After five years of bouncing Eat Retreat from coast to coast, we held the sixth annual Eat Retreat on scenic Lake Delevan in southern Wisconsin.
Food leaders gathered from places as far away as Atlanta, Portland, Houston and Montreal. Attendees led each other in hands-on workshops, panels and lectures, and intimate conversations.
Sara Bradley paired Kentucky bourbon with country ham in what might be the most epic tasting workshop in Eat Retreat history.
We hunted for mushrooms with long-time forager Bob Lesnikoski and enjoyed the spoils during brunch on our last day together.
Eat Retreaters ate their way across a domestic cheese board curated by Alex Jones, considered Midwestern Foodways and debated the future of our national food culture.
We visited a local Wisconsin trout fishery to learn about aquaculture and catch our dinner.
Poetry and tap dancing, puppetry and twerking… it turns out, Eat Retreaters’ skills go way beyond the kitchen.
Gathering sets the stage for the countless future projects, ideas, and collaborations that will come from the relationships formed in a particular place and time when we meet, eat, drink, and depart as changed people.Cortney Ahern, Eat Retreat Alum
Read Cortney’s account of Eat Retreat Midwest on the Slow Food Blog.
Kathryn Tomajan farms three acres of olives in Sunol, California. She is a certified olive oil taster and the maker of Fat Gold. She holds a master’s degree from the University of Gastronomic Sciences in Pollenzo, Italy.
Heather Marold Thomason is a whole-animal butcher dedicated to sustainable meat production. She has raised pastured livestock, established local supply chains and developed retail and wholesale programs to improve market access. In 2016 she founded Primal Supply Meats in Philadelphia, PA.
Lesley Stockton is a freelance writer, recipe developer and food stylist. She is a former food editor at Martha Stewart Living and Everyday Food, and is currently the kitchen manager and staff writer at The Sweethome.