May 16, 2008  to May 18, 2008

Please call for directions - do not google or mapquest without also talking to us (or prepare to get potentially lost)

the sequatchie valley institute
at moonshadow

invites you to the tenth annual

food for life
in the new millenium

a gathering about the source and protection of life
held in beautiful rural tennessee…

…with a special tour of the sequatchie cove farm on the 16th. our tenth annual comprehensive food conference includes skill-building workshops as well as discussion-oriented political dialogues.

learn various food preservation strategies including fermentation (miso, sauerkraut, kimchi, wine, beer, mead and champagnes) as well as different methods of cooking and diet choices, health and nutrition.

attend workshops on edible and medicinal plants, permaculture and organic gardening practices.

engage in theoretical and political explorations of the social and ecological implications of industrial agriculture. discuss strategies for mobilizing against biotech and agribusiness, and promoting sustainable community-based food systems.

all workshops at the sequatchie valley institute are intentionally affordable using a sliding scale based on your income.
food exchange is available.

what to expect? check out Missy’s words and pictures from the 2007 event!

Register Online

• Food for Life 2008 Registration Form
  

Download PDF Flyer:

• Flyer: Food for Life!

for more information:
ashley [at] svionline [dot] org
(423) 949-5922

FOOD FOR LIFE SCHEDULE 2008

(subject to change - please call if you want to be sure about a particular workshop)

Food for Life is run on CENTRAL TIME…

FRIDAY, MAY 16

10:00 SEQUATCHIE COVE FARM TOUR - This day will start with a trip to the “Sequatchie Cove Farm,” a diversified family-run biodynamic farm working with available resources, focusing on grass-based animal protein (eggs, meat). They also raise bees and native plants, operate a pick-your-own berry patch
and have made their own biodiesel.

2:00 -2:15 ARRIVALS AT MOONSHADOW, TENT SET-UP and LUNCH

2:30-6:00 FERMENTATION - WINE, BEER AND TEMPEH (Ashley and Patrick Ironwood and Sandorkraut) - We plan to illustrate the art of fermentation by making 15 gallons of beer, 5 gallons of wine, 20 gallons of mead and 10 pounds of tempeh!

6:15 DINNER

7:45 WELCOME CIRCLE and Vision Sharing (Facilitator: Sandorkraut) - We’ll open Food for Life this year with a circle in which we will brainstorm about ways folks can reclaim food from corporate control. Bring ideas, visions, and fantasies of grassroots action to create better food choices. In our circle we will share our visions and inspire one another to action.

SATURDAY, MAY 17

8:00-9:00 BREAKFAST

9:00 MORNING CIRCLE

9:30-11:45 CHOICE OF TWO WORKSHOPS:
TOO MUCH FOOD?? (Carol Kimmons) - Safe and Healthy Food Preservation. This hands-on workshop will cover fun and easy methods of canning, pickling, freezing, and drying your surplus from the garden or market. Materials and instruction booklets included.
PLAY WITH YER FOOD (Michelle Kimmons) - A hands-on crafts workshop just for kids! (…yes, grown-ups are welcome to participate as well). Hope your imaginations are hungry, because Michelle is cookin’ up some creative fun! This year, we will look at examples of art inspired by food and make fabulous drawings using culinary herbs and spices! Your refrigerator has never seen art like this!

12:00-1:15 LUNCH

1:30-3:15 ECONUTRITION (Joel Kimmons) - Lets talk about nourishment- ecology and where we fit in- how can we live an inspired gastronomic experience while nourishing the earth and all her communities. Local food, CSAs, farmers markets, community gardens, green spaces, school gardens, cooking, eating, and how to be more than just poop factories. Bring short questions (or don’t) and we will work towards the best answers in a real world and whole world
perspective.

3:30-5:15 FERMENTATION SHOW AND TELL (Sandorkraut) - An eclectic introduction to the magic of fermentation. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Experience how simple it is to make your own kimchi, kefir, mead, and other fermented delicacies. Bring ferments to share (if you have any) and troubleshooting questions. Sandorkraut is the author of the much-loved book, “Wild Fermentation.” A “cultural revivalist,” he got his start teaching about fermentation at Food For Life. Check out his website at www.wildfermentation.com.

5:30-7:00 GLOBALIZATION AND THIRD WORLD POVERTY (Sandy Hepler) - Coming to Your Neighborhood Soon. This workshop will have a special emphasis on food and nutrition. Experiences and food costs will be drawn from Sandy’s experiences in Nicaragua which are typical of many 3rd world countries.

7:15 PIZZA DINNER (in the cob oven)

SUNDAY, MAY 18

8:00-9:00 BREAKFAST

9:00 MORNING CIRCLE AND FERMENTATION CHECK-IN

9:30-11:15 WILD EDIBLES AND NATIVE PLANTS (Carol Kimmons) Walk through the fields and forest to discover plants which have fed and healed Appalachian humans for thousands of years. Learn about current research on safe medical uses of our native plants. Collect plants to make a “wild salad” for the evening meal.

11:30-12:30 WILDCRAFTING AND MEDICINE-MAKING (Rachel Fee-Prince) - This workshop focuses on simple herbal preparations such as infusions, vinegars, syrups, and elixers. Learn how to use herbs daily to nourish & sustain the body, not just treatment for illness and dis-ease. Bring your taste buds.

12:30 LUNCH

1:45-3:15 CHOCOLATE SURPRISE (Sandy Hepler) - Explore an all-time world favorite. Cacao itself is health food and can be made healthier. Original Aztecs drank it as a hot, bitter, peppered drink (did they ever add honey?). A really healthy, great-tasting chocolate is possible! samples of delicious organic chocolate are guaranteed. These are handmade in northern Tennessee by Sandy Hepler himself, our Mad Kitchen Scientist.

4:15 CLOSING CIRCLE