Grace United Methodist Church
9:00 – 10:00 Infused Herbal Oil and Salve Making – Wendy Mackenzie
Learn how to make an infused herbal oil using the energy of the sun, even here in New England! (And also in the top of a double boiler when you need an infused oil fast.) We’ll cover weeds you can wild harvest and a few herbs that are worth planting in your garden that have an affinity for keeping your skin healthy. Learn how to add beeswax to these herbal oils to create a solid salve which can be used to keep your skin soft and free of cracks for the winter months! Every participant leaves with a sample to take home.

Wendy Mackenzie has taught Family and Consumer Science in Vermont for over 12 years. While a stay at home mom for her three children, she studied herbalism intensely and she now uses all this information in her home and classroom. She also owns an herbal product business called, Everlasting Herb Farm http://www.everlastingherbfarm.net

10:00 – 11:00 am “HOW GREEN IS MY TEA?” – Deb Blanchard
Join us at a Greeen Tea Tasting to investigate all you ever wanted to know about Green Tea. Learn how green tea is processed differently from black teas and herbal teas, from
very strong Gunpowder greens to very delicate Jasmines. Discover all kinds of healthy benefits of both drinking and cooking with green tea. There will several varieties on hand to sample as well as some tasty treats as accompaniments! Find out you can recycle green tea to nourish your plants and gardens. Blend your own green teabag to take home with you.

Deborah Blanchard is a recent transplant to the Upper Valley. After retiring from a 32 year career as an educator in Maine, she has launched a Tea Party Hostess business, called “High Tea
For You,” providing tea parties in your home, organization or business for any special occasion.

11:00 – 11:30 How To Cut Up a Chicken Ready To Cook – Sarah Rinehimer
Sarah will be providing a brief demonstration on how to quarter a whole chicken. She will also have a display of how to get started raising meat birds, and what a pasture poultry operation looks like.

Ceres Farm is a small sustainable farm in West Fairlee Vermont, where Sarah and her husband Mark Rinehimer raise pasture poultry, laying hens and pastured piggies! Their chickens will be featured in the Sizzlin’ Chicken Dinner at 5 pm today!

11:30 am Worm Farming – Bill Emerson
Worms provide a simple, yet effective, means to convert organic waste into a nutrient-
rich material capable of supporting plant growth. In this workshop, there will be a worm
observation chamber on display – while we discuss the benefits of maintaining a worm bin. We’ll then discuss the necessary dimensions & maintenance parameters for a successful worm bin as we setup a small worm bin. Participants will have the option to enter a drawing to win this created worm bin to take home.

Bill Emerson is a middle school science & math teacher by profession – and an avid
hiker, environmentalist, & naturalist by avocation. Bill is currently exploring the path
of self sufficiency, from his sanctuary in Bath, NH.

12:30 – 1:30 Green Cleaners For Your Home and Your Health- Wendy Mackenzie
Learn how to make an environmentally friendly scouring powder, an antibacterial surface spray that kills germs( but not you at the same time), and a room freshener that
will leave you relaxed and hormonally balanced, while fighting germs in the
air. Leave with samples of what we make. (Limit 15 participants)

2:00 – 3:00 Gathering, Growing & Cooking with Local Foods – Sue Greenall
Sue Greenall is a self-published author of three books, including The Vermonters’ Guide to Growing, Gathering and Cooking Local Foods. She lives in West Windsor, VT on an 80 acre conserved farm with horses, dogs, cats, geese, a goat and a ferret. She loves to cook from her garden and gather wild edibles which is how she came to write the cookbook. Sue will talk about the history of some common foods, such as the apple coming from Kazakhstan and Johnny Appleseed planting orchards from seeds as a way to sell real estate. She will have several varieties of apple to show, as well as rose hips, fresh and dried and talk about their history. She hopes to have a variety of berries, including the elusive thimble berry. All of these are gathered foods. Sue will have samples of recipes from the cookbook, such as: apple pan dowdy, grape pie, rose hip tea, switchel

Time To Be Determined
New Frameworks Natural Building http://newframeworks.comis a collectively-owned natural building company based in Montpelier, Vermont, founded by Ace McArleton and Deva Racusin. They focus on natural, local, low-impact materials such as straw, clay, sand, stone, and wood, and they combine these elements to build strawbale, woodchip/clay, cob, and timber frame walls; to mix and apply natural, non-toxic paints and plasters; to install stone and tile installations; and to pour and set adobe floors.

Jacob Deva Racusin is co-owner of New Frameworks Natural Building, LLC, , offering services in green remodeling, new construction, consultation, and education featuring natural building technologies. Jacob is an instructor at the Yestermorrow Design/Build School, and is currently involved in the development and instruction of their seminal graduate semester program. He lives with his family in Montgomery, VT, in a straw bale house on his permaculture-inspired homestead.

Ace McArleton is a natural builder and contractor who has led workshops and taught classes locally and nationally on natural building as well as on issues of gender and access to the building trades, for both youth and adults. Ace is a proud member of the Northeast Natural Building Network and the Timber Framers Guild.