PB&J: Pizza, Blues & Jazz Festival and Arts Market

    PB&J: Pizza, Blues & Jazz Festival and Arts Market

    Friday, April 30, 2021 | 6 – 9 p.m.
    Saturday, May 1, 2021 | 11 a.m. – 3 p.m.
    FREE ENTRY
    mauldinculturalcenter.org/pbj-festival

    Join us for a weekend of PB & J — Pizza, Blues & Jazz! We’ve rounded up your favorite pizza joints to serve you at this inaugural festival, with live blues and jazz and local arts vendors. Sink your teeth into the cheesiest, greasiest slices of pie around, wash it down with cold beer and wine, and groove to some live blues and jazz bands!

    Friday will feature music from Roosevelt Collier, and Saturday will have the Greenville Jazz Collective take the stage. See a list of food and vendors at our website.

    Want to volunteer or be a vendor? To register, review the rules and regulations at mauldinculturalcenter.org/pbj-festival. Please note that the City of Mauldin reserves the right to refuse any vendor at their sole discretion.

    We request that all guests and staff wear masks, and we will be conducting temperature checks at the ticket tents. Our COVID-19 policies can be found online at https://mauldinculturalcenter.org/covid-19

    Food Truck Eats on Main Street

    Food Truck Eats on Main Street

    Join us for a fun evening of food, fun, and shopping in Uptown Greenwood! We will have live music and food trucks set up in the Oak to Maxwell Avenue parking lot, and several Uptown merchants will be open for late shopping. If food trucks aren’t exactly what you’re looking for, be sure to check out one of our numerous Uptown restaurants for a delicious meal.

    ASAP’s 2021 Virtual Business of Farming Conference

    ASAP’s 2021 Virtual Business of Farming Conference

    ASAP’s annual Business of Farming Conference, held virtually in 2021, brings together professional and aspiring farmers from across the Southeast to network and share resources to build viable farm businesses. Farmers will learn about marketing, business planning, branding, and management from regional experts and innovative peers. Within the virtual format, attendees will have the opportunity to meet, connect, and form supportive relationships. The popular Grower-Buyer Meeting, a chance for farmers to meet directly with grocers, distributors, and chefs to discuss sourcing, will return in virtual form as well. The conference is designed for beginning and established farmers as well as those seriously considering farming as a profession. Find out more at asapconnections.org/events/business-of-farming-conference.

    The Future of Our Food Safety with a Director from the FDA

    The Future of Our Food Safety with a Director from the FDA

    A Distinguished Speaker Event with Mark Moorman
    Free, Live and Online on Thursday, November 5th at 12:00 pm

    In our increasingly global market, where does our food come from and is it always safe? The pandemic crisis has accelerated the need for increased traceability of our food and better methods to predict disruptions in our food supply. In the future, rapid response to foodborne illnesses and outbreaks will become increasingly vital to our feelings of security concerning food.  The FDA predicts that we will see more changes in the food system in the next 10 years than we have in decades. To address these challenges they have released a blueprint that ushers in “A New Era of Smarter Food Safety,” which outlines the role each of us will share in helping ensure our food is safe moving forward. 

    Join us as we welcome Mark Moorman, the Director of the Office of Food Safety at the Food and Drug Administration where he leads a team of professionals focused on improving the safety of our food supply.  Prior to joining the FDA, Mark was the Senior Director of Global Scientific & Regulatory Affairs for the Kellogg Company in Battle Creek, MI with responsibilities for emerging food safety and nutrition technical and regulatory issues.  Prior to joining the Kellogg Company in 1998, Mark spent 10 years with Silliker Laboratories as the Technical Director of Microbiology. Mark has his undergraduate and Ph.D. degrees from Michigan State University in Microbiology and Food Science.

    Please join us live online
    Thursday, November 5 at 12:00
    Presentations generally run from 12-1:00 with plenty of time afterwards to ask your specific questions.
    Free to Register; Registration required

    Once you register, you will receive a confirmation email containing the link you will need to join the webinar.
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    Many thanks to Colonel David E. Davenport, US Army (Retired)
    for sponsoring this Distinguished Speaker event.

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    Questions? Please email kim@upstateinternational.org
    Interested in sponsor opportunities? Please email tracie@upstateinternational.org
    Pumpkin Carving Like You’ve Never Seen Before

    Pumpkin Carving Like You’ve Never Seen Before

    The art and craft of edible plant sculpture is nothing new in the east and has long been a hallmark of elegance in Asian cuisine. Western history has its own love story with food carving, although for a slightly spookier reason. Irish legend about a trickster called Stingy Jack says he swindled the devil and is doomed to roam the earth for eternity. His wandering spirit uses a hollowed out turnip as a lantern. When Irish Americans imported this tradition, they found North American pumpkins to be even more suited to the task.

     Grab your cocktail, your kids and some candy and join us as we welcome Stephan C. Baity, Master Chef and Master Carver. Stephen Baity has appeared on Food Network’s Halloween Wars and has competed in the American Culinary Federation’s Olympic-style carving competitions. Stephan C. Baity is a father of four and a proud native of Canton, Ohio. After graduating culinary school in 1999, he spent time at the Amway Grand Plaza Hotel in Grand Rapids, MI studying under internationally known chefs. He also has ties to the Upstate, Stephen is connected with Wofford College through his work as Director of Culinary and Board Operations. While he is best known for his creativity and flair for dramatic plating, in recent years he has burst onto the fruit and vegetable sculpting scene.

    As the founder of Graffiti Carving, he’s taken home the gold in a number of sculpting competitions. As an artist he uses the canvas of fruit and vegetables to send a unique message that encourages other culinarians to push the boundaries. His philosophy is “Boxes are for dead things. If you want your work to live on, break out of the box!” His sense of adventure, humor and work ethic is his trademark.

    Please join us live online
    Thursday, October 29 at 7:00 pm. Free to Register; Registration required