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
The festival + forum are both just around the corner! Get you tickets now so we can ensure there is enough amazing local seasonal organic food for everyone!
FESTIVAL + FEAST [Saturday April 5 @ Selkirk] This full day conference will feature dozens of inspiring expert speakers from near and far, the Lexicon of Sustainability art show (a 20 piece info-graphic photography show, image example attached below), food films, action fair, workshops, a Kootenay-Made food marketplace, and our very own “grass-FED Talks” theater presentation. A mid-day organic local seasonal feast will be served to attendee’s.
This festival will be the largest food conference the region has ever seen; a true celebration of local food! All proceeds from the event go into a bursary fund for developing grassroots initiatives to build our food system.
FORUM + FEAST [Sunday April 6 @ the Hume] This is the stakeholders event, a strategic solutions based, action-driven facilitated day, aimed at bringing together the region’s experts on food, economy, planning, education, and logistics. It is open to anyone who works in food or economy building, but space is limited to 150 people, so folks who are keen to participate need to buy tickets ASAP! The day will feature another delicious, organic, and local seasonal feast. Participants will have the opportunity to both pitch a project that needs support and to VOTE WITH THEIR FORK, on how the cash bursary will be awarded to projects that address the needs of the community.
GET TICKET INFO HERE (RETAILERS AND ONLINE)
2 AMAZING WORKSHOPS. 2 KNOWLEDGEABLE TEACHERS. 1 DAY.
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
This is one of my favorite community events of the year! A giant pot-luck celebration of locally grown goodness! We are blessed with a huge community of great gardeners, and preservers and this mid winter reminder of all that we grow is too good to be true! Plus the Slocan 6 minutes, is always great. Don’t miss this event.
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
Homesteading 101 – Root Cellaring Workshop. Participation is limited in this 2 part Root Cellaring Experience Workshop.
Day 1 (Sunday Nov 24 am) We will tour a number of cellars in the local area observing and recording data… DRESS WARM! There will be a small research – homework project participants will undertake before the second part.
Day 2 (Sunday Dec 1 pm) We will come together as a group and share knowledge, data, and ideas about storing food effectively and in affordable ways in our region. Info will be compiled and used for community groups considering community root cellar options.
Register ASAP as class size is limited: email@example.com or call 250-226-7402
This will be the most comprehensive fermentation workshop offered this fall.
Demonstrating several methods of fermentation, Colleen will show how to create simple ferments that are not only easy to create but also delicious and family friendly. Emphasis will be on lacto-fermentation techniques using both dairy and non-dairy methods.
This dynamic workshop will cover a variety of ferments including tibicos, sodas, yogurt, kefir, kombucha, and sauerkraut, plus traditional condiments such as salsas, jams, and mustards. Find out tips on which types of vessels work best for fermenting as well as learn foolproof ways to preserve your harvest to make it more digestible and the nutrients more bio-available.
Every participant will take home samples to enjoy and inspire you to incorporate the health benefits of fermenting into your daily routines.
“The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.”
Your instructor is Colleen Emery, Master Herbalist and owner of Emery Herbals and
The Apothecary in the heart of Winlaw. Colleen is a passionate proponent of traditional foods and preparation techniques as well as foundational family wellness.
To register please email firstname.lastname@example.org or call 250-226-7402
With the great success of Pickle Palooza last year we are doing it again, only this time it will be bigger and better, and even easier to participate in!
Mark your busy harvest calendars October 6 from 10-2 The Vallican Whole will be home to all things puttin’ up food!
Canning Contest & Jar Swaps (entry details below)
Vendors : Suppliers and Farmers, Caners and Local Food Producers
Demos : Fermenting, Canning + Curing Arts
While your canning this busy harvest season save 3 jars for contest and swap entries!
David ranks among the best instructors of all time! The feedback from our Homesteading 101 Natural Cheese making Class has been overwhelming… EVERYONE has been praising Davids workshop! Kelly Brown sent along some lovely photos from the day and I wanted to share a few of the great emails I received praising the guerrilla cheese maker. David Thanks so much for traveling inland so far to bring us not 1 but 2 amazing workshops, and for taking the time to share your experiences with the Valley Permaculture Guild at our monthly meeting (first Monday of each month @ Vallican Whole 6:30)
“Cheese class was frickin’ phenomenal!!!!! I’m so ramping it up and inspired – can’t wait to get at er.” – Renata
“Great workshop! David was awesome, that was perfect. Thanks to you and Isis, Bryce, Kelly for your work to get it together. Cranking out the cheeses now…” -Andrew
” We had an amazing time at the cheese workshop – David is an incredible educator as well as cheese maker! ” – Liz
“Irme and I really enjoyed the Cheesemaking class with David, and are enthused to try out what we learned on Sunday :-)” – Claire
“I have a lifetime of taking some wonderful courses, even travelling overseas for some of my training. The Cheesemaking course with David was on my list of the top three courses that I have ever taken thus far. The range of information received, the vast amount of cheeses that were covered and the taste testing – Nosteemo!! All was perfectly done!” – Judy