addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgooglegroupshelp-with-circleimageimagesinstagramFill 1linklocation-pinm-swarmSearchmailmessagesminusmoremuplabelShape 3 + Rectangle 1ShapeoutlookpersonJoin Group on CardStartprice-ribbonShapeShapeShapeShapeImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruserwarningyahoo

“Eat Your Yard! An Introduction to Edible Landscaping”

On Tuesday, April 1, Steve Whitman – a gardener, educator and community planner – will lead a conversation about he and his family are gradually turning their Plymouth, NH, suburban lot into a mini-farm, as well as some easy steps anyone can take to get started down this path to sustainability. This Conversation Café will be held at Graze Sustainable Table, 207 Main Street in New London, beginning at 5 p.m. This is the fourth in the monthly Conversation Café series arranged by the Kearsarge Valley Transition Initiative to encourage local folks to think about how their communities can be more sustainable and resilient. The series offers an opportunity for residents to share conversation, a glass of wine, and specially prepared hors d’oeuvres with friends and neighbors on a night Graze is usually closed.

           Conversation and food begin at 5 p.m. At 6 p.m., Steve Whitman will talk about how he started this project, what an edible/permaculture garden looks like in a community, and why edible landscaping is a smart idea. There will be plenty of opportunity for questions, continued discussion, and eating until 7:30 p.m.       

           Since Graze is usually closed on Tuesdays, and in order to prepare enough food for everyone, it is suggested that those interested in attending make a reservation by 5 p.m. on Friday, March 28 by calling Graze at [masked]. The cost is $15 per person for food, with a cash bar.

            Whitman is an adjunct faculty member at Plymouth State University, a community planner with Jeffrey H. Taylor & Associates, and a certified permaculture teacher. The Kearsarge Area Transition Initiative encourages the nine towns in the Kearsarge Valley to develop a greater reliance on local resources -- food, energy and human resources in particular -- to address the impacts of such global issues as economic insecurity, environmental instabilities, and dependence on non-renewable energy. For more information about the Transition Initiative, visit its website at

Join or login to comment.

  • Carolyn

    Informative; centered around permaculture.

    April 2, 2014

  • Molly W

    Are there vegetarian options at this dinner?

    March 24, 2014

    • Candis W.

      Hey Molly, this is hors d’oeuvres rather than dinner. In the past they have had good vegetarian offerings, as well as a dish or two of their grass-fed, organically-raised beef.

      March 24, 2014

    • Molly W

      Hors d’oeuvres are the best! Thanks, Candis.

      March 24, 2014

7 went

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy