Unraveling Consumerism: Blending her characteristic story telling, unique farm humor, and her uncanny knack for stirring up trouble, Hayes examines the history of consumerism in America, how it played out in the household, the effects it has had on our food system and culture, and how we can recover our households, our communities, our ecosystem and our country. Like much of Hayes’ work, this talk is characteristically controversial, and is likely to stir up debate as well as inspire action, even among those who disagree. Lecture time 45-50 minutes, audience size not limited (lecture fee applies).
Making the Most of Animal Fat: Growing interest in locally-sourced, value-added products has led many professional herbalists and home-based entrepreneurs to develop their own hand-made candles, soaps, salves and balms. Strangely, the base ingredients for these “local” products are often imported from overseas or across the country, when superior alternatives are available wherever grassfed and pastured meats are produced. At the same time that we import olive oil, paraffin and palm oil, beautiful, clean, local animal fats are going to waste. Using an abundance of color photographs, this workshop will give step-by-step instructions for rendering animal fats. We will then explore how best to use them for everything from cooking and baking, to making salves, soaps, ointments and candles. Step-by-step photos will be shown to talk the participants through the production process. All recipes and formulas are included in Long Way on a Little: An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously. Workshop organizers may consider including copies of the book as part of the workshop fee (wholesale purchase rates would apply), or having them for sale on site. Lecture time is 45-50 minutes; Q&A can extend program time to 90-120 minutes. Audience size not limited. (Lecture fee applies) This program requires powerpoint, a podium and a microphone.
Real Cows in a Parallel Universe: This is an inspirational/motivational talk that draws on sustainable farming sensibilities and lighthearted story telling as a way to explore how we can move from an extractive economy to a life serving economy. The subject matter is quite wide, exploring everything from fear and aging to food, growing practices, health crises and healthcare. The content is heavy, but the tone is gentle, tender, and often light-hearted. 45-50 min. Audience size not limited. (Lecture fee applies)
Radical Homemakers Reading and Workshop: This program includes a reading from Radical Homemakers, accompanied by an animated, vivid powerpoint that features photos taken during my travels across country researching the book. The reading/slideshow takes about 45-50 minutes and presents the basic premises of the book. The room is then opened up for workshop-style discussion. Typical run time is 1 hr 30 min, but can run up to 2 hrs with intense dialogue. Care is taken to keep the discussion inclusive, non-judgmental. Again, while the content is very serious, no one in the room is permitted to take themselves too seriously (Shannon included). (Lecture fee applies)
A Better World in a Bag of Bones: Examines the role that small-scale, grass-based livestock farming can have in restoring ecological and social health in the United States. This visually-rich lecture once more uses Hayes’ characteristic light-hearted agrarian story telling style to weave the connections between a prudently-managed local food system and a healthier, happier population. Lecture runs 45-50 minutes. (Lecture fee applies)
Tender, Delicious Grassfed Beef, from Farm to Plate: This lecture is intended for farmers and non-farmers alike, aimed at helping folks understand all the elements along the path of grassfed beef production that will impact flavor and quality. Using countless color photographs, we look at farms, fields, processing facilities, and culinary techniques. Indoor and outdoor cooking techniques are discussed and demonstrated using photographs. The actual lecture component usually runs 45-50 minutes, and then the room is opened up for Q&A, which often leads the program to run 1 hr 30 min. Audience size not limited. (Lecture fee applies)
Grassfed Grilling Outdoor Workshop: Outdoor workshop which demonstrates proper cooking techniques for cooking and serving several different cuts of grassfed beef and lamb and pastured pork. A lot of sampling is involved. I typically limit this program to 25 people; however, if bleacher-style seating and a hands-free sound system is provided, it can accomodate 100. 2 hr 30 min This program will have an additional materials fee as part of expenses to cover the cost of ingredients. (Workshop fee applies)
Grassfed Cooking Indoor Workshop: Indoor program requiring only a simple kitchen (oven and stovetop) to demonstrate cooking techniques for different cuts of grassfed beef. This also involves tasting and lots of Q&A. Program runs 2 hr. Space size is limited to what the kitchen facility can accomodate. This program will have an additional materials fee as part of expenses to cover the cost of ingredients. (Workshop fee applies)
