Back to the Land July


Back to the Land

Connecting with the land through foraging, primitive skills, and traditional food preparation 

Featuring Guest Speaker: Arthur Haines

Our culinary centered retreat invites people from across the globe to come connect with the land, build community, get a hands on culinary training and learn how to incorporate primitive skills into your daily life. 

The weekend of July 17th-19th, 2015 in Midcoast Maine

It's time to reconnect with the land and learn to live simply, eat properly, and work with nature's most valuable resources.

Enjoy a weekend of education and inspiration that you can put into immediate action and improve the life of those you love!

Join Chef Frank Giglio + Arthur Haines at Three Lily Farm in Midcoast Maine. Come get inspired at this hands-on culinary & primitive skills centered weekend focused around traditional diets and seasonal eating.

Connect with nature and recharge

Weekend Retreat Includes

7 locally centered organic meals

Hands on skill sharing and lecture w/ Arthur Haines

Hands On Food Prep Workshops with Chef Frank

Digital Copy of Recipes Enjoyed Throughout the Weekend

Swimming in our Spring Fed Pond

Fireside Chats with the Group and Facilitators

Foraging & Time spent outdoors

Frank's specialty lacto-fermented Birch Soda

Chocolate, plenty of chocolate!

Harvest & Make Medicine from the Land

Experience the Freshness of Wild Food from the Land

Learn more about Arthur Haines and his teachings:

Learn, Explore, Share

Frank's Food Philosophy and the importance of understanding traditional food preparation

Wild Forage - How to properly process and prepare

Hone your knife skills and sharpening techniques

Food Preservation - create food sovereignty by preserving seasonal bounties

Kitchen Sessions - Vegetable, Egg, Meat, & Fish Cookery

Take home the recipes & enjoy the culinary creations of Chef Frank

IMG_2034_Three_Lily_Retreat web.jpg

A Sample Day

7:30 am - Morning Beverages & Smoothies

8:00 am - Movement on the Land

9:00 am - All about Eggs - Prepare and Taste

10:00 am - On the land w/ Arthur

12-2 pm - Lunch and Swim Break

2 pm - Food Preservation w/ Frank

4:30 pm - Start a primitive fire and Begin Dinner Prep

6 pm - Dinner

7 pm - Fireside Chat with Arthur & Frank

8 pm - Desserts & Beverages

(Schedule subject to change prior to event)


About Chef Frank

Frank Giglio wears many hats. At age 15, he fell in love with the fascinating world of food. Eager and intrigued, he began apprenticing directly under some of the top chefs in the US, which instilled a deep understanding of the creative process in working with food. He became a classically trained chef at the New England Culinary Institute in Montpelier, VT, Years later would go on to graduate from The Institute for Integrative Nutrition in NYC, a program would deepen his love for health and nutrition.  


While Giglio’s culinary offerings are based in classic technique and traditional foods preparation, he has also been immersed in using food as medicine. Wearing his chef’s hat, he focuses on sustainable cuisine, seeking the highest quality foods grown locally and harvested in season, supporting the crucial farm to table method of preparing food. He remains deeply connected to the earth in his daily life, using wild harvesting as a way to ReWild himself by consuming foods found naturally on the landscape. Frank creates innovative dishes that are wholesome, full of vitality and have a very small ecological footprint. He is blessed to share this passion with his students and also with his wife Camille and their young son Wilder.

Frank and his family live off-the-grid in midcoast Maine, where enjoys spending as much time as possible outdoors, which he believes directly influences his time in the kitchen. He competes in endurance events through the mountains, prowls the woods for wild edibles, seeks out and collects spring water, seamlessly blending his love of nature with his love for food and authentic nourishment.

Giglio's adventurous culinary offerings have been showcased throughout the health community as Frank is the featured chef for Dr. Alejandro Junger’s NY Times Best-Selling Clean Eats Cookbook. Frank has catered weddings, special events, and weekend workshops across the country and regularly feeds guests at Daniel Vitalis and Arthur Haines ReWilding courses. Through his many ventures and projects, Frank Giglio is helping to bring the local and sustainable food movement to communities everywhere, making it extremely accessible and incredibly delicious!

Note from Frank:

This workshop is the culmination of my 15+ years working in the culinary field. It gives me great pleasure to invite a small group of like minded folks to mind home and share my skills, experiences and my passion for fresh, real, wholesome food. My goal in this workshop is to awaken the innate ability to nourish oneself and your family. By teaching you the basic fundamentals of cooking, from knife skills to flavor combinations, it is my hope that you will walk away with confidence and inspiration to take your culinary skills to the next level. 

Our featured speaker

Arthur Haines

Arthur Haines grew up in the western mountains of Maine, a rural area that was home to swift streams known for their trout fishing. He spent most of his childhood in the Sandy River Valley hiking, tracking, and foraging. Arthur now runs the Delta Institute of Natural History in Canton, Maine, where he teaches people the value of foraging, wildcrafting medicine, and primitive living skills. He continues to spend a great deal of his free time foraging for food, medicine, and other materials. As a research botanist for the New England Wildflower Society, he recently completed an updated flora of New England entitled “Flora Novae Angliae.” His series of YouTube videos has inspired thousands of people interested in foraging wild edible and medicinal plants. Learn more at


Relax and enjoy in the waters of our Spring Fed Pond

Join us for a summer getaway!

Workshop Cost: $495

(installment option available)

The Weekend of July 17th - 19th, 2015