Thought Provoking Book Discussion
Tuesday, October *30*, 6:00 p.m.
ON THE HEELS OF THE LOCAVORE CHALLENGE, which promoted eating locally grown and produced food, gather with us to discuss a stimulating book on the subject, “The Town That Food Saved: How One Community Found Vitality in Local Food” by Ben Hewitt (Rodale Press, 2009) and explore what might work here. The book takes an inquisitive peek behind the curtain of a town dubbed “the Silicon Valley of local food,” Hardwick, Vermont (pop. 3,200) that jump-started its economy with a stunning number of food-based businesses built by entrepreneurs supporting each other in a variety of ways.
Book discussion participants can purchase the book at Morgan Outdoors for the discounted price of $19.95 and $17.95 for NOFA-NY members. Books may also be borrowed from the library. Participants are welcome to bring a light local refreshment to share. Beverages will be provided.
Hosted by Maria Grimaldi, Catskill Hudson Regional Rep, NOFA-NY and Morgan Outdoors. Co-sponsored by the Livingston Manor Library.
To RSVP and for more information, call Lisa Lyons at 845/439 5507 or email email@example.com.
Morgan Outdoors, 46 Main Street, Livingston Manor
Come learn about the health benefits of raw milk and cultured dairy.
A workshop in making yogurt, kefir, and butter.
Learn about local, raw milk regulations.
Explore local sources of cow and goat milk.
Sunday, June 24, 2012
Hills Country Inn
6 Hills Resort Road
Callicoon Center, New York 12733
$25 for WAPF, Slow Foods, NOFA and PASA members
Register online: http://upperdelaware-wapf.org
This is the 3rd session of a Traditional Cooking series, sponsored by the Upper Delaware Chapter, Weston A. Price Foundation, NOFA-NY, and the Upper-Delaware Chapter of Slow Foods USA. Come learn the basic principles of a healthy diet and build community through potluck meetings and celebrations.
Call for reservations and information
Maria Grimaldi 845-482-4164
The focus of this year’s 72 hour Catskill Delaware Permaculture Design Certification Course is the conscious design and maintenance of agriculture productivity in the Northeastern portion of the United States. Working with the existing elements of nature, students will learn to develop a long range plan to design a harmonious integration of landscape, human activity and farming using Channery Hill Farm in Callicoon Center New York as a subject.
Guest speakers and instructors will include Andrew Leslie Phillips of Hancock Permaculture and local environmental and sustainable food activists.
Field trips will include an Eco-village, Jeff Hydro and Apple Pond Farm Solar and Wind Energy Projects as well as local farms and apiaries.
Educational films are shown on Saturday evening after dinner.
Location: Hills Inn and Conference Center, 6 Bethlehem Road, Callicoon Center, New York
Schedule and Content:
August 4 and 5
Introduction to Permaculture Design Concepts. Elements and Methods of Design and Presentation.
Workshop: Critical observations and random assignment of elements to a design Team development and learning to think “out of the box.”
September 8and 9
Patterns of Understanding, Harmonics, Boundaries and Access
Models in nature, Climatic factors, Radiation, Trees and their Energy Transactions. Forest farming and Guilds
Workshop: Client Interview, Analysis of the project. Designing a Guild and applying it to a problem
October 6 and 7 Catch and Store
Water, Soil, Energy Harvests and Earth Resources
Workshop: Brainstorming solutions
October 27 and 28
Harvesting from nature. Yields, Balance, Aquaculture, Aquaponics, Traditional and New
November 10 and 11
Strategies and plans for personal development and redesigning present systems.
Presentation of Designs————-Presentation of Certificates
Course begins on Saturday morning at 8:30 a.m. includes breakfast, lunch and adjourns after dinner at around 8:00 p.m.
Sunday: 8:30a.m.-4 p.m. Includes breakfast and lunch
Cost: Includes all meals, organic, and locally sourced (inform us of any dietary restrictions), snacks, and beverages. $875.00 for NOFA-NY members $975.00 for non-members
Payment schedule is as follows:
$100. non-refundable deposit when application is accepted.
Balance due in three equal payments on or before August 4, October 6 and November 10.
Credit and Debit payments are accepted through Paypal for deposit to hold your place in the course.
Do not hesitate to call Maria 845 482-4164 or email firstname.lastname@example.org for more information and interview before deciding if this is for you.
NOTE:Overnight accommodations are not included, but hightly recommended if you do not live nearby. Hills Inn will provide discount rates for those wishing to stay at the Inn.
You may contact us for other options.
Catskill Delaware Permaculture will lead this 3 day Intensive on-farm butchering course, designed for livestock farmers and food professionals who want hands-on butchering experiences on processing grass-fed beef, lamb and pork. The butchering, processing portion of the course will be led by Mike Hardler in his on-farm butchering facilities and meat shop near Honesdale, Pennsylvania. The Hardler Farm is an excellent example of how a conventional dairy farm successfully diversified into grass-fed livestock production, butchering and marketing of value-added products. In addition to meat production the Hardler Farm maintains two Raw Milk Licenses for Cow and Goat milk .
This course is limited to 10 participants to ensure individual attention.
July 16-18, 2012 (arriving evening of July 15 at The Inn at Willow Pond)
Part I Mike Hardler will cover an intensive one day session with individual attention on:
- Whole pig, whole lamb or side of beef taken from hanging sides in the Hardler facility. No animals will be slaughtered during this course but humane slaughtering techniques employed at the farm will be discussed.
- Demonstration of how to break a whole animal or side of beef down into primal and individual cuts of meat.
- Explain the different techniques for each type of meat with hands-on experiences.
- Use and types of professional equipment needed and used in cutting and processing meat.
- Review of different recommended cooking techniques for each cut and species.
- Participants will prepare lunch in the farm’s commercial kitchen using locally sourced ingredients including the meat obtained at the farm.
- Processing of meat into sausage and other value added products through brining and smoking will be included in the Hardler presentation.
George Stang, Conservation specialist and Maria Grimaldi, Permaculture educator will lead the class in:
- Field walks and discussions in understanding the differences and importance in growing forages that affect grass-fed livestock and the soil which supports the food chain.
- Culinary differences in feed-lot raised meat and the impact of the two methods on animal health, human health and the local environment will be discussed. Differences in taste and texture of the Heritage breeds raised on the farm will be covered as well.
- The handling of waste products from slaughter and butchering will be shown as part of the sustainable operations on the Hardler Farm.
The course will include 3 night lodging at The Inn at Willow Pond nearby the Hardler Farm, July 15, 16 and 17 and includes all meals with ingredients sourced from local farms nearby. (We expect many of the participants will enjoy joining in the food preparation.)
Price includes all meals and overnight accommodations
$975.00 for NOFA-NY and PASA members For non-members $1200.
Follow these links to become members of NOFA-NY and/or PASA
A $100.00 deposit will hold your place while we review your application. Returned only if you are not accepted in the course. The balance is due June 15, 2012
Please contact Maria Grimaldi 845-482-4164 or email email@example.com for further information. Remember this is limited to 10 participants. Do not delay in contacting us.
Permaculture is a word coined by Bill Mollison. Its copyright is vested in the Permaculture Institute which is in Australia. Permaculture Designer or Permaculture Consultants must complete the 72 hour Permacuture Design Course for the purposes of consistant education.
Starting in August 2012, Catskill Delaware Permaculture will conduct the 72 hour Permaculture Design Ceritification Course in Sullivan County, New York. Permaculture Design Students who need to complete hours for Certification may take this course and anyone who paid and missed classes at Hancock Permaculture in 2010-2011 may contact us.
Graduates and past teachers are always welcome to drop in with a small donation for food to share experiences, projects and views with our students.
Check our Permaculture Design Page for complete details on the upcoming course!
We Welcome your questions regarding the Course!
email Maria firstname.lastname@example.org