Headlands Center for the Arts

Field & Kitchen

Sustainable Food Methods From Source to Table
Friday, February, 15 – Friday, February 22

Headlands Chef Damon Little leads a hands-on workshop exploring the methods and meanings of sustainable food sourcing, preparation, and consumption. Drawing upon the Bay Area’s rich agro-ecosystem, this workshop includes site visits to local farms, ranches, and markets, how-to sessions on artisanal food production, collaborative cooking, and convivial evenings around the dinner table with food-system experts and like-minded peers.

Participants in this workshop will:

  • Immerse yourself in Bay Area food cultures, working out of Headlands’ Anne Hamilton-renovated Mess Hall.
  • Work alongside professional chefs & fellow foodies to learn all the tricks of the trade!
  • Partake in artisanal food production lessons in DIY butchery, cheese, wood-fired baked goods, and salt-cured anchovies.
  • Learn how to make informed decisions about sourcing your food, including produce, meat, seafood, and whole grains.
  • Hear from special guest speakers about socially-aware food practices such as innovative urban gardening, grass-fed meats, and sustainable fisheries.

Registration & Pricing

Weeklong Live-In* | General $1450 | Member $1200 | Register
—Includes: tuition, materials, private room in communal house, and board (3 meals/day)

Weeklong Live-Out | General $925 | Member $825 | Register 
—Includes: tuition, materials, and board (3 meals/day)

1 Day: Behind-the-Scenes at the Farmer’s Market & Cheesemaking, Sun., Feb. 17
General $195 | Member $165 | Register

—Includes: tuition, materials, and  breakfast, lunch & dinner. See schedule below for details.

1 Day: Sustainable Seafood, Mon., Feb. 18 | General $195 | Member $165 | Register
—Includes: tuition, materials, and  breakfast, lunch & dinner. See schedule below for details.

2 Day: Market & Cheesemaking, Feb. 17  + Sustainable Seafood, Feb. 18
General $350 | Member $300 | Register
—Includes: tuition, materials, and  breakfast, lunch & dinner for both days. Live-out only.

* Weeklong program participants have the option to stay on-site on Headlands historic, former-military fort campus, or to reside off-site.

Program Sponsors:


Program Schedule

Each day will consist of a mix of on- and off-site activities, including site-visits, guided discussions with guest speakers, and hands-on artisanal food production lessons. In addition, split into two teams and working on alternate days, participants will spend the late afternoons preparing dinner under the tutelage of Chef Damon Little. Each day will conclude with the enjoyment of the dinner by all participants and guest presenters.

Weeklong Daily Schedule* | Register for Weeklong

Friday, February 15
Afternoon: Meet’n’Greet
Evening: Dinner by Chef Damon Little

Saturday, February 16
Morning: Welcome + Orientation
Afternoon: Walking tour of Headlands; BYO ingredient story share w/ Susanne Cockrell
Evening: Dinner by Group A

Sunday, February 17 | Day Registration Available! Click here. 
Morning: Site Visit: Farmer’s market, w/ author & eco-chef Bryant Terry and Agricultural Institute of Marin’s CEO Brigitte Moran
Afternoon: Cheesemaking w/ Cowgirl Creamery 
Evening: Dinner by Group B

Monday, February 18 | Day Registration Available! Click here.
Morning: Site Visit: Pier 45, TwoXSea and I Love Blue Sea sustainable fisheries w/ food-writer Maria Finn
Afternoon:  Hands-on lesson on salt-curing Fish w/ Damon Little
Evening: Dinner by Group A

Sunday & Monday 2 Day Registration Available! Click Here.

Tuesday, February 19
Morning: Site Visit: Marin County Ranch, grass-fed meat production
Afternoon: Site Visit: Oyster Farm, Pt. Reyes National Seashore policies, ecologies discussion
Evening: Dinner by Group B

Wednesday, February 20
Morning: Marin Sun Farms pig butchery w/ Seth Crabtree
Wood-fired brick oven baking w/ Eduardo Morrell
Afternoon: DIY pork sausage and panchetta w/ Damon Little
Evening: Dinner by Group A

Thursday, February 21
All day: Prepration for Final Feast
Evening: Closing remarks, discussion, feedback, feast!

Friday, February 22

*Schedule subject to change.


Must be able to commit to duration of full session, albeit day-long or week-long
  • No formal kitchen training required; a brief safety tutorial will be offered
  • Interest in food