Herbs and Kids, Sustainable Cookery, and Permaculture for the Home!

Partnering with Langara College Continuing Studies on some full day workshops as part of the Healthy and Sustainable Living Series has been a delight.  We’re able to slow down, practice skills and traditions together and share stories of our own discoveries and family traditions. So much of what we’re learning as part of this school community are traditions that are barely lost- our grandparents or maybe great grandparents knew how to cook without waste, how to grow and preserve food, no matter how small the space, and how to heal their kids with simple plant remedies.

Our next three full-day workshops will give us a chance to tap into our shared wisdom with the guidance of some warm, articulate and good humoured teachers. But what really makes these days sing is your participation, stories and wisdom.  Join us!

Healing Children with Herbal Plant Medicines

With Garliq on Saturday, September 20 10am to 4pm

Sustainable Cookery

With Andrea Potter and Jill Broadway on Saturday, October 18, 2008 10am to 4pm

Practical Permaculture Design for the Home Garden

Saturday, November 15, 2008 10am to 4pm

Location: Unitarian Centre- 949 W 49th Ave. near Oak Street.

Cost: $85 includes a delicious lunch with local and seasonal goodies

Register: In person or by phone 604-323-5322 with Langara College Continuing Studies.

Read on past the jump for detailed course outlines and some more about our teachers for these days.

Healing Children with Herbal Plant Medicines

Saturday, September 20 10am to 4pm

Learn the theory and practice of using safe, readily available herbal plant medicines for your children. We will identify, make and taste many plant medicines and herbal treats and discuss the complexities of getting children to take them. Practice First Aid interventions including herbs for asthma attacks and small wounds.  Bring your questions on First Aid, cold/flu remedies, allergies, anxiety and nursing.

10-11:30: Herb walk, identifying safe and unsafe herbs for chidren. Safe foraging practices, what to grow and where to buy herbs.
11:30-12:30 Local, seasonal and delicious lunch with discussion.
12:30-2:00 Preparation of the cold/flu busting syrup kids love! Sampling of sweet treats with herbs. Recording recipes for home use.
2-2:15 Break
2:15-3:45: Discussion of herbs and weeds for First Aid. Practice interventions for asthma attacks and small wounds.

Students will be able to:
•    Identify by sight, feel and taste some essential herbs to deal with the common health issues that our children experience daily.
•    Identify common poisonous berries and herbs so that you can teach your children to avoid them.
•    Discuss remedies for cold/flu, allergies, anxiety, nursing and small wounds.
•    Practice making a medicine to take home.

Sustainable Cookery

Saturday, October 18, 2008 10am to 4pm

Create an inspiring context for making sustainable, nutritious and mindful food choices that taste delicious and fit with busy lives. Tap into the ancient wisdom of preparing soup stock from bones, discuss ethical, local and seasonal sourcing of animal and plant-based whole foods and learn recipes that can easily adapted to seasonal and local ingredients

Schedule for the day:
10-11:30- Overview and hands-on preparation of stock-making process. Discussion of ethical buying in relation to sustainable food choices and local sources.
11:30-12:30- Lunch with local, seasonal and delicious food!
12:30-2:00 Hands-on preparation of stock-based soups, stews and sauces with a focus on making nutritious, delicious meals fast.
2:00-2:15- Break
2:15-3:45- Discussion of including whole plant food in diet, hands-on, mindful preparation of recipes with seasonal, local variations, meditative tasting.
3:45-4 Closure

Learning Outcomes:

  • Practice making nourishing bone stocks and stock-based soups, stews and sauces.
  • Articulate nutritional benefits of including homemade bone stock into the diet.
  • Identify resources for finding ethical and local sources of bones and meat.
  • Articulate how including more plant-based, whole foods in our diets supports sustainability
  • Adapt all recipes covered to local, seasonal ingredient to make endless variations.

Andrea Potter is a Certified Chef and has been cooking professionally for 7 years. She is currently the restaurant chef at Radha Yoga and Eatery in Vancouver, where she creates seasonal menus based on whole foods, using local ingredients. She is also a student at the Canadian School of Natural Nutrition. She is passionate about food culture.

Jill Boadway is the catering chef at Radha Yoga & Eatery, and offers The Conscious Table, a meditative dinner experience that facilitates the exploration of holistic nourishment.

Practical Permaculture Design for the Home Garden

Saturday, November 15, 2008 10am to 4pm

Learn more about the practical applications of Permaculture – a design system based on mimicking natural ecosystems. Permaculture offers much for the busy urban gardener who wants to sustainably grow more food in a small space with minimal maintenance time. Students will design their own perennial food systems based on a simple site plan they bring to class.

Schedule for the day:
10-11:30: Introduction to Permaculture – Exploring the (hard to define) concept, its history and ethics.
11:30-12:30 Lunch provided- local, seasonal and delicious!
12:30-2:00 Defining permaculture design principles and discussing examples of their application in day-to-day life.
2-2:15 Break
2:15-3:45: Learn the basics of site assessment and apply them to your own space. Bring a basic site plan of the space you are working that includes a rough sketch of your space, including any permanent structures, cardinal directons and rough dimensions or we can provide one for you.
3:45: Wrap-up including final questions.

Learning Outcomes:
Students will be able to:
* define permaculture and briefly discuss its history and ethics
* articulate permaculture design principles and the basics of site design
* design a low maintenance perennial food system for their own space

Heather Johnstone is the coordinator of the Edible Garden Project on Vancouver’s North Shore (www.ediblegardenproject.com). She has spent years learning with organic farmers on the west coast, and now teaches urban home gardeners to help them grow food. She teaches workshops ranging from Permaculture to cooking to seed saving.

Sheryl Webster is a landscape designer and permaculture teacher who has worked and studied in both Vancouver and San Francisco. She has worked in both the public and private sector as a project manager for various sustainability initiatives focusing on native and edible plants. Her design experience ranges in scale from garden beds to habitat corridors.

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