Ben Hartman grew up on a corn and soybean farm in Indiana and graduated college with degrees in English and philosophy. Ben and his wife, Rachel Hershberger, own and operate Clay Bottom Farm in Goshen, Indiana, where they make their living growing and selling specialty crops on less than one acre. Their food is sold locally to restaurants and cafeterias, at a farmers market, and through a community-supported-agriculture (CSA) program. The farm has twice won Edible Michiana’s Reader’s Choice award. The Lean Farm, Ben’s first book, won the Shingo Institute’s prestigious Research and Professional Publication Award. In 2017, Ben was named one of fifty emerging green leaders in the United States by Grist.
In this 2-day workshop Peg will cover key aspects to domestic Chinese medicinal herb production. Participants will learn about the cultivation of medicinal herbs, as well as addressing the relevant issues affecting herb quality and accessibility. This program will be of interest to growers, practitioners, students, and those interested in the changing market of contemporary Asian herbal medicine. Note that this program is about growing medicinal plants and does not cover clinical use of herbs.
Location: Luna Parc Atelier Foundation, Montague Township, NJ | Authors: Sandor Ellix Katz
Come learn how simple it is to make your own kraut, kimchi and other
fermented delicacies. Learn about the healing qualities and nutritional importance of live culture ferments, as well as their illustrious history and integral role in human cultural evolution.
Peg will lead a one day intensive program giving an in depth look at the managing a medicinal plant nursery and/or farming operation with the goal of producing efficacious medicine. This program is for both growers with some agricultural experience and experienced gardeners. Growers will garner information to build or refine their operation to produce these sought after qualities.
For registration and/or questions contact Peg: [email protected]
Fermentation: An Everyday Miracle (Keynote)
Fermented foods and beverages are produced and enjoyed in every part of the world. There is a certain inevitability to microbial change to our food, and for millennia people have harnessed that inevitable force in order to make alcohol and to make food more stable for storage, more delicious, and more digestible. This keynote presentation is a broad overview of fermentation and makes the case that this ancient practice is more relevant to our lives now than ever before.
Vegetable Fermentation: Exploring the possibilities
The simple techniques of vegetable fermentation can be applied in infinite creative and appealing ways. Nearly any vegetable, raw or cooked, can be fermented, as can fruits, herbs, and spices. Learn about brining, fermented vegetable drinks, and fermented relish. Brainstorm more variations and ask troubleshooting questions.