All posts tagged: Three Lily Farm

Take Three Lily Farm’s Online Fermentation Class

“While the act of fermentation is microbial and understandable with the use of science, the art of fermentation is a cosmic one. The art dances and teaches the fermenting artist. Through technique we have gained the ability to utilize and co–create, while the ferment acts on its own. It is for this reason, the most experienced fermenter still expects the occasional surprises. You see, this “controlled” process is still quite wild and independent and we can gain a sense of confidence and surrender from this knowledge. By understanding our reliance on our gut flora, we discover a course of action that promotes a positive future. Our genetic inheritance is the only property we truly own and have the potential to pass to our children. This is the only possession we can expand and nourish as our own.” Chef Frank Giglio on fermentation And, that last part is a statement my epigenetic-loving self endorses- I about cried a tear of joy when I read that- it’s the very reason I work in epigenetics. Our ancestral data, …

Happy Earth Day From Three Lily Farm

To celebrate Earth Day this year we’re welcoming new friends from Three Lily Farm up in Maine. While planting trees and improving recycling practices are the usual virtues sung on Earth Day, for Frank Giglio, chef, teacher, farmhand, poppa to Wilder and co-founder of Maine’s Three Lily Farm- everyday is Earth Day! Frank and his family aren’t living the life most of us are accustomed to. He lives far from town. His family makes their own butter. Their home is solar powered. Frank and his family are what us city and suburban dwelling folk often refer to as “off-griders”… Situated on 26 beautiful acres is the farm that Frank, his wife Camille and son Wilder call home. A wild forager’s dream-scape, the family’s expanse is filled with gardens, wild foods and animals. While it may seem daunting to consider leaving behind the conveniences of modern living, Frank and his family say while they had little experience prior to moving to their farm, there is no place they’d now rather be. Please welcome Frank to Garden Eats …