Presented by Whole Foods Market and St. Francis Winery & Vineyards
Farm Aid is heading to the Boston Public Market on October 7, 2016 to celebrate the bounty of local family farm food, community and music at our first-ever Barn Raising with Farm Aid event.
The festivities begin at 5:00 pm with music from Nella Rojas Trio and HOMEGROWN skillshares and demonstrations throughout the Boston Public Market open to all. At 7:00 pm event attendees will enjoy a cocktail reception featuring local family farm food from Chef Will Gilson of Puritan & Co. and beer, wine and spirits, followed by a musical performance from Avi Jacob. This is a special evening you won’t want to miss!
100 Hanover Street, Boston, MA
Tickets for the cocktail reception are $60 each & $30 each for farmers. If you’re a farmer looking for tickets, please email email@example.com for the discount code.
How About Them Apples: Interactive STEM Education through Cider Pressing
The Healthy Benefits of Bone Broth
Presented by: John Hopkins, Five Way Foods
Five Way Foods is a small batch producer of all-natural vegetable and bone broths. Our broths are crafted using locally sourced ingredients to be fresh flavorful with no additives or preservatives. Customers use Five Way Broth as beverage and as a core ingredient for cooking. There are a number of health benefits with having broth as part of one’s daily diet, from supporting a healthy immune system, digestive system to a source of essential nutrients.
Tomato Seed Saving
Presented by: Nataka Crayton & Bobby Walker, Urban Farming Institute
Join Urban Farming Institute and learn how to save the seeds from summer tomatoes to plant again next season!
Raised in New England and splitting time along points along the eastern seaboard, his artistic catalog has come to occupy nearly all points along the folk spectrum. And depending on whether he’s with his band or on his lonesome, a show can take on many faces.
These songs are honest, thoughtful, self-effacing tales capable of stirring the soul of any audience. It’s been exciting to witness this artist’s evolution as Avi Jacob seemed to truly find his stride in 2014 and now is considered by many of his peers to be among the most influential artists they work with today. In this short period of time he got recognized and worked with many respectful artists such as Counting Crowns, Dr. John and many more.
Nella Rojas Trio
Marianella (better known as Nella) was born in Margarita Island, Venezuela in 1989. She has been singing since the age of 9. As the years went by, she studied and was influenced by the amazing talent of such artists as Ella Fitzgerald, Mayra Andrade, Concha Buika, Lianne La Havas just to name a few.
Nella graduated Cum Laude from Berklee College of Music on May 2015, majoring in Vocal Performance and Contemporary Writing and Production. Around the same time she was invited to perform as a soloist at the Agganis Arena in Boston to pay tribute to Julio Iglesias, Sony Music CEO Doug Morris, Dee Dee Brigde Waters and Harvey Mason who were all part of the audience that night.
Nella has been writing her own music, which she describes as “world music”. “ I just want to take a bowl and mix groovy rhythms from Venezuela, Brazil, Colombia and other countries from South America and add a bit of pop, some jazz and African elements… I assure you this will taste fantastic”.
Chef Will Gilson
Chef Will Gilson began his career at age 15, when he apprenticed with Chef Charles Draghi at Marcuccio’s in the North End. He completed his formal culinary arts training at Johnson & Wales University in Providence, RI, where his expert wine knowledge won him the 2004 R.C. Knopf Student Achievement Scholarship, which funded a three-month tour of wineries in Napa Valley, Venice and Paris. Gilson has had stages at Oleana in Inman Square, Silks at the Stonehedge Inn outside of Lowell, and at the restaurant of London’s most exclusive hotel, The Lanesborough.
Gilson began making his name in the Boston area in 2007, when he opened the Garden at the Cellar, a mid-priced restaurant that quickly built up a large following in Cambridge. He left in 2011, as a leader on the forefront of the pop-up restaurant movement in Boston, to introduce a series of successful restaurant ventures, including Eat @ Adrian’s located on the Cape during Summer 2011.
However, it was at the Herb Lyceum at his family farm in Groton, where farm to table cooking truly became second nature for the burgeoning chef. Gilson was only 17 years old when he began cooking there, and the experience set the foundation for his appreciation for farm fresh produce and the merit of seasonal cooking.
Gilson’s time at the Herb Lyceum has molded the direction of Puritan & Co., where guests will find touches of his familial hospitality and their passion for herbs sprinkled throughout their experience. It is here that Gilson introduces his dream of owning a refined yet rustic neighborhood restaurant starring the farmer’s market fare he grew up with as a local farmer’s son has become a reality.
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