BURLINGTON PERMACULTURE
OUR MISSION
Burlington Permaculture unites neighbors to promote urban agriculture and reforestation, enhance neighborhoods, and strengthen the web of community resources as we look beyond sustainability towards a healthy relationship with our landscape. OUR VISION Our vision is of a vibrant, productive Burlington in which community development promotes human interaction, food producing residential gardens and streetscapes supplant suburban lawns, and the abundance of social, educational, economic, and ecological services our community produces helps to regenerate other degraded landscapes. CLICK BELOW FOR DETAILS ON OUR and 3rd ANNUAL SUMMER PERMACULTURE DESIGN COURSE NEWS, UPDATES & UPCOMING EVENTS ...Watch vegan chef Joshua Pfeil share his technique for making Live Fermented Hot Sauce here as well as here.
A Drop of Joy and Burlington Permaculture Winter Workshop Series Presents: Fun with Fermentation Yet another party in the Kitchen! For more information on any of these workshops, contact Joshua Pfeil at burlingtonalive@gmail.com 1-The Simple and Sacred Art of Sauerkraut Making and the Immune Building Powers of Kimchee: At this first workshop we learn how to make the amazingly powerful immune building ferments that Hippocrates himself would revel over. Also, we will taste these foods and discuss the health properties of cabbages and the other ingredients always found in Kimchee. When: Wednesday, February 24 from 6:30-8:30 p.m. Where: Open Arms Cafe in Shelburne, VT Click here for directions:http://www.openarmscafe.com/Open_Arms_Cafe/Location.html Check out this beautiful locally conscious cafe at openarmscafe.com Suggested Donation: $5 2-Pickling and How it Works for Just About Any Vegetable: Pickling is so easy, I am surprised it isn't taught in grade school. Not yet anyway! In this class, we will show you the techniques that almost always give your vegetables the "POP" they deserve. ("Pickled Minestrone Soup," Swiss Chard Ribs, Spicy Carrots, Pickles and more) When: Wednesday, March 3 from 6:30-8:30 p.m. Where: Open Arms Cafe in Shelburne, VT Click here for directions:http://www.openarmscafe.com/Open_Arms_Cafe/Location.html Learn more about this beautiful locally conscious cafe at openarmscafe.com Suggested Donation: $5 3-How to Make Your Own Kombucha and Kvass: Come learn how to make these traditional medicinal beverages and see why they have spread themselves all over the globe into the daily regiment of many cultures. Get it? Cultures? When: Wednesday, March 10 from 6:30-8:30 p.m. Where: Open Arms Cafe in Shelburne, VT Click here for directions:http://www.openarmscafe.com/Open_Arms_Cafe/Location.html Learn more about this beautiful locally conscious cafe at openarmscafe.com Suggested Donation: $5 4-Preserving Food Without Canning or Freezing, Part One: This workshop will focus on food preservation techniques shared from the gardeners and farmers of Terre Vivante. Preserving in the Ground: Trenching, In a Silo, in a Root Cellar, String Drying Vegetable such as Eggplant and Green Beans and Air Drying Herbs When: Wednesday, March 17 from 6:30-8:30 p.m. Where: Open Arms Cafe in Shelburne, VT Click here for directions:http://www.openarmscafe.com/Open_Arms_Cafe/Location.html Learn more about this beautiful locally conscious cafe at openarmscafe.com Suggested Donation: $5 5-Advancing What We Know About Lacto-preservation: In this workshop, we will eat and make some ferments that don't look as easy to the outside observer. Possible ferments will include: Tomato Balls, Tomato Sauce, Zucchini Preserves When: Wednesday, March 24 from 6:30-8:30 p.m. Where: Open Arms Cafe in Shelburne, VT Click here for directions:http://www.openarmscafe.com/Open_Arms_Cafe/Location.html Learn more about this beautiful locally conscious cafe at openarmscafe.com Suggested Donation: $5 6-Preserving Food Without Canning or Freezing, Part Two: Advancing what can be learned from the Terre Vivante Gardners and Farmers (Attendance to Part One not required) Preserving in Oil: Eggplants, Mushrooms, Cherry tomatoes, Vegetable medleys, Zucchini, Pistou (Pesto), Baguet (Parsley), Harissa (Hot-Pepper Purée), Vegan Cheeses Preserving in Vinegar: Brussels Sprouts, Cabbage Compote, Horseradish, tomatillos, Cinnamon Dark Red Plums Preserving in Salt: Whole Tomatoes, Mixed Vegetable Stock, Preserved Lemons Preserving in Honey: Rose Hips, Elderberry, Blueberry When: Wednesday, March 31 from 6:30-8:30 p.m. Where: Open Arms Cafe in Shelburne, VT Click here for directions:http://www.openarmscafe.com/Open_Arms_Cafe/Location.html Learn more about this beautiful locally conscious cafe at openarmscafe.com Suggested Donation: $5 7-Non-Dairy Ferments that Satisfy the Cheese-Tooth: We will be making Vegan Cheeses, Sour Cream, and Yogurt from NUTS and SEEDS! When: Wednesday, April 7 from 6:30-8:30 p.m. Where: Open Arms Cafe in Shelburne, VT Click here for directions:http://www.openarmscafe.com/Open_Arms_Cafe/Location.html Learn more about this beautiful locally conscious cafe at openarmscafe.com Suggested Donation: $5 8- The Magic of Miso and Pickling in Miso: The most daring of endeavors we will undertake this year! We are gonna make Miso from Vermont Rice and Vermont Legumes and we won't touch till next Year! There will be vegetables that are pickled in Miso, Miso soup and the REAL TAMARI (Garlic Red Pepper Chickpea Tamari that is dripping off the wooden vats at South River Miso in MA, they make the best Miso and Tamari in the United States) When: Wednesday, April 14 from 6:30-8:30 p.m. Where: Open Arms Cafe in Shelburne, VT Click here for directions:http://www.openarmscafe.com/Open_Arms_Cafe/Location.html Learn more about this beautiful locally conscious cafe at openarmscafe.com Suggested Donation: $5 Also From A Drop of Joy and Burlington Permaculture: A Culinary Workshop: Winter Recipes to Soothe the Vermont Soul: We are so happy to celebrate the return of our Region's Star Culinary Artist, Frank Giglio. He will share delicious culinary tips for regional and seasonal recipes that warm the soul in the winter. He will also discuss how you can incorporate foods, herbs and spices that are considered warming in the Ayurvedic tradition into your winter diets. When:Sunday, February 28 from 6:30-8:30 p.m. Where: Open Arms Cafe in Shelburne, VT Click here for directions:http://www.openarmscafe.com/Open_Arms_Cafe/Location.html Learn more about this beautiful locally conscious cafe at openarmscafe.com Suggested Donation: $5 Weekend Permaculture Design Intensive Shaftsbury, VTApril 30, 2010 at 6:30pm to May 2, 2010at 4pmSpirit Hollow, Shaftsbury, Vermont Website or Map: http://www.spirithollow.org After an in-depth investigation of the design principles that drive permaculture thinking and practice, we’ll actively delve into the process of designing for our host site, Spirit Hollow community. We’ll discuss the vital importance of clear goals articulation, thoroughly analyze the ecological characteristics of our site and then collectively move towards developing a harmonious design concept that builds on the relationships between them. Placing a strong emphasis on the development of dynamic, perennial agricultural systems, this intensive weekend will leave you energized, inspired and activated to return home and ‘permaculture’ your community. Course instructors include Keith Morris and Mark Krawczyk. Begins Friday night at 6:30 with an introductory lecture (come having eaten) IF YOU JUST WANT TO ATTEND FRIDAY NIGHT, the FEE is $20. Hours: Saturday (9am-5pm, 6:30-9:00pm), with breaks for lunch and supper, Sunday (9am-4pm) with lunch break Cost for the whole weekend (Friday-Sunday) is on a sliding scale of $175-190 (please pay as you can afford); there may betwo half-tuition scholarships based on need, so please inquire. Meals are all potluck-style, so bring dishes for two lunches, two breakfasts and one supper. Use of the kitchen is always available, and we will provide beverages and hot drinks throughout the workshop. 3rd Annual Burlington Permaculture Permaculture Design Certification Course Burlington, VT - June 13-25, 2010 Burlington Permaculture is pleased to announce the third annual summer Permaculture Design Certification course at Rock Point in Burlington! Set in the most expansive natural area in the city of Burlington, hidden along the shores of Lake Champlain, and touring some of the areas most innovative farms, homesteads, nurseries, and more, this course combines wild ecology, radical urban sustainability, and hands-on design and co-creation of vibrant, wholly nourishing human landscapes. This two week residential Permaculture Design Certification course goes above and beyond the standard curriculum and is led by a group of some of the most experienced designers, farmers, and educators in Vermont and the Northeast. Together, we'll design and implement permaculture solutions for a multi-use community center and nature preserve, and each student will also be guided in generating a whole systems design for space of their own choosing. $1150 Tuition includes meals and course fees. Several lodging options available - not included in the course price. Scholarships and financial aid may be available through VSAC. Discount for Transition Town members, recruiting friends, or group registrations. Space is limited- reserve yours by registering now. Contact us to receive the course registration form. For More Information: or call Mark Krawczyk at (802) 999-2768 Instructors include: Keith Morris, Mark Krawczyk, Chris Jackson, Alissa White and other special guests!
Wes Jackson at UVM BREW: Burlingtonians Really Enjoying WhatwemakeAre you an amateur brewer looking for an opportunity to show off your creations, meeting others with similar interests, or simply fulfilling a resolution to drink more? Join our new brew club! We'll meet monthly at rotating locations around Burlington. Please rsvp via email toburlingtonbrew@gmail.com for more information about our first upcoming meeting Thursday, January 28th, 7p-9p. Even if you can't make it to this first meeting, please email us if you'd like to be involved so we can set up convenient meeting times in the future. Anticipate monthly meetings and hopefully expanding into other activities. “Whatwemake” is certainly not limited to just beer… feel free to bring anything that you’d like to share. This is an age appropriate event. Be prepared to show ID. 21+. www.burlingtonbrew.com NOFA Winter Conference: Celebrating the Heart of Organic! February 13 -15, 2010 University of Vermont, BURLINGTON NOFA's 28th annual conference will feature keynote speakers LaDonna Redmond, Jack Lazor, and Richard Wiswall, plus a special guest appearance from USDA Secretary Tom Vilsack! Rural Vermont organizer Shelby Girard and Mount Holly dairy farmer Millicent Johnson will lead Revivial of the Raw Milk Microdairy workshop. Reducing Waste - Composting for Urban Dwellers- FREE When: Thursday, Feb. 18th at 6pm What: Dinner and Compost Info/Training Where: Redrocks Condos, 161 Austin Drive, Unit #111 in Burlington Who: Nicole Capenter with support from Chittenden Solid Waste District and Burlington Parks and Recreation Interested in making composting easy and fun? Tired of throwing food waste in the trash, but don't have space or a garden? Would you be interested in helping yourself and others reduce their carbon footprint? Would you try composting or help others start composting?
Would you be able to come to a LOCALLY INSPIRED DINNER (made by me, Nicole) and a COMPOST INFO SESSION at my house on Thursday, February 18th at 6pm? You'd learn all kinds of composting options, meet some new people, and have a good time. You'd leave with enough composting info to get yourself and others started. In return, we ask that you host a work, neighborhood, or friend event in which you can share the compost knowledge you will have learned. Ideally you'd host this event in March, 2010, prior to the April 2010 Compost Challenge when we’ll encourage all Burlington area residents to start composting, compost something new, or help others get started.
On Thursday, Feb. 18th, Marge from CSWD will explain urban composting options for us folks who may not have a ton of space in the backyard. We'll also learn about what we can do with the compost. Her talk will be geared to simple composting methods for folks who haven't had much experience with composting and all are welcome.
Please call (802) 338-0626 if you need more specific directions or have any questions. Please feel free to invite any who may be interested in attending. I hope to meet some new people.
Thanks so much, Nicole Carpenter (802) 338-0626 Pine
Street Studios will be offering a Bronze Pour Workshop with instructor
Elijah Sproles the week of February 15th through February 20th, 2010.
The workshop is open to the public. Students
will learn how to make their own ceramic shell molds for a
wax positive. Students will make their own positives with wax provided
for by the workshop. The
workshop will consist of an opening conversation with Elijah Sproles on
Monday night at 6:30pm when he will explain the process and the use
of the materials provided. The following days the workshop will be open
all day and into the evening for students to set up and carve their
wax positives and make their ceramic shells. There will be a safety
meeting Thursday at 6:30pm discussing the use of the furnace. Friday
evening we will meet to begin pouring all the molds in the workshop.
Saturday we will meet to chase the pieces and clean up.
Cost: $475 per student for eight pounds of silicon bronze. Larger castings will be charged an additional $10 for every pound over eight. To
reserve a spot we will require the full price of the workshop ($475)
by February 5th. Checks can be made to Champlain Metals and sent to
339A Pine St., Burlington, VT 05401.
Please RSVP as soon as possible so we will know if we will have enough students to host this class. marius100271@hotmail.com Thanks,
John Marius Teaching Permaculture Creatively: An Intensive Professional Permaculture Teacher Training Course with Dave Jacke, Kay Cafasso, Alisha Mai Frank, Chris Jackson, and Ethan Roland March 19–28, 2010 Audubon Center of the North Woods - Sandstone, Minnesota Sponsored by Permaculture Research Institute-Cold Climate Learn how to create effective learning environments based on quick assessments of students and their learning modalities, eight intelligences, and other niche characteristics. Each student in this course will design and run short classes and exercises, speak in public, plan and budget for an event, and coteach a one day permaculture workshop at course end. What do whole learning systems look, feel and sound like? Come find out! The best way to learn is to do, and to have fun doing it! Join us! Limited to 27 certified permaculture design course graduates; pre-course preparation required. NOTE: This course has a prerequisite. Applicants must have received a Permaculture Design Certificate (PDC). Course Fee: Sliding Scale $1,300 - $1,700 (includes tuition, room and board); some partial scholarships available For More Information or to apply: Visit: http://www.pricoldclimate.org/event/teaching_permaculture_creatively Or contact: Evelyn at comcoord@pricoldclimate.org | 763.559.6518 Support us and become a member of our newly developing stewardship committee. E-Mail us at burlingtonpermaculture@gmail.com We are now on Facebook ! Friend us! Watch for free the unforgettable film "HOME" Click here to check out photos from our recent events! Directly network with other Burlington Permaculture members, post and download files, develop and create shared documents and more at the Burlington Permaculture Google Group. Burlington Permaculture featured in Seven Days, Click here to view the article. Watch vegan chef Joshua Pfeil share his technique for making Live Fermented Hot Sauce here as well as here.
Click here for the full article "The main stakes for humanity are not hunger, poverty, sustainability, peace, healthcare, education, economy, natural resources or a host of other issues but our capability to build new social organizations that are able to provide solutions. Our main stake is Collective Intelligence."- JF Noubel |
Monday, February 8 - "The Oldest Environmental Problem Must and Can Be Solved."
Sheraton Hotel and Conference Center, Emerald Ballroom
Reception 5:00 to 6:00 (light refreshments)
Seminar: 6:00 to 7:00
Free and open to the public.
http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=606
Information on The Land Institute:
http://www.landinstitute.org/
Full listing of departmental spring seminars, available on the web:
http://www.uvm.edu/~pss/?Page=pssdeptweb/seminar.htm
