Project WET

June 30, 2005

Another environmental program announcement from our friends at Kathleen Clay Edwards Family Branch Library:

Project WET

Friday, August 12, 2005
10 a.m. – 4 p.m. with 4 hr. homework assignment

Water Education Program. This workshop teaches hands-on activities related to water conservation, water pollution, water management, wetlands, and the water cyle that are helpful for teaching adults and children. This program is great for scout troop leaders, homeschool parents, youth leaders, and community group leaders. Also earn credit towards the NC Environmental Education Certification, . Participants read a Project WET book filled with activities. Must register to attend, 373-2923 or

Kathleen Clay Edwards Family Branch Library
1420 Price Park Dr.
Greensboro, NC 27410


Greensboro Day School Permaculture Gardens

June 28, 2005

Greensboro Day School is a wonderful place to get additional Permaculture related design ideas. The school is host to a large garden area, created by Charlie Headington and others, and is representative of an Edible Schoolyard.

The garden is beautiful and home to many birds and flowers as well as much to eat. Right now peaches hang from trees, beans and squash are maturing, and the ponds are full of interesting plants.

The photo album at the following link does not require log in. Simply click the link and you’ll be redirected to a picture of the cover of the photo album. Click on the photo to begin the slide show. Directions to the garden are included with the pictures.

Greensboro Day School Permaculture Gardens

This is a great spot to take a child and explore the wonders of a tightly knit community of plants, insects and birds. Lots to see and touch.

Montessori Schoolyard Garden photo album

June 27, 2005

Mary Ellen Smith shares her photos of the Montessori Schoolyard Gardens, taken during the tour after the permaculture presentation June 18. (Please note that you don’t have to make an account to view the photos.)

Beyond Sustainability ~ David Holmgren Lecture

June 24, 2005

North Carolina Botanical Garden
The University of North Carolina at Chapel Hill
15/501 & Old Mason Farm Road, Chapel Hill, NC
Phone 919.962.0522 Fax 919.962.0522 email web

For Immediate Release

Beyond Sustainability

Chapel Hill, NC—David Holmgren, the Australian co-originator of the concept and practice of “Permaculture,” will give a free public lecture at the North Carolina Botanical Garden’s Totten Center in Chapel Hill on Thursday, July 21st, starting at 7 pm. A short reception featuring locally produced foods will follow. Space is limited; participants are asked to call in advance to reserve a seat for the lecture: 919-962-0522.

In the early 1970s, David Holmgren wrote a sophomore term thesis that, when turned into a book, launched the advent of Permaculture, a sustainable living methodology. He has been teaching, writing about, and living this philosophy ever since. He is currently on a four-month, around-the-world teaching tour. His lecture will answer the question, “What is permaculture?” He will link this with potential solutions to pressing concerns about our current high-energy lifestyles, which are dependent on a continuing supply of cheap petroleum—something that many believe is a rapidly disappearing reality.

While visiting the area, Holmgren will also be touring some of Orange and Chatham Counties’ farms and developments that are working with permaculture principles.

For more about David Holmgren’s work, visit his website:



Information about lecture or the N.C. Botanical Garden: Andrew Bell, 919-962-0522

Information about Holmgren’s visit to North Carolina: Will Hooker, 919- 515-1194

Biofuels, Nature Walks, and Project Food, Land, and People

June 21, 2005

July 2005 Nature/Environmental Programs
Kathleen Clay Edwards Family Branch
1420 Price Park Dr.
Greensboro, NC 27410

To receive a regular e-mail for nature/environmental programs:

Biofuels, Another Option for Your Transportation Needs
July 9th, 10 a.m. – 11:00

Find out about biodiesel and how your car can run using vegetable oil. Mary Joan Pugh of the NC Zoo will explain how the zoo has used biofuel options to meet the zoo’s transportation needs. Andrew McMahan, a car owner who uses biofuels will share his experiences and share information about biofuel options in NC.

Senior Strollers
July 14th, 1:30 – 2:30 p.m.

Learn about the plants and animals in the wetlands area and lakes at Price Park. Then join us for a short stroll along the library trails.

Audubon Takes an Evening Stroll
July 14th, 7 p.m.

Join us for an evening stroll where we can spot or hear the birds of the evening and listen to the frogs. Several members will share their knowledge about the wetlands, frogs and birds. Bring binoculars if you have a pair.

Project Food, Land and People
Friday, July 22nd, 10 a.m. – 4 p.m.

Learn hands-on activities to teach adults and children about the interrelationships between agriculture, the environment and people. Great program for parents, teachers, scout leaders, youth leaders, and community group leaders. Receive a Project Food, Land and People notebook filled with hands-on activities. There will be a fee for the Project FLP book – $17.50. Workshop are approved for Criteria I of the NC EE Certification Program. CEU renewal credits are also available. To register, e-mail or call the Kathleen Clay Edwards Library at 336-373-2923.

Permaculture presentation

June 21, 2005

We had a full room of people for Charlie’s presentation of Permaculture at the library this past Saturday. He showed slides of his work, explained the key aspects of Permaculture design, and passed out material and catalogs. 30 people accompanied him to the Montessori Gardens. I think everyone had a good time. Many expressed an interest in a full day workshop that would look more deeply at how to do it, how to set up a Permaculture garden in one’s own yard. I think Charlie will do one in the future.

Convenience Cooking and Slow Food

June 19, 2005

People assume that I am an active cook because I’m so enthusiastic about Slow Food. It is true that I get on cooking jags sometimes. My favorite foods to cook are soup and bread. But I’m into convenience most of the time. Many nights I just eat cheese and crackers or salad or cereal, especially during hot weather. I’ve had some people tell me that they’re interested in Slow Food issues, but they’re not cooks. You don’t necessarily have to be a cook to contribute to the Slow Food Movement – you can support slow food artisans and restaurants. It casts a wide net.

I used to bake bread the old-fashioned way, but a case of chronic tendinitis in both hands led me to stop kneading and buy a bread machine. I don’t like the texture of the crust of baked bread machine bread, but, it is excellent way to mix and knead the dough, and take it through the first rising. I load my ingredients, put it on the dough setting, then do other things for a hour and a half. Then I remove the dough, punch down and let it rise again, then shape it into rolls or small loaves, let it rise again, and bake. This is a great rainy day activity, and it makes the house smell so wonderful! You can freeze some of the bread for later, and it tastes just as good.

Here’s a recipe for a one-pot pantry dish I made last night from leftovers and canned and frozen ingredients. It’s good for cleaning out little quantities from the refrigerator, and you could try other kinds of canned or cooked beans. Except for the cumin and the canned oranges, these ingredients are local, organic, or both. It serves about three, two if one person is my husband.

Lazy Black Beans and Chicken

1/2 green pepper, chopped
1/2 small onion, chopped
2 small carrots, chopped
1 clove garlic, pressed or minced (more if you love garlic)
1/2 cup frozen corn
1 T olive oil
1 cooked chicken breast half, chopped (mine was baked marinated chicken, from another convenient meal!)
1 cup cooked rice
1 can black beans
1 small can mandarin oranges
Cumin, to taste (this can be an acquired taste, so go easy if you’ve never tried it)
Salt and pepper

Saute the first five ingredients in the olive oil until the carrots are just tender. Add the other ingredients and cook until heated through.