[Scpg] Online course on "Kitchen Permaculture"
LBUZZELL at aol.com
LBUZZELL at aol.com
Thu Feb 25 10:43:41 PST 2010
_http://www.energyconservationinfo.org/kitchperm.htm_
(http://www.energyconservationinfo.org/kitchperm.htm)
Prairie Rose Permaculture
Lifestyle Design for the 21st Century that meets the challenges of peak
oil, peak food, climate instability, and economic irrationality.
Presents. . .
Kitchen Permaculture Online Workshop
How to use permaculture design to create ecological, economical,
resilient, and socially just household food systems.
Permaculture is the art and science of designing human habitations and
systems that care for the earth, care for people, and incorporate voluntary
limits and boundaries so that there is justice in the distribution of the
surplus.
How the workshop works.
The online workshop uses a moderated private listserv and a resource CD
and continues for eight weeks of participation, with a two week Easter break
in the middle, for a total of ten calendar weeks. There are two weeks of
post-course follow-up, one to continue peer reviews of submitted designs, and
one for discussion of instructor reviews of student designs. Depending on
the number of instructor reviews, the two design review weeks may not be
consecutive. Upon the request of a majority of the students, a review week
may be inserted between Week 7 and 8 during which any topic brought up thus
far in the workshop may be discussed. Also at the option of the students, we
could add a "Final Feast" as a capstone event, depending on the geographic
distribution of the workshop participants.
Each week of the workshop (which corresponds to a calendar week) has
topics for discussion in five categories: Design Issues, Foods, Food
Preparation, Food Techniques, and Food Sources (except for Week 8 during which design
reports are submitted). Assignments, reports, questions, and comments are
posted to the workshop listserv, The student will write a design document
describing their present household food system, the goals of their household
regarding its food systems, the specific steps they will accomplish to get
from "here" to "there", and how they will stage their work. Since
permaculture is a holistic design system, we also consider how the household's food
systems fit into the rest of the household's activities.
The workshop uses readings, assignments, activities, and reports as
learning experiences to advance your knowledge and experience in design as well
as a selection of practical kitchen skills. Readings for which I own the
copyright or have permission to reproduce or are in the public domain are on
the workshop CD, others are linked to on-line copies. The workshop resource
CD also includes a complete copy of the permaculture design for my central
Oklahoma City home.
While in general the workshop will stick to the schedule of topics, at the
discretion of the instructor, topics which generate "extra" discussion and
interest may be carried over to the next week.
My goal in presenting this workshop is to help students learn the basics
of permaculture design and to apply those principles and strategies to their
household food systems. The workshop is not a typical academic class, but
rather an experiential/existential learning community incorporating an
ortho-praxis ("right-action") of observation, evaluation, design, staging, and
implementation. It incorporates art, beauty, wisdom, intuition, science,
and rationality.
The workshop begins March 7, 2010.
There are three ways to participate in the workshop:
Participating Student, with Instructor Design Review (Level 1)
Students receive the workshop CD, participate in the workshop listserv,
complete and post their assignments, write a design which is reviewed in
detail by the instructor, with a written report for the student. The design may
also be reviewed by the other workshop students. Members of the immediate
household of Level 1 students may monitor the workshop and use the
student's CD at no extra charge.
Participating Student, Peer Review only (Level 2)
Students receive the workshop CD, participate in the workshop listserv,
complete and post the assignments, and write a design. They may post the
design for peer review by other students, but do not receive a detailed written
review of their design by the instructor. Members of the immediate
household of Level 2 students may monitor the workshop and use the student's CD at
no extra charge.
Monitor
Monitors receive the workshop CD and all of the messages from the workshop
listserv, but they do not post messages or assignments.
There are different tuition prices for these levels of participation. The
tuition schedule is at the end of this document.
NB: All students agree to complete the readings and the assignments and
participate in the workshop discussion and design work, to stay on topic each
week, follow workshop format requirements when submitting work, and to
respect any copyrights of workshop materials. We must receive the signed
student agreement for enrollment to be final and the student admitted to
participation. Monitors agree to respect any copyrights of workshop materials.
Your enrollment as a student or monitor constitutes your agreement to these
requirements. (In other words, if you don't want to participate in the
discussion, you should enroll as a monitor.)
Workshop Topic Outline
Before the course:
* Read the free Permaculture Design Pamphlets
* Complete the household food systems design inventory
* Draw a base map of the kitchen.
Week 1: Orientation - Do what you can, with what you have, where you are.
* Why this is necessary.
* The Learning Community
* Why start with food?
* Permaculture Ethics
* Principles of Permaculture Design
* Workshop structure
* Household food systems inventory
* Four horsemen that stalk the land: Peak Oil, Peak Food, Economic
Irrationality, and Climate Instability
* Integration and Writing the Design
Week 2: Introduction to Design - If you always do what you always do, you
will always get what you always get.
* Design: Design Strategies for the Permacultured Kitchen
* Foods: Grains, flours
* Preparation: Breads
* Techniques: Menu Planning
* Sources: Supermarkets
Week 3: Frugality - A small leak will sink a large ship.
* Design: Design for Economy
* Foods: Meats, poultry, fish, meat substitutes
* Preparation: Stocks, Soups, Stews, Gravies
* Techniques: Quantity Cooking
* Sources: Food Coop
Week 4: Health and Nutrition - An apple a day keeps the doctor away.
* Design: Design for Health
* Foods: Vegetables
* Preparation: Pickled and Fermented foods
* Techniques: Food preservation - Food safety
* Sources: Farmers Market
Week 5: Resilience - The time to build a cellar is before the tornado
hits.
* Design: Design for Catastrophe
* Foods: Condiments, spices, herbs, non-food items
* Preparation: Casseroles
* Techniques: Food Storage
* Sources: Gardening
* Special: Energy issues in the permacultured kitchen
Week 6: Social and Distributive Justice - If you want peace, work for
justice and care for Creation.
* Design: Design for Justice
* Foods: Dairy and Eggs
* Preparation: Desserts` Snacks, Fun Foods, Jams/Jellies/Butters
* Techniques: Equipment
* Sources: Edible Landscaping
Week 7: Community - The future depends on what you do in the present.
* Design: Invisible Structures
* Staging the Implementation
* Foods: Fruits and nuts
* Preparation: Portable Foods
* Techniques: Materials cycling/compost/nutrient systems
* Sources: Foraging
Week 8: Education and Design Review - It takes a village to raise a child.
* Design: Design for Education
* Foods: Oils and fats
* Preparation: Using left-overs
* Sources: Other home food systems: aquaculture, aquaponics,
greenhouse, season extension
* Special topic: Design report submissions
Post Course Follow-up:
* Discussion of student designs can continue for another week
following the end of the workshop. Instructor reviews will be returned on a
schedule that will be posted after the course begins and we know how many
instructor reviews are required. There will be an optional week of discussion of
the instructor reviews after the reviews are completed.
Summary of Workshop Topics
Orientation:
* Why this is necessary,
* The Learning Community
* Why start with food?
* Workshop structure
* Household food systems design inventory
* Peak Oil, Peak Food, Economic Irrationality, Climate Instability
Design:
* Permaculture Ethics
* Permaculture Design Principles
* Design Strategies for the Permacultured Kitchen
* Design for Economy
* Design for Health
* Design for Catastrophe
* Design for Justice
* Invisible Structures
* Staging the Implementation
* Design for Education
* Integration and Writing the Design
Foods:
* Grains, flours
* Meats, fish, poultry, meat substitutes
* Vegetables
* Condiments, spices, herbs, and non-food items
* Dairy and Eggs
* Fruits and nuts
* Oils and fats
Preparation:
* Breads
* Stocks, Soups, Stews, Gravies
* Pickled and Fermented foods
* Casseroles
* Desserts, Snacks, Fun Foods, Jams/Jellies/Butters
* Portable Foods
* Using left-overs
Techniques:
* Equipment
* Quantity Cooking
* Food preservation
* Food Storage
* Menu Planning
* Materials cycling/compost/nutrient systems
* Energy issues in the kitchen
Food Sources:
* Supermarkets
* Food Coop
* Farmers Market
* Gardening
* Edible Landscaping
* Urban foraging
* Other home food systems: aquaculture, aquaponics, greenhouse,
season extension
Standing Weekly Assignments:
These begin with Week 2. Unless otherwise specified, assignments are due
on Sunday or Monday of the week.
* Show and Tell relating to one of the week's topics
* Virtual potluck, every Friday post a recipe for something you
would bring to a potluck. "Bring" something new each week.
* Recipe: Besides the virtual potluck, post a recipe relating to the
food topics of the week.
Reports and FAQs:
The following reports are to be prepared by each student and submitted to
the workshop listserv for discussion. Unless otherwise specified, reports
and FAQs are due on Sunday or Monday of the which in which they are
presented.
* Introduction and a description of his or her design site. (Due:
first week)
* A report about something relating to kitchen permaculture for
which they have passion and knowledge. Students should propose the report
during their workshop introduction and the week of its presentation (scheduling
subject to instructor approval)..
* Two short cookbook reviews, about one page each.
* Three FAQs about kitchen permaculture. Each FAQ (frequently asked
question) must pertain to one of the topics of discussion for the week in
which the FAQ is presented. The FAQs will be discussed by the class with the
goal of answering it. If a FAQ has already been presented, it cannot be
sent again for discussion. FAQs are presented one at a time (I.e, don't send
3 FAQs in one email.
FORMAT
The required format for emails and reports is detailed in a document on
the workshop resource CD.
TUITION
Levels of Participation
* Participating student, Level 1 $145
Participating Student, Level 2 $80 Monitor $40 Monitor - special price
for high school or college students $20
For the special discount for high school or college students, send a copy
of your student ID or other proof of student status to 1524 NW 21, OKC
73106, or scan the document and email it to bwaldrop at cox.net , The student
discount is not available on the coop order.
The immediate family of any participating student may monitor the workshop
for no additional charge. No additional workshop CD will be provided but
"immediate family of student" monitors may use the student's workshop CD.
Tuition may be paid by check, money order, coop order, or by PayPal.
* Checks or money orders, made payable to Bob Waldrop, should be
mailed to 1524 NW 21, Oklahoma City, OK 73106.
* For PayPal, send money to _bwaldrop at cox.net_
(mailto:bwaldrop at cox.net) and note in the comments the type of tuition you are paying. Or use
the payment button above.
ABOUT THE INSTRUCTOR
Bob Waldrop is a native, fourth generation Oklahoman. He is the president
of the Oklahoma Food Coop (_http://www.oklahomafood.coop_
(http://www.energyconservationinfo.org/(http://www.oklahomafood.coop) ) , which only sells
food and non-food items grown/made in Oklahoma, the founder of the Oscar
Romero Catholic Worker House community, which works in food security, and the
director of music at Epiphany Church in Oklahoma City. He holds a
certificate in Permaculture Design from Dan Hemenway of Barking Frogs Permaculture
in Florida, and has been a discussion leader with the BFPC Online
Permaculture Design Course for 3 years. Previously he served as a member of the
Oklahoma Food Policy Council, the board of directors of the Oklahoma
Sustainability Network, and the Migrants and Refugees Advisory Council of Catholic
Charities, Oklahoma City. More information about his urban permaculture site,
including a video of a documentary filmed by OETA about his house, is
online at _http://www.energyconservationinfo.org/gatewood.htm_
(http://www.energyconservationinfo.org/gatewood.htm) .
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