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Presentations

From 9-9:30 there will be coffee and some snacks.  Please arrive anytime after 8:30 (you can help if you arrive early) and don’t be late because we start promptly at 9:30.  And this year the lunch break is 90 minutes.

Some sessions are being held twice to give you more options when choosing what sessions to attend.


 

The 2014 schedule looked like this below. As we get closer to the event, we’ll update this page with the 2015 schedule.

 

9:30am

Saving Seeds Basic

Clint Freund
We’ll be sharing stories and seeds! If you have no seeds to swap, come learn how to save them!! We’ll walk through some simple procedures for easier plants and answer questions about basic seed saving.

10 Gardening Mistakes I Made so You Don’t Have To

Megan Cain (creativevegetablegardener.com)
Trial and error is often a part of the gardening experience. But, you can skip over some of the beginner mistakes and move straight to the more advanced ones! Megan Cain, The Creative Vegetable Gardener, will share the top 10 mistakes she’s made in her (and others’) gardens so you can avoid them in your own garden.

Fermented Breakfast Cereal

Trevor Brown
Packaged breakfast foods are uniformly rubbish. Those that claim to be healthy are generally inedible, and the tasty ones are essentially dessert. In this session, learn how to make delicious, legitimately “wholesome”, unarguably “natural” breakfast cereal that can be tweaked endlessly to your family’s tastes. The technique is simple and requires no fancy extruders or pressure puffers. Plus, this cereal handily doubles as high-energy, nutrient-dense backpacking fare!

Homemade Yogurt & Granola

Allison Dungan
Easy, delicious, and wallet friendly – make your own yogurt and granola. In this session we will explain the basics of making your own yogurt and granola and will lead discussions on the effect that your choice of milk will have on the finished product. And, we’ll have lots of samples to try and little yogurt jars to take home.

Homemade Nut Milks

Laura Peterson
Making homemade nut and seed milks – hemp seed, sunflower, pumpkin, cashew, almond, and more. Homemade nut and seed milks are better than store bought versions in all respects – fresher & tastier, less sugar (if desired), free from preservatives, and customizable.

 


 

10:30am

Red Worm Composting

Andrea Zehner
How to do year-round red worm composting in a bin in your kitchen. We will cover the science behind red worm composting, instructions on setting up a bin, and tips for keeping your bin healthy and smell free.

Pressure Cooker, Speeding up Slow Food

Keith Lepinski
This will be a brief discussion and demonstration of the use of the pressure cooker, specifically its usefulness in making rich, nutritious stocks quickly and easily. I will make a vegetable stock and audience will sample the results. While the stock is cooking I will talk about the science of pressure cooking, discuss different types of pressure cookers and their safe use, and talk about other uses for the pressure cooker.

Mindful Eating

Laura Peterson
In a society that’s fast-paced and tuned-in to technology, we’ve tuned-out of our bodies and our relationship to eating and food. Mindful eating is the practice of coming back to nourishing the body and soul through experiential eating. If we are what we eat, the more we learn to pay attention to what we eat and how we feel, the more we will learn about ourselves, and the community that contributed to the food in front of us. Mindful eating is an entertaining, interactive, and surprising exercise that reveals many deep emotions surrounding food, and teaches a safe, fun way to change our relationships to food. Bring your heart, mind, and belly together to have the best party every, three times a day!

Bread Kvass & Other Fermented Drinks

Branden Byers
There’s no better use for stale bread than making a batch of bread kvass. This fermented and non-alcoholic beverage from Russia is refreshing and easy to make at home. This talk will explain the differences between kvass and other fermented beverages such as ginger beer, water kefir, and kombucha. Participants will also learn how to make their own sourdough starter that can be used to ferment kvass.

Canning Curry Carrot Pickles & Other Things

Laura Purdy
Excited to learn about canning but don’t know where to start?  Laura will show you the basics of water bath canning through a demonstration of how to make easy and delicious curry carrot pickles.


 

11:30am

Fermented Vegetables: Pickles, Kraut and Kimchi

Dan O’Brien
Fermented vegetables have been a form of preservation, sustenance, and enjoyment throughout history. It is a transformative process that is simple, educational, nutritious, and delicious.

Advanced Fermentation

Branden Byers (FermUp.com)
Have you already made your own sauerkraut or sourdough? Do you crave fermented foods beyond yogurt and kombucha? This talk will provide you with an overview of slightly more advanced fermentation topics such as tempeh, koji, miso, and nukazuke. While all of these ferments are easy to prepare at home, we will discuss any hurdles to entry (time, temperature, ingredients, etc.) that make these ferments different than others you may have tried.

10 Gardening Mistakes I Made so You Don’t Have to

Megan Cain
Trial and error is often a part of the gardening experience. But, you can skip over some of the beginner mistakes and move straight to the more advanced ones! Megan Cain, The Creative Vegetable Gardener, will share the top 10 mistakes she’s made in her (and others’) gardens so you can avoid them in your own garden.

Stocking Your Pantry 

Matt Feifarek & Trevor Brown
What to put in your pantry so you can always cook something with anything. From the people that help run the Wednesday pantry meal at the Goodman Center.

The What and How of Homebrewing Beer

Ryan Browne
Ryan Browne from the Wine & Hop Shop will be brewing beer outside on the patio. A full brew in less than 60 minutes! Ask all your home brewing questions no matter how basic or advanced.


 

12:30 to 2pm Lunch

A list of lunch options within walking distance

1:30-1:50pm Yoga For Gardeners

Marielle School


2pm

Tapping Trees for Maple Syrup

Dan Tyler
Ever see liquid dripping down the side of a maple tree in early spring? Lick it! Making delicious maple syrup is easy and fun – and it only takes one ingredient. Learn the simple steps to making little batches of delicious syrup at home.

Shrubs & Other Drinking Vinegars

Janet (madmaidenshrub.com)
DIY drinking vinegars are easy to make at home and a good way to not waste food. But what do you do with them? Substitute in any drink calling for simple syrup or for soda such as ginger beer. At this session we will sample sweet/sour soda, tea, juice.

Makin’ Bacon

Cory Neeley
The how to for making home made bacon. And, we’ll be cooking up some samples!

Stocking Your Pantry

Matt Feifarek & Trevor Brown
What to put in your pantry so you can always cook something with anything. From the people that help run the Wednesday pantry meal at the Goodman Center.

Composting & Backyard Chickens Tour and Q&A

Allison Dungan
We will take a tour outside to the Goodman Center composting bins to talk about home composting. How to make it and how to use it. We’ll then walk over to the Chicken coop and talk backyard chickens, feeding, eggs, coop design, and more.


 

3pm

What’s the Buzz about Bees and what can I do?

Charlie Koenen Beepods.com
Learn bee basics and causes of our pollination problems. A revealing perspective on our relationship to bees and why we should all be concerned. What to plant for bees and how common agricultural practices are not helping.

Tapping Trees for Maple Syrup

Dan Tyler
Ever see liquid dripping down the side of a maple tree in early spring? Lick it! Making delicious maple syrup is easy and fun – and it only takes one ingredient. Learn the simple steps to making little batches of delicious syrup at home.

Makin’ Bacon

Cory Neeley
The how to for making homemade bacon. And, we’ll be cooking up some samples!  (This was a hit last year.)

Raised Bed Construction

Philip Crawford
Each year at Food Camp we build a couple raised bed gardens for the Goodman Center – you can see them next to the bike path. Join us to dig, cut, drill, screw, and install a raised bed garden to be used by the Goodman center.

Preserving the Bounty

Laura Purdy
Come learn some approaches and techniques for putting up food in the spring and summer to enjoy in the colder seasons.  We’ll discuss the basics of a few types of preserving, resources to use, and my approach to keeping our pantry fully stocked.


 

4pm

Viili and other Heirloom Yogurts

Branden Byers FermUp.com
Learn how easy it is to make viili, a Finnish yogurt, at room temperature; no yogurt maker necessary. This heirloom yogurt is unique in flavor and texture. Watch viili  stretch like glue before your eyes and learn what is known of this and other heirloom yogurts. Participants will leave with a viili “seed” for making their own yogurt at home. 

Beekeeping for the Bees

Charlie Koenen
CharBee from Beepods.com will discuss backyard beekeeping without chemicals and the Virtual Apiary Project that means to link many individual backyard beekeepers together in support of protecting the bees. All for one and one for All… the Virtual Apiary.

Raised Bed Construction

Philip Crawford
Each year at Food Camp we build a couple raised bed gardens for the Goodman Center – you can see them next to the bike path. Join us to dig, cut, drill, screw, and install a raised bed garden to be used by the Goodman center.

Mead

Peter Steinberg
An introduction to the various styles of mead and the basic process of making mead.

Advanced Seed Saving

Clint Freund
We’ll be sharing stories and seeds! If you have no seeds to swap, come learn how to save them!! We’ll walk through more complex procedures for biennials and outbreeders and answer questions about advanced seed saving techniques. Vegetables will include the likes of onions, beets, corn and squash.