May Day Celebration

Trace the intersection of bioregional food security and ancestral foodways in a spring feast prepared by permaculture interns.

Herbal teas and floral essences, sweetened with campus garden honey

Sparkling strawberry shrub

Martha Washington’s mead

Mugwort-lemon beer

Sunchoke chips and garlic mustard pesto

Fermented sunchoke relish

Herbal soft cheese

Basswood, beech, and redbud greens, served with a local honey vinaigrette dressing

Bee balm and violet frittatas with eggs from campus-pastured chickens

Italian pudding with fig jelly and sprouted almonds

Watch a short video illustrating how the May Day Celebration tradition began with the first cohort of Permaculture Interns.

Enjoy regional tunes from New and Used Bluegrass!