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DTSTART;VALUE=DATE:20260713
DTEND;VALUE=DATE:20260719
DTSTAMP:20260616T170012Z
CREATED:20260616T170012Z
LAST-MODIFIED:20260616T170012Z
UID:10001832-1783900800-1784419199@weru.org
SUMMARY:SPA WORLD: A Week of Spa with Saipua and Big Towel
DESCRIPTION:Join us at Smithereen Farm for your very own seaweed spa retreat\, alongside our seasonal Low Low Tides seaweed harvest. \nSeaweed bathing\, spa culture and the incredible and extra-tidal energy present in our Downeast waters are all to be had at Smithereen Farm this week. Join Kelly of Big Towel Spa and Sarah of Saipua\, both women running businesses dedicated to herbal restoration of the human body and soul\, for a week of deep relaxation. \nWe’ll immerse ourselves in the world of sauna and spa\, bathing in wild seaweeds\, making spa whisks\, seaweed salt scrub\, and honey-based bath products\, as well as harvesting native plants (Comptonia\, Equisitum\, Goldenseal\, St. johnswort & more) that tone the skin and encourage exfoliation and circulation. \nCraft a feral bouquet in the Smithereen fields and gardens; cook communal meals in the timber frame kitchen; walk in the forest and fish from the pier in Eastport. Or\, browse and research in the amazing Reversing Hall Agrarian Library and bop around the cute historic towns of Downeast Maine—all are open activities this week\, as long as they help you relax in a serious way.
URL:https://weru.org/event/spa-world-a-week-of-spa-with-saipua-and-big-towel/
LOCATION:Smithereen Farm\, 767 Leighton Point Rd\, Pembroke\, 04666\, United States
ATTACH;FMTTYPE=image/png:https://weru.org/wp-content/uploads/2026/06/2026.-spa-world-graphics6.png
ORGANIZER;CN="Greenhorns":MAILTO:ashleigh@mainesalmonrivers.org
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DTSTART;VALUE=DATE:20260713
DTEND;VALUE=DATE:20260719
DTSTAMP:20260616T165949Z
CREATED:20260616T165949Z
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UID:10001831-1783900800-1784419199@weru.org
SUMMARY:Low Low Tides Seaweed Harvest Workshop
DESCRIPTION:We’re harvesting seaweed during low\, low tides in 2026! Join us for seaweed\, clams\, and all the rest: \nJoin Smithereen Farm and other curious people for a week of learning\, harvesting\, processing\, and eating together. We will cover the ecology and biology of the seaweed ecosystem\, hand-harvest techniques\, regulations\, drying\, processing and culmination of the wild algae species that abound in our area. \nHarvesting\, drying\, recipes\, ecology\, and natural history are all part of the Low Low Tides adventure. Downeast Maine is famous for our 22-foot tides\, and the cold Labrador current creates extraordinary algal abundance.
URL:https://weru.org/event/low-low-tides-seaweed-harvest-workshop/
LOCATION:Smithereen Farm\, 767 Leighton Point Rd\, Pembroke\, 04666\, United States
ATTACH;FMTTYPE=image/jpeg:https://weru.org/wp-content/uploads/2026/06/Low-Low-Tides-2-by-Chris-Battaglia-1-scaled.jpg
ORGANIZER;CN="Greenhorns":MAILTO:ashleigh@mainesalmonrivers.org
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260614
DTEND;VALUE=DATE:20260619
DTSTAMP:20260616T165951Z
CREATED:20260616T165951Z
LAST-MODIFIED:20260616T165951Z
UID:10001830-1781395200-1781827199@weru.org
SUMMARY:Low Low Tides Seaweed Harvest Workshop
DESCRIPTION:We’re harvesting seaweed during low\, low tides in 2026! Join us for seaweed\, clams\, and all the rest: \nJoin Smithereen Farm and other curious people for a week of learning\, harvesting\, processing\, and eating together. We will cover the ecology and biology of the seaweed ecosystem\, hand-harvest techniques\, regulations\, drying\, processing and culmination of the wild algae species that abound in our area. \nHarvesting\, drying\, recipes\, ecology\, and natural history are all part of the Low Low Tides adventure. Downeast Maine is famous for our 22-foot tides\, and the cold Labrador current creates extraordinary algal abundance. \nTuesday\, June 16 7:30 – 9:30am:\nMegan McOsker leads a walk & talk on the topic of inter-tidal ecology with an emphasis on evolutionary history. Learners\, harvesters\, and members of the public are welcome to attend!
URL:https://weru.org/event/low-low-tides-seaweed-harvest-workshop-2/
LOCATION:Smithereen Farm\, 767 Leighton Point Rd\, Pembroke\, 04666\, United States
ATTACH;FMTTYPE=image/jpeg:https://weru.org/wp-content/uploads/2026/06/Low-Low-Tides-2-by-Chris-Battaglia-scaled.jpg
ORGANIZER;CN="Greenhorns":MAILTO:ashleigh@mainesalmonrivers.org
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260614
DTEND;VALUE=DATE:20260618
DTSTAMP:20260604T171727Z
CREATED:20260604T171727Z
LAST-MODIFIED:20260604T171727Z
UID:10001380-1781395200-1781740799@weru.org
SUMMARY:Coast Umami Lab
DESCRIPTION:We welcome back chef Nicholas Repenning and Pacific harvester Nathan Maxwell Cann for this series of workshop and culinary experiments in conjunction with our June Low Low Tides seaweed harvest workshop. \nJune 14: MISO EXPLORATIONS\nJune 15: KOJI EXPLORATIONS\nJune 16: INTERTIDAL KITCHEN\nJune 17: 2nd Annual Community Miso Making \nEach day consists of afternoon workshops followed by group dinner at Smithereen Farm. \nIn this suite of workshops\, we’ll deep dive into koji and miso as well as explore local umami makers in the region around us. From ancient and traditional practices to contemporary uses of these culinary tools\, let’s learn the mystical and practical wisdoms of umami! Hone your senses and open to the intimacy of taste and texture as we are guided by our other-than-human culinary and ecological partners. \nIntertidal Kitchen with Nathan Maxwell Cann\nA hands-on exploration of seaweed\, fermentation\, and the deep flavors of the shoreline\, moving from tidepool harvest to simple kitchen preparations. Participants work with dashi\, urchin gathering\, seaweed seasonings\, and koji-based techniques to understand how ecology\, process\, and taste converge into umami. \nSecond Annual Community Miso Making\nWe’ll open the miso we made at Smithereen last year and make a new batch to put away for a year. This annual tradition anchors us to our shared cultures and the flavors that only arrive when we invest time into our relationships with each other\, our culinary histories\, and the microbial world. Whether you’re returning to witness the transformation we initiated or joining for the first time\, we welcome you to our miso community. \nNathan Maxwell Cann is a Pacific harvester\, artist\, and food and beverage consultant based in Northern California. He leads workshops focused on coastal ecology\, seaweed\, and urchin management through initiatives including Flora & Fungi and the Usal Project. Nathan is also the co-chair of Kelp Fest in Mendocino\, where he collaborates with community members across disciplines to highlight the ecological and cultural significance of kelp and coastal food systems. \nNicholas Repenning is co founder of go-en fermented foods and acts as board member of Maine Ferments\, an educational non profit project here in Maine. His focus over the past decade has been commercially producing and experimenting with Japanese foods in his own fermentation laboratory. Utilizing these ancient food technologies\, Nicholas is enthusiastic to share all he has learned from these foods and the microbial partners that make it all happen.
URL:https://weru.org/event/coast-umami-lab/
LOCATION:Smithereen Farm\, 767 Leighton Point Rd\, Pembroke\, 04666\, United States
CATEGORIES:Workshop
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ORGANIZER;CN="Greenhorns":MAILTO:ashleigh@mainesalmonrivers.org
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