Learn how to ferment
A free fermentation workshop, "Cucumber Pickles," with Michelle Kaplan will be held tonight, 6:30 to 8, at the Ramsdell Library, 1087 Main St., Housatonic.
Kaplan, co-founder of Berkshire Ferments, will teach a hands-on fermentation workshop with local seasonal ingredients. All ages are welcome and highly encouraged to participate and learn more about this fascinating process, taste a few ferments, and leave with the confidence to ferment at home.
Kaplan will provide vegetables, salt and educational packets. Bring a pint-sized canning jar, a chopping knife and a cutting board. To register, 413-274-3738.
Public ham supper
The First Congregational Church in Becket will hold a public ham supper from 4:30-6:30 p.m. Saturday, June 4, at the Guild Hall on YMCA Road.
The menu will include tavern ham, homemade baked beans, potato and tossed salads and strawberry shortcake.
The cost is $12 for adults and $5 for children younger than 12. For to-go meals, call 413-623-8300.
Dairy farmers topic of film
New England's dairy farmers remain the backbone of the region's agriculture, but fight for survival in an age of artisan cheese and kale.
A new documentary film, "Forgotten Farms," will premier at the Berkshire International Film Festival. The film profiles the New England dairy farmer and examines the class divides in New England's farm and food communities.
Sarah Gardner, producer, teaches environmental planning and is the associate director of the Center for Environmental Studies at Williams College.
Screenings are Saturday, June 4, at 1:45 p.m. at the Triplex in Great Barrington, and Sunday, June 5, at 11:30 a.m. at The Beacon Cinema in Pittsfield. For tickets, go to biffma.org.
Hinsdale Lions dinner
The Hinsdale Lions Club will host a ham and scalloped potato dinner, with strawberry shortcake for dessert, from 4 to 6:30 p.m. Saturday, June 4, at the club, Route 143, Hinsdale.
The cost is $12 for adults and $5 for children younger than 12. Proceeds will benefit the club's scholarship fund.
For reservations or takeout, call 413-655-2973.