Workshop Descriptions

The Sustainable Poultry Flock: Breeding, Growing, and Marketing Poultry 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—Learn to improve the productivity and quality of a breed through commitment to the principles and practices of breed selection. A component of this pillar includes incubation, collecting and properly storing eggs for hatching and the basics of breeding principles and practices; and the necessity of selection.

Growing—Without proper care and husbandry your birds will not achieve maximum potential! This includes every aspect of the environment—pasture, housing, feeding and proper use of equipment.

Feeding—Feed costs are approximately 70% of your expenses and because of this, it is critical to get this right. Learn to assess the local opportunities for feed grow grain, develop a nutritionally complete feed recipe, and learn the basics or poultry nutrition and proper feeding strategies for all ages of poultry.

Processing—Learning to properly kill, package, and label your birds for consumption and market bird is critical for a high quality product.

Marketing and Education—Marketing is a significant part of your sustainable business and includes understanding of cooking preparation and techniques as well as general education of your customers. We’ll also discuss different scales of operations, the economics involved and the practical business components that are necessary for success.

The workshop will include a lecture, hands-on experience, and 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.

 

WORKSHOP DETAILS

Dates: Friday to Saturday, September 7–8, 2018

Time: 9:30AM–4:30PM (both days)

Location: Warren Wilson College, Swannanoa, NC

Cost: $150 for Friday and Saturday —or— $90 for 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. Participants are strongly encouraged to attend both days. The workshop builds on itself, and all of these components work in synergy with each other to create optimal healing.

 

FRIDAY TOPICS

Meat Stock and Bone Broth—Learn how to close the loop in eating sustainably when you make the One Pot Meal that Heals!™ 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. Monica has been teaching lacto-fermentation for more than a decade and will show to you how to lacto-ferment just about anything! This module is appropriate for beginners as well as experienced fermenters.

 

SATURDAY TOPICS

Culturing Dairy—Think you can’t tolerate dairy? Think again! Humans consumed fermented milk products for thousands of years. 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—Do you love nuts? Do you eat them as a protein source or grain alternative? Nuts and seeds don’t want to be eaten; in fact, they are designed by nature to be very hard to digest and even contain “anti-nutrients’! 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.

 

WORKSHOP DETAILS

Dates: Friday to Saturday, September 7–8, 2018

Time: 9:30AM to 4:30PM (both days)

Location: Warren Wilson College, Swannanoa, NC

Cost: $150 for Friday and Saturday —or— $90 for Friday only

Mushrooms, Molds, and Mycorrhizae

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.

 

TOPICS

  • 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

 

WORKSHOP DETAILS

Dates: Friday to Saturday, September 7–8, 2018

Time: 9:30AM to 4:30PM (both days)

Location: Warren Wilson College, Swannanoa, NC

Cost: $165 for Friday and Saturday —or— $105 for Friday only (prices include $15 materials fee)

If you have any questions, please email Sera at farmer-programs@organicgrowersschool.org.