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FOOD FOR LIFE SCHEDULE 2006
(subject to change)

Food for Life is run on CENTRAL TIME... so be carefull not to miss anything!

Please, if you're coming to single workshops call first to find out about any changes...



WEDNESDAY, JULY 12

9AM CST/ 10am EST * SEQUATCHIE COVE FARM TOUR AND BIODIESEL PRODUCTION DEMONSTRATION - This day will include a trip to the "Sequatchie Cove Farm," a diversified family-run biodynamic farm working with available resources, focusing on grass-based animal protein (eggs, meat). They also raise bees and native plants, operate a pick-your-own berry patch and make their own biodiesel.



THURSDAY, JULY 13

ALL DAY ARRIVALS AND TENT SET-UP

2:30-6:00 * FERMENTATION ONE - WINE, BEER AND TEMPEH (Ashley and Patrick Ironwood and Frances Johnson) - We plan to illustrate the art of fermentation by making 30 gallons of beer, 10 gallons of wine and 10 pounds of tempeh!

6:15 DINNER

7:45 WELCOME CIRCLE



FRIDAY, JULY 14

8:00-9:00 BREAKFAST

9:00 MORNING CIRCLE

9:30-10:30 * THE PRINCIPLES OF PERMACULTURE (Bradley Jones) This is an introduction to the principles of permaculture design; energy and labor efficiency through thoughtfull design strategies while learning from nature to improve human society.

10:45-11:45 * FERMENTATION TWO - MISO (Frances Johnson) - Using traditional techniques, we will make a crock of miso while discussing the benefits of fermented soy.

12:00-1:15 LUNCH

1:30-3:00 * EDIBLE LANDSCAPING AND PERMACULTURE TOUR OF MOONSHADOW (Patrick and Ashley Ironwood, and SVI's head gardeners, Brian Geier and Melissa Calhoun) We will tour Moonshadow's edible landscape while learning the basic ideas and terminology of Permaculture.

3:15-4:15 * FERMENTATION THREE - SAUERKRAUT AND KIMCHI (Frances Johnson) Learn just how simple it is to make these delicious foods. Frances will discuss history, nutrition, variations... just general cultured veggie stuff.

4:30-6:00 * VEGGIE DESSERTS? (Ann Keener) - How to feed your sweet tooth and use up vegetables that are taking over your garden at the same time. We'll use whatever vegetables are in season in the garden (summer squash, beets, chile peppers?) to create sinfully wonderful desserts... using local sugars (sorgum or honey) and vegetable-overload inspired imagination.

6:15 DINNER

7:45 VIDEO AND DISCUSSION - "THE FUTURE OF FOOD"



SATURDAY, JULY 15

8:00-9:00 BREAKFAST

9:00 MORNING CIRCLE

AND FERMENTATION CHECK-IN

9:30-11:30 * ECONUTRITION (Joel Kimmons) - Everything about diet and health- in a format driven by the participants questions. Bring short questions (or don't) and we will work towards the best answers in a real world and whole world perspective.

11:45-1:00 LUNCH

1:15-2:45 * Play With Yer Food (Michelle Kimmons) - A hands-on crafts workshop just for kids! (...yes, grown-ups are welcome to participate as well). This year, Michelle will show us how to use ordinary produce to make extra-ordinary artwork! We will be using fruit and vegetables as stamps to decorate t-shirts among other things. We will also cook up some more creativity exploring oodles of fun with noodles, bread dough beads and whatever else Michelle has up her sleeve. PARENTS: Please bring a t-shirt for each participant, and remember to eat five servings of fruits and vegetables a day.

3:00-4:00 * The New Improved Poverty - What Globalization means for the Have-Nots (Sandy Hepler) - Globalization cheerleaders say their tide raises all boats. We will explore this fabrication from a Third World point of view: a globalized society of managed poverty in which TV and white bread are central; and dreams of "the good life" are rarely attainable.

4:15 making dinner:
* BREAD-BUILDING - We'll explore the wild world of yeasts, the baker's friend. Learn how you can "grow your own" natural leaven to completely liberate you from prepackaged yeast. We'll bake natural-leavened whole grain bread in our wood-fired masonry/cob oven.
* Know Cheese, Know Whey (Legume Ye Sheng) - We will be learning how to make yogurt, rustic cheese from natural curdling agents such as nettles, as well as cheese from vegetable rennet and panir (a yogurt cheese from India-yum!). We will also explore the myriad uses of cheesemaking's most ignored by-product: whey! From making soda pop to a safe wooden cooking utensil preservative, it is the whey to go!

DINNER - NEWLY-BUILT COB OVEN PIZZA PARTY!

MUSIC AND MORE! The evening program will be a talent show - come prepared to strut your stuff.



SUNDAY, JULY 16

9:00-10:00 BREAKFAST

10:00 MORNING CIRCLE

AND FERMENTATION CHECK-IN

10:30-12:00 * Chocolate-- Demon Drug or Divinity?!! (Sandy Hepler) - Explore an all-time world favorite. Cacao itself is health food and can be made healthier. Original Aztecs drank it as a hot, bitter, peppered drink (did they ever add honey?). A really healthy, great-tasting chocolate is possible! We will be making a batch - from the beans to the belly!

12:15 - 12:45 * Weston A. Price Foundation presentation (David Ayers) - grass roots organization dedicated to bringing nutrient dense foods back to the dinner table through education, research, and activism, founded on the work of Dr. WAP who studied indigenous cultures all over the world from 1930 through 1940 who's traditional diets had not been adulterated by the disasterous refining of our modern day excuse for food. Learn how even though there were radical differences in these diets, there were basic similarities...

1:00-2:15 LUNCH

2:30-4:00 * more playing with yer food (Legume Ye Sheng) - This will be another time for kids (of all ages) to play while learning about their veggies. Possibilities include: edible finger-paints, fruit and vegetable sculptures and compost costumes.

4:15 CLOSING CIRCLE



Participants are encouraged to come early and stay late at Moonshadow, living and learning informally, as short-term interns.

Guests during this time will be asked to donate $10/day to the Community Fund for food and general expenses. Join us!



REGISTRATION INFO:



* The cost for Thursday will be $15-$25 sliding scale for the workshop(s)/meal.

* $25-$50 per day sliding-scale fee requested for Friday through Sunday (includes food, camping and workshop fee)

* Any day can be done a la carte: Single workshop: $10 - Single meals: $5

* We need $25 non-refundable deposit to hold your space

Food exchange for partial scholarships is also a possibilty.

To register, please fill out, and email this form:

YES! I WILL BE AT FOOD FOR LIFE

FOR THE FOLLOWING DAY(S):

_________________________________________

I CAN ONLY MAKE SINGLE WORKSHOPS, (PLEASE INDICATE WHICH ONES HERE):

_________________________________________

_________________________________________

I PLAN TO PAY $_____________________

I WILL SEND A $25 DEPOSIT TO HOLD MY SPACE

NAME:

ADDRESS:

EMAIL:

PHONE:

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