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9/21/15 - NEW this year! We have a fantastic new event called "Shepherds Talk Fiber" - a scheduled list of talks about breeds focusing on their fiber. Our presenters have been asked to provide a 5 min intro of their breed, highlighting its fiber & Breed Association information. What is the breed standard for the showcased breed, color, micron, special characteristics, historical and/or current uses?
Any special care and handling of the sheep to produce great fiber (Breeding choices, nutrition, stress, coating, controlling vegetable matter, effects of lambing or age)
15 Minute Presentation or Demo
This can be spinning and talking about various ways to spin the breed for different results, OR
Recommendations on how to have it commercially prepared (what spin or ply or weight of yarn best highlight your breed’s characteristics etc.)
Talk and/or demonstrate felting, or weaving or any other ‘best use’ for the breed’s fiber and what makes it special,
You might see them could skirt a fleece, or do just about anything they want to get you excited about their breed’s fiber (why they love it?)
5 Min Question and answer.
Show up on time to learn about breeds that would work for your new flock (hint hint), or types of fiber you may never have worked with before. Enjoy! Add the talks to your Sched so you get reminders and can plan your festival experience.

Our 2015 Schedule is evolving. Please check back to see additions and create a Sched account to start your own custom festival schedule and plan your time wisely. Share events with friends and family via Facebook and Twitter to rally them to plan the day together. Accommodations around the Hudson Valley are booking up, so if you haven’t done it, get on that ASAP. This is just the schedule - see our official website www.sheepandwool.com to volunteer and see more pics.
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Saturday, October 17 • 3:30pm - 4:30pm
Garlic Basil Lamb Burgers - Tom Sneller - Culinary Arts Professor, CIA, Butchery Specialist LIMITED

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Limited Capacity seats available

Grind, season and pan sear lamb burgers-including boning an trimming a lamb shoulder


Tom Schneller

For the past seventeen years Chef Thomas Schneller has taught the butchery classes at the Culinary Institute of America. He is classicaly trained in all forms of butchery and grew up in a family meat business in Kingston NY. Chef Schneller also owned and operated his own restaurant and catering company. He is the author of a butchery focused book "Meat Identification, Fabrication and Utilization," which offers basic guidance in breaking down a... Read More →

Saturday October 17, 2015 3:30pm - 4:30pm
Bldg E 41.936065, -73.907703

Attendees (8)