Workshop Descriptions

Cherokee Foods with Amy Walker, Mary Crowe & Tyson Sampson

Friday: Gathering & Wildcrafting

Saturday: Cultivating Traditional Crops

Amy Walker, Mary Crowe & Tyson Sampson Speaker Bios

When we use the word ‘lake’ in English, we are only describing the surface of the water. When we use the Cherokee word for lake, vndalvyi (pronounced adonwhe), we describe lake and its contents all the way to the bottom. This workshop will explore the relationship that we all have with the earth and use language and stories from traditional Cherokee wisdom to teach about them. Land stewardship is central to the native way of being, and ever-important as we see the effects of climate change on our wild spaces.

Over these two days, we’ll dive deep into language, culture, and tradition of native Cherokee foods of the Appalachians with three generations of stories and experience. Learn about the endemic plants, mushrooms, and animals that provide us with sustenance and nourishment.


What
Friday 9/11
: Gathering & Wildcrafting
Saturday 9/12: Cultivating Traditional Foods

Each day-long workshop is independent. Take a workshop with any instructor on Friday and/or Saturday; receive a discount for registering for both days.

When
Friday and Saturday, Sept. 11-12, 2020
9:30am–4:30pm both days

Where
Zoom Livestream Webinar

Cost
$70 = One day only (either Friday or Saturday)
$125 = Both days (Friday & Saturday) of any two workshops at the Harvest Conference
$50 recordings of any workshop(s) available to registered participants

Gathering & Wildcrafting on Friday 9/11

Friday 9/11: Gathering & Wildcrafting (9:30am to 4:30pm)

When gathering wild foods consciously, plant identification is only one part of the process. In Cherokee wisdom, it is essential to have a relationship with the plant and with the land from which you are harvesting. In this workshop, our discussions will center around common wildcrafted food plants, their local history and lore, and respectful harvest methods to ensure abundance into the future. Learn about common Cherokee delicacies that are foreign to outsiders, and the ancient names of wild things. Explore the lessons of:

  • Wild greens such as ramps, sochan, wanagit, and poke
  • Wishi (Hen of the Woods) and other common forest mushrooms
  • Berries, including wild blueberries (huckleberries), wild raspberries, and spicewood berries
  • Nuts, including black walnuts, chestnuts, hickory nuts, and butternuts

A demonstration of wild food preservation techniques will be highlighted.

Each day-long workshop is independent. Take a workshop with any instructor on Friday and/or Saturday; receive a discount for registering for both days.

Cultivating Traditional Crops on Saturday 9/12

Saturday 9/12: Cultivating Traditional Crops (9:30am to 4:30pm)

After exploring the wild abundance we move to the significance of the cultivated garden. 

“Once upon a time very long ago, there were three sisters who lived together in a field. These sisters were quite different from one another in their size and also in their way of dressing. One of the three was a little sister, so young that she could only crawl at first, and she was dressed in green. The second of the three wore a frock of bright yellow, and she had a way of running off by herself when the sun shone and the soft wind blew in her face. The third was the eldest sister, standing always very straight and tall above the other sisters and trying to guard them. She wore a pale green shawl, and she had long, yellow hair that tossed about her head in the breezes.”

The story of The Three Sisters — corn, beans, and squash — illustrates the ancient traditional wisdom that we now describe as companion planting, that comes from the Iroquois’ tradition. Corn, beans, and squash were grown together in small mounds that were tended near the home. Corn was also grown in community fields that covered several acres. These fields provided for the entire town, including those who were not physically able to assist in the planting, tending, or harvesting. Explore this and other food traditions that have been used for centuries including:

  • Crop rotation, native companion planting & cover cropping
  • Traditional food preparation & cooking techniques
  • Canning, smoking, and fermentation of cultivated foods
  • Seed saving
  • Plant stories and folklore

A demonstration of cooking techniques will be highlighted.

Each day-long workshop is independent. Take a workshop with any instructor on Friday and/or Saturday; receive a discount for registering for both days.

Farm Business

Friday: The NC Hemp Industry

Saturday: Brand Your Small Farm for Fundraising Success

Cee Stanley Speaker Bio

Hemp continues to be a promising crop ecologically, financially, and politically for North Carolina growers. Many farmers/growers are focused on the medicinal or CBD market. Get an inside look at this budding (pun intended) industry and how prospective and current farmers can position for success, especially during these challenging times. Discuss potential pitfalls in the boutique hemp industry and how to avoid them, understand the trends that have been developing, and discover specific actions you can take to get involved with legislation and regulation of this important crop.

Explore telling your farm story and stand out in the market as a beginning farmer and/or a farmer from a historically oppressed group, through the experience of Green Heffa Farms. Learn about the importance and implications of running and building a socially responsible farm business.

What
Friday 9/11
: The NC Hemp Industry
Saturday 9/12: Brand Your Small Farm for Fundraising Success

Each day-long workshop is independent. Take a workshop with any instructor on Friday and/or Saturday; receive a discount for registering for both days.

When
Friday and Saturday, Sept. 11-12, 2020
9:30am–4:30pm both days

Where
Zoom Livestream Webinar

Cost
$70 = One day only (either Friday or Saturday)
$125 = Both days (Friday & Saturday) of any two workshops at the Harvest Conference
$50 recordings of any workshop(s) available to registered participants

 

The NC Hemp Industry on Friday 9/11

Friday 9/11: The NC Hemp Industry (9:30am to 4:30pm)

Learn the things they don’t tell you about the hemp industry and what it really takes to start a farm business. Updates from the last year at Green Heffa Farms, and the most recent legislation impacting the industry. Discover the nitty-gritty of the following topics:

  • Product options
  • Market trends
  • Labeling laws and labeling for distinction
  • Quality control and testing
  • Pricing models
  • Brokering structures
  • Assessing the competition & analysis of the difference in product quality
  • Connection with regional allies and resources
  • Interpersonal dynamics in a family business

Appropriate for hemp enthusiasts, experienced growers, and processors.

Each day-long workshop is independent. Take a workshop with any instructor on Friday and/or Saturday; receive a discount for registering for both days.

Brand Your Small Farm for Fundraising Success on Saturday 9/12

Saturday 9/12: Brand Your Small Farm for Fundraising Success (9:30am to 4:30pm)

Resilient farmers today understand that farming is as much about branding as it is about production, especially if you are a smaller operation. How do you craft a brand that highlights your differences as a marketing tool? Learn to tell your story in a unique and authentic way. Explore alternative funding opportunities to help your farm business thrive. Discuss the activism that comes with being a farmer, and how to harness your voice as an advocate for justice. Green Heffa Farms will be highlighted, but this workshop will be applicable for all types of farms. Dive into the following topics:

  • Grant funding opportunities
  • Alternative revenue streams
  • How to get corporate partnerships and sponsorships
  • Leveraging relationships
  • Brand positioning
  • Why social responsibility pays off

Appropriate for new and experienced farm businesses.

Each day-long workshop is independent. Take a workshop with any instructor on Friday and/or Saturday; receive a discount for registering for both days.

I can not say enough great things about the Big Hemping Course offered by Farmer Cee and her husband. The material was very specific to starting a hemp business. … In addition to the explanatory materials, there were also links to additional valuable resources that I have been able to use to complete my work to set up my own hemp business.

Joanne Spruill Esq

Workshop Participant

Herbal Tonics

Friday: Spring & Summer Seasonal Tonics

Saturday: Fall & Winter Seasonal Tonics

Patricia Kyritsi Howell Speaker Bio

At the center of all healing traditions is the belief that we are profoundly influenced by the Earth’s cycle through the seasons. By becoming students of seasonal rhythms, we find a path to healing that leads to greater vitality and resilience.

This series of workshops introduces herbs and foods that bring you into greater alignment with the Earth’s rhythmic cycles. Improve your overall health and address everyday health challenges as you learn about herbs that you can grow or forage, and how to use them to make herbal remedies and delicious dishes at home.

What
Friday 9/11
: Spring & Summer Seasonal Tonics
Saturday 9/12: Fall & Winter Seasonal Tonics

Each day-long workshop is independent. Take a workshop with any instructor on Friday and/or Saturday; receive a discount for registering for both days.

When
Friday and Saturday, Sept. 11-12, 2020
9:30am–4:30pm both days

Where
Zoom Livestream Webinar

Cost
$70 = One day only (either Friday or Saturday)
$125 = Both days (Friday & Saturday) of any two workshops at the Harvest Conference
$50 recordings of any workshop(s) available to registered participants

 

Spring & Summer Seasonal Tonics on Friday 9/11

Friday 9/11: Spring & Summer Seasonal Tonics (9:30am to 4:30pm)

Our use of seasonal tonics in Spring emphasizes the use of bitter greens to energize the liver and get our juices flowing. Tonic herbs and foods ease the transition from the contraction and darkness of Winter into the expansive possibilities of Spring. Redefine ‘Spring fever’ with the benefits of wild greens and herbs that give you the flexibility you need to embrace the regenerative chaos of the season.  

From Spring, we transition into Earth’s abundance and the full expression of life in Summer. Long, hot, sunny days invite us to expend our energy with lots of activity and movement. We look to herbs and foods that cool and balance the impact of the southern Summer heat. As we learn about herbs and foods that support and control the fire that burns in your heart,we’ll look at specific ways to use herbs for cardiovascular health, prevent burnout, and calm the spirit. 

Each day-long workshop is independent. Take a workshop with any instructor on Friday and/or Saturday; receive a discount for registering for both days.

Fall & Winter Seasonal Tonics on Saturday 9/12

Saturday 9/12: Fall & Winter Seasonal Tonics (9:30am to 4:30pm)

As Summer fades, the Earth’s cycle of growth ends and a sense of melancholy permeates the air. Often the shift from Summer’s warmth to the fading light and increasing cold that herald Fall challenge the strength of our immune systems. If you find that these changes result in your being more vulnerable to colds, flu, and other invasive influences, learn to build your reserves. We’ll explore herbs and foods that strengthen your immune response and help you move into winter with grace. 

Winter, when the Earth is laid bare and life seems to have retreated deep into the ground, is the time to rest and consolidate your energy with restorative herbs and foods. Some of us need to be reminded that our task in Winter is to embrace stillness and dream deep. We’ll look at herbs and foods that nourish us at the deepest levels to build our reserves and explore ways to use herbs to rest and sleep deeply as we dream of Spring.

Each day-long workshop is independent. Take a workshop with any instructor on Friday and/or Saturday; receive a discount for registering for both days.

For more information on this program, please contact Sera Deva, Director of Programs & Systems Design at sera@organicgrowersschool.org