Sustainable Food and Agriculture
About the Workshops
UNM-Taos Sustainable Food and Agriculture will be hosting four, hands-on workshops around the theme of sustainable food and agriculture.
FORAGING - Saturday, September 16 from 1-4 pm, location to be determined. Jesse and Johanna of Zia Permaculture will be leading the workshop through the forest gathering native herbs, edible, and medicinal plants.
WATER BATH CANNING - Saturday, September 23 from 1-4 pm at the Not Forgotten Outreach farm. Melinda Bateman will teach a hands-on course in the art of canning for food preservation.
FERMENTATION - Saturday, October 7 from 12-3 pm at the Corner Office Nature Wine Restaurant. Jori Jayne Emde will be teaching acidic and lacto-fermentation methods to preserve foods. She will show you how to maximize the yield from each ingredient through fermentation, preservation, and extraction.
COMPOSTING - Saturday, October 14 from 1-4 pm at the Not Forgotten Outreach farm. Kevin Wittman will teach a hands-on course on building soil health through vermiculture, the Johnson-Su bioreactor, and hugelkultur. You’ll see that building soil is not limited to the climate of Taos, takes little time, and is extremely rewarding.
Each workshop will cost $20, advanced registration is encouraged. Attendance is limited to 20 participants.
Register by email
Contact Kevin Whittman at email@example.com
Presenters at the workshops will be as follows:
Jessie and Johanna Boudreau of Zia Permaculture LLC teach permaculture and foraging from their farm in Chimayo. They recently participated in a Fungi Fest in Rio Arriba County. Both Jessie and Johanna have extensive experience with the native plants of Northern New Mexico and the many uses of these plants.
Water Bath Canning
Melinda Bateman of Morningstar Farms has been feeding the people of Taos for decades. She has led numerous workshops and classes on gardening. Many area restaurants use her produce, and she also sells at the Taos Farmers Market.
Jori Jayne Emde is a chef, fermentationist, and alchemist with a focus on terroir. She is the owner of the Corner Office Natural Wine restaurant.
Kevin Wittman is a career educator who is currently a UNM adjunct professor teaching Sustainable Food and Agriculture at UNM Taos. He takes a special interest in the waste stream of our food system and how we can better utilize waste to help enrich our soils.
Join us on this enlightening journey, and chart your own path in the expansive world of sustainable food and agriculture. Your future starts here.