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Regenerative Design Institute, Commonweal Garden, Bolinas Learn how to homebrew your own biodiesel from recycled vegetable oil collected from restaurant deep fryers! Jennifer Radtke, of BioFuel Oasis in Berkeley, will inspire and educate you in the production of biodiesel. In this class, you will learn how to collect oil, test it, make it into biodiesel, and build the equipment to do it. You'll get hands-on experience testing oil and making a small batch of fuel. On the second day, we will build biodiesel processors and make a full batch of fuel in Commonweal Garden's processor. If you would like to build your own processor as part of the class, please register 2-3 weeks in advance so you have time to order and receive all the parts (they cost about $600 total). Course Fee: $250 Please contact RDI directly to register for this course: http://www.regenerativedesign.org/contactus
Join Matt Berry on the second Sunday of the month for a wild food walk in and around Commonweal Garden. Learn the many uses of the seasonal flora - edible, medicinal, and more. Each walk will include important information on safety and how to 'tend the wild' in a responsible way. Join us for a wander, and finish the day with some hands-on processing of nature's bounty. Matt Berry has been practicing and teaching primitive skills and nature awareness for over a decade – blending his passion and expertise in field biology, primitive skills, horticulture and permaculture. After spending some time with Matt, you may never look at the weeds in the corner of your garden or the oak trees in your neighborhood the same way again! Fee: $25 prepaid, or $35 at the garden gate Please contact RDI directly to register for this course: http://www.regenerativedesign.org/contactus
Discover how the most elusive animals in the forest detect danger and move secretly to avoid it – using the language of the birds, the alarm system of the forest. Learn to decipher what the birds are telling us about the location of other animals, and also what they have to say about our own patterns of movement and awareness. This exciting week at Commonweal Garden will open your senses to the various “shapes” of bird language - rings of movement, sound, and feeling that ripple across the landscape. Learn to move quietly while expanding the circle of your awareness through the power of bird language, a skill that has been passed down through countless generations of trackers around the world. Instructors: Jon Young , Dan Gardoqui , Nicole Young, the RDNA team and Shikari Tracking Guild Course Fee: $850, includes camping and delicious organic meals Please contact RDI directly to register for this course: http://www.regenerativedesign.org/contactus
Join the Regenerative Design Institute for this very special workshop led by Jon Young & Dan Gardoqui - who have been teaching bird language together for almost 20 years - along with the talented RDNA crew. We will share powerful stories from the weeklong intensive workshop, and a detailed summary of skills and knowledge of this ancient art. Course Fee: $125 for the daylong workshop, including a delicious organic lunch Please contact RDI directly to register for this course: http://www.regenerativedesign.org/contactus
Join the Regenerative Design Institute at Commonweal Garden – a budding permaculture farm – for this two-week intensive design course. You will observe and use the same principles that make ecological systems self-sustaining, and learn how to apply them to integrate homes and gardens. In addition, you will learn to apply these principles to energy systems, water supplies, healthy communities, meaningful and fulfilling work, ecological economies and global political movements. This course weaves together the principles and practices of permaculture with wilderness awareness – explore bird language, tracking and participate in activities that deepen your awareness and intimacy with the rest of the natural world. The program is founded upon the reality that we are nature and have an amazing role in our watershed ecosystems. Instructors: Penny Livingston-Stark & Brock Dolman and special guests Starhawk, Jon Young and James Stark. Course Fee: $1350 full tuition, Early Bird Discount is $1200 registered & paid in full by May 2 Please contact RDI directly to register for this course: http://www.regenerativedesign.org/contactus At the Spring Equinox three women practicing and teaching organic agriculture reflect on Food, Farming and the Future Tickets are $10.00 - available only at the door With
Wendy Johnson, San Francisco Zen Center Meditation and gardening teacher, author of Janet Brown is a lifelong gardener and has been a certified organic farmer since 1994. Her farm, This event is co-sponsored by Point Reyes Books, Toby's Feed Barn, and the Green Gulch Zen Center. Point Reyes Books, an independent bookstore for 5 years, is a customer-friendly, community gathering place committed to fostering the literary passions of West Marin residents and visitors, serving as a forum for West Marin's creative forces including authors, poets & photographers, sponsoring local literary, literacy, arts and environmental activities and events. EAT AND LEARN ABOUT SUSTAINABLE SEAFOOD FROM THE PEOPLE WHO HARVEST IT Over 50 seafood enthusiasts gathered at Sausalito's FISH. restaurant to benefit Marin Organic's Salmon Safe program. The lavish seafood menu included Dungeness crab gumbo, Drake's Bay and Hog Island oysters 3 ways, Mussels steamed in Anchor Steam, Rock Cod with smothered greens, and Star Route Farms roasted beet salad with Straus yogurt and dill. Local wine from Stubbs Vineyard complimented everything impeccably. The evening included presentations and conversations with local players in the Seafood community including Kevin Lunny from Drake's Bay Oysters, Terry Sawyer from Hog Island Oysters, and Jeremy Dierks, a local Bolinas fisherman. Salmon Safe is a certification program designed to verify local producers’ efforts to care for Marin’s watersheds and help the return of Coho salmon and Steelhead trout to Marin County.
As a break to their holiday shopping, more than thirty-five supporters of Marin Organic gathered at MarketBar in San Francisco's Ferry Building to celebrate and enjoy an 8 course menu prepared by Chef Rick Hackett. The menu featured produce and products from local Marin Organic farmers and food producers, including oysters, Allstar Organics Pumpkin Ravioli in sage butter, Red Hill Farm Lamb with rosemary salt, Clark Summit Farm Roast Suckling Pig with cabbage confit, and much more. Diners heard from the farmers who grew the food for the evening's feast. Dessert ended the dinner with a high note of Cowgirl Creamery Mt. Tam cheese and local wine.
On Sunday, August 26, from 4-10 pm, Marin Organic, Marin Agricultural
Land Trust and Marin Farmers Markets teamed up this year to create the
local food of the event of the year Included in the evening line-up were chefs from well-known restaurants, producers, and food purveyors such as Allstar Organics, Anna’s Daughter’s Bakery, Bovine Bakery, Brickmaiden Breads, Café Gratitude, Chileno Valley Ranch, Cici’s, Clark Summit Farm, Coast Roast Coffee, Comforts, Commonweal Gardens/ Regenerative Design Institute, Corda Winery, Cowgirl, Diana’s Delights, Drakes Beach Café, Drakes Bay Oysters, Elderberry Root, Fairfax Scoop, Fat Angel Bakery, FISH., Frantoio, Fresh Run Farms, Green Gulch Farm, Heslip Family Vineyards, Hog Island Oyster Company, Insalatas, Iron Springs Pub and Brewery, La Tercera, Lark Creek Inn, Little Organic Farm, Marin Brewing Company, Marin Roots Farm, Marin Sun Farms Butcher Shop, Marshall Honey, McEvoy Ranch, Nick’s Cove, Olema Inn and Restaurant, Pacheco Ranch Winery, Paradise Valley Produce, Pey Marin Vineyard, Piatti Mill Valley, Point Reyes Farmstead Cheese Co., Point Reyes Preserves, Point Reyes Vineyards, Rustic Bakery, Sartori Farms, Slide Ranch, Small Shed Flatbreads, Sol Food, Star Route Farms, Station House Café, Stella Cucina, Straus Family Creamery, Stubbs Vineyard, Three Twins, and Tomales Bakery. The event began at 4 pm with hors d’oeuvres, drinks, silent auction, and an opportunity to meet the farmers and ranchers who grew the food, as well as the chefs who prepared it. At the close of the silent auction, the guests were led to a dazzling sit-down dinner, with each course prepared by a different restaurant. A rousing live auction, engaging speakers, and toasts to the talents of farmers and chefs served as the dining entertainment, followed by dancing under the stars to the romantic blues and vocals of Maria Muldaur. It was an evening not to be missed. Please visit www.tasteofmarin.org for more information! Peruse the menu from the big day! A list of participating restaurants, producers, and food purveyors.
Stubbs Vineyard, Manka’s Inverness Lodge, & Marin Organic host Tom and Mary Stubbs, owners of the first and only certified organic vineyard in Marin County, hosted over 100 guests at their vineyard in the hills of West Marin for a Marin Organic benefit dinner. The grand menu was prepared by Manka’s Margaret Grade and Daniel De Long who continued to demonstrate their respect for local farmers and West Marin’s terroir. These renowned local chefs will be honored the tastes of the season, pairing delightful flavors with Stubbs handcrafted wines, including the debut of their 2005 Estate Grown Pinot Noir, Chardonnay and Marin County Merlot. The evening’s honored guest, Michael Pollan, contributed his heartfelt humor and engaging stories, adding inspiration to this delicious affair.
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