Light Clay Day!


What is “Light Clay” construction?

Come to our building party and find out! You’ll see how we built a wood framed structure which we will be insulating with a mixture of a clay slurry and wood chips. We mix the slip and chips together in a big machine that looks like Dr. Seuss must have invented it and place the muddy mixture into the walls, creating a vapor permeable insulation layer ready to receive clay plasters. The end result is a healthy, modern home for conscious people to live in! Continue reading

Natural Beekeeping 101

beekeeping 101This class offers an introduction to the intricacy of the ancient honeybee. Learn the basics of beekeeping and cycles of a beehive, explore natural methods of management and various hive structures, creating pollinator garden design complete with plant lists, How to harvest honey from natural comb and how to process bee products such as propolis,honey,wax and pollen. We will sweeten you up with a honey tasting and weather permitting an observation hive. “Bee The Change”

YOUR INSTRUCTOR: Christina Yahn has been pioneering methods of beekeeping in the Kootenay mountains of Canada for over 5 years.Her natural approach to beekeeping offers a unique view into the realm of honey bees, their relationship to the environment and to ourselves.She offers a broad perspective from her training in conventional beekeeping to her experience as a “natural or instinctive” bee stewart.With more than 14 years of organic farming, gardening and distilling experience Christina highlights the interconnected relationship between plants, pollinators and us!

Christina’s passion for the ancient honey bee has become a life-long one dedicating herself to speaking on behalf of the bees with her advocacy work.

To Register please email

Fruit Tree Pruning 101

fruit tree test

FRUIT TREE PRUNING 101: This workshop will be outdoor observing, pruning & talking about a diversity of fruit trees.  We’ll look at care requirements for trees from 2 to 22 years old, different sizes (dwarf, semi-dwarf & standard) & species (Apple, Pear, Asian Pear, Plum, Cherry, etc.).You will learn the basic principles of pruning (why, when, where, how, etc.) & how to minimize pruning in the long run. We can also talk about restoring older neglected trees if people are interested.

Your Instructor: Gregoire Lamoureux, of the Kootenay Permaculture Institute has been pruning fruit trees for over 25 years for both commercial orchards & backyard gardeners. Gregoire’s farm and nursery is home to a large diversity of fruit & nut trees, berry bushes & other perennial plants with a stunning well established poly-culture food forest system. Gregoire is a permaculture designer, consultant and teacher.  (Register early + don’t worry, it’s not too late to prune your trees AFTER this class)

The number of participants is limited… So Register now by email!

Class is $45 and runs 12-4pm Saturday March 29

Kimchi + Fermenting 101


This hands on workshop focusing on lacto fermenting you will make and take home a vegetable ferment. We have designed this workshop to walk you through the process as a beginner, however there will be valuable tips and advise on how to make a consistently successful ferment that has the taste and texture that you prefer. Traditional Fermenting methods use less energy than canning, freezing and drying. There are many health benefits to using these methods, Fermented foods are packed with beneficial bacteria cultures, keep longer, and make for interesting culinary ingredients. Participants will bring Their own vegetables to ferment, detailed instruction will be given on specific vegetables preparation to ensure success. Come ferment with us!

YOUR INSTRUCTORS: Joyee and Martine are currently developing their fermented foods business, offering delicious ferments at Farmers market and retail stores in the Slocan Valley. They focus on supporting local farmers sourcing majority of their vegetable regionally and seasonally.

Register Soon, Space is limited

6 figure farming


Our farming friends from the Young Agrarians are bringing are bringing Rock Star farmer Jean-Martin Fortier, author of The Market Gardener and young farmer extraordinaire from Quebec, to Nelson! Friday March 14th.

Jean-Martin Fortier and his wife Maude-Hélène Desroches are the founders of Les Jardins de la Grelinette, a micro-farm located in Eastern Quebec, just north of the American border. Growing on just 1.5 acres, they are able to feed more than 200 families through their thriving CSA and seasonal market stands as well as supply vegetables to dozens of local establishments. For more than a decade the market garden has provided their only household income, generating close to $140,000 in annual sales with a profit margin of around 45%. During the workshop, Jean-Martin Fortier will demonstrates how adopting intensive methods of production can lead to optimal cropping systems. He will discuss how to:
—Set up a micro-farm & design biologically intensive cropping systems with negligible capital outlay
—Farm without a tractor & minimize fossil fuel inputs through the best hand tools, machinery, & minimum tillage
—Grow mixed vegetables systematically with attention to best practices for weed and pest management

Tickets sold online here

Saving Seeds 101 + Planning for Canning


All things: Seeds, Planting + Planning to preserve your harvest!
STARTING YOUR SEEDS; everything you need to know about germinating your garden favorites.
Lets talk about seeds, timing, soils, lights and heat. How do we coordinate all of this to make it work for the Kootenay garden? Hamsa Eliza from Bee Greens Plants for an informative and interactive day and we will get you ready to set it up.  Bring your questions, seed catalogues and
curiosity to learn, and we will spend a few hours clarifying and assisting you to grow as much as your own food as possible! YOUR TEACHER: Hamsa Eliza has worked with plants for over 20 years, and now owns Bee Greens Plants, a certified organic bedding plant nursery. She is keen to empower you to do it yourself!

PLANNING FOR CANNING; how to garden with preserving in mind. Always wanted to grow your own salsa? How about sauerkraut – pickles – pesto – tomato sauce – kimchi? This workshop will explore; best varieties for sauce, krauting, pickling etc, how to guesstimate yield for various crops, strategic planning for small spaces or limited budgets, determining your household consumption of canned goods, other vegetable preservation methods such as freezing and drying. YOUR TEACHER: With over 10 years experience of gardening-for-preserving to draw from,  Alys Ford of Ravine Creek Farm will share with you her best tips and techniques to get the most out of your garden, and enjoy the taste of sunshine all year long!

Workshop $45 register soon! by email or call 250-226-7402

Herbal Medicine Making 101

Just in time for to prepare for Wild-Crafting season, Valley Permaculture Guild presents Herbal Medicine Making.
This dynamic, hands-on class offers the basic skill set necessary to take the bulk of your harvest and turn it into storage ready medicines. Covering all aspects of Medicine Making including Infusions, Syrups, Tinctures, Creams and Elixirs, you will leave with 10 herbal medicines ready to start your own herbal medicine cabinet at home.

Our instructor for this workshop is Colleen Emery, Master Herbalist and owner
of Emery Herbals in Winlaw. Colleen is passionate about offering access to information that enables individuals and families to be self-sufficient and in charge of their personal wellness.

To register please email vpg


Back by popular demand! Another adventure in pig butchery!

This 5 hour workshop will include hands on instruction from our local butcher
in how to break down a whole hog. Basic and advance cuts, sausage making
and bacon curing along with traditional preserving techniques. At the end of the
day you will leave with the fundamental knowledge  to break down your own pigs,
along with new tool & knife skills.

Your Instructor Ben Carson is the new co-owner of Legendary Meats in Slocan
Park, along with his wife Victoria. Ben has spent the past 12 years in the meat
industry; working in all aspects of butcher and management. His real passion lies
in whole beast butchery, trying to minimize waste in a very commercially wasteful
industry. Plus he is insanely entertaining + knowledgeable.

to register please email vpg