Share this post…

The Sustainable Poultry Flock

Breeding, Growing, and Marketing at Any Scale


Jim Adkins of the Sustainable Poultry Network USA

Did you ever taste the chickens that your grandma used to cook? The birds that would run around the barnyard chasing bugs and eating worms? Unfortunately, we no longer see much of those slow-growing, great-tasting birds on our kitchen tables. Ninety-nine percent of all the poultry consumed in our country is fast-growing poultry—grown in confinement, pumped with chemicals, and not genetically sustainable.

The good news is that this workshop will show you how to bring back heirloom breeds of pastured poultry to your plates, farmyards, and communities through The 5 Pillars of Sustainable Poultry Production: 

  • Breeding
  • Growing
  • Feeding
  • Processing
  • Marketing and Education

The workshop will include a lecture, hands-on experience, and a farm tour. The hands-on components will happen on Saturday and will include a breeding analysis and a slaughter and butcher demo. Students will receive a training manual filled with resources, including budget overviews, facility plans, pasture-growing strategies, feeding instructions, and proper feed recipes.


When and Where

Friday to Saturday, Sept. 7–8, 2018
9:30–4:30 both days
Garden Cabin
Warren Wilson College, Swannanoa, NC


How Much

$150 = Friday to Saturday
$90 = Friday only

Tending Your Inner Garden

Tools for Cultivating a Healthy Gut


Monica Corrado of Simply Being Well

True health begins and ends in the gut. In fact, there is mounting evidence that chronic illnesses such as cancer, depression, allergies, and autism spectrum disorder find their origin in the digestive system. The gut—which acts as a “second brain”—functions independently of the actual brain and plays a huge role in whether we struggle or thrive. In this accessible and non-clinical workshop, Monica Corrado—teaching chef, holistic nutritionist, and certified GAPS™ practitioner—will uncover the secrets of a traditional whole-foods diet and nutrient-dense cooking through simple, do-it-yourself techniques that address health issues holistically. This high-energy workshop is comprised of a lecture, cooking demos, tastings, and handouts that will help you will learn how to heal your gut.


Friday Topics

  • Meat Stock and Bone Broth—Stock plays a critical role in healing and sealing the gut. Learn the difference between meat stock and bone broth, how to make them, why you should make them, and crucially, why you shouldn’t mix them up!
  • Lacto-fermentation—Discover what lacto-ferments are, why you need them, and how to make them. This module is appropriate for beginners as well as experienced fermenters.


Saturday Topics

  • Culturing Dairy—Learn how to make the cultured milk and cream that will nourish your body and restore your gut flora and your inner and outer (skin) gardens. Even those with dairy sensitivities or allergies can learn how to enjoy yogurt, kefir, and sour cream again.
  • Nuts and Seeds—Learn what you need to do to unlock the nutrients in nuts and seeds and render them easy on your digestive system. Highly recommended for omnivores, vegetarians, and vegans.


When and Where

Friday to Saturday, Sept. 7–8, 2018
9:30–4:30 both days
Lower Fellowship Hall
Warren Wilson College, Swannanoa, NC


How Much

$150 = Friday to Saturday
$90 = Friday only

Monica’s Bonus EventFREE!

Reclaim Nutrition to Reclaim Your Health
Thursday, September 6, 2018
Held at the Center for Graduate Studies of Asheville – Lenoir-Rhyne University, 36 Montford Ave, Asheville, NC 28801 in the Boardroom on the 2nd floor.

Mushrooms, Molds, and Mycorrhizae

Infinite Possibilities for Innovation


Tradd Cotter of Mushroom Mountain

Mushrooms offer us nearly infinite possibilities for innovation, including high-quality food and alcohol production, water filtration, antibiotic development, invasive management, myco-pesticides, pollution and toxin remediation, and more. Whether you’re engaged on a home-, garden-, or farm-scale, beginners and advanced students alike will walk away with the knowledge and skills needed to accomplish a range of personal or professional goals. Participants are strongly encouraged to attend both days. The workshop builds on itself and all of these components work in harmony to create optimal understanding of the power of the fungi community.



  • Identifying wild mushrooms
  • Preparing medicinal mushrooms
  • Collecting and storing mushrooms
  • Incorporating edible mushrooms and beneficial fungi into farm and gardens
  • Understanding mycelial life cycles and inter-kingdom interactions
  • Cultivating mushrooms outside on a variety of media such as logs, stumps, wood chips, and compost
  • Cultivating mushrooms inside on straw and agricultural waste
  • Recycling mushrooms for home and business waste
  • Cleaning contaminated soils and polluted water through mycoremediation


When and Where

Friday to Saturday, Sept. 7–8, 2018
9:30–4:30 both days
Morris’ Pavilion
Warren Wilson College, Swannanoa, NC


How Much

$165 = Friday to Saturday
$105 = Friday only
(includes $15 materials fee)

Lee Warren

Author: Lee Warren

Lee Warren has been homesteading and farming for more than 25 years. She is the former Executive Director of Organic Growers School and the manager of Imani Farm, a pasture-based cooperative farm in Rutherford County, NC. Lee is also an herbalist, writer, teacher, and food activist, with an avid interest in rural wisdom, sustainable economics, and social justice issues.

Share this post…