February 7, 2026 3:00 pm

Make and take an herbal infused vinegar!

When food writer, urban farmer and culinary instructor Maggie Perkins isn’t preparing seasonal dishes on the fly at local farmer’s markets, you might find her at a backwoods barbecue joint in Mississippi, comparing char-grilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print and with the lucky students she teaches both on-line and in intimate in-person classes.