Harvest and cook on a farm
If you are a) itching for a break from your too-fast life and b) a locavore at heart and c) someone who loves to cook, book yourself a spot at Foxglove Farm's culinary boot camp. On its lush, woodsy 120 acres in Salt Spring Island, B.C., Mara Jernigan—a longtime leader in the organic and Slow Food scenes—takes students through a five-day, hands-on, intensive field-to-plate program. In the morning, you'll pick dewy fruits and vegetables (at left) and then start cooking. Learn to make fresh tagliatelle by hand; top pizza with just-picked eggplant and heirloom tomatoes and bake it in the wood-fired oven; bone a free-range chicken; and forage for mushrooms. Then sleep like a baby in one of three simple but cozy accommodations, including an 1880s log house with a claw-food tub and hand-stitched quilts.