, Astragalus, Bay Leave, Chamomile, Cornsilk, Echinacea, Hawthorn, Holy basil, Hops, Lemon Balm, Milk thistle, Mimosa, Motherwort, Mullein, Myrrh, Our Ladies Mantle, Passionflower, Plantain, Pomegranate, Queen Anne’s Lace, Reishi, Rosa rugosa, Rosemary, Saint Johns Wort, Turmeric, Usnea. (As with all medications, herbal medicines can have side effects and cause interactions with existing medication. It is important to check with your healthcare professional before using any kind of herbal medicine. Given the time constraints and nature of the event, there will not be appropriate time for in-depth herbal consultation regarding specific conditions and personalized herbal protocols. Private sessions, however, can be booked at the event for future dates).
Join us to discuss plants and practices that help us lean into our pleasure. We will focus on herbal allies to both nourish our minds and bodies and to hold space for an intentional pleasure practice.
*This class will discuss sex and sexuality and is therefore not appropriate for children.
Taylor Lee Lavenu Gendron (she/her) is a practicing folk herbalist living in New London. Using wild gathered plants and weeds she makes super small batch medicinals for her Esmé Botanicals line, which focus on embracing pleasure as a means to enhance physical and mental health. After growing up in Groton she spent time studying herbal medicine in Brooklyn, NY, pursuing European folk herbal traditions during her time living in the French Alps and then lived and studied under Community Herbalist Gail Faith Edwards on Blessed Maine Herb Farm in Central Maine for three years before returning to Connecticut.
*This class will discuss sex and sexuality and is therefore not appropriate for children.
Taylor Lee Lavenu Gendron (she/her) is a practicing folk herbalist living in New London. Using wild gathered plants and weeds she makes super small batch medicinals for her Esmé Botanicals line, which focus on embracing pleasure as a means to enhance physical and mental health. After growing up in Groton she spent time studying herbal medicine in Brooklyn, NY, pursuing European folk herbal traditions during her time living in the French Alps and then lived and studied under Community Herbalist Gail Faith Edwards on Blessed Maine Herb Farm in Central Maine for three years before returning to Connecticut.
We celebrated Fiddleheads' twelfth birthday on Saturday, February 15th. Starting at 10 a.m. enjoy free samples from a number of our favorite vendors, enter to win raffle prizes and indulge in some delicious birthday cake at 1 p.m. PLUS if you make an equity payment on your Owner membership we'll waive the fee as a little gift to you - and - whether you're an owner or not *everyone* will receive 10% off their transaction all weekend long.
Sprouting is an easy way to increase the nutritional content of your dried beans, seeds and nuts. Sprouting can be especially useful during the winter months, when live foods are more difficult to grow at home and source locally. Sprouting ‘wakes up’ the seed and begins the process of creating a new plant. When you sprout, you make your dried beans, grains or seeds more nutritious and digestible.
In this class we will learn how to sprout dozens of different seeds, and see what the process looks like from the beginning to the end. We will discuss the health benefits of sprouting, the science behind the process and will have several different sprouts to sample.
The class will be taught by Amy Peddie who recently moved to Connecticut from North Carolina where she founded Fermentology Foods, a company specializing in creating fermented foods (sauerkraut, kimchi, pickles, hot sauce). She has a wide range of passions; all things mechanical, herbal, fermented and DIY. She enjoys working on her truck, gardening, foraging for plants/herbs/fungi and hiking with her two dogs.
(This event occurred on 2/9/2020).
In this class we will learn how to sprout dozens of different seeds, and see what the process looks like from the beginning to the end. We will discuss the health benefits of sprouting, the science behind the process and will have several different sprouts to sample.
The class will be taught by Amy Peddie who recently moved to Connecticut from North Carolina where she founded Fermentology Foods, a company specializing in creating fermented foods (sauerkraut, kimchi, pickles, hot sauce). She has a wide range of passions; all things mechanical, herbal, fermented and DIY. She enjoys working on her truck, gardening, foraging for plants/herbs/fungi and hiking with her two dogs.
(This event occurred on 2/9/2020).
