GROWING FOOD A Guide to Producing for the Kitchen, Garden, Allotment and Field
n.b.Link to "organic-guru.co.uk/Courses/Theory of Organic Cultivation" for related texts.
The aim of this course is to introduce ideas and concepts which will explain the fundamental principles of Organic food growing. These topics are relevant and useful whether you are a beginner or more experienced.
After learning how to grow a wide range of crops in a variety of contexts, I concluded that the subject was serious enough to develop as a class-based course.
Ornamental or amenity gardening are very different topics. We need a less militaristic and mechanistic approach to our food supply.
Many previous students have found that this gives them the familiarity and understanding they need to pursue their growing aims and ambitions autonomously.
Some have even got jobs as growers. The course is designed to run for 10 class sessions. I hope you find it an enjoyable and instructive experience.
Richard's courses are a chance to immerse yourself in the world of self-sufficiency.
He grows hundreds of varieties of annual and perennial foods, including a diverse range of heritage seeds. He has been a professional food-grower for 20 years: teaching courses and running projects, which have helped hundreds of people to access growing opportunities and engage in the therapeutic process of growing.
The courses are a chance to be part of the continuous traditions of growing which still have relevance in the modern world. An opportunity to secure your own food future!
He has invented the concept of "Ediculture" (edible-culture) to describe the pragmatic, human-scale production techniques which we can use to meet our personal and domestic needs.
To find out what previous students thought of the courses, check out the Feedback section on the Facebook Ediculture i-frame.
e.g. "Fantastic course. Been gardening for 30 years, but learnt lots, including a lot that's not in the books. Loved the generous spirit of giving away samples, plants etc. Highly recommended."
Evening class: GROWING FOOD Organics, Biodynamics & Permaculture for Health, Nutrition and Security: A Celebration of Edible Culture
The course provides a comprehensive overview of the whole subject, explaining the practical science involved in growing food. The subject is presented as a human-centred occupation or craft which can bring life-long enjoyment in the form of edible art!
The course begins with core elements: soil, fertility and site design, then covers the practicalities of cultivation, plant health and timing for all year round eating, concluding with the potential to produce more plants, fruit, seeds, crops and harvests.
• Students receive a copy of the course book, providing essential information about each topic.
• The course includes access to an extensive seed-bank of local heritage varieties of edible crops and also a wide selection of culinary and medicinal herbs.
• Students are encouraged to borrow from a large library of relevant books and archive material.
• You also get the chance to taste samples of fresh produce each week, including dozens of types of Apples and Pears.
• The course also provides a social opportunity to meet and get to know other people with an interest in local growing and eating.
Tutor Richard Clare has been delivering courses for the general public for more than ten years and is adept at guiding both beginner and more experienced growers. He has developed and maintained a range of small, medium and large-scale growing sites in and around the city and co-ordinated a variety of public access projects for the past ten years.
As one of the few people who have taken food-growing seriously, Richard has been responsible for initiating public projects such as the Ponderosa community orchard, Gardening for Health and several allotment projects, such as LEAF, SAGE and Well-Being allotments. He has also created innovative tools and organisations to help develop the sector, such as the Green Food Map, Grow!Sheffield, Abundance, LandShare and Allotment Soup.
He believes we need a new term to describe the current interest in self-sufficiency, which he calls "Ediculture" - Edible Culture, to distinguish this activity from ornamental, garden Horticulture or commercial, farm-scale Agriculture.
