Free Community Resiliency Classes

A resilient community is a united community

Throughout the months of March and April, a small group of valley residents will be offering free local classes to help our fellow residents learn lost life-skills. Please join us in learning how to plan, grow, preserve, hunt, fish, find local farmers, prepare for natural disasters, and perform basic first aid.

3/12 Basics of Water Bath Canning with Claire (9 am-12), up to 12 attendees.
Learn the basic skills for water bath canning: peaches, pears, jam, and pickled veggies. RSVP to catbert93@hotmail.com

3/18 Intro to Permaculture with Zsofia (1-5 pm) 23210 Paradise lake Rd, Woodinville, class size is limited to 25 attendees.
Learn how Permaculture produces the most results for the least effort and resources. We will look at ways to conserve water, hook up rain barrels, create an edible native foraging opportunity on edges of wetlands, view an aquaponic setup and discuss intense planting systems with varied root depths. Must RSVP to SustainableEats@gmail.com

3/25 Plan Your Family Larder and Long Term Food Storage Techniques with Annette (10 am -12:30) Carnation Library, class size is limited to 60 attendees.
Could you go for several months without food shopping? Want to learn how? Annette will walk you through planning and storing enough food to feed your family, whether you garden or support local farmers, have chickens or find local ranchers. We’ll look at grow versus buy decisions, methods for preserving local produce for the long haul, plus storing long-term pantry staples like grains and beans. Planning and buying locally and in bulk will save you both money and peace of mind. Come to class with a pad of paper and pencil to start your next year’s family food plan. Must RSVP to SustainableEats@gmail.com

3/26 How to make your garden more resilient and productive using less effort with Annette (10 am – 11) Carnation Farmer’s Market Shelter
We’ll look at gardening methods to protect your seedlings from wild weather swings that reduce (or end) their harvest potential. We’ll focus on seed selections to hedge your bets against Mother Nature and discuss perennial and feral vegetable options. Improving pollinator habitat, nutrient availability, and overall plant health will further increase your harvests. Bring paper and pencil to take home notes, no handouts will be provided. No RSVP necessary.

3/26 Ideas for Small Space Gardening with Annette (11am – 12) Carnation Farmer’s Market Shelter
We’ll look at stacking layers of edibles into small spaces, creating polycultures that optimize varying root depths and nutrient requirements, and how to utilize light to get your biggest small-space yield possible. Bring paper and pencil to take home notes, no handouts will be provided. No RSVP necessary.

3/26 Seed Starting, Saving and Storing with Grace (12 – 12:30 pm) Carnation Farmer’s Market Shelter
Ever wonder what the difference is between a modified vs hybrid vs heirloom seed? We’ll discuss this and more as we learn how to start seeds both directly in the ground and in trays. We’ll look at seed starting equipment like heat mats and grow lights, hoop tunnels, floating row cover and deep mulch. We’ll discuss the safe seed pledge (and which seed companies have taken it) and how to save and store your own seeds whenever possible. Bring paper and pencil to take home notes, no handouts will be provided. No RSVP Necessary

4/1 Intro to Hunting and Fishing with Tim (1-2 pm) Carnation Library, class size limited to 60 attendees.
Want to be more of a locavore? It is possible to supply a lot of your meat, poultry and fish right here in King County by fishing and hunting. Find out what is available and how to get started. Must RSVP to SustainableEats@gmail.com

4/1 How to purchase a whole animal from a local Farmer with Annette (2-3 pm) Carnation Library, class size limited to 60 attendees.
Buying meat from your local ranchers means you know how the animal was treated (in life and in death), the effects it had on its environment, its diet, as well as the peace of mind that you are supporting your local food economy. We’ll discuss how to find local ranchers and what the process generally looks like for both beef and pork. We’ll go through standard processor questions and talk briefly about how to utilize as much of the animal as possible, including recipe ideas for using offal. Bring paper and pencil to take home notes, no handouts will be provided. Must RSVP to SustainableEats@gmail.com

4/9 Basics of Water Bath Canning with April (10-2 pm) Class size limited to 6 attendees.
Learn how to turn that basket of strawberries into jam and water bath can it so that it can be enjoyed for months to come. Love pickles? Move beyond the usual cucumbers. Discover how easy it is to put up jars of carrot or cauliflower pickles. You’ll leave with jars of jam and pickles, as well as recipes and online sources. Must RSVP to GangBrown@me.com

4/29 Emergency Prep-101 with April (10 – 11 am) Fall City Library, class size limited to 50 attendees.
Learn the basics of putting together two critical kits: The Bug Out Bag (aka BOB) and the Multi Day Kit. You will see how to pack a backpack with the essentials for surviving on the rough and receive lists with suggestions that you can use to design your own BOB. Once you’ve determined what you and your family will need, use what I show you to expand on your BOB and build a Multi-Day Kit. Create a kit that will help you and your family in the event of an emergency, even if help is delayed. This is especially useful if you have small children, elderly parents, pets/livestock or family members with specific medical needs. FEMA now recommends every household have a kit that will provide food, water, basic medical and heat/shelter for seven days. Are you ready? Must RSVP to Sustainable Eats@gmail.com

4/29 Basic First Aid with Kathleen (11-12 am) Fall City Library, class size limited to 50 attendees.
Learn basic first aid from Carnation’s own Kathleen Allen of Mother And Child Natural Medicine. Bring paper and pencil to take notes. Must RSVP to SustainableEats@gmail.com

4/29 Growing and Using a Basic Apothecary Garden with Annette (Noon-1 pm) Fall City Library, class size limited to 50 attendees.
From headaches to anxiety, soothing wasp stings or rashes to preventing mosquito bites, easing colds and coughs to staving off the flu, it’s both easy and possible to grow apothecary plants in a small garden. We’ll look at what to grow and how to use it, including drying plants for tea, infusing oils for salves or rubs and alcohol or glycerin-based tinctures for long term storage and efficacy. Bring paper and pencil to take home notes, no handouts will be provided. Must RSVP to SustainableEats@gmail.com

4/30 Backyard Foraging with Annette (10-11 am) near Ames Lake, class size limited to 25 attendees.
Even a modest urban plot in the PNW can yield surprising gifts from nature. We’ll go on a property walk and see what we can spot that is useful for medicine and food. Nettles, dock, plantain, dandelion, shotweed, chickweed, horsetail, usnea, miner’s lettuce, cascara, thimble, salmon and blackberries are all prolific in this neck of the woods. Bring paper and pencil to take home notes, no handouts will be provided. Must RSVP to SustainableEats@gmail.com

These events are listed on our calendar.

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