Workshop: Common Weeds and Their Medicinal Values

Guided Tour Identifying Common Weeds and Indicating Their Medicinal Values

Sunday July 11, 2010 1P.M. – 3P.M.
Offered by Carroll English
Location: CSC, Stelle, IL

Carroll enjoys sharing her acquaintance with medicinal/food herbs (“weeds”) with the public from time to time in Stelle. Each workshop participant is presented with a booklet delineating the health values ascribed to each of 20 very common weeds in our environment. After a brief discussion of the booklet, Carroll leads the participants in a walkabout of Stelle and the adjacent CSC property, while identifying the plants discovered and discussing their health values. Wear your walking shoes! Carroll comments, “There is an amazing amount of information to be gained in this simple and pleasant process. The 20 weeds/herbs that are featured are common all over the eastern United States, permitting participants to take the book traveling as a portable medicine chest.” Cost for this 2 hr workshop is $35. You are invited to begin the afternoon workshop by sharing a healthy organic meal at the Stelle Community Center at an additional cost of $10. Lunch begins at noon and the workshop begins at 1 P.M., following the optional Open House tour.

Bio: Carroll English

Carroll has been studying nutrition and herbology since before her arrival in Stelle 37 years ago. Her commitment to natural eating and herbal medicince are famous in the vicinity. Carroll’s received her formal education in Florida, where she was born. She studied Education and Spanish at the undergraduate level and has a Masters in Theology. Her formal teaching career was limited to the Stelle School, when it existed. However, she still teaches Spanish to small groups, at the College level, or to individuals. Carroll has also just published a book describing her experiences in Cuba, where she was doing ministry prior to and following the Castro Revolution.

Workshop: Exploring the Art and Science of Composting Methods

Exploring the Art and Science of Composting Methods

Saturday, May 22, 2010
Sunday, June 6, 2010
1:00-4:30 P.M.
Location: CSC, Stelle, IL

Compost is at the heart of sustainability in organic growing methods. A person can be malnourished by not receiving the necessary nutrients from high-quality food. Plants can become unhealthy or they can thrive, based on the quality of the food they receive. Organic plant food is compost, and the compost, when fully broken down, is called humus. Humus is the dark material, the end result of the decaying process, when microbes have transmuted the organic material into plant food, rekindling the cycle of life!

Like cooking an egg, there is not just one method for creating compost. Different composting systems bring various qualities into the finished product. This workshop will show you how to create a variety of composting systems and give you the pros and cons of each. Then you can decide which system will work best for your needs, given the materials you have available and the quality of compost you want.

Presenter George Blackman

Workshop Topics:

  1. Vermi-compost using the red worms to make compost 
    1. The “dos and don’ts” for raising the red wiggler worm
    2. Raising the worms indoors or outdoors
    3. Harvesting the compost
  2. The BioIntensive Composting Method
    1. •Creating a quick-processing compost or a long- lasting, slow-nutrient releasing compost
    2. Growing special materials for your compost
  3. The Biodynamic Method 
    1. Materials used in the compost pile
    2. Preparations used in the compost pile where to get them and where to place them
    3. Rudolf Steiner, a scientist and clairvoyant, developed this system. The various preparations are designed to bring the effects of cosmic forces into the compost.
  4. The Tumbler Drum for making fast compost 
  5. The Rodale Composting Method
  6. Compost Tea
  7. Composting Structures
  8. Materials for the compost pile and their nutrient values
  9. Materials to avoid in your compost pile
  10. The Effect of Compost in the soil and on plants
  11. Review of the Basics for achieving a working compost pile

Workshop: Permaculture Orchard Design and Maintenance

Permaculture Orchard Design and Maintenance

Saturday, March 6, 2010
12:30 – 4:00 p.m
Location: Nisse Farm Manteno, Illinois

Planning an orchard?
Years since you’ve pruned your favorite apple tree?
Not sure how to care for your young fruit trees?

Whether you have one fruit tree or want to start a small orchard of your own this workshop will help you on your way. Join Mark Hoffman and Bill Land for an afternoon dedicated to orchard design and maintenance. Mark and Bill will discuss orchard design from a permaculture perspective including:

What branches would you prune from this established pear tree?

  • Planting fruits that perform well in our Midwest climate
  • Permaculture-based orchard location and layout
  • How and when to prune
  • Integrating the orchard with other plants as well as with animals
  • Managing pests
  • Harvest and storage tips
This orchard workshop will focus on integrating the orchard into your over-all food production system. It will also cover techniques for pruning and includes hands-on pruning practice. Handouts provided.

Pruning an established apple or pear tree is a lot like cutting hair. If you cut off a little too much, before long it will grow back and you’ll never know the difference. So….don’t worry about making a mistake. Apple trees grow vigorously and therefore are quite forgiving to the amateur pruner!

Note: please bring your own gloves. A pruning saw and/or pruning shears is desirable but not required.

What branches would you prune from this established pear tree?

Bio: Mark Hoffman

Mark is one of the founding members of the Center for Sustainable Community, having been engaged in the Stelle Community for over 20 years. Mark grew up on a wheat and cattle farm in central Kansas, and his farmboy roots provide the foundation for a number of agricultural pursuits include beekeeping, raising poultry, and operating the permaculture oriented gardens at the bed and breakfast he and his wife Guia operate two miles from Stelle. Professionally, Mark works as a technical writer, trainer, and engineer, and has served as the webmaster for the CSC website.


Workshop: How to Make Mead

How to Make Mead 
The Fermented Drink made from Honey
with Matt Mehawich

Saturday, February 27, 2010
1:00-3:30 p.m
Nisse Farm, Manteno, IL

Mead is regarded by some as the ancestor of all fermented drinks due to the honey-based libation’s many ancient historical references. It was said to be the preferred drink during the Golden Age of Ancient Greece. Aristotle even discussed it in his theories about the earth sciences, Meteorological. The term “honeymoon” comes from the northern European tradition of newlyweds drinking mead everyday for a month after their wedding in hopes of keeping their new marriage sweet. Mead is also frequently mentioned in British and Celtic legends. Spend an afternoon learning how to make this drink that is so rich in history and tradition.

The flavor of mead can range from dry to sweet just like fruit wines. With all the great tasting, local honey available at the farmers markets why not try learning to make a few bottles (or more) of this lovely drink.

Topics include:

  • A brief history of mead and the tradition of mead making 
  • Fermentation basics 
  • Brief overview of yeast strains for mead making 
  • Honey in the mead making process 
  • Mead styles (traditional, melomel, metheglin, cyser, etc.) 
  • Equipment and where to find supplies 
  • Mead brewing demonstration 
  • Safe bottling procedures 
  • Problems and Troubleshooting 

Bio: Matt Mehawich

Matt first discovered the magic of mead after moving to the city of Chicago in 2000 to finish college. While watching a documentary on the Vikings he found out that mead is made from honey and it sounded simple enough that maybe even he could make some! After he made a couple of batches of what was essentially lighter fluid, he discovered that with some basic equipment and a little technique, really really good mead could be made. He also realized that with proper aging, mead can rival even the finest wines! When he is not making mead Matt also enjoys organic gardening, cooking and playing keyboards in his band, Rhombus.