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savor the wild:
cooking with pawpaws
& native flavors

Join Liza, Judy and Dick Bono for a special cooking demonstration featuring pawpaws and native foods of the Lower Susquehanna region. You'll sample a variety of local ingredients and learn practical, creative ways to use and preserve your pawpaw harvest. And of course, the discussion will be lively.

Judy Bono, owner of The Gardener of the Owl Valley, has championed native plants for decades. She and her husband Dick have celebrated pawpaws for over 20 years—both in the kitchen and in the orchard. Dick manages Horn Farm's 50-tree pawpaw grove, and together they bring unmatched expertise to the table.

All attendees will receive a copy of Judy’s Pawpaw Recipes cookbook. Savor the Wild: Cooking with Pawpaws & Native Flavors is part of Wild & Uncommon Weekend, presented in partnership with Locally Seasoned, Judy & Dick Bono, Leg Up Farmers Market and Horn Farm Center.

Sunday, September 21, 2025

mindfulness, eating
& qigong - part three
Indian curries

Explore ways fall foods can support digestion, hydration and balance during the hottest months of the year. Discover how TCM combined with Indian curries can be both both nourishing and restorative. And how mindful movement can help us stay rooted, centered, and in tune with the autumnal shift.

We’ll be joined by Tammy Bray, local Qigong instructor, for slow gentle movement benefiting digestion, energy flow and overall well-being. Food is more than just sustenance—it’s a practice in seasonal living, a way to align with nature, and an opportunity to nourish ourselves in a whole new way. 

As always you’ll walk away with invaluable tips, tricks and flavorful tidbits. The cooking portion of the class is demonstration style where participants observe and taste the evening’s dishes. Although it’s not mandatory, we hope you dress comfortably and plan for slow gentle movement. This class follows a whole food plant-based approach and may include optional dairy, egg and gluten. 

Tuesday, September 9, 2025

flatbreads: Focaccia

• Tues, October 14 | 5:30 p.m.
• Demonstration style | Taste + take home inspiration
• Whole Food Plant Based (optional dairy, egg & gluten)

Tickets on sale now for the third and final class in our Flatbreads Series as we explore focaccia. From the timeless classic to the colorful creativity of focaccia bread art, you’ll learn essential techniques that make this Italian staple both approachable and extraordinary.

Rooted in our whole food, plant-based Mediterranean style of cooking, this class celebrates the simple elegance of fresh bread and the flavors that gather people around the table. We’ll also create classic accompaniments for dipping and tasting.

This demonstration-style class follows a plant-forward approach with optional dairy, egg, and gluten. You’ll leave with practical skills, flavorful inspiration, and the kind of timeless knowledge that makes every meal more inviting. Let the simple pleasure of warm focaccia bring comfort and connection to your table.

gathered at the table: plant-based feasts with heritage flair

• Tues, Nov 11 | 1:30 p.m. or 5:30 p.m.
• Demonstration style | Taste + take home inspiration
• Whole Food Plant Based (optional dairy, egg & gluten)

This November 11, discover how to create plant-based holiday dishes that are hearty, memorable, and undeniably crave-worthy. From show stopping mains to sides with heritage flair, these are memories worth passing down.

Special guest Tia Carl of LHM Physical Therapy will share the nutritional power behind every recipe. The new wealth is health.

As always, you’ll leave with practical tips, flavor inspiration and a renewed joy for cooking. This demonstration-style class invites you to watch, taste, and gather ideas for your own holiday table.

Reserve your seats. Your future Holiday favorites await you.

Heritage cooking: Tallow

• Tues, Dec 9 | 5:30 p.m.
• Demonstration style | Taste + take home inspiration
• This class includes meat and dairy

Discover the secret ingredient that chefs have relied on for generations. Cultivate ideas and techniques for adding depth, flavor, and tradition to your seasonal meals, all from the comfort of a guided demonstration with Liza.

Learn the craft, taste the difference. Reserve your seat today.