From patrick at svionline.org Sun Apr 2 21:57:33 2017 From: patrick at svionline.org (Patrick Ironwood) Date: Sun, 2 Apr 2017 20:57:33 -0500 Subject: [Pi-list] food for life 2017 Message-ID: <2B08BED0-F728-43A4-8F6E-03FC4A21B5B2@svionline.org> Dearest Food for Life participants, please read over this document, that it might help you understand the structure of this event? Food for Life is now less than one month away, bringing us healthy food and healthy people leading us to a healthy planet and spectacular relations ? FOOD FOR LIFE REGISTRATION: INFORMATION AND COSTS DATE: *Friday, April 28-SUNDAY April 30 *You may arrive on Thursday if you wish to come early and get settled in... Dinner will be provided. TIME: *REGISTRATION FRIDAY 8:00-10:30 Central Time (one hour earlier than Chattanooga) *10:30: The essential tour of SVI *12:00 Opening thoughts FOOD FOR LIFE 2017: COST The program is intentionally affordable with an income-based sliding scale for the three-day event of $100-$200. Saturday only: $40-$100. Children under 9 yrs free, 10-17 yrs $10-$40/day. Prices include lovingly prepared nutritious meals, admission to workshops and children's programs, and rustic camping. SVI members receive a 10% discount. We are a non-profit 501 (c) (3) educational organization, and proceeds help cover the costs of this and future educational events. FRIDAY-SUNDAY: includes all workshops, food, and camping $100-200 donation/adult based on your ability to pay $30-120 Kids 10-17; Under 10 free SATURDAY ONLY: $40-$100/adult; $10-40/kids 10-17 WORK TRADERS: $35 minimum for 3 days OVERNIGHT: RUSTIC CAMPING, COMPOST TOILETS, NO RUNNING WATER AT CAMPSITES. ALL MEALS PROVIDED. Information from Applicant Name:-_____________________________________ No. of People (adults, kids)????????????????????????????_____________________ How to contact______________________________ Date and time of arrival______________ Camping? Car camping? Other?_____________ What types of volunteer work are you interested in__________________________ PAYMENT : SVIONLINE.ORG: FFL REGISTRATION (by paypal button) /personal check/eventbrite TO: SVI 1233 Cartwright Loop Whitwell, TN 37397 WE NEED WORK TRADERS! See below for information. WHAT TO BRING ? Kids, family, and friends ? Long pants, boots, gloves, flashlights with extra batteries, tent, sleeping bag, hats, natural insect repellent, journals?be prepared for rustic camping, rain, sun, cold, or heat! We have no showers or inside toilets. An outdoor shower may be available. We have very nice sweet smelling compost toilets. ? Drinking water: Our drinking water comes from a spring?it is alive and is not purified. You are welcome to bring your own water or a filter. If you bring purchased water you?ll need to take empty bottles home with you. We can also provide city water (drink at your own risk). ? Enthusiasm, skills, dreams, ideas, musical instruments ? Things NOT to bring: *no pets (unless arranged ahead of time, e.g. service animals) or livestock (unless it's to eat). *stuff that uses electricity?we can arrange for charging your phones and camera. There is no refrigeration so bring your own ice and cool chest if you need it * anything that you plan to leave here?we ask you to take ALL your garbage and recycling home with you, so consider what you bring with you. * tobacco?there is no smoking in the Food for Life program or camping areas. There may be a closer smoking area provided?ask. VOLUNTEERING?Requested of all participants, including kids that want to help! When you arrive, we will ask each of you to volunteer for one or more positions involving about 30 minutes to an hour a day. These tasks may include: kitchen duties, general cleaning and maintenance, compost toilet management, registration, website and address list maintenance, wood hauling (fire circles, Cob oven, and shiitake workshop), kid programs, parking, driving shuttles from the parking area (especially if you have an AWD car you are willing to use), and entertainment (bring your instruments!). You may choose your volunteer work time so it won?t interfere with attending your favorite workshops or having fun. You may also wish to extend your fun and come during the week before or after the event. We will provide food and rustic camping, a hands-on learning experience, and community. In return, you can help us out in preparation for FFL and help with springtime activities, such as pruning, gardening, maintenance, office work, etc. In addition, as we are a non-profit, you can deduct your volunteer hours and your travel expenses from your income tax. Please add your preference to the registration information. 1. Kitchen and meal cleanup 2. Helping the work traders 3. Maintenance 4, Compost toilet management 5. Registration 6. Office work: Website and address list management, accounts, etc. 7. Wood hauling for campfires, mushrooms, and oven 8. Kid programs 9. Parking, shuttles from the parking area 10. Entertainment (bring your instruments!) 11. AFTER FOOD FOR LIFE: gardening, pruning, office work, maintenance, etc. WORK TRADE SCHOLARSHIPS. If you are interested in work trade scholarships: Excellent, no one will be turned away due to lack of funds. There is plenty to do, including the week before and after the program. WE NEED YOU! ? Twelve hours of work during the program will trade for the 3-day program, although you may miss part of the sessions due to your work schedule. We will make every effort to ensure you are able to attend all of your favorite sessions, but this may not always be possible. ? Three days of work (about 6-8 hrs/day) before or after the program will qualify you for the entire program. ? Three hours of work during, before, or after the workshop will provide you with two program sessions. ? We will provide rustic lodging (or beautiful camping sites) and meals to work traders ? We ask that you pay a minimum of $35 for the 3-day program in addition to your work trade hours. ? Please fill out the registration form and check the work trade box. Send $35 by Paypal or check. Use the Donate button below the registration form. Or contact Patrick (see below). Register or contact us ASAP so we can integrate your interests and abilities into our collective community experience as it is now unfolding. We also need to know your arrival date. Contact: Facebook: Patrick Ironwood Email: patrick at svionline.org Cell: 770 241 3958 Land line: 423 949 4598/5922 Website: svionline.org -------------- next part -------------- An HTML attachment was scrubbed... URL: -------------- next part -------------- A non-text attachment was scrubbed... Name: FFL 2017 poster.docx Type: application/vnd.openxmlformats-officedocument.wordprocessingml.document Size: 835424 bytes Desc: not available URL: -------------- next part -------------- An HTML attachment was scrubbed... URL: From patrick at svionline.org Sun Apr 9 20:39:47 2017 From: patrick at svionline.org (Patrick Ironwood) Date: Sun, 9 Apr 2017 19:39:47 -0500 Subject: [Pi-list] Fwd: ffl psa References: <000801d2b18f$8126d090$837471b0$@utc.edu> Message-ID: <21446860-852F-418B-8F33-C4481699CA0C@svionline.org> > Begin forwarded message: > > From: "Kimmons, Carol" > Subject: ffl psa > Date: April 9, 2017 at 7:14:57 PM CDT > To: "amandaneufeld86 at gmail.com" , "'Patrick Ironwood'" > > This might be useful. I?ve sent it to quite a few places already. > > PSA: Food for Life > > For Immediate Release > Feel free to edit, alter, etc. > Contact: Carol Kimmons Sequatchie Valley Institute (423)949-5922 /4598; email education at svionline.org > ***** > Event: 19th Annual ?Food for Life? Conference > Date: April 28-30, 2017 > Place: Sequatchie Valley Institute 1233 Cartwright Loop, Whitwell, TN 37397--between Dunlap and Whitwell, 45 minutes from Chattanooga. > Cost: The income-based sliding scale for the three-day event is $100-$200. Saturday only: $40-$100. Children under 9 yrs free, 10-16 yrs $10-$40/day. This includes nutritious meals, all workshops, children's programs, and rustic camping. Work trade is available. > For more information, contact: 423-949-5922/ education at svionline.org or see www.svionline.org for information and reservations. > > Bring the family for 3 days of camping in a beautiful natural setting surrounded by forest, bluffs, nature trails, and hand-crafted solar-powered homes and meeting places. Share a sustainable outdoor lifestyle and help prepare then eat delicious meals. Take part in workshops on food preservation, cooking methods, diet choices and nutrition, native forest foods and medicines, wood stove and cast iron cooking, butchering, and fermented foods including kefir, kombucha, mead, sauerkraut, sour dough, cheese, and more, taught byinstructors from a wide background of expertise and experience. Explore the political, social, and ecological implications of food and agriculture. The kids will plant a Three Sisters Garden, hike on forest trails, play outdoor games, and learn about good food, plants, critters, and the forest. On Saturday prepare sourdough pizzas to bake in a wood-fired clay oven and party the night away under the stars with a fire, music, and wonderful people. -------------- next part -------------- An HTML attachment was scrubbed... URL: From patrick at svionline.org Thu Apr 27 14:43:55 2017 From: patrick at svionline.org (Patrick Ironwood) Date: Thu, 27 Apr 2017 13:43:55 -0500 Subject: [Pi-list] food for life 2017 schedule Message-ID: <60F868A9-5599-43F8-B538-85DB811B02D5@svionline.org> Set up is looking good the rain is over, folks are arriving and HERE is the schedule! Friday, April 28 8:00-10:30am Arrival, registration, camp set up/ Orientation 10:30-11:45 am Tour of our hand-built houses, permaculture gardens, and greenhouse with Johnny. Work Traders meet with Patrick 12:00-12:30 pm Opening Circle Early Bird class with Maria Vives 12:00-2:00 pm Sourdough Bread: Mix and knead sourdough and learn sourdough maintenance Session 1- 12:45- 2:30pm A- Healthy Food Preservation: Carol Kimmons Discover Methods of safely canning, freezing, and drying your surplus from garden and market. C- Butter and Cheese Making: Katherine Merryfield Learn home techniques for turning your fresh dairy into delicious butter and cheese. LUNCH- 2:30-3:30pm Session 2- 3:45-5:30pm A- Mead and Wine Making B- Benefits of Wheatgrass: Stephen McDonald learn the steps of cultivating small batches of wheatgrass and how to process it and it?s health and medicinal uses in your diet C- Kundalini Lecture and Practice: Nelson Mulligan A brief lecture overviewing Yogi Bhajan's version of Kundalini yoga, followed by a guided practice. Pranayam, posture, mantra. DINNER- 6:30pm-7:30pm 8:00 pm- 10:00 pm Fire and The Tyler Short Show 8:00 pm- 10:00 pm Showing off the Food Film series ?Cooked?- Moonshadow Saturday, April 29 7:00- 7:45 am- Morning guided meditation- Leah Benjamin BREAKFAST 8:00-9:00am 9:00-9:30 Morning Circle Session 3- 9:45-11:30am A- Plant Walk: The Perpetual Garden, looking at the world as one big farm with Alan Powell Learn to see the world as a garden. Take a walk, have a nibble, discuss how to increase the natural food supply with some historical references to tribal cultures as forest gardeners. B- Pea Shoots: Trey Henson We will focus on growing nutritional and delicious pea shoots quickly and easily. We will cover the cultivation and nutrition of this versatile crop. C- SCOBYs: Kombucha, Water and Milk Kefir with Amanda, Aubrey, and Leah Learn to make tasty beverages step by step with each of these Symbiotic Cultures of Bacteria and Yeast. Primary and secondary fermentation, bottling, and different methods will be discussed and questions answered. Take home a SCOBY of your own. D- The Nourished Family: Recipes for Success and Gut Healing with Rachel McBride We will learn about healing the gut and nourishing the family. We will look at healthy recipes to be successful. Session 4-11:45am-1:30pm A- Empirical and Fanciful Thinking on Food, Nutrition, and Health: Joel Kimmons Sense and nonsense as opinionated science are used and manipulated by the public, the media, and those in search of identity, power, fame, or control. B-Mushroom Foraging Basics: Emily Hemeyer Learn key identifying characteristics. Seasonal growth patterns- what to look for, when and where. Non-edible lookalikes and poisonous mushrooms to avoid. Ethical harvesting and how to steward areas. C- Unique Sourdough Bread Techniques: Andy Sahn Learn some different techniques and processes to add to your sourdough toolbox. LUNCH 1:45-2:45 Session 5- 3-4:45pm B- Herbs Good for Kids: Audrey Wild (Adult Class) Sample various herbal creations and learn about simple things you can make to increase your child's health and nutrition. C- Chicken Butchering: Caleb Merryfield Butcher and process backyard chickens, and gain a deeper appreciation for the food the world takes for granted. Learn the skills needed to pluck, skin, and quarter poultry! D- Vegetable Fermentation- A Moderated Discussion With Hands-on Kimchee Making: Scott Webb, Kaleb Wallace, and others Group sharing of personal ideas, experiences, tips, recipes, and samples around fermented foods. The group will make individual kimchee pint jars or larger during the discussion, including health benefits. Session 6- 5:00-7:00pm A- Edible Plant Walk: Clea Klagstad Identify edible plants on our walk and learn general rules of thumb for safe identification. B- Mushroom Preservation and Uses: Emily Hemeyer Discussion of uses in cuisine and medicine then taste test tinctures. Hands-on cooking and exploration of mushrooms found on the foraging walk. C- Sustainable Livestock Conversation: Caroline Williford Whether a seasoned farmer, new farmer, or simply curious, come join us for an open discussion about sustainable livestock practices. D- Improving Your Squat: Benefits and Stretches with Lisa Flores We?ll be stretching and moving together to prepare your muscles and joints for a safer and more comfortable squat. DINNER 7:15-8:15 8:30-10:45 pm Evening Fire Bellydancing: Amanda Dawn A beginners class to unite with our community through fluid movement of dance. 8:30-10:30 Showing of the Food Film series ?Cooked? at Moonshadow 11:00 pm QUIET TIME Zzzzzzzz Sunday, April 30 7:30- 8:30 am Yoga and stretching Teacher TBD BUFFET BREAKFAST 8:30-3:00pm 9:15-9:45 am- Morning Circle Session 7- 10:00-11:45am A- Cooking with Wood: Carol Kimmons Learn about the new efficient wood cook stoves- fun to cook on all winter while warming your home. If one won?t fit in your kitchen, we?ll demonstrate the use of a dutch oven. B- Uncommon Sense Ways of Getting More Nutrition: Aubrey Wallace C- Herbal Preparation for Beginners: Amanda Dawn Different ways to prepare herbs and integrate them into our lives. Make a basic herbal syrup and discuss tinctures, infusion oils, teas, and infusions. D- Happy Feat: Stretch and Self Massage Technique: Lisa Flores Put some spring in your step! Learn stretches and self-massage techniques to help your feet regain mobility and strength. Session 8- 12:00-1:45pm A- Fats! With Kaleb Wallace Discuss the chemical structure & biological roles of fats (lipids) while you learn to render lard. B- Bamboo Carving Relating to Food: Chad Ananda Make bamboo utensils and cook a rice/bamboo shoot dish in the fire. Bring a good blade! C- Mushroom Cultivation in Straw: Trey Henson Oyster mushrooms are one of the most prolific and productive mushrooms in the world. This class will cover the basics of growing this very adaptable fungus on straw and beyond. Composing a medium for inoculation and learn proper environmental factors for your mushrooms to grow and thrive.