REGIONAL FARM PLANNING BASED ON PERMACULTURE PRINCIPLES
Presenter: Andrew Faust
In this workshop, you will: learn how to design your farm and community with the insights and techniques of permaculture; integrate fruits, nuts, craft materials, fuel woods and berries into biodiverse wildlife corridors; use conservation easements to bring back The Commons and to utilize riparian buffers creatively; install gravity-fed rainwater systems; and conduct watershed-based farm and economic planning. Andrew Faust will also cover how to mix animals with nut trees; use silvopasture and orchards for value-added products; construct natural buildings, cabins, summer kitchens and infrastructure for animals, interns, events and guests; and set up fully off-grid energy systems for farms and communities.
PERMACULTURE WATER MANAGEMENT IN A CLIMATE OF CHANGE
Presenters: Justin Sutherland and Sarita Radley
Farming on slopes can be a challenge, especially during periods of heavy rain. Join Justin Sutherland and Sarita Radley from Somewhere in Time Farm in the Catskills to learn permaculture strategies to ensure a healthy and productive harvest.
RESILIENT COMMUNITIES: GROWING FOOD, PEOPLE, AND RELATIONSHIPS
Presenters: Patty Love, Lauren Caruso, and Tonya Noel
Permaculture techniques can be applied to social systems as well as community food systems. Learn how to improve community well-being and individual resilience while also developing a stronger local food network. Through community groups using lessons learned in Rochester and other communities.
MAXIMIZING GROWING SPACE ON THE SUBURBAN HOMESTEAD
Presenters: Maria Blon and Tom Blon
Maria Blon will demonstrate and share techniques she learned in Haiti to develop sustainable cooking communities.
Part 1: INTRODUCTION TO HOME-SCALE BIOGAS
Part 2: HOMESTEAD SUCCESS WITH FERTILIZER FROM BIODIGESTION
Presenters: Kathy Puffer and Janice Kelsey
Part 1: Solar CITIES Solutions is a charitable educational non-profit organization bringing clean cooking fuel and nutrient rich fertilizer to people around the world. Learn how biogas, a renewable alternative to natural gas or propane, can easily be made on a small-scale using affordable “home brew” technology. Biogas is a product of anaerobic digestion, which uses common input sources found worldwide - manure and food “waste”. Learn how biogas can be used for cooking, space and water heating, and electricity generation, while also making a valuable liquid fertilizer.
Part 2: “The gas is groovy, but the REAL value is the fertilizer!” (Biogas Bob Hamburg, DragonHusbandry.com). If you thought free gas was valuable, just wait! Of even greater value is the nutrient-dense liquid fertilizer being used for crop fields, gardens, lawns, houseplants, and soil restoration in general. Learn how homesteaders in NY and PA are using closed-loop manure and organic resource management while obtaining higher crop yields. This workshop will cover biodigester designs for manure management, food “waste”, and effective pest management. We'll share research on the quality of liquid plant food from a Solar CITIES related project at Dickinson College Farm, providing ideas for next steps for your homestead farm.
PERMACULTURE DESIGN EXPLAINED: THE BASICS APPLIED IN NATURE AND SOCIETY
Presenter: Andrew Leslie Phillips
Join this workshop for an overview of the principles of permaculture. Andrew Leslie Phillips, director of Hancock Permaculture, will share how understanding permaculture concepts can lead to a better life for people and the environment by applying them to homestead design and to everyday life.
MAKE MEAD LIKE A VIKING
Presenter: Jereme Zimmerman
Learn to make your own mead (honey wine) using techniques that have been utilized by ancient cultures since the first discovery of bubbling honey and its magical effects. Jereme Zimmerman focuses on wildcrafting and spontaneous-fermentation techniques, but also discusses other mead-making practices. Be prepared for an engaging discussion on mead, Vikings, and the simplicity of fermenting your own honey-based alcoholic beverages using local, raw honey, and ingredients harvested from the wild or your own garden.