2014 Workshops
Mycology Lecture:
Jeff Shatz will give a small lecture on mycology (the study of fungi).
This will include basic properties of mushrooms and basic life cycle.
Q & A portion at the end.
Mushroom Growing Workshop #1:
Grow oyster and shiitake mushrooms: learn about different ways to
inoculate logs and tips for successful fruiting. participants will
learn what woods are best for each mushroom and will observe two
different ways of inoculating logs.
Mushroom Growing Workshop #2:
Grow oyster and other mushrooms indoors or out: students will learn
different ways of growing mushrooms such as outdoors in wood chips or
indoors on straw or cardboard, and how easy it is!
MICHAEL JUDD
Growing up between northern England and the Appalachian mountains of Maryland, Michael Judd’s roots have been branched with diverse landscapes and fertile culture. Mix in a decade of running a grassroots non-profit in rural Latin America, heading up an arid lands research project in the dessert of SE Spain, and extensive study at the New York Botanic Garden you end up with an eclectic designer that melds form, function, and productivity seamlessly.
Judd’s start with whole system design began with an opportunity to live with the last of the Lacondon Mayans in southern Mexico along the Guatemalan border. Here he experienced the ancient design practices of the Mayans that ingeniously mimic nature’s patterns to create functional landscapes. About the same time he discovered a parallel design system coming out of Australia, “permaculture,” that applies similar landscape use of the Mayans but adapted to the modern world. Combining these designs in 2001 he launched an effort called Project Bona Fide. Project Bona Fide started on the volcanic slopes of Ometepe Island in Nicaragua’s southwest corner just above Costa Rica. The project focus has been to create food security through food forest design that maximizes land use for a diversity of harvests. Today in 2014, thirteen years into the projects inception, 43 acres have grown into a haven of production and examples of linked design systems that mimic nature’s functions while meeting the needs of local economies and ecologies.
As the project stabilized, Judd began to split his time in a parallel universe on the island of Manhattan where he studied the latest in modern design at the New York Botanic Garden. Coupling whole system design learned in Latin America with the form and art of contemporary design, Judd created Ecologia, Edible & Ecological Designs. He won his first commission from Top Chef finalist Bryan Voltaggio to design an edible courtyard at Voltaggio’s flagship restaurant “Volt,” located in Frederick, Maryland.
He has put his experience and expertise in a new book. Edible Landscaping with a Permaculture Twist, which is a how-to manual for the budding gardener and experienced green thumb alike, full of creative and easy-to-follow designs that guide you to having your yard and eating it, too.