BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Small Farm Training Group - ECPv6.15.20//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:The Small Farm Training Group
X-ORIGINAL-URL:https://sftg.org.uk
X-WR-CALDESC:Events for The Small Farm Training Group
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:Europe/London
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20240331T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20241027T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20250330T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20251026T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20260329T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20261025T010000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250221T183000
DTEND;TZID=Europe/London:20250221T204500
DTSTAMP:20260427T174008
CREATED:20241115T132349Z
LAST-MODIFIED:20250219T101035Z
UID:10000191-1740162600-1740170700@sftg.org.uk
SUMMARY:FRIDAY NIGHT TALK- THE IRON INDUSTRY IN THE WEALD
DESCRIPTION:Have you ever been to Gun Hill?\nDo you wonder why it has that name?\n\nFriday 21st February 2025\, Burwash Common Pavilion\nJoin members\, friends and Jeremy Hodgkinson for a talk all about the iron industry in The Weald\n  \nHaving written two books\, on the Wealden iron industry and on iron firebacks\, Jeremy will talk all about the iron industry in the Weald and why it was so productive here. There is a rich history surrounding this industry on our very own doorsteps and Jeremy will help to bring this to life in his talk. Jeremy is a member of the Wealden Iron Research Group (WIRG)\, of which he has been Treasurer\, Chairman (for 24 years)\, Vice-Chairman\, President and currently Editor. \nThe Wealden Iron Industry (from the Iron Age to the early-19th century) \nIron was made in the Weald of south east England from pre-Roman times until the beginning of the 19th century\, and in the Tudor and early-Stuart periods the region was the main iron production area in the kingdom. The talk explores the raw materials\, technology and historical development of the industry. \n  \nDoors open 6.30pm for drinks\, nibbles\, chat\, library books and SFTG sale table \nTalk from 7pm \nDoors close 8.45pm \nFREE  to members and just £3 for non-members \n  \n 
URL:https://sftg.org.uk/event/iron-industry-in-the-weald-friday-night-talk-and-social/
LOCATION:TBC\, East Sussex\, United Kingdom
ATTACH;FMTTYPE=image/png:https://sftg.org.uk/wp-content/uploads/2024/11/Untitled-design-2.png
ORGANIZER;CN="Louise Dainty-Woodham":MAILTO:gto@sftg.org.uk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250222T140000
DTEND;TZID=Europe/London:20250222T153000
DTSTAMP:20260427T174008
CREATED:20250131T085238Z
LAST-MODIFIED:20250221T192445Z
UID:10000197-1740232800-1740238200@sftg.org.uk
SUMMARY:MAKE YOUR OWN CHORIZO OR SALAMI
DESCRIPTION:Wow your family and friends (and yourself) with delicious home made chorizo! \nJenny takes you through the steps of making a chorizo from sourcing meat and flavouring the stuffing\, to fermentation and curing. An ideal way to turn your excess minced meat into a delicious shelf stable product that doesn't need refrigeration.  And the result is cheaper and usually far tastier than those bought from supermarkets! \nWe will look at the different types of casing for the chorizo\, different ways and equipment used to stuff your casings\, as well as what flavourings you can use to flavour your meat. We will then look at how to start the fermentation effectively\, and how to cure your product at home without it going mouldy or the skin drying out.  We will use meat from one of our member's organic pigs and aim for you to make 3 chorizo to take home for curing. These will be ready to eat within just 3 weeks. \nThis workshop is designed to give you the knowledge and confidence to make much more at home with less than £20 worth of equipment. \nAll the above can easily be switched from chorizo to salami simply by using a different ferment\, as Jenny will explain. \n \n  \nALL ATTENDEES WILL TAKE HOME 3 chorizo (or salami seasoning if preferred) 
URL:https://sftg.org.uk/event/make-your-own-chorizo-or-salami-2/
LOCATION:HEATHFIELD
CATEGORIES:SFTG Training Courses
ATTACH;FMTTYPE=image/png:https://sftg.org.uk/wp-content/uploads/2024/06/Chorizo-featured-image.png
ORGANIZER;CN="Louise Dainty-Woodham":MAILTO:gto@sftg.org.uk
END:VEVENT
END:VCALENDAR