Workshops/Speakers: Puyallup, Washington

May 31-June 1, 2014

Workshop speakers are listed alphabetically by speaker’s first name. To narrow your search, click on the categories listed on the left.

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Sheep Butchering and the Merits of Mature Meat: Two-hour workshop/demo
Adam Danforth - Storey Publishing
Once upon a time, the meat we consumed was full of flavor, harvested from animals on a farm, and cooked in a continuum of tradition and wisdom. Today we revere meat coming from younger and younger animals, having lost our connection to a time and place of harvesting, and we have no clue how to maximize the utility of a carcass. In this workshop, learn about why prioritizing youth and tenderness results in bland meat, why on-farm slaughtering and humane handling result in the best quality meat, and how to utilize traditional and modern techniques of food preparation to maximize the results from properly matured meat. Two-hour workshop with carcass breakdown.

Fats and Flavor: The art of butchering
Adam Danforth - Storey Publishing
Poor fats, they are so misunderstood. The little guys are just trying to do good things like efficiently storing (or delivering) energy and, upon cooking, provide the vast majority of flavors that the eater experiences. Unfairly, they are the vilified component in the meat trifecta of protein, collagen and fat. In this workshop we will discuss the three main types of fat, how they play a role in flavor and shelf life, and how to butcher for maximum fat advantage.

Raising Goats Naturally
Alison Martin - The Livestock Conservancy
Learn to raise dairy goats naturally to produce your own milk, meat, cheese, soap and more. We'll discuss how to follow nature's example and let moms raise their own babies to have healthier goats that produce more milk and meat.

Brewing Honey Mead and Kombucha
Alison Sheafor-Joy & Mark Joy
Mark Joy and Alison Sheafor-Joy will do a quick demonstration of how to brew a simple honey mead, after which they will demonstrate how to make kombucha and discuss its health benefits. A PowerPoint presentation will make it easy to follow their demos and add a little fun to this joyful presentation.

Hard Cider for Good Times
Carol Miles - Washington State University
This workshop is an introduction to cider apples, juice qualities that make a good cider, and basic principles of cider production.

Raw Milk Production: Safety and benefits
Charlotte Smith - Champoeg Creamery for Farm-to-Consumer Legal Defense Fund
Charlotte Smith's dynamic, engaging and emotional talk covers how and why her family started and maintains a successful, sustainable raw milk dairy. She goes through the history of how pasteurization came to be, and why, with today's technology and with proper training, we can work toward having a pool of safe raw milk for everyone in America! Smith addresses the safety of raw milk production on the micro-dairy level, as well as some key things to look for that both consumers and producers love to learn about. She will also delve into the question "Why raw milk?" ... reviewing all the beneficial enzymes and the new medical paradigm embracing healing probiotics (supported by specific stories of healing from several of her longtime customers). Smith will also cover how raw milk benefits the small farm. Raw milk is a product that gets people to farms each week, so farmers can build from there and offer other products for sale to an audience who already trusts them. She will also demonstrate making fromage blanc from raw milk. It's super easy, anyone can do it, and it's full of beneficial enzymes and probiotics, making it tasty and good for you!

Making Leather: Traditional hide tanning
Chris Chisholm - Wolf Camp and the Wolf College
Whether you harvest your own farm animals, go hunting in the fall, or just want to buy hides to make beautiful leather traditionally, this presentation will show you how to honor animal skins for a plethora of uses. Wolf College staff will demonstrate each step of the tanning process, from fleshing to bucking to graining the rawhide, then soaking it in eggs before stretching, buffing and smoking your finished leather for protection against weathering.

Bow Drill Fire, Burn Bowls and Rock Boiling
Chris Chisholm - Wolf Camp and the Wolf College
Help kick-off the FAIR with Wolf College staff, plus friends from area tribes, to start "fire by friction" using the "bow drill" method common to cold climates up north. Then see how logs are burned and scraped to create tools as small as spoons or as large as canoes. Finally, use the Wolf College's "burn bowls" to "rock boil" water from artesian springs collected near the Puyallup Fairgrounds, to make Stone Soup like our ancestors used to.

Building With Mud
Chris McClellan - Natural Cottage Project
Come get muddy with your MOTHER in this hands-on, interactive demonstration. See why more than half of the houses in the world are built from local clay soil. Get your hands (and feet) into the mix in our kid-friendly clay pit or try sculpting your own miniature earthen house at our play table. Regional natural building experts will be on hand to answer questions.

The No-Mortgage Natural Cottage
Chris McClellan - Natural Cottage Project
Before the Industrial Revolution our ancestors generally lived in small houses they built for themselves from local earth, stone, straw and wood, mainly because the materials were cheap or free and didn't require a great deal of specialized skill. Today's houses might be bigger and more comfortable, but they're also often toxic and expensive. For all sorts of good reasons, basic DIY shelter is making a comeback. With a little guidance, almost anyone can still build their own home with low-cost natural and scrounged materials for under $10,000 and opt out of the industrial building and mortgage rat race.

Grow a Sustainable Diet
Cindy Conner - New Society Publishers
Cindy Conner combines her experience with GROW BIOINTENSIVE® Sustainable Mini-farming with what she’s learned through study and practice in organic gardening, soil building and nutrition since her first garden in 1974. Learn how she has put it all together in a way that works for her and get valuable tips for growing your own sustainable diet. Her book Grow a Sustainable Diet: Planning and Growing to Feed Ourselves and the Earth is new in 2014.

Traditional Native Welcome and Blessing
Connie McCloud - Puyallup Tribal Canoe Family
The Puyallup Canoe Family opens the Mother Earth News Fair with two traditional coastal songs and dances to welcome the participants and bless the event. Lisa Powers, Bibiana Ancheta and Darkfeather Ancheta will sing a special Annishinawbe Honor Song for Water to start the event off in a mindful state of gratitude.

DIY Aquaponics
Dan and Don Adams - Earthineer
Aquaponics combines aquaculture, for raising fish, and hydroponics, for growing plants. Join Earthineer's Dan and Don Adams in their latest DIY project. This presentation will cover the basics, and you'll learn how you can build your own starter system.

Creating Sustainable Neighborhoods
Dan Chiras - The Evergreen Institute
To build a sustainable society, we need efforts to reinvent urban and suburban neighborhoods so they become much more self-sufficient. Come see how you can help transform your neighborhood into a model of sustainability that practices conservation and recycling, utilizes renewable energy, composts its waste, grows its own fruits and vegetables, and feels more like a tightly knit community.

Are We Winning the Energy Wars Against Coal, Nuclear and Oil Companies?
Dan Chiras - The Evergreen Institute
Will solar and wind become economical and reliable sources of energy of the future? Is there enough renewable energy to power our future? Can these intermittent sources of energy provide our 24-hour-a-day energy demand? Or are our efforts to promote renewable energy technologies futile against the powers that control the world’s energy system? Are we destined to live in a world of severe climate change, energy wars and economic hardship? Come here what internationally renowned solar and wind expert Dan Chiras has to say about this timely topic.

Food Hub
Dan Hulse - Terra Organics
Food hubs represent an exciting, emerging trend in local and regional food systems development. They tackle a critical need: the infrastructure and business management needed to handle the logistics of bringing food from the farm to the plate—things farmers often don’t have the time or resources to accomplish.

Bioshelters: Design and Management of Solar Greenhouses
Darrell Frey - New Society Publishers
This workshop presents a detailed study of several bioshelters, or ecologically managed solar greenhouses. These include the original bioshelter, the New Alchemy Ark, Solviva Bioshelter, and the bioshelter at Three Sisters Farm. Both design and management for year-round crop production will be discussed. The bioshelter at Three Sisters Farm, in Northwest Pennsylvania includes greenhouse beds, a poultry room, potting room, packing kitchen, storage areas and compost facilities.

Permaculture: Design for regeneration
Darrell Frey - New Society Publishers
This presentation will provide an overview of Permaculture Design principles and practices through a study of Three Sisters Farm and several other projects. Three Sisters Farm is a 5-acre market garden. Since 1989, they have been marketing produce and hosting educational programs from their bioshelter and gardens. The farm strives to promote biodiversity and conserve energy and resources, caring for the earth while producing a range of farm products.

Clean Up With Herbs
Erin Harwood and Eloyce O'Connor - Garden Delights CSA and Herb Farm
Cleaning can be a real chore, but adding herbs can make it easier and more natural, allowing you to avoid all of those chemicals. Create your own herbal cleaning kit from simple natural ingredients and herbs to save time and money (and enjoy cleaning). Erin Harwood and Eloyce O'Connor will provide recipes and tips to speed cleaning along ... a fun, interactive workshop with delicious smells!

Raw Milk Production - Doing It Right
Gianaclis Caldwell - Chelsea Green Publishing
Whether for home use or local sales, raw milk can be produced and harvested in a way that makes it as wholesome and nutritious as possible. A growing appreciation and demand for whole, unprocessed, living foods makes raw milk a highly desirable product, but its production must be done right. In this session you will learn the basic principles, science and practices that make the small-scale dairy a success.

Yogurt: Marvels and making
Gianaclis Caldwell - Chelsea Green Publishing
If there ever was a food worthy of the title "superfood" it might just be yogurt. In this class you will not only learn how to make several styles of healthy, simple, heritage yogurts, but also learn of the latest research showing yogurt's health benefits, from boosting the immune system to enhancing mood. You will also learn things such as if you can make raw milk yogurt, how to make yogurt cheese, and the difference between cow and goat milk yogurt.

One Pot, One Gallon, One Hour Lasagna Cheese
Gianaclis Caldwell - Chelsea Green Publishing
Make all the cheese you need for a hearty, delicious meal of homemade lasagna ... in just one hour! In this class you will learn how to make mozzarella and ricotta, all form the same batch of milk and using the same pot. It's simple and satisfying!

Raising Happy Healthy Chicks
Gordon Ballam - Purina Animal Nutrition
This talk will discuss the fundamentals of raising baby chicks, tips for building coops and developing healthy layers.

Choosing Tractors and Implements: Get the job done safely
Hans Vander Hoek and Jeremy Heiks - Washington Tractor
What work do you want to do with your tractor and implements? What are your typical working conditions? Learn how to understand horsepower and the need for it, select a transmission, operate comfortably and efficiently, select the right size of tractor for you, attach implements, and maintain your tractor.

Washington Producer Licenses
Heidi Braley - Washington State Liquor Control Board
Join Heidi Braley as she provides a brief overview of distilleries, wineries and breweries.

Hendrikus Schraven
Growing High-Nutritional Organic Food: Getting the most out of your veggies
Hendrikus Schraven and Nirav Peterson - Hendrikus Organics
Growing organically is healthier for us and for our planet. And getting the most out of our organic efforts means producing the highest nutritionally dense foods possible. Learn how to tell the difference and what you can do to dramatically increase not just the production but also the nutritional density of your crops for an even healthier you.

Year-Round Bounty for the Home Garden
Ira Wallace - Southern Exposure Seed Exchange
Crisp winter salads, rainbow carrots, fresh kimchi, and sweet braised greens are just a few of the fresh-from-the-garden delights awaiting food gardeners in the Southeast in winter. This workshop covers practical information for planning, planting and producing a garden all year where summer heat is more of an issue than winter lows. Learn techniques for using shade in summer and starting fall seedlings in the dog days of summer, as well as planning and planting enough in your fall garden for harvesting until spring.

Seed Starting Simplified
Ira Wallace - Southern Exposure Seed Exchange
Learn tips and timing for starting vegetable and herb seeds indoors, transplanting, growing on, and hardening off the young plants. Learn time tables for planting vegetables direct from seed and how you can extend your season with repeat or periodic plantings.

Growing Great Garlic and Perennial Onions
Ira Wallace - Southern Exposure Seed Exchange
Learn about heirloom garlic and perennial onion varieties from planting to cultivation and harvesting at home. This workshop covers soil preparation, weed control, disease prevention, harvesting, curing, and storage requirements for adding these culinary essentials to your garden.

Herbs, Plain and Fancy: A talk and tasting
Ira Wallace - Southern Exposure Seed Exchange
Come and enjoy an assortment of sweet and savory herbal delights, then learn how to grow them in your garden, use them in your kitchen, save their seeds, and increase your self-sufficiency.

Pig Pickin' - An Introduction to Heritage Breeds
Jeannette Beranger - The Livestock Conservancy
Heritage pigs are hot with today's consumers and a welcome addition to small-scale sustainable farms. Learn about the wide array of breeds to choose from and how they compare with each other for personality, adaptability, dress out, and more.

Pickin' Chickens - An Introduction to Heritage Breeds
Jeannette Beranger - The Livestock Conservancy
There is an amazing array of heritage chicken breeds available today, and it can be complicated deciding which is most appropriate for your land, climate and needs. Learn which questions to ask before committing to a breed, and explore the diversity of chickens to choose from.

Pinch Pots for Kids
Jenni Fritzlan - Cottage Crafted
Bring the whole family to learn how to make your own household items! Join potter Jenni Fritzlan for a fun first pottery project—pinch pots. Learn the ancient skill of working clay and the fulfillment of creating with your own hands.

Heretics Unite
Joel Salatin - Polyface Farms
MOTHER EARTH NEWS FAIR visitors are part of an integrity living that threatens Wall Street and governmental orthodoxy. Modern American orthodoxy assumes that the Dow Jones Industrial Average is far more important than dancing earthworms. That food convenience is far more important than food knowledge. Heretics question all of these axiomatic untruths. This hard-hitting but humorous performance by farmer, author and entertainer Joel Salatin identifies these outrageous orthodoxies, explains the heresy antidote, and calls for all of us to chart a different path for integrity living.

Powering your Homestead With Renewable Energy
John Ivanko - New Society Publishers
Whether you want to go off-grid or supply it with renewable energy and make energy a positive cash flow for your business or homestead, explore your many options to power up with renewable energy. Explore wind, solar electric, solar thermal, geothermal, wood heating and other aspects of sustainable living.

Sustainable Living Simplified
John Ivanko and Lisa Kivirist - New Society Publishers
Break free of fossil fuels. End the mortgage. Be your own boss. Grow most of your own food and prepare it in your farmstead kitchen. Craft your version of the good life that's based on self-reliance and interconnected systems that address food, energy, nature and finances. Explore our journey, so you can, too.

Artisans Supporting Agrarians: A pottery demonstration
K. Josiah Wheeler - The Ploughshare Institute for Sustainable Culture
Josiah Wheeler discusses how craftsmen complement farmers and support and are integral to sustainable, agrarian community. His workshop includes an in-depth pottery demonstration by Jenni Fritzlan, a master potter with the Ploughshare.

How to Grow Tasty, Nutrient-Dense Fruits and Vegetables
Larry Bailey - Clean Food Farm
"Why is it that only 10% of organically produced fruits and vegetables have more vitamins and minerals than their conventional counterparts? Workshop participants will learn practical techniques they can use in gardens and farms to build better soil to grow nutrient-dense fruits and vegetables that taste better (and are better for you). Learn how to use soil test results to remedy nutrient, microbial and mineral deficiencies found in many Western Washington soils. Also learn how soil health and nutrient content of produce are linked. If you have produce gardening or farming experience, this workshop will help improve your ability to grow tastier, healthier produce.

Farmstead Chef: Organic Eating on a Dime
Lisa Kivirist - New Society Publishers
What’s the key ingredient to eating healthy, saving money and stewarding the planet? A return to our nation’s farmstead roots of independence, self-sufficiency and frugality. Learn simple, creative tips for rethinking household food budgets, from preserving the homegrown harvest to stocking the kitchen pantry.

Ecological Marketing
Mark Musick - Tilth Association
Learn how to cultivate a year-round income from the garden, farm and kitchen. Based on his 40 years of experience, Mark Musick will talk about strategies for developing loyal customers, creating new products, and utilizing social media, all with an emphasis on adding value while minimizing environmental impacts.

Front Yard Farming and Composting: Easy-Edible Perennials in Yard Debris
Nancy Chase - Shambala Permaculture Farm & Nursery
Learn how to re-purpose woody yard debris in garden beds, instead of tending compost piles, for dramatically successful food landscapes small and large scale. Self watering and fertilizing concepts are proven effective, come enjoy the anecdotes from Shambala Farm experiences having evolving perennial food forests on Camano Island, combined with annual produce production applying no till practices. Convert lawns to food with us!

Ancient Grains/Gluten Free Bread Options: Why Me, Why Now?
Nancy Chase - Shambala Permaculture Farm & Nursery
Shambala Bakery has designed a minimally milled, ancient grain bread and pastry line that is made from mostly organic, and entirely non-GMO, gluten-free and vegan ingredients. Nancy Chase will explain how she evolved this unique product, and why there’s a need now for diversified diets. Eating responsibly grown and processed grains is important to avoid disease and create wellness, and you will learn the hows and whys of ingredient options trending in an overprocessed, genetically modified food culture.

Renewable Natural Gas
Paul Scheckel - Storey Publishing
Learn how to make and use your own renewable natural gas from farm and kitchen wastes or wood, using a small biogas digester and simple wood-gas camp stove. Workshop covers the basics of both biogas and wood gas. Participants will be introduced to the fundamentals of both anaerobic digestion and pyrolysis from the author of The Homeowner’s Energy Handbook.

Renewables and Efficiency: Choices and options
Paul Scheckel - Storey Publishing
Insulation or solar panels? Learn to prioritize your energy improvement investments by understanding the energy, environment and economic impacts of energy efficiency and renewable energy. Participants will learn the basics of various renewable energy systems, and why efficiency is always the most practical first step, from the author of The Homeowner’s Energy Handbook. We’ll also take a short side trip to Cuba!

Put 'Em Up! Your Preserving Questions Answered
Sherri Brooks Vinton - Storey Publishing
Can you pickle that? Or can it? Infuse it, dry it, freeze it or ferment it? Join author Sherri Brooks Vinton for a presentation on the many different ways to preserve your own food. A great session for experienced preservers looking for new ideas as well as anyone who has been thinking about doing a little preserving but doesn’t know where to jump in.

Put 'Em Up! Preserving Pears in Honey Syrup
Sherri Brooks Vinton - Storey Publishing
Sherri Brooks Vinton, author of Put 'Em Up!, Put 'Em Up! Fruit, and The Put 'Em Up! Preserving Answer Book will demonstrate how to preserve pears in honey syrup. Vinton will walk the audience through the Boiling Water Method, the basic method that you use to can your pears or other whole fruits, as well as jams, jellies, sauces, pickles and more.

WSDA Food Processing Licensing
Sheryl Wiser - Cascade Harvest Coalition
This workshop will review the WSDA food processing licensing requirements relating to construction, processes, and procedures.

Cascade Harvest Coalition: Fresh ways to connect farmers and eaters
Sheryl Wiser - Cascade Harvest Coalition
Everyone wants a healthy, sustainable food system, and an integral part of that system has to include accessible, accurate and relevant information for consumers on where and how they can find what's fresh, local and in-season. For farmers, it's just as important they know about resources for reaching consumers and best options, given how busy they are.

Herbal Remedies for Pain Relief
Stephanie Tourles - Storey Publishing
Come hear author, herbalist, and lic. holistic esthetician, Stephanie Tourles, discuss soothing herbal remedies that will help ease the pain associated with backache, arthritis, headaches, and sore, stiff muscles - from her latest book, Hands-On Healing Remedies, highlighting 15 herbs to promote blessed pain relief, comfort, and healing. Learn how these aromatic, topically-applied herbal remedies are made and used. Samples will be available for everyone to experience. Q & A to follow if there is time.

Herbal Hair Care
Stephanie Tourles - Storey Publishing
Come hear author, herbalist, and licensed holistic aesthetician Stephanie Tourles discuss herbal hair care recipes from her best-selling books, Organic Body Care Recipes and Hands-On Healing Remedies. She'll highlight 15 herbs to promote beautiful, lustrous, healthy hair. Learn how chemical-free, totally natural hair care products are made and used. Samples will be available for everyone to experience. A question and answer will follow.

The Dirt on Dirt Floors
Sukita Reay Crimmel and James Thomson - New Society Publishers
Sukita Reay Crimmel and James Thomson will share dazzling photos, make some mud, and help you walk away knowing much more about the ancient practice of earthen floors ... and how they are done in modern homes. This short workshop could change your life!

Aquaponic Gardening: Growing fish and vegetables together
Sylvia Bernstein - The Aquaponic Source and New Society Publishers
Aquaponics is a revolutionary combination of the best of aquaculture and hydroponics—and an amazingly fun and easy way to raise fish together with organic vegetables, greens, herbs and fruits. Aquaponic systems are much more productive and use up to 90 percent less water than conventional gardens. Other advantages include no weeds, fewer pests, and no watering, fertilizing, bending, digging or heavy lifting!

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