Events
Plant ID and Spring Plant Walk w/ Mary Priestely
Join Mary Priestely, Sewanee Herbarium Associate, and the editor and illustrator of the Friends of the Herbarium newsletter, The Sewanee Plant Press, to learn to identify our native spring wildflowers and other plants growing in our region. Sequatchie Cove Farm has quite a spectacular plant population, including a variety of spring wildflowers.
This a great class for beginners, but also an opportunity for the more experienced to walk the farm and observe the spring wildflowers of Sequatchie Cove Farm’s property, which includes extensive woodlands.
Beyond the Folk Method: Crafting Herbal Extracts with Science and Spirit w/ Amanda Verkest
Though the tried and true folk method is incredibly effective and accessible, working with the science and spirit of herbs can make your extracts even more powerful.
We will make extracts from herbs provided by the instructor and from wild herbs, harvested from the farm during class.
You will leave the class with your own jars of these extracts and handouts of all the information covered so you can feel empowered to continue making potent medicines at home and beyond!
Earth Pigment Water Colors w/ Amanda Brazier
This workshop is an exploration into creating with mineral pigments, guided by Chattanooga artist Amanda Brazier. Working - and playing - with gathered earth fosters a deeper narrative of place within our creative practice. We will spend time collecting and learning about iron-rich rocks and clays. We will then process the pigments and prepare our own set of watercolor paints.
Pine Needle Basketry w/ Charlie Sharrar
Learn the art of pine needle coiling to create a beautiful small lidded basket with basket maker Charlie Sharrar. In this 7 hour hands on class, you will explore the fundamentals of working with pine needles, thread and coiling techniques to create your own coiled base, followed by sturdy walls and a lid to fit on top if you desire. Choices for thread colors will be provided.
Birding by Ear Bird Walk w/ Richard Candler
Join local birder Richard Candler, author of Birding Sewanee, on a morning bird walk around Sequatchie Cove Farm. A class for both beginners, who will learn some ID basics and also advanced birders to gather with others and bird Sequatchie Cove Farm’s Property. There will be a special emphasis on identification by bird song.
Samosa Making 101: From Dough to Golden w/ Sujata Signh
Join Sujata Singh, chef and owner of Spice Trail in Chattanooga, for an immersive, hands-on Indian cooking class where you’ll learn how to make classic vegetable samosas completely from scratch: from kneading and rolling the dough to shaping, filling, and frying them to golden perfection. We’ll also prepare a fresh, flavorful chutney to pair with your samosas, just as they’re enjoyed across India.
Botanical Painting for Kids w/ Katie Sutton
Together we will learn the basics of watercolor painting and pencil sketching, discussing color mixing, shades, brush choices, etc., and then wander out to the property of Sequatchie Cove Farm, which boasts a huge diversity of plants, to paint en plein air! We will learn techniques for observing these plants and wildflowers, and then translate our observations on to paper with pencil and watercolor paint! This will be a meditative, fun, and creative class with a dose of ecology sprinkled in!
The Charleston Ghëddo Conference
Gheddo-- a Piedmontese word that communicates authentic, enthusiastic initiative and the verve with which it is pursued.
They have put together a two-day conference summoning our beloved food and beverage community to go beyond the glass and engage with the larger agricultural principles that shape what we serve and pour.
The conference will spotlight the real on-the-ground practices pushing the food and beverage industry forward, from regenerative farming's ability to restore depleted soils to the role that root-level microbiomes play in driving wine quality and nutrient-dense crops.
Stuffed Pasta w/ Mallory Grimm Tubbs
Join Mallory Grimm Tubbs, owner of LUNCH, in making filled pastas with ingredients from Sequatchie Cove Farm and around the Cumberland Plateau. Students will learn about ravioli, agnolotti and cannelloni, as well as practice rolling and shaping pasta, incorporating fresh herbs and vegetables into their pasta doughs and make several sauces to accompany the filled pastas. Students will leave class with recipes, pasta and sauce to share with family and friends.
Lunch, snacks and coffee will be provided by Mallory!
Grazing for Profit Conference 2026
This educational event brings together ranchers, farmers, environmental experts, and agricultural enthusiasts to share insights, innovations, and success stories.
Whether you're a seasoned professional or just starting out, our conference provides valuable knowledge to improve soil health, boost livestock performance, and promote ecosystem resilience.
Don't miss this chance to be part of a transformative experience that supports both your livelihood and the planet. Register today to secure your spot!
Monsanto, GMOs, & the Future of Food
This year, Professor Bart Elmore's talk will be really timely. Last week, many people anticipated that Rep. Rusty Grills of Newbern, TN, would present House Bill 809 to the House Judiciary Committee. The bill would have provided legal immunity to pesticide manufacturers as long as their label does not warn of the threat of disease.
Roundup’s label, which has been made by Monsanto and Bayer, does not disclose that their product could cause cancer on the FDA-approved label, which according to this bill, means that no one could sue the company for causing cancer. Apparently, Rep. Grills did not bring forward the bill even though supporters from Tennessee Farm Bureau, which supported the immunity bill, packed the committee room.
Tiny Quilts w/ Zak Foster
SOLD OUT // Discover the meditative joy of hand-sewing while creating a sweet little tiny quilt with quilt artist Zak Foster. In this intimate workshop, you'll master essential hand-stitching techniques that form the foundation of all quilting projects. Perfect for beginners and experienced sewists alike, you'll complete a small handheld quilt while learning traditional techniques that have connected makers across generations. Leave with a finished piece, newfound skills, and the confidence to tackle larger quilting projects.
Making Pasta from Scratch w/ Mallory Grimm
SOLD OUT // Join Mallory Grimm Tubbs of LUNCH in Sewanee for a day of pasta making and a delicious meal. Students will learn to make and shape several different types of pasta doughs and fillings as well as learn to make a few types of sauces using ingredients from the farm! We will enjoy our homemade pasta and sauces for lunch, as well as send students home with some homemade pasta ready to put in the freezer or cook and share with their family.
Pate-Wilson & Company presents The Princess & The Fool Circus
3rd annual circus on the farm!
Wool Yarn Spinning-MAY 10
Learn from spinner and knitter Kelsey Eckelman how to use a drop spindle to start spinning yarn from Gulf Coast Native sheep’s wool roving, sourced from local Summer Fields Farm. The tuition includes local roving from Summer Fields Farm and a wooden drop spindle!
You will learn:
How to tie on a leader.The difference between S and Z twist. How to count Twists Per Inch (TPI).How to prepare roving for spinning including drafting and pre-drafting. The parts of a spindle.Different types of spindles. The difference between Worsted yarn and Woolen yarn. The difference between different types of fiber.
Mushroom Foraging in Spring with Midway Mushrooms
Learn essential mushroom biology and romp through the woods in search of choice edibles with this hands-on half-day program! Join professional mushrooms growers and wild mushroom enthusiasts Daniel Fortner, Pledger Schaefer and Adam Hobbs of Midway Mushrooms. We'll set the stage for our foraging walk with a brief crash course on the mushroom life cycle, basidiomycete anatomy, and region-specific fall-season mushrooms. Then it's off into the woods in search of tasty forage! Though we never know just what species we'll stumble across, likely seasonal candidates include turkey tail, dryad’s saddle, reishi, chicken of the woods, oysters, and possibly, the elusive morel! Assuming we enjoy a successful hunt, you'll head home with some freshly picked mushrooms, species-specific culinary tips, and new mycological knowledge for your toolkit!
Birding by Ear Bird Walk
Join local birder Richard Candler, author of Birding Sewanee, on a morning bird walk around Sequatchie Cove Farm. A class for both beginners, who will learn some ID basics and also advanced birders to gather with others and bird Sequatchie Cove Farm’s Property. There will be a special emphasis on identification by bird song.
April 27th, 2025 8:00-11:00 CST
*** In the event of very rainy weather we may need to reschedule this class to a rain date of May 4th**
Plant ID and spring plant walk with Mary Priestely
Join Mary Priestely, Sewanee Herbarium Associate, and the editor and illustrator of the Friends of the Herbarium newsletter, The Sewanee Plant Press, to learn to identify our native spring wildflowers and other plants growing in our region. Sequatchie Cove Farm has quite a spectacular plant population, including a variety of spring wildflowers. We will begin in the Studio with a basic introduction to botany and plant Identification followed by a walk on the farm to observe, identify, and talk about the early wildflowers that we see.
This a great class for beginners, but also an opportunity for the more experienced to walk the farm and observe the spring wildflowers of Sequatchie Cove Farm’s property, which includes extensive woodlands.
We are thrilled to also have Miriam Keener from the farm guiding us through the woods. With over 30 years of living here and an extensive knowledge of native plants, it’s a real treat to have her with us.
April 13th 1:30pm - 4:30 CST
Shaker Box with Heather Ashworth
Join us for a day of Shaker box making. We will spend a day bending a large Shaker box that will definitely make a statement in the house! No previous skills needed but all students will learn some basic woodworking. The box will be the size of the red box in the photo.
April 12th 9:00am-4:00pm CST
A delicious farm lunch will be provided and is included in your tuition.
Challah and Yeasted Breads-APRIL 6th
Join Mallory Grimm Tubbs of LUNCH in Sewanee to make Challah by hand and learn the techniques used in making yeasted, enriched bread that you can apply to other loaves like brioche, buns or cinnamon rolls. We will gather ingredients for the loaves on the farm, learn about the Sequatchie Cove egg program and mix, roll, shape and bake on site. You will leave class with a baked Challah loaf, herb butter and jam, plus recipes to use at home.
This class is scheduled just in time for Easter, as Challah is extremely similar to Easter Bread and the techniques learned can be applied.
Seasonal lunch from LUNCH will be provided.
April 6th 11:00am-3:00 CST
Meet ACI at the Farm!
Been wondering whose behind this new ACI org you’ve been hearing about? Come meet our team and hear about our plans for the 11,000+ acres we manage in the Sequatchie Cove. This event is free and open to the public. Get your questions ready- there will be plenty of time for Q&A and light refreshments will be provided. Meeting will be in the farms studio building and will start at 1:00 Central Time on Saturday February 8th! See you there!
Resilience Farming Discussion, Farm Tour, and Winter Quarterly Meeting
Explore Sequatchie Cove Farm’s regeneratively-grazed pastures as a panel of growers, grazers, researchers and an herbalist digs into the topic of resilience in farming and its many facets: ecological, financial, social, etc.
Tour the farm and learn about how the farmers at Sequatchie Cove manage its pastures, animals, and enterprises, which include a large pastured egg operation, a flock of Khatadin sheep, heritage-breed pigs, beef cattle, gardens and heirloom corn. Along the way, we will stop for a series of chats with our panelists. Following the tour, we will gather for a potluck lunch and close up the afternoon with our winter quarterly meeting.
Kudzu Basketry with Laurel York-DEC 8
Cumberland Folk School class
To sign up visit www.cumberlandfolkschool.com
Learn the art of basket weaving as we weave an Appalachian basket out of kudzu vines.
December 8th 9:30 - 4:30 central time zone (was originally Dec 7th, but date has been changed)
Includes a delicious lunch made on the farm or by LUNCH Sewanee
Mushroom Foraging with Midway Mushrooms-Nov 16
Cumberland Folk School class
Sign up at www.cumberlandfolkschool.com
Learn essential mushroom biology and romp through the woods in search of choice edibles with this hands-on half-day program!
November 16th 9:00am-12:00pm Central Time Zone
Farm to Crag 2024
Chattanooga Gathering -- Farm To Crag
Hey friends! Have you ever been curious how rock climbing and sustainable agriculture are connected? Join us for an unforgettable weekend of climbing, feasting, farming, and learning at the Sequatchie Cove Farm from November 9-10, 2024 with the option to join Friday Nov 8 for potluck dinner, community building, and a private screening of the documentary that Sequatchie Cove Farms is part of!
Why F2C is Rad:
Learn first-hand on a farm tour and get your hands dirty with a bit of farming Saturday, then head out for some group climbing on Sunday.
Hear from renowned climbers, conservationists, soil scientists, activists, farmers, and advocates about their efforts to make the world a better place.
Enjoy all meals cooked with farm fresh ingredients, with a curated dinner menu Saturday by Nashville chef Jennifer Latham
Learn about regenerative agriculture and holistic livestock farming from the Keener family, then follow along on a medicinal + native plant identification walk with Alysia of Bird Fork Farms
Harvest the veggies you’ll use to learn about fermentation; learn sourdough basics with organic whole wheat flour milled on the farm, then eat your work for lunch to fuel your climbing the next day!
Carbon Cowboys documentary screening + potluck dinner Friday night
Dive deep into soil science and engage in discussions on local and federal farming, policies, and experiences.
Optional camping at the beautiful Sequatchie Cove Farms campground overlooking the Little Sequatchie River
Silent auction featuring an incredible assortment of local businesses in the food, beverage, and farming world, including Chattanooga Whiskey, Spice Trail, Alter Eco Farms, and more.
When: November 8, 9, 10 Where: Sequatchie Cove Farm, 320 Dixon Cove Rd, Sequatchie TN 37374
Cost: $125 to 165 - including ALL farm fresh meals, workshops, camp sites, and community building (scholarships and work trade available!)
Purchase tickets here: Farm to Crag registration
Reach out to Sydney at sbcopela@gmail.com if you have any questions.
Oct 19 - Dinner w/ Chef Khaled of Calliope - Sequatchie Cove Supper Club
After a long, hot summer, we are thrilled to welcome everyone back to the farm this Fall to enjoy another incredible dinner curated by one of our most talented local chefs. You are invited to join us for a private farm-to-table dinner, hosted on our scenic property in the luscious Sequatchie River Valley. This is the October 19th dinner for our dinner series, the Sequatchie Cove Supper Club. Enjoy an evening of food-centered community as we gather to celebrate the freshest seasonal ingredients, directly from our fields to you at our table. Hand selected produce, meats, grains, and cheeses from our farm and from nearby producers will be expertly crafted into an inspiring multiple-course meal by Chef Khaled AlBanna.
Please join us in welcoming Chef Khaled AlBanna of Calliope Restaurant to the farm for an incredible dinner. He combines Southern influences and experiences with his heritage Levantine cooking style, blending international techniques and flavors. From open fire cooking to traditional Levant culture and traditions, Chef Khaled's dishes are a delicious reflection of his journey and expertise, bringing Mediterranean and Middle Eastern tastes to you here in Eastern Tennessee. For this event, Calliope will be providing a craft cocktail bartender serving curated beverages for a cocktail hour.
Proceeds of this meal go directly to the farm, the local producers & services involved, the service staff, and the Chef. We are utilizing locally-owned businesses for every aspect of planning and executing the dinner, altogether celebrating our vibrant local economy. We couldn’t be more grateful for your support.
This dinner will be held outside in our vineyard in nice weather, or in our Studio building in less than ideal weather.
-When: 5 P.M. CST / 6 P.M. EST until 8 P.M. CST / 9 P.M CST, Saturday, October 19th, 2024
-Where: 320 Dixon Cove Rd Sequatchie TN 37374
We will do our best to accommodate guests with handicaps, but please bear in mind that there may be soft, sloping, and uneven pathways/terrain.
In order to respect our chef’s preparation and planning, we cannot always guarantee all dietary accommodations. In order to get the best value for your ticket, if you have specific dietary restrictions, please reach out to make sure that the menu for your selected date can be accommodated. Requests made with less than 72 hours of notice will not be accommodated.
Please, leave pets and children at home; only trained service animals are allowed.
If you have friends who are also purchasing tickets and you would like to be seated with them, please email your request to sbcopela@gmail.com Requests made with less than 48 hours of notice may not be accommodated.
Tickets are non-refundable, but they are transferable. If you can’t make it, let us know the name and contact info of who will be taking your place.
- This meal does include a cocktail hour and wine paired with the meal courtesy of Calliope Restaurant. If you would like to bring additional beverages you are welcome to but please be responsible.
If you have any questions, don’t hesitate to reach out to Sydney Copeland at sbcopela@gmail.com
TO PURCHASE TICKETS please click the link below or go to the Trading Post tab at the top of the page.
Fall Migration Birding with Richard Candler on October 12
Cumberland Folk School Class
Sign up: www.cumberlandfolkschool.com
Join local birder and co-author of Birding Sewanee: A Guide to Birding in the South Cumberland Region Richard Candler on a morning bird walk around Sequatchie Cove Farm. Learn bird identification by sight and sound.
$60
October 12th 8:00-11:00 Central time zone
White Oak: From Tree to Basket
Cumberland Folk School class: For more info visit www.cumberlandfolkschool.com
Join Micah Wiles, farmer and basket maker to learn about working with White oak , from tree to basket. This is a 2 1/2 day class (Friday 1/2 day optional). Full details below.
Oct 11- 1-5
Oct 12- 9-5
Oct 13- 9-3
6/29 Supper Club with Chef Mallory
You are invited to join us for a private farm-to-table dinner, hosted on our scenic property in the luscious Sequatchie River Valley. This is the June dinner for our monthly dinner series, the Sequatchie Cove Supper Club. Enjoy an evening of food-centered community as we gather to celebrate the freshest seasonal ingredients, directly from our fields to you at our table. Hand selected produce, meats, grains, and cheeses from our farm and from nearby producers will be expertly curated into an inspiring menu by the Chef.
Please join us in welcoming Chef Mallory Grimm to the farm for an incredible dinner. Her restaurant, LUNCH Sewanee, serves dynamic purposes as a market, lunch counter, dinner space, and overall community haven. This outpost of Appalachian cultural cuisine is the creative result of years of commitment to sharing her amazing talents as a cook and baker with her beloved community. Mallory has worked with the farm and with the Cumberland Forest School for years, and we are thrilled to have her as part of our dinner series to share her talents with all of you!
Proceeds of this meal go directly to the farm, the local producers involved, the service staff, and the Chef. We are utilizing locally-owned businesses for every aspect of planning and executing the dinner, altogether nourishing our hyper-local economy. We couldn’t be more grateful for your support, and we are so excited to share this feast with you.
The dinner will be held in our vineyard in nice weather, or in our Studio building in less than ideal weather.
-When: 5 P.M. CST / 6 P.M. EST until 8 P.M. CST / 9 P.M CST, Saturday, June 29th, 2024
-Where: 320 Dixon Cove Rd Sequatchie TN 37374
We will do our best to accommodate guests with handicaps, including special parking, but please bear in mind that there may be soft, sloping, and uneven pathways/terrain. Vegetarian and Gluten Free diets can be accommodated; please let us know of any food restrictions and/or allergies. In order to respect our chef’s preparation and planning, we cannot guarantee dietary requests made after Thursday, June 27th. Please, leave pets at home; only trained service animals are allowed.
To purchase tickets, go to the link below or visit our farm store by clicking on SHOP on our toolbar. Tickets are non-refundable, but they are transferable. If you can’t make it, let us know the name and contact info of who will be taking your place. If you have any questions, don’t hesitate to reach out to Sydney Copeland at sbcopela@gmail.com
Supper Club 5/25
You are invited to join us for a private farm-to-table dinner, hosted on our scenic property in the luscious Sequatchie River Valley. This is the May dinner for our new monthly dinner series, the Sequatchie Cove Supper Club. Enjoy an evening of food-centered community as we gather to celebrate the freshest seasonal ingredients, directly from our fields to you at our table. Hand selected produce, meats, and cheeses from our farm and from nearby producers will be expertly curated into an inspiring menu by the Chef.
Please join us in welcoming Chef Sujata Singh to the farm for a fantastic dinner. The cool nights and dewey mornings of May grow some limited edition crops that feel like such treats when they are in season for only a few weeks a year. Come see & taste how Chef Sujata blends the expertise from her unique background with the regional tastes of the Cumberland Plateau in the height of spring.
Sujata Singh brings international culinary techniques, beginning in Bihar, India, to the small Southern city of Chattanooga. Taught to cook from scratch by her mother, Sujata’s recipes are soul-filled dishes of harmonious yet complex flavors. Her focus on food as a symbol of connection to family & place is something that we are excited to explore and share with you all at our community table.
Beyond hosting sold-out pop up dinners, Sujata works to share other beautiful aspects of Indian culture with Chattanooga, like clothing, art, jewelry, and gifts available in the new Spice Trail retail location. Learn more about Sujata and what she’s up to in town at her website. https://www.spicetrailcha.com/
Proceeds of this meal go directly to the farm, the local producers involved, the service staff, and the Chef. We are utilizing locally-owned businesses for every aspect of planning and executing the dinner, altogether nourishing our hyper-local economy. We couldn’t be more grateful for your support, and we are so excited to share this feast with you.
The dinner will be held in our vineyard in nice weather, or in our Studio building in less than ideal weather.
-When: 5 P.M. CST / 6 P.M. EST until 8 P.M. CST / 9 P.M CST, Saturday, May 25th, 2024
-Where: 320 Dixon Cove Rd Sequatchie TN 37374
We will do our best to accommodate guests with handicaps, including special parking, but please bear in mind that there may be soft, sloping, and uneven pathways/terrain. Vegetarian and Gluten Free diets can be accommodated; please let us know of any food restrictions and/or allergies. Please, leave pets at home; only trained service animals are allowed.
Shaker Divided Carriers
Cumberland Folk School Class : Visit www.cumberlandfolkschool for more info
Build the beautiful and functional divided carrier variation of the traditional Shaker boxes with woodworker Heather Ashworth.
May 18th 9 :00 to 3:00 CST
A delicious lunch fresh from the farm or LUNCH Sewanee will be provided.
Mushroom Foraging in Spring with Midway Mushrooms
Cumberland Folk School Class: For more info visit www.cumberlandfolkschool.com
Learn essential mushroom biology and romp through the woods in search of choice edibles with this hands-on half-day program!
May 11th 9:00am-12:00pm CST
Inidgo and Katazome Printing
Cumberland Folk School Class : Visit www.cumberlandfolkschool for more info
May 5th
9:00am to 5:00pm CST
In love with indigo? In this class, Katazome and Indigo dyeing, you will explore the centuries-old Japanese technique of using stencils and a rice paste resist to make patterns on fabric then dipped into an indigo vat.
A delicious farm to table lunch and coffee/tea is included with your class tuition!
Birding by Ear
Cumberland Folk School Class : Visit www.cumberlandfolkschool for more info
Join local birder Richard Candler, author of Birding Sewanee, on a morning bird walk around Sequatchie Cove Farm. A class for both beginners, who will learn some ID basics and also advanced birders to gather with others and bird Sequatchie Cove Farm’s Property. There will be a special emphasis on identification by bird song.
April 27th
8:00-11:00 CST
Sequatchie Supper Club Kickoff Dinner
You are invited to join us for a private farm-to-table dinner, hosted on our scenic property in the luscious Sequatchie River Valley. This is the kickoff dinner for our new monthly dinner series, the Sequatchie Cove Supper Club. Please welcome Chef Kenyatta Ashford back to the farm for another spectacular dinner. Enjoy an evening of food-centered community as we gather to celebrate the freshest seasonal ingredients, directly from our fields to you at our table.
Baking with Einkorn with Niedlov's Bakery
Cumberland Folk School Class : Visit www.cumberlandfolkschool for more info
Introduction to milling and baking with Einkorn with Erik Zilen of Chattanooga’s beloved Niedlov’s Bakery.
March 30th 12:30-4:30 CST
Holiday Candle Making with the Cumberland Folk School- December 16
Learn to make hand-dipped beeswax taper candles, a holiday family tradition.