Getting Back to Basics: Event Features Community Reskilling Workshops

Getting Back to Basics: Event Features Community Reskilling Workshops

waterless toilets  

Above: A reskilling event in Olympia in 2012 gathered over 150 very engaged community members to watch demonstrations on beekeeping, cheesemaking, basketmaking, candlemaking, building rocket stoves, and creating pop or beer can solar collectors.

By Janine Unsoeld

www.janineslittlehollywood.blogspot.com

A hands-on, community event featuring reskilling demonstrations and workshops will be held on Saturday, September 12, 12:00 noon to 3:00 p.m. at West Central Park on Olympia’s west side. The park is located on the corner of Harrison and Division. The local bluegrass band, The Pine Hearts, will also perform.The event is free and open to the public.

The event will have short demonstrations and activities related to old-fashioned, common sense skills such as pedal-powered grain grinding, knot-tying, making and cooking on rocket stoves, seed saving, managing waste with waterless toilets, and more.

Seeing a community need for such an event, an organization called Transition Olympia founded the popular festival several years ago. Pulling together skilled, local artisans to coordinate about 15 workshops, organizer Gita Moulton says that climate disruption is one of the most, if not the most, critical issue facing our planet and our community.

“….I don't see any indication that most folks are aware of just how uncertain our future is,” says Moulton. Moulton, 83, possesses extensive knowledge of carpentry and urban farming skills including chicken raising, abundant year round food production, and effective weatherization of old homes. She is eager to share her knowledge.

“I would love to see the skills concept not only continue but expand, because I think the need for young people, especially, to learn to use their hands for something besides texting is going to be really important for their future,” says Moulton.

There are many books that review reskilling and community survival concepts, but Moulton recommends starting with The Transition Handbook: From Oil Dependency to Local Resilience by Rob Hopkins.

“….As for skills, Back to Basics: How to Learn and Enjoy Traditional American Skillsis a good place to start. My copy was originally published in 1981 and was updated in 2008. It has a lot of good information on specific skills,” suggests Moulton.

Transition Olympia was based on implementing the concepts in the Transition Handbook, but is presently inactive. 

“We chose to use the funds left in its account to sponsor the reskilling event. We are not charging for event participation, so there won't be anything coming in to replace the money for future events,” says Moulton.

Moulton hopes individuals and organizations will step up to help organize future events.

Above: Sara Vautaux will demonstrate her back to basics skills with a pedal-powered grain grinding workshop at the reskilling event on September 12. Vautaux also grows her own chamomile flowers to make into tea. The chamomile can be fresh or dried, and contains relaxing properties that can calm one's nerves.

Back-to-Basics Workshops

PEDAL-POWERED GRAIN GRINDING: The hand mill using two flat stones to grind grain into flour is one of the most primitive utensils in the world. The hand crank grain mill was certainly a great improvement, but grinding grain is much easier if you are using your feet rather than your arms. Try taking turns pedaling a bike which is hooked up to a grain grinder which turns whole wheat into flour. (Sarah Vautaux)

KNOT TYING: Knowledge of knots has been useful for hundreds of years, not only for boating and fishing but for many outdoor activities. It’s also useful for emergencies. Try your hand at some of the basic knots and pick up a diagram to take home so you can practice. (Mark Bock)

COOKING ON A ROCKET STOVE: Rocket stoves are low tech, ultra-efficient, clean burning, low cost, and easy to build. The technology, which was originally designed for third world countries running out of fuel, can also be applied to heating space or heating water. Find out how to make your own simple rocket cook stove with discarded tin cans.  (Gita Moulton)

Above: Tim Thetford demonstrates the efficiency of his homemade rocket stove at a reskilling event in Olympia in 2012.

FERMENTATION: Aside from the health benefits of the probiotics in fermented foods, interest in fermentation, one of the oldest forms of food preservation, is growing today as a way to prolong the life of food and preserve its quality without refrigerating or adding chemicals. Making sauerkraut and kimchee will be demonstrated. Maybe there will be samples! (Joanne Lee)

NATURAL BUILDING: There is a movement away from conventional resource intensive building with wood to straw bale and cob construction using local renewable resources. Joseph Becker has been experimenting and will bring his Rumpelstiltskin machine to make some "insulating earth" or "light clay straw." It’s fun to watch! (Joseph Becker)

MAKING FIRE: Knowing how to start a fire without matches is an essential survival skill. You never know when you’ll find yourself in a situation where you’ll need a fire, but you don’t have matches. And whether or not you ever need to call upon this skill, it’s just really cool to know you can do it. Watch a quick and simple demonstration on how easy it is to do using just a piece of flint or quartz and a piece of carbon steel. Try it for yourself!  (Glen Buschmann and Janet Partlow)

CANDLE MAKING: How many of us are prepared with candles for light when there is a power outage from windstorms or other emergencies? Having a supply is easy if you have old crayons or candle stubs on hand. And even if you don’t, it’s easy to make your own with local beeswax. Here’s your chance to see how it’s done and give it a try.  (Scott Bishop)

PINCH POTS: A pinch pot is a simple form of hand-made pottery produced from ancient times to the present. Simple clay vessels such as bowls and cups can be formed and shaped by hand using thumb and forefinger, a basic pot making method that’s good for beginners. Try making one! She might even fire it for you if you ask. (Jen Olson)

TOOL SHARPENING: Tool sharpening can be an intimidating skill to master but it’s also an important one to learn. You simply can't do many jobs with a dull tool, and you can perform any cutting task much better and more easily with a sharp one. Watching Rama can give you an idea of how to start with maybe a kitchen knife before tackling the pruners or a hatchet. (Rama Lash)

WEAVING ON A FRAME LOOM: Weaving is one of the oldest surviving crafts. Long before looms were invented to make cloth or rugs, the concept of interlacing fibers was applied to using branches to create fences for protection or twigs to make baskets. Working on a simple frame loom, which you can easily make yourself, is a good way to explore the concept of weaving or maybe make a handbag or placemat. (Barb Scavezze)

WATERLESS TOILETS: There are many good reasons to think about waterless toilets, especially now as we continue with our drought, but primarily, they conserve water. They also manage waste on site or they can convert the waste into fertilizer. Many models, like the one Pat will show you, are available commercially, but you can also build your own. (Pat Holm)

BIKE REPAIR: Economic instability, ever-increasing climate change and the environmental risks associated with oil extraction are three of the many reasons why riding a bike is an excellent reliable alternative to driving. But it won’t be reliable unless your bike is in good working order. If you bring your flat tires or other minor adjustments or problems, Tim and Michael will help you fix them and give you good tips on tune up and maintenance. (Tim Russell and Michael Loski) 

         

SPINNING WITH A DROP SPINDLE: There is evidence that drop spindles were used to spin fiber as far back as 5,000 BCE. They were the primary spinning tool used to spin all the threads for Egyptian mummy wrappings and even the ropes for ships for almost 9,000 years! It’s a little trickier to learn to use, but a $6 drop spindle will give you yarn just as good as you can get with a spinning wheel. Try your hand at it and maybe pick up a spindle for further practice at home. (Shannon Rae Pritchard)

SEED SAVING: All domestic crops were once from wild seed which Stone Age farmers saved to protect their food supply from unfavorable climate conditions or invading tribes.  Learn how to protect the seeds that perform best on your own land with your own unique growing conditions, and protect them from corporate control. It’s not difficult. (Tanner Milliren)

For more information about the event, contact Gita Moulton, (360) 352-9351 or gitamoulton@earthlink.net.

 Above: A cheesemaking workshop with Kim Gridley at the reskilling event in 2012 was very popular.

For past stories and photos at Little Hollywood about community resiliency and reskilling events, go to www.janineslittlehollywood.blogspot.comand type key words into the search engine.

Small Farm Serves the Community In Its Own Big Way

Small Farm Serves the Community In Its Own Big Way

washington  

 

Above: Evan Berry of Ladyberry Produce washes carrots she just harvested from her farm's garden last Friday.

 

by Janine Unsoeld

www.janineslittlehollywood.blogspot.com

 

At an agritourism panel discussion a couple years ago involving six local food producers and consumers, Sara Rocker, a staff advisor to The Evergreen's State College's Flaming Eggplant Café, said that the college was producing graduates who were creating a new workforce in the area of agriculture sustainability and restaurant management.

 

One of those graduates is Evan Berry, 26, who graduated from The Evergreen State College in 2008, receiving her B.A. in Chemistry and Sustainable Agriculture.

 

She is now the farm manager of Ladyberry Produce, and leases land on the 84 year old Esterly family farm in northeast Olympia. She has created a successful business for herself on two acres of land that produces her crops.

 

“I love growing veggies...there is a need for the community farm. I love meeting people. Being here on this land, you really see that heritage - it's quite an honor keeping the local community supplied with food. It's pretty cool," said Berry.

Berry’s future ideas include welcoming Boston Harbor elementary children to her farm to learn where their food comes from. For now, she's willing to stay small.

“I'm still getting the fundamentals down and getting dialed in, but in the future, I want to be involved in the school lunch program, and other public education opportunities," Berry said.

When I first stopped by her farm in December of 2012, she showed off her 24 varieties of garlic that were just beginning to sprout their green stems out from the straw.  Her Community Sustainable Agriculture (CSA) options usually include beets, cabbage, carrots, squash, broccoli, cauliflower, kale, chard, garlic, potatoes, and more.

Chatting with her, she said she would be interested in providing her produce to area restaurants, and learning more about how to do that.

Above: Ladyberry's kohlrabi in December.

 

A whole year later, I caught up with her again this past week, and found Berry busier than ever. She just completed servicing her winter customers though a pre-paid CSA program, and still provides a substantial amount of produce to the nearby Gull Harbor Mercantile, and folks driving by her farm stand.

Overall, she had a great year. During the summer, she harvested about 1500 pounds of garlic, her main crop, 200 pounds of tomatoes a week, as well as leeks, beets, broccoli, eggplant, beans, peppers, lettuce, peas, potatoes, salad greens, summer squash, zucchini, strawberries and more. 

Her 12 week winter CSA program with 20 customers just ended this last Wednesday. With only half an acre in production for the winter, Berry turned down 15 potential CSA customers this year.

“It was the biggest winter operation I’ve ever had ….I’m realizing it’s a niche thing – I definitely now realize people are not gardening in the fall so there’s been a lot of interest and support,” she said this week.

Her winter crops took a hit last month.

“The early freeze in mid-December took out all my cauliflower and chard, so when you emailed me this week and asked me how my cauliflower was this year, I was like, ‘AAARRGGG,’” she laughed. Despite the 11 degree weather that hit parts of the South Sound during that freeze, Berry says she still had enough produce to keep her going.

“I lost a lot of greens too, but I had Brussels sprouts and carrots – about 100 to 200 pounds of carrots.”  She’s still giving carrots away, and has discovered yet another niche customer – those who buy and use boxes of vegetables for their fresh smoothie and juice regiments. “Kale, chard, cukes, beets, carrots, greens…they’re all good!"

Eighty percent of her business income is derived from her farm stand and CSA program, and 20 percent is derived via wholesale sales to local businesses.

“The Mercantile has been great, and my carrots and beets go to the Blue Heron Bakery each week. Lisa, the owner of Nineveh, the Syrian food truck, is so supportive – she buys my eggplant, cukes, anything! She says, ‘I’ll buy it!’ when I call her. That’s been great!”

Berry says the soil is good despite the dry winter and she’s looking forward to tilling the ground in late February or early March to get it ready for spring plantings. For now, she says she’ll start seeding tomatoes, onions, peppers, eggplant, and more to germinate under lights in the barn, and then transfer them to the greenhouse.

She says she’s looking forward to the next season. “People new to my winter CSA program want to become summer CSA customers!”

Still, despite Berry’s ready smile and upbeat demeanor, she admits, when asked, how she keeps going despite weather problems and other challenges.

“Farming is a gamble in general, making a commitment to sow those seeds, keeping at it every day, to keep working….”

By all accounts, Northeast Olympia and Boston Harbor area residents are happy that she's doing a great job doing just what she's doing.

Above: Evan Berry of Ladyberry Produce shows off her bumper crop of cauliflower in December 2012.

Women In Agriculture Conference

The third annual Women In Agriculture webinar conference will be held on Saturday, March 15, 2014. The location in Olympia will be at South Puget Sound Community College.

Through a combination of in-person networking and presentations, and the viewing of webinar broadcasts, the conference brings the best of national and local speakers to easily accessible locations in Washington State.  Participants will have an opportunity to meet other local farmers and offer inspirational stories and practical advice on how to improve your management skills.

Last year, nearly 500 women at 20 locations in Washington heard a national speaker offer advice on improving farming skills, marketing, labor issues and work-life balance. Financial information and networking with each other about challenges and risks was valuable to everyone who attended.

The localized format of the conference is designed so women producers can benefit from a statewide conference while still meeting their on-farm duties at home.

For registration information, go to www.WomenInAg.wsu.edu, or contact Donna Rolen, donna.rolen@wsu.edu or Margaret Viebrock, Conference Director, WSU Extension, (509) 745-8531 or  viebrock@wsu.edu.