Schedule of Events 2011
BEGINNER GARDENER
Saturday 12th February
BUILDING SUSTAINABLE RELATIONSHIPS
– working with difference and diversity
Saturday 19th February
Sabine Drückler & Chris Harkess,
It is the aim of Permaculture to build holistic systems, ecologically, socially and spiritually complete.
This one day workshop concentrates on how people can generate a future of cooperation and resilience. It draws on the life skills needed to work in partnership with others. It is the goal of this workshop to acknowledge difference and diversity and to work with these tensions as a way to transform relationships.
Sabine Drückler and Chris Harkess, both experienced group workers and facilitators, will guide you through this day.
FRUIT TREE CARE AND FRUIT PRODUCTION
Saturday 19th February
Chris McIvor & Julia Geljon
HOW TO BUILD A PIZZA OVEN
Saturday 26th February
Wolfgang Hiepe
ORCHARD DESIGN
Saturday 26th February
Daniel Tohill
BEE KEEPING
Saturday 5th March
Daniel Tohill
INTERMEDIATE GARDENER
Saturday 12th March
GROWING VEGETABLES FOR PROFIT
Saturday 12th March
Chris McIvor
HOME CHEESE MAKING
Saturday 12th March / 10 - 3
Sabine Drueckler
$110
Sabine will take you through all the steps of making a soft cheese, starting with the fresh milk through to storing the cheese. It is the same process, if you are making
Blue Vein or a Brie style cheese. With a little variation you make Feta - you will gain the confidence to go home and make your own soft cheese. Sabine will also show you how to make yoghurt, quark and butter. No expensive special gear is required. Sabine uses equipment that you will find in most kitchens.
NUTRIENT-RICH / TRADITIONAL & FERMENTED FOODS
Saturday 19th March / 10—4
Sabine Drueckler and Romi Curl
$130
Sabine and Romi will cover the basics of stock/broth preparation, fermented foods, how to make seeds and grains more digestible and nutritious, yoghurt making, sourdough and sprouting. The principles of the Weston A. Price Fountation will be covered and a delicious lunch will be served. The venue is Sabine and Wolfgang's house in the Otamatea Eco Village.
INTRODUCTION TO BIO-DYNAMICS
Saturday 26th March
Chris McIvor
NATURAL ANIMAL HEALTH CARE
Saturday 16th April
Chris McIvor & Julia Geljon
HOME CHEESE MAKING
Saturday 16th April / 10 - 3
Sabine Drueckler
$110
Sabine will take you through all the steps of making a soft cheese, starting with the fresh milk through to storing the cheese. It is the same process, if you are making
Blue Vein or a Brie style cheese. With a little variation you make Feta - you will gain the confidence to go home and make your own soft cheese. Sabine will also show you how to make yoghurt, quark and butter. No expensive special gear is required. Sabine uses equipment that you will find in most kitchens.
UNDERSTANDING SOIL BASICS
Saturday 7th May
Chris McIvor
BREAD MAKING
Saturday 7th May / 10—3
Sabine Drueckler $90
In this workshop you will learn basic recipes—how to make nourishing and wholesome bread with or without starters like sourdough or yeast.
Sabine uses wheat and also different grains like spelt, rye, rice, corn and more.
Includes gluten-free bread making.
PERMACULTURE DESIGN BASICS: PART ONE (of 2)
Saturday 7th May / 9 - 4
Daniel Tohill $100
This course is an introduction to the concept of Permaculture and what it means.
Ethics and Principles. Zones and Sectors.
Some site aspects and systems used in Permaculture: slope, energy cycles, using biological resources, polyculture, evolution of designed system and edges & swales.
Permaculture Plans.
Site Visits.
It would be most beneficial to participants to commit to both days. An excellent first step for those who are perhaps interested to know the basics and how to put them into practise at your place, or for anyone considering some of the longer courses on offer and wanting to get a basic understanding.
Permaculture ideas can be used in many different situations, from a lifestyle block to a small urban garden.
POULTRY RAISING AND CARE
Saturday 28th May
Chris McIvor & Julia Geljon
TOWARDS RENEWABLE ENERGY
Saturday 28th May
Sabine & Wolf
HOME CHEESE MAKING
Saturday 11th June / 10 - 3
Sabine Drueckler
$110
Sabine will take you through all the steps of making a soft cheese, starting with the fresh milk through to storing the cheese. It is the same process, if you are making
Blue Vein or a Brie style cheese. With a little variation you make Feta - you will gain the confidence to go home and make your own soft cheese. Sabine will also show you how to make yoghurt, quark and butter. No expensive special gear is required. Sabine uses equipment that you will find in most kitchens.
Contact:
shop@kaiwakaorganics.co.nz
Tel: 09 431 2732
