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What we’re about
Permaculture aims to regenerate healthy, productive landscapes and communities by consciously applying ecological principles to the design of human habitats. It is a theory, a mindset, and a lens for looking at the world in order to create a sustainable and just planet for all. Permaculture’s three ethics - Earth Care, People Care and Fair Share - and its twelve principles are used to design systems that create and foster healthy relationships. Through this discipline, each of us can take greater responsibility for ourselves and our world by developing life skills for sustainable living to become active participants and producers.
“Permaculture gives us a toolkit for moving from a culture of fear and scarcity to one of love and abundance.” -Toby Hemenway (permaculturist & author)
What we do: We build community, share ideas and learn how to move forward mindfully and in tune with the ethics of Earth Care, People Care and Fair Share. Through the Seacoast NH Permaculture Meetup and other partner organizations we bring people together by offering workshops, speakers, movies, discussions, swaps, potluck meals and other events.
"We don't know what details of a truly sustainable future are going to be like, but we need options, we need people experimenting in all kinds of ways and permaculturists are one of the critical gangs that are doing that." -Dr. David Suzuki (geneticist, broadcaster, environmentalist)
Our mission: Seacoast NH Permaculture Group empowers individuals and communities to work together to create resiliency through the use of Permaculture in the NH seacoast area and beyond. We inspire and teach each other by sharing skills, knowledge, and regenerative practices, nurturing our connections and celebrating our work.
“You cannot save the land apart from the people or the people apart from the land.” -Wendell Berry (farmer, environmentalist, author)
Land Acknowledgment: Indigenous cultures, past and present, have been an inspiration to our learning and the development of permaculture. To honor them and to deepen our connection to and understanding of the land we are living on, we share that the Seacoast of NH is the traditional ancestral homeland of the Abenaki, Pennacook and Wabanaki Peoples. We are grateful to them for stewarding this area so beautifully for thousands of years and continuing that work now. They invite us to join their efforts – see indigenousnh.com to learn more.
Upcoming events (4+)
See all- Fermentation Exploration Series #3: Grain FermentsLink visible for attendees$10.00
This summer, join other Seacoast Permaculture members for a learn-and-try exploration of simple fermentation projects. For our third meeting, we'll be discussing our experiments with lightly fermented beverages, and we'll introduce grain ferments. Be sure to have a copy of Sandor Katz's Wild Fermentation for techniques and recipes for each of these topics. (Participants are welcome to consult/use other resources, of course, but we will be making specific reference to Wild Fermentation.)
About the Fermentation Exploration Series:
Join in to read/research and then try what you are most interested in. At each of the four sessions, we will all share what we learned and describe how our projects turned out. And we will encourage an informal email group so that we can stay connected about our projects in between sessions.COST: The fee for each session is $10. Additional donations to Seacoast Permaculture are always welcome and much appreciated.
The warm summer weather is perfect for fermentation experiments. We will meet on Zoom on four Wednesdays from 7-8 p.m:
June 19: Vegetable ferments (like sauerkraut, sour pickles, kimchee, etc.)
July 10: Discussion of Vegetable projects, and introduction of Lightly Fermented Beverages (like Kombucha, Kvas, etc.)
July 31: Discussion of lightly fermented beverage projects and introduction of grain ferments (like sourdough starters, sour rye for soup, porridges, soft drinks)
August 14: Discussion of grain projects, and introduction of 'Wildcard' options—You choose (like bean ferments, wines, vinegars, dairy)Wild Fermentation by Sandor Ellix Katz is a great beginner’s guide and will anchor our learning and efforts. We also encourage the sharing of favorite fermentation blogs, books, and so on. This is a great series for the fermentation-curious beginner, and we also welcome experienced fermenters who would like to try new things and share their knowledge. This is not a class but rather a small group for learning, trying, and sharing results and knowledge.
THE BOOK: Wild Fermentation By Sandor Ellix Katz
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013—and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website: www.wildfermentation.com.YOUR HOSTS:
Warren Sanford has been a member of Seacoast Permaculture since 2011. He is passionate about living lightly on the earth by living and working locally, purchasing local produce, and bringing permaculture principles to his condo community. In addition to composting his food waste he is now asking for approval from his community to have raised garden beds installed on the lawns for vegetable, herb, and flower growing. He enjoys the self-sufficiency and using less food packaging by making sourdough bread and pancakes, brewing kombucha, and home cooking. He values community and realizes the need for support in order to keep these principles active in his life. He is excited to have support in fermenting vegetables and learning from other members about their success and challenges in this upcoming fermentation meetup.
Jennifer Montgomery is a member of the Seacoast Permaculture group, and she enjoys exploring various permaculture practices and engaging in stewardship of natural resources in New Hampshire. She has been experimenting with hügelkultur garden beds, the protecting and planting of native perennials, and the planting of pollinator gardens. Her interests in at-home fermentation—especially fermented beverages, dairy, and vegetables—have motivated her to explore Wild Fermentation and other resources. Her favorite projects so far include sauerkraut, kefir, berry kvas, and sour pickles. Figuring out kombucha has proven a challenge—ongoing...
- Fermentation Exploration Series #4: Wildcard—You chooseLink visible for attendees$10.00
This summer, join other Seacoast Permaculture members for a learn-and-try exploration of simple fermentation projects. For our fourth meeting, we'll be discussing our experiments with grain ferments, and we'll talk about 'wildcard' options, i.e. ferments from the other chapters of Wild Fermentation. Be sure to have a copy of Sandor Katz's Wild Fermentation for techniques and recipes. (Participants are welcome to consult/use other resources, of course, but we will be making specific reference to Wild Fermentation.)
About the Fermentation Exploration Series:
Join in to read/research and then try what you are most interested in. At each of the four sessions, we will all share what we learned and describe how our projects turned out. And we will encourage an informal email group so that we can stay connected about our projects in between sessions.COST: The fee for each session is $10. Additional donations to Seacoast Permaculture are always welcome and much appreciated.
The warm summer weather is perfect for fermentation experiments. We will meet on Zoom on four Wednesdays from 7-8 p.m:
June 19: Vegetable ferments (like sauerkraut, sour pickles, kimchee, etc.)
July 10: Introduction of Lightly Fermented Beverages (like Kombucha, Kvas, etc.) and discussion of our vegetable ferments
July 31: Discussion of lightly fermented beverage projects and introduction of grain ferments (like sourdough starters, sour rye for soup, porridges, soft drinks)
August 14: Discussion of grain projects, and introduction of 'Wildcard' options—You choose (like bean ferments, wines, vinegars, dairy)Wild Fermentation by Sandor Ellix Katz is a great beginner’s guide and will anchor our learning and efforts. We also encourage the sharing of favorite fermentation blogs, books, and so on. This is a great series for the fermentation-curious beginner, and we also welcome experienced fermenters who would like to try new things and share their knowledge. This is not a class but rather a small group for learning, trying, and sharing results and knowledge.
THE BOOK: Wild Fermentation By Sandor Ellix Katz
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013—and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website: www.wildfermentation.com.YOUR HOSTS:
Warren Sanford has been a member of Seacoast Permaculture since 2011. He is passionate about living lightly on the earth by living and working locally, purchasing local produce, and bringing permaculture principles to his condo community. In addition to composting his food waste he is now asking for approval from his community to have raised garden beds installed on the lawns for vegetable, herb, and flower growing. He enjoys the self-sufficiency and using less food packaging by making sourdough bread and pancakes, brewing kombucha, and home cooking. He values community and realizes the need for support in order to keep these principles active in his life. He is excited to have support in fermenting vegetables and learning from other members about their success and challenges in this upcoming fermentation meetup.
Jennifer Montgomery is a member of the Seacoast Permaculture group, and she enjoys exploring various permaculture practices and engaging in stewardship of natural resources in New Hampshire. She has been experimenting with hügelkultur garden beds, the protecting and planting of native perennials, and the planting of pollinator gardens. Her interests in at-home fermentation—especially fermented beverages, dairy, and vegetables—have motivated her to explore Wild Fermentation and other resources. Her favorite projects so far include sauerkraut, kefir, berry kvas, and sour pickles. Figuring out kombucha has proven an ongoing challenge...