See our calendar below for both FOOD for Lane County and community events in Lane County. Contact Katie Dettman if you would like to add an event to the calendar.
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May 2019
Free Gardening Course at GrassRoots Garden
Growing Veggies on a Budget - Six Wednesdays 5/15, 5/22, 5/29, 6/5, 6/12, 6/19 10:30am-12:30pm Seed to Supper - Learn basic low-cost ways to build healthy soil, plan your growing space, choose your crops, care for your growing garden, and harvest your bounty! Taught indoors with optional 3rd hour in outside garden including lunch who Open to adults and independent learners how Registration is required. Contact Jen Anonia here or at 541-343-2822 or fill out the form below. details Please…
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FFLC will be closed on May 27
FFLC will be closed on May 27 in observance of Memorial Day. We will reopen on May 28.
Find out more »July 2019
FFLC will be closed on July 4
We will be closed on Thursday, July 4. We will reopen on July 5. Thank you!
Find out more »Heart of Willamette Cooking Classes 2019
H.O.W. Cooking Classes 2019 6:00-9:00 at the FFLC Kitchen July 21st – Chicken Butchery & Cooking December 12th – Soup’s on! Gracie Schatz has been in the food industry for 10 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about farming pigs, making cheese, tending bees, and Tuscan cooking. After tasting Italian prosciutto, she became a pork fanatic which led to her to the Fatted Calf in San…
Find out more »September 2019
FFLC Closed on Labor Day
We will be closed for Labor Day on Monday, September 2rd. We will reopen on Tuesday, September 3rd. Thank you!
Find out more »November 2019
FFLC Closed on Veterans’ Day, November 11
We will be closed on Veteran's Day observed, November 11, 2019. We will reopen on November 12. Thank you!
Find out more »December 2019
Heart of Willamette Cooking Classes 2019
H.O.W. Cooking Classes 2019 July 21st – Chicken Butchery & Cooking, 4-7 at the FFLC Kitchen December 12th – Soup’s on!, 5:30-8:30 at the FFLC Kitchen Gracie Schatz has been in the food industry for 10 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about farming pigs, making cheese, tending bees, and Tuscan cooking. After tasting Italian prosciutto, she became a pork fanatic which led to her to…
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