Learn the basics of land navigation using map compass and GPS. The course will close with a field session allowing you to apply the techniques covered in class. 

Would you like to use local delicious vegetables to make food that lasts for months, and maintains flavor and nutrient content? Or do you already make your own ferments but would like to learn more about the wild world of marvelous microorganisms that surround us, give us “terroir” and keep us healthy by replenishing our microbiomes (what is that anyway?) Instructor Emma Holder Masters in Micro/Immuno, McGill '93. Info and materials sheet provided upon registration. This Class is online.

Hand-sewing, mending and darning clothing are ancient human hand skills. Humans have used animal skins, tendons, sinew, furs and hairs, and various plant fibers to make needles, threads and fabrics, which can be sewn into pants, shirts, hats, gloves, bags, pouches, and more. Patches can be made to be beautiful as well as functional. Needles and thread can be made from naturally-harvested organic material; sewing comprehension with industrial supplies remains invaluable in the modern world. Bring your holey socks and busted sweaters to fix them if you wish, or bring nothing but your curiosity! Registration fee includes all required tools and materials.

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added to it, and we can make both a primary ferment and a secondary one with your favorite fruit juice (yum! Blueberry kombucha!)We'll discuss it's fascinating history, how to make a decaf version, the right glassware and what the heck is a SCOBY? (It's provided). We'll continue to expand on the microbiology of fermentation and what's really happening down there.Instructor Emma Holder (Masters in Micro/Immuno, McGill '93) Info and materials sheet provided upon registration. This Class is online.

Round-leafed bittersweet is a creeping, invasive vine that is largely considered a bane on wild land. We can use traditional techniques to tend bittersweet in the wild: harvesting for baskets while suppressing future growth. Learn to make a strong, beautiful basket of invasive round-leafed bittersweet! Students will learn identification, responsible collection, and creation; including the basics of stake-and-strand twining.

Kimchi can be a relatively calm sauerkraut-like ferment of cruciferous (and friends) vegetables, or it can be wild gingery-garlicky and as spicy as you wish!We'll build on this Korean ferment to create your own signature kimchi variation. We'll keep talking about the microbiology of fermentation and whats really happening down there. Instructor Emma Holder (Masters in Micro/Immuno, McGill '93) Info and materials sheet provided upon registration. This Class is online.

Acorns, or oak nuts, have remained a vital food source for animals, including humans, around the world, for hundreds of thousands of years. Why have we in our modern culture forgotten how to honor this awesome gift? Students will learn to identify, harvest, process, store, and use acorns in the kitchen. Delicious snacks will be available for sampling.

Would you like to use local delicious vegetables to make food that lasts for months, and maintains flavor and nutrient content? Or do you already make your own ferments but would like to learn more about the wild world of marvelous microorganisms that surround us, give us “terroir” and keep us healthy by replenishing our microbiomes (what is that anyway?) Instructor Emma Holder Masters in Micro/Immuno, McGill '93. Info and materials sheet provided upon registration. This Class is online.