• Southern Stews Documentary, 7 p.m., July 21, Agrirama museum. Stew making has always been a ritual at community and family events. Film includes Georgia and Virginia varieties of Brunswick Stew, Kentucky Burgoo, Caroline Hash and Virginia Sheep Stew.

• Sustainability Fair, 1 to 6 p.m., July 25. Learn how food and agricultural products can be part of a sustainable future for South Georgia. Demonstrations and talks on biodiesel, recycling, composting, suburban homesteading, re-building community life and more. Peanut treats all afternoon. A round table of local experts will discuss sustainable peanut farming. The event will culminate in an ethnic foodways barbecue and potluck. Co-sponsored by Georgia Organics, Georgia Peanut Commission and the National peanut Buyers’ Point Association.

• Agrirama Foodways Day Camp, 9 a.m. to 12:30 p.m., July 27-31, 9 a.m. to 12:30 p.m. daily, ages 10-13. Kids will learn how to cook over a fireplace and wood cookstove; harvest fruit and vegetables from the garden; and prepare produce for preservation by both freezing and canning. The class is limited to 12. Contact the Agrirama at 386-7289 for registration information. The cost is $40.

• “Turpentine Jake” performances, 7 p.m. July 31 and 4 p.m. Aug. 1. A nationally-acclaimed play about life as a black Florida turpentine worker during the 1930s. Acts from the production will be performed in front of the recently-restored turn-of-the-century worker’s shanty at the Agrirama. The Saturday performance is followed by a screening of the full two-hour production. Light refreshments will be served.

• Recipe Taste-Off, 11 a.m. to 1 p.m., Aug. 1, Agrirama conference room. Winning recipes from the Tifton Gazette’s annual “Great Tifton Taste-Off” will be available for judging and tasting, with a special category for old family recipes and related stories. Taste-off winning recipes will be published in the Gazette.

People are encouraged to preserve and share their family recipes. Electronic or had copies of recipes will be accepted beginning Saturday and will be included in a recipe database, which will be viewable at the museum. Recipes may be submitted online at www.agrirama.com or mailed to John Johnson, c/o The Georgia Agrirama, P.O. Box 736, Tifton, GA 31793. People should include their name, address, recipe and a sort family recipe history with each recipe submitted. Cookbooks are also welcome for consignment sale in the Agrirama’s country store. Johnson can be contacted at 229-386-7289.