Workshops, Classes, How-Tos, Events . . . .

Hoop House How-to.
Slide Shows Online. Learn how to build your own hoop house by watching a series of slide shows put together by the Kerr Center for Sustainable Agriculture. Prospective builders are taken step by step through the construction process. Cost estimates, a list of resources, and links to websites with more information are presented. To see the slideshows, visit:

Northwest Earth Institute Gathering in Sept.
Northwest Earth Institute will hold their Annual North American Gathering September 15 – 18 at Fort Worden State Park and Conference Center in Port Townsend, WA. This year’s gathering is entitled “If Not Me, Then Who? Building Healthy Communities and Local Food Systems One Day at a Time.” Events at the gathering include workshops on sustainable food, edible landscaping, dynamic community organizing, networking and community building. Will Allen, named one of Time’s top 100 most influential people in the world in 2010 because of his inspiring food justice work in low-income neighborhoods, is this year’s keynote speaker. Space at the gathering is limited, early registration is encouraged. For schedule, fees, and registration:

Collecting Rainwater for Future Use. $10 suggested donation. June 8 at 6pm at the Long Beach Grange on Sand Ridge Rd in Long Beach, WA
Build a Solar/Wood-Fired Bath House. A 7-day intensive workshop. June 13 – 19 from 8am – 5pm. The hand-on course will cover the process of building a passive solar bathhouse from siting through site preparation, design, utilization of available resources, building codes, tool use, construction techniques, and time permitting, basic electrical and plumbing. The workshop costs $700 and includes breakfast, lunch, and all materials needed. Class will be held at R-evolution Gardens east of Nehalem. FMI:

Local Charcuterie Workshop
September 26 from 8am – 4pm at the EVOO Cooking School in Cannon Beach.  OSU Extension Clatsop County and the Small Farm Program are offering a workshop for North Coast farmers and chefs on making delicious, legal, and safe charcuterie with locally raised meats. Talks in the morning will cover relevant regulations and best practices for controlling pathogens during meat curing. Speakers include Maureen Taylor of Clatsop County Environmental Health, Will Fargo of Oregon Department of Agriculture’s Food Safety Division, and Dr. Karen Killinger of the Food Science department at Washington State University. In the afternoon, expert salumist Elias Cairo and Tyler Gaston from Portland’s Olympic Provisions will demonstrate techniques and best practices. Tuition is $25 (includes lunch). Space is limited. For reservations, please call Kristin Frost Albrecht @ (503)325-8573  or stop by OSU Extension Clatsop County, 2001 Marine Drive, Room 210, Astoria, Oregon  97103.

By Elia Seely

eating the coast/food groove is a bright new slice in HIPFiSH showcasing the burgeoning local food scene in the columbia pacific region - from farm/sea to fork, community gardening, growing, consuming, eating out, and raising a living - stay tuned and watch as we nurture and grow this section in sync with the locovore movement . Eating the Coast Editor
Elia Seely wants to hear from you - news, events, issues.