sequatchie valley institute

This is our ninth annual gathering for skills-building around permaculture, organic gardening, food preservation, methods of cooking and diet choices, natural medicines and nutrition. We will also focus on the social and ecological implications of agriculture, including biotech foods, factory farming and community supported small- scale farming.

Feel free to print out and distribute our flyers or poster below.
Our friends are our best form of advertising!

Downloads:

• 2007 Food For Life flyer
• 2007 Food For Life Poster

june 22-24, 2007

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SEQUATCHIE VALLEY INSTITUTE’S EIGHTH ANNUAL
FOOD FOR LIFE

2007 SCHEDULE
(subject to change - please call if you want to be sure about a particular workshop)

Food for Life is run on CENTRAL TIME…

FRIDAY, JUNE 22

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.
12:00 ARRIVALS AND TENT SET-UP
2:30-6:00 * FERMENTATION ONE - 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

SATURDAY, JUNE 23

8:00-9:00 BREAKFAST
9:00 MORNING CIRCLE
CHOICE OF TWO WORKSHOPS:
9:30-11:45 * 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). This year, Michelle will show us how to use ordinary produce to make extra-ordinary artwork! We will be using fruit and vegetables as stamps to decorate t-shirts among other things. We will also cook up some more creativity exploring oodles of fun with noodles, bread dough beads and whatever else Michelle has up her sleeve. PARENTS: Please bring a t-shirt for each participant, and remember to eat five servings of fruits and vegetables a day.
12:00-1:15 LUNCH
1:30-3:30 * 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.
3:45-5:45 * FERMENTATION SHOW AND TELL (Sandorkraut) - An eclectic introduction to the magic of fermentation. We’ll learn about the health benefits and illustrious history of fermented foods, and see and taste many different ferments (including kimchi, sauerkraut, kefir, miso, kombucha, goat cheese, and kishk). We’ll also start a batch of sauerkraut, some idli (south Indian steam breads we’ll prepare later in the weekend), and start catching wild yeasts for sourdough and mead. Bring along any ferments you have for this participatory show and tell. Sandy is the author of the much-loved book, “Wild Fermentation.”
6:00 DINNER (in the cob oven)
7:30 TBA

SUNDAY, JUNE 24TH

8:00-9:00 BREAKFAST
9:00 MORNING CIRCLE AND FERMENTATION CHECK-IN
9:30-11:00 * EDIBLE LANDSCAPING AND PERMACULTURE TOUR OF MOONSHADOW (Patrick and Ashley Ironwood) We will tour Moonshadow’s edible landscape while learning the basic ideas and terminology of Permaculture.
11:15-12:15 * VEGGIE DESSERTS? (Ann Keener) - How to feed your sweet tooth and use up vegetables that are taking over your garden at the same time. We’ll use whatever vegetables are in season in the garden (summer squash, beets, chile peppers?) to create sinfully wonderful desserts… using local sugars (sorgum or honey) and vegetable-overload inspired
imagination.
12:30 LUNCH
1:45 * Local Food Beyond Consumerism: Sustainability is Participation (Sandorkraut) - This discussion will be inspired by Sandy’s recent highly acclaimed book, “The Revolution Will Not be Microwaved.”
4:15 CLOSING CIRCLE

REGISTRATION:

* The cost for Friday will be $15-$25 sliding scale for the workshop(s)/meal.
* $25-$50 per day sliding-scale fee requested for Saturday and Sunday
(includes food, camping and workshop fee)
* Any day can be done a la carte:
Single workshop: $10 - Single meals: $5
* We need $25 non-refundable deposit to hold your space

Fundraising efforts are underway to allow us to offer some partial scholarships.
Food exchange for partial scholarships is also a possibilty.

If you would like to apply for a partial scholarship, send us your name, address, phone and email, as well as an essay explaining why you feel you deserve the scholarship and what you plan to do with your acquired knowledge.

YES! I WILL BE AT FOOD FOR LIFE
FOR THE FOLLOWING DAY(S):

_________________________________________

I CAN ONLY MAKE SINGLE WORKSHOPS, (PLEASE INDICATE WHICH ONES HERE):

_________________________________________

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I PLAN TO PAY $_____________________

I HAVE ENCLOSED $25 deposit

PLUS $_____________________

NAME:

ADDRESS:

EMAIL:

PHONE: