Archive for the 'Classes' Category

Food Storage Class Starts Thursday!

Sharon August 21st, 2012

So apparently in my sleep-deprived, brain rotted state, I managed to leave out the start date of my food storage and preservation class – it starts on Thursday, August 23rd, ie, this Thursday.  I still do have spaces, and as it is asynchronous and online, you don’t have to be able to drive to my house ;-) (which is probably good, since it isn’t very clean at the moment.)  It will help all of us build up that reserve and deal with the summer’s glut before the long winter (and high foot prices) to come!  Email me for more details or to register at [email protected]  Cost of the class is $150.

Here’s the syllabus:

Week 1,  - Introduction to Food Storage, How much, where to put it, and how?  Can I afford this?  Overview of food preservation methods, their energy and economic costs.  Storing Water, making space.  Food safety, thinking about the foodfuture, recommended reading.

Week 2, : Water bath canning 101, Preserving with Salt, Sugar and Honey, Bulk purchasing, sourcing local foods, finding food to preserve, what food storage can and can’t do, eating more locally year round.

Week 3: Dehydration basics, Tools you need and where to get them, Menu making and how to get people to eat from your pantry, Setting up your kitchen for food storage, Storing herbs and spices, Sourdoughs and grain ferments, Preserving foraged foods.

Week 4 : Lactofermentation; Special needs, dietary and health issues;  Storing food for children, pregnant and lactating women; Storing medications, gluten-free storage;  Basic dairy preservation;  Building up your pantry and Managing your reserves. Reducingfood waste.

Week 5: Pressure Canning; Beverages, Teas and Drinks; Preserving in Alcohol, Coops and Community Food Security; More Menus and Recipes; Root Cellaring and in-Garden Storage, building Community Reserves.  What will we eat when in a low energy future?

Week 6: Season extension, Preserving Meats, Sprouting, The next Steps, Getting Your Community Involved, Teaching others, Food Preservation as a Cottage Industry, The long view of food storage and preservation, Oven canning.

We will support each other as we experiment with new techniques and build up our pantries as we go – and have a lot of fun!

Food Preservation and Storage Class

Sharon August 14th, 2012

It is hard to believe that summer is coming so rapidly to a close, and that the opportunity to put up for winter will pass so fast.  So if you’d like help and guidance in doing so, I’ll be running my food storage and preservation class starting Thursday, August  and running for six weeks into October. The class is online and asynchronous and will cover everything from putting up the summer’s glut to building up food storage and a reserve to help temper hard times.  That’s going to be particularly important this year with predictions of skyrocketing food prices due to drought and other disasters, so if your reserves need a little strengthening, now is the time.

Week 1,  - Introduction to Food Storage, How much, where to put it, and how?  Can I afford this?  Overview of food preservation methods, their energy and economic costs.  Storing Water, making space.  Food safety, thinking about the food future, recommended reading.

Week 2, : Water bath canning 101, Preserving with Salt, Sugar and Honey, Bulk purchasing, sourcing local foods, finding food to preserve, what food storage can and can’t do, eating more locally year round.

Week 3: Dehydration basics, Tools you need and where to get them, Menu making and how to get people to eat from your pantry, Setting up your kitchen for food storage, Storing herbs and spices, Sourdoughs and grain ferments, Preserving foraged foods.

Week 4 : Lactofermentation; Special needs, dietary and health issues;  Storing food for children, pregnant and lactating women; Storing medications, gluten-free storage;  Basic dairy preservation;  Building up your pantry and Managing your reserves. Reducing food waste.

Week 5: Pressure Canning; Beverages, Teas and Drinks; Preserving in Alcohol, Coops and Community Food Security; More Menus and Recipes; Root Cellaring and in-Garden Storage, building Community Reserves.  What will we eat when in a low energy future?

Week 6: Season extension, Preserving Meats, Sprouting, The next Steps, Getting Your Community Involved, Teaching others, Food Preservation as a Cottage Industry, The long view of food storage and preservation.

Cost of the class is $150.  I also have five scholarship spots available to low income participants.  Email me for more information or to register at [email protected]

Sharon

Adapting in Place Class in July!

Sharon June 22nd, 2012

Well, since the Rio Summit failed to save the world (again), and we’re slipping back into economic crisis, and _Making Home_ my book on Adapting-in-Place comes out in August, it seems like the right time to teach my AIP class again.  It helps to renew my sense of purpose as well – there’s nothing like sitting down and sorting out all the work we’re doing to get ready for the world we actually are emerging into again to feel a sense of excitement and purpose about it.

The class will start on American Independence Day, July 4, and we’ll declare our independence from corporations and the fear that all those things that can’t go on might not.   There is nothing that makes you feel free like the capacity to take care of yourself and your family in a variety of situations.  By the end of the class, you’ll have a plan for where to go next in preparing to get the most from the least.

Don’t worry if you have plans for the holiday or don’t live near me, the class is online and asynchronous – ie, you participate and read material when you have time.

Here’s the syllabus:

Week 1 – How to evaluate what you have. We’re going to concentrate on figuring out what the major concerns are for your place and your community. We’ll talk about your region and its climate, culture and resources, your house itself, your community and neighborhood – the challenges you forsee and maybe ones you haven’t thought about yet, and your personal circumstances – how much money, time and energy you have to deal with it. How does the definition of home change when we do this? We’ll also talk about when adapting in place is not an option, or when you should consider relocating, and what your options are if you do need to leave or move.

***BEFORE THIS CLASS – I’d ask everyone to send me a fairly detailed (2-4 pages) description of who you and your family are, your home, your neighborhood, your town/city and your region. I want to know as much as I can about things like your local climate, how much insulation you have, what kind of neighborhood you have, how you get along with the neighbors, what your goals are, what your concerns are. You have until the first day of class, although we’d prefer you do it earlier. Please do put in Caps – AIP SELF-EVALUATION in the header, though, especially if you send it early, so that it doesn’t get lost among other emails.

Week 2 – This week will focus on your house itself – we’ll talk primarily about low energy infrastructure for heating, cooling, cooking, lighting, washing, etc… About costs and options and choices for both private homes and for communities. We will also cover some renewable, especially low cost options.

Week 3 – We’re going to go into the walls of your building and into other mysterious home infrastructure- water, plumbing and toileting, insulation, keeping warm and cool and all the other things that your shelter does or could do for you. We’ll also talk a bit about what’s in your soil and on your property (this won’t get heavy emphasis in this class since we teach a whole class, garden design, on just this subject).

Week 4 We’ll focus on Family Issues – Sharing resources with both immediate and extended family (and chosen family), dealing with people who aren’t on board, Building collective infrastructure, cannibalizing what you have, dealing with the brother-in-law on the couch, helping kids adapt, disability, aging, college

Week 5 – We’ll talk about Finances, money, employment, making do, getting along on a shoestring, thrift, subsistence labor, starting cottage industries and businesses and community economics. This is also when we’ll talk about transportation of all sorts. We’ll also begin discussing building a set of plans – 1 year, 5 year – to adapt to different scenarios.

Week 6 – We’ll talk about Community at every level, about how to build it, what to bring to it, how to get your neighbors to help, even if they are weird. How to get along with them even if you are weird ;-) , about models and ideas for bringing resilience and community to every level from the neighborhood to the state. We’ll also talk about security, dealing with unrest or violence, and try and get those plans finished.

Cost of the class is $175 for a six week class.  I also have five scholarship spots available for low income participants – please email me to request one.  I also accept donations for additional scholarship spots – if you’d like to sponsor someone in the class or part of a spot, please let me know – 100% of all donations goes to making more free spots available in the class.  Email me at [email protected] for more information or to register.

Food Preservation and Storage Class Starts Tomorrow!

Sharon February 15th, 2012

Here’s the syllabus – I still have a couple of regular spots and one scholarship spot available, so please email me at [email protected] if you’d like one.  The class runs six weeks starting tomorrow and is asynchronous and online.  Cost of the class is $100.   Hope some of you can join us!

Week 1,  - Introduction to Food Storage, How much, where to put it, and how?  Can I afford this?  Overview of food preservation methods, their energy and economic costs.  Storing Water, making space.  Food safety, thinking about the food future, recommended reading.

Week 2, : Water bath canning 101, Preserving with Salt, Sugar and Honey, Bulk purchasing, sourcing local foods, finding food to preserve, what food storage can and can’t do, eating more locally year round.

Week 3: Dehydration basics, Tools you need and where to get them, Menu making and how to get people to eat from your pantry, Setting up your kitchen for food storage, Storing herbs and spices, Sourdoughs and grain ferments, Preserving foraged foods.

Week 4 : Lactofermentation; Special needs, dietary and health issues;  Storing food for children, pregnant and lactating women; Storing medications, gluten-free storage;  Basic dairy preservation;  Building up your pantry and Managing your reserves. Reducing food waste.

Week 5: Pressure Canning; Beverages, Teas and Drinks; Preserving in Alcohol, Coops and Community Food Security; More Menus and Recipes; Root Cellaring and in-Garden Storage, building Community Reserves.  What will we eat when in a low energy future?

Week 6: Season extension, Preserving Meats, Sprouting, The next Steps, Getting Your Community Involved, Teaching others, Food Preservation as a Cottage Industry, The long view of food storage and preservation.

Sharon

Food Storage and Preservation Class

Sharon February 6th, 2012

Are you gearing up for the new garden season and thinking ahead about what to do to make your garden work all year long for you?  Concerned about the rising price of food and looking for ways to feed your family through tougher times?  Want to get in on the fun and wonderful flavors of home preserved food?   Concerned about how to adapt your storage or preserving to special diets?  Want to make the most of your farmer’s market?   All of the above?  I’ll be teaching a six week online, asynchronous (ie, you don’t have to be online at any particular time) class on food storage and preservation starting on Thursday, February 16 and running until the end of March.  Cost of the class is $100, and I do have five scholarship spots available to low income participants in need.  If you’d like to donate to the scholarship fund, you can also do that – 100% of all donations goes to make more spots available to low income people who wouldn’t ordinarily be able to take the class.

Email me at [email protected] for details or to enroll.

Sharon

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