FUN-FILLED, HANDS-ON SUSTAINABLE LIFESTYLE EVENTS

FUN-FILLED, HANDS-ON SUSTAINABLE LIFESTYLE EVENTS



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.


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.


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.


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.


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.


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.


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.




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