[Crewlist] Local Food Gathering in Sequatchie Valley, June 3-6 2010

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sequatchie valley institute at moonshadow invites you to the twelfth  
annual
food for life  in the new millennium
a gathering about the source and protection of life held in beautiful  
rural tennessee — Jun 3-6, 2010
Our twelfth annual comprehensive food conference includes skill- 
building workshops as well as discussion-oriented political dialogues.
Plan to attend for the week, weekend or even just a day.
Learn various food preservation strategies including canning,  
fermentation (sauerkraut, kimchi, tempeh, wine, beer, mead and  
champagne) as well as different methods of cooking, diet choices,  
health and nutrition. Attend workshops on edible and medicinal plants,  
seed saving, permaculture, biodynamic 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 instead of global monopolies.
All workshops at the sequatchie valley institute are intentionally  
affordable using a sliding scale based on your income. Food exchange  
is available.
We ask $25 – $50 (sliding scale based on your ability to pay) per  
adult, per day, which includes meals and overnight camping. Ala Carte  
workshops are $10 for those who can’t attend a full day. Food trade  
(must be approved in advance) can trim $15 per day. Children, $10/day  
(parents are responsible for their own child care). For food trade,  
please contact us quickly to discuss our needs and your potential  
contributions, we prefer bulk and non-perishable, in case of duplicate  
donations; fresh food is okay, too.
Registration

Online Registration Form »

…or call us at (423) 949-5922
Food for Life 2010 — Schedule

(Schedule will evolve as we add workshops and presenters – please call  
if you want to be sure about a particular workshop)
Food for Life is run on Central Daylight Time.
THURSDAY, June 3

10:00 – Tour of Sequatchie Cove Farm
(lunch is on your own…)
1:00 -4:00 ARRIVALS AT MOONSHADOW, TENT SET-UP
Theatre and Community Games
All ages. Come to any or all sessions. Facilitators: Jeannie Cerulean,  
Maya Aurelia, Patrick Ironwood.
Playing is good for the heart of the community. No experience  
necessary. These games are derived from improvisation in the theatre,  
Soma, and festival play.
On Thurs during tent set up 5pm-6pm
4:00-6:00 * WILD WINE, MEADS, AND HERBAL ELIXERS: an Exploration into  
Fermented Magic Medicine & Party Drinks (Patrick Ironwood and Marissa  
Percoco) – We will gather materials from the garden & the woods, then  
brew various wines, meads & brews for everyone to take home. Please  
either bring your own honey (1qt/gallon of mead) or local honey will  
be available for $5/#. In addition, please bring 1(or more) gallon  
jugs (wide mouth with lid preferred), and any fruit or herbs to share;  
we will also harvest whatever is in season from the surrounding forest  
and farm.
6:15 DINNER – FERMENTATION POT LUCK – Please bring your favorite  
ferments to share with everyone during our first evening together.  
Plan to share recipes and stories…
7:30 WELCOME CIRCLE and Vision Sharing – 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.  
(or this can be changed – it’s up to whoever is facilitating the  
opening circle – this is what we did last year and it’s already up on  
the svi website for this year’s schedule as well…)
FRIDAY, June 4

8:00-9:00 BREAKFAST
9:15 MORNING CIRCLE
9:30-12:30 * FERMENTATION OVERVIEW (Sandor Katz) – Experience how  
simple it is to harness the transformational power of microorganisms  
to make foods and beverages more delicious, more nutritious, more  
digestible, and more stable. 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.  
Empower yourself with simple techniques for fermenting these healthful  
foods in your home. Be part of the fermentation revival! We will make  
sauerkraut, discuss kefir and yogurt, wild yeast alcoholic beverages  
and much more.
12:45-2:00 LUNCH
CHOICE OF TWO AFTERNOON SESSIONS:
FOR KIDS OF ALL AGES:
2:15-5:00
* BREAD MAKING/BAKING W/ KIDS (Tricia Baehr) – Kids of all ages will  
learn how to measure, mix, knead and bake bread from scratch…we will  
explore the rising process, developing gluten with kneading, shaping  
and baking.
* HOW TO MAKE BUTTER (Tricia Baehr) – Start with cream and watch how  
butter is made in an old fashioned hand crank churn while our bread  
dough is rising. Rinsing and salting and shaping butter. Kids will  
learn how butter doesn’t come from a plastic tub in the supermarket  
and how great it tastes on freshley baked bread.
FOR ADULTS OF ALL AGES:
2:15-3:15 * SLOW FOOD, FARM TO SCHOOL, PRESERVING FARMLAND (Trish  
King) – Discussion on the philosophy of Slow Food USA: promoting good,  
clean, and fair food. How will a good, clean, and fair food system  
benefit communities? What are the implications for institutional food  
systems such as school lunches? What will happen to our local food  
economy as land use changes and farmland is threatened by sprawl? From  
a global movement to the local food scene, we’ll discuss what it means  
to live Slow.
3:30-5:00 * THE MEDICINAL PANTRY (Rachel Fee-Prince) – Learn what  
common foods and culinary herbs/spices can also be part of the home  
apothecary. As time allows we can cover everything from childhood  
issues, colds/flu to chronic illness.
Theatre and Community Games
All ages. Come to any or all sessions. Facilitators: Jeannie Cerulean,  
Maya Aurelia, Patrick Ironwood.
Playing is good for the heart of the community. No experience  
necessary. These games are derived from improvisation in the theatre,  
Soma, and festival play.
Fri 4pm-5pm
5:15 DINNER
6:45 * THE WAY TO HEALTH THROUGH FOOD AND HOW NUTRITIONAL SCIENCE CAN  
HELP (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.
SATURDAY, June 5

8:00-9:00 BREAKFAST
9:15 MORNING CIRCLE
9:30-10:15 * CHOICE OF TWO WORKSHOPS:
FOR KIDS OF ALL AGES:
* COMPOSTING 101 (Tricia Baehr) – One of the most important things we  
can learn these days is how to compost. With more and more people  
learning to grow their own food, nutrient rich fertile soil starts  
with home composting. Kids will learn what to compost and what not to  
compost. The science of how things break down and the importance of  
composting.
FOR ADULTS OF ALL AGES:
* SAFE AND HEALTHY WAYS TO SAVE YOUR EXTRA FOOD – PART ONE (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.
10:30-12:00 * Fat, Fat, Fat: Making Ghee and Rendering Lard (Rachel  
and Daniel Fee-Prince) – We will make ghee and begin the process of  
making lard from local foraged hog fat. All the while discussing the  
positive role these nourishing and delicious fats can play in our  
lives. Both products will be available to take home later that evening.
12:15-1:30 LUNCH + Discuss! Discussion will include grass roots  
development in Central America and the 3rd world, and down to earth  
opportunities to get involved (Sandy Hepler) 2/3 World Development:  
the outlook, especially related to food and health – 95% of the  
world’s population growth in coming decades will occur at the edges of  
tropical cities. Is there any plan, or hope for sane development, and  
a healthy life for these people? How can they feed themselves? And can  
we help? Explore these issues with Sandy Hepler, based on many years  
of experience working on related matters in Nicaragua.
1:45-2:45 * ICE CREAM AND INDUSTRIAL COLLAPSE: ARE THEY MUTUALLY  
EXCLUSIVE?(Patrick Ironwood and Marissa Percoco) – Learn the basic use  
of hand crank ice cream makers, through a variety of recipes,  
including exploration of goat & cow milk, and also risk going hi-tech  
with liquid nitrogen to do a large quantity for an ice cream and  
crumpet party… participants are encouraged to bring ice cream makers  
of all types to use and share, milk & any of your favorite yummy add-ins
3:00-5:00 CHOICE OF WORKSHOPS:
FOR KIDS OF ALL AGES:
GARDEN CRITTERS (Tricia Baehr) – Discover the creepy crawly garden  
helpers from worms to ladybugs and preying mantis. Let’s talk about  
how they help in the garden and why they are important.
CREATIVE PLANT MARKER MAKING (Tricia Baehr) – Garden art is fun and  
makes our gardens more colorful while we are waiting for plants to  
grow. Have fun painting markers to help distinguish plants for your  
garden, a friend’s garden or even a community garden.
FOR ADULTS OF ALL AGES:
* THE PHILOSOPHY OF EATING WILD (Alan Powell) – This workshop is about  
the value of wild foods in the context of human history as well as  
modern human life. Alan will talk about plant identification as well  
as harvesting philosophy (understanding how much to take and why). He  
will discuss why we stopped eating wild foods and the effect on human  
health and diversity in a healthy diet. The format will be an herb  
walk with much commentary and discussion.
5:15-6:45 * ARTISAN FARMSTEAD CHEESE TASTING AND THE STORY OF  
SEQUATCHIE COVER CREAMERY (Padgett Arnold) – Enjoy a tasting of  
cheeses made here in the Sequatchie Valley at Sequatchie Cove  
Creamery. Learn about the background of this new enterprise at  
Sequatchie Cove Farm, and how making this cheese fits in with the  
philosophy of the farm, and the local foods movement here in the  
southeast. A slide show of photos from the farm and its in-depth  
research into artisanal cheese-making will accompany the tasting.  
Bring your own wine or other beverage to share.
Theatre and Community Games
All ages. Come to any or all sessions. Facilitators: Jeannie Cerulean,  
Maya Aurelia, Patrick Ironwood.
Playing is good for the heart of the community. No experience  
necessary. These games are derived from improvisation in the theatre,  
Soma, and festival play.
Sat 6pm-7pm
7:00 PIZZA AND WOOD FIRED COB OVEN DISCUSSION – we will disscus  
sourdough & wheat fermentation, wood oven use and tips on building  
your own… as we bake.
SUNDAY, June 6

8:30-10:00 BREAKFAST
10:15 MORNING CIRCLE AND FERMENTATION CHECK-IN
10:30-12:15 * TRADITIONAL FOODS (Didi Wildrover and Chad Ananda) –  
This workshop will explore the process of nourishing our future by  
reclaiming the endangered foods and foodways of the past. We will  
start with an overview of nutritional practices utilized throughout  
human history that have relied on foods that are locally produced/ 
gathered, nutrient-dense and more highly digestible, and minimally  
processed and stored without dependence on refrigeration or  
electricity. Given the extreme dependence of our modern societies on  
fossil fuels, high-tech food production methods, and pharmaceutical  
short-term health solutions, embracing traditional foodways is a  
movement toward greater community-based self reliance, and deeper  
foundations of health. We will spend some time looking around the  
kitchen at the variety of traditional foods we have incorporated into  
the food scene at Moonshadow, and do some basic hands-on activities to  
illustrate traditional foodways: making farmers’ cheese from raw milk,  
mayonnaise out of eggs and olive oil, acorns into edible meal, and  
turning whole corn into nutritionally superior “masa” or “hominy,” all  
of which we will incorporate into our final meal together.
12:30-1:45 LUNCH
2:00-3:00 CHOICE OF TWO WORKSHOPS:
FOR KIDS OF ALL AGES:
MAD HATTER TEA PARTY (Tricia Baehr) – The annual FFL Mad Hatter Tea  
Party for kids of all ages! Wear a silly, fun or sophisticated hat  
while we explore the world of teas from history to healing properties  
of herbal teas. Learn how to brew tea while enjoying sipping and  
trying different varieties.
FOR ADULTS OF ALL AGES:
* SAFE AND HEALTHY WAYS TO SAVE YOUR EXTRA FOOD – PART TWO (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.
Theatre and Community Games
All ages. Come to any or all sessions. Facilitators: Jeannie Cerulean,  
Maya Aurelia, Patrick Ironwood.
Playing is good for the heart of the community. No experience  
necessary. These games are derived from improvisation in the theatre,  
Soma, and festival play.
Sun 2:45pm to 3:15pm We will perform for the Tea Party Entertainment
3:15-4:45 * 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.
5:00 * CLOSING CIRCLE
Lodging:
Accommodations are spartan: tent camping space is available and is  
included in the daily event/workshop fees. If you would like hotel/ 
motel/b&b lodging, try the following:
Mountain Inn & Suites — 17260 Rankin Ave, Dunlap, TN — (423) 949-2184  
(10 miles from SVI, in Dunlap)
Club House Bed & Breakfast – 512 Mountain View Cir, Dunlap, TN — (423)  
949-4983 (10 miles from SVI, in Dunlap)
Acuff Country Inn – 1156 Highway 28, Jasper, TN 37347 — (423) 942-6370  
(20 miles from SVI, on I-24 exit 155)
Download the event flyer


food-for-life-flyer-2010
Food Donations
SVI Food Donation Needs – Food for Life (pdf)
Learn more about SVI and Food for Life
Monessa Guilfoil of WUTC interviews Asha Ironwood
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