Our friends at the Micheltorena School Garden are hosting a workshop with composting wizard Jack McAndrew. In case you missed Jack’s last workshop back in November, you’ve got another chance. Here’s the 411:

Free Biodynamic Composting Seminar in Los Angeles with Jack McAndrew

Date: Saturday, January 18th, rain or shine

Time: 10am

Duration: 2 to 3 hours but stay as short or as long as you’d like

Where: Micheltorena School Garden, 1511 Micheltorena Street, Los Angeles, CA 90026. Garden located at the corner of Sunset Boulevard and Micheltorena Street.

Transit Stop nearby, Bike Parking in garden or On-Street Parking for cars.

About Jack:

Recognized as one of America’s leading experts on biodynamic organic agriculture, Jack’s biodynamic composts have been the secret behind some of the most beautiful and healthiest gardens in “Hollywood” and on the Westside.

Maria C. Linder, Professor of Biochemistry at CalState Fullerton says, “There are very few people in the country with [Jack’s] experience and expertise… Bio-dynamic composting is more scientifically based than most and is by far the most impressive method I have encountered. Jack has studied the process for many years, and with
the best Masters in the business.”

Biodynamic compost is made with precise specifications and is a fundamental component of the biodynamic method of growing food. It recycles animal manures and organic wastes, stabilizes nitrogen, and builds soil humus to enhance soil health.

“This is recognized as the finest recipe for growing crops in the world,” claims Jack. “You don’t need any other fertilizer or pesticides. This form of agriculture is ahead of its time. It grows the best quality food known today.”

Starting this Sunday, January 5, and every first Sunday of the month, the Los Angeles County Master Food Preservers will have a table at the Hollywood Farmers Market.  Stop by to ask a food preservation question or watch a demo (preserved lemons this Sunday). I’ll be in the booth wearing my MFP hat. Hope to see some of you there!

Some of you might remember that we advertised a free biodynamic composting workshop here a few weeks ago– and some of you may have even attended! It was great to meet Root Simple readers there.

Well, that was a great day, where lots of good connections were formed, and another great thing came out of it. It turned out that one of the participants, Don, is an expert worm wrangler. There was a lot of interest in worm composting at the workshop, so Don offered to teach us what he knows, for free.

The workshop is on Saturday, December 21st from 10-12. Sadly, Erik and I cannot attend on that day (and I’m bummed, because Don has some really interesting techniques to share), but we wanted to help publicize it. Don is not only teaching the class for free, but he’s also selling worm-kit-stuff and is donating the proceeds to support those affected by the recent typhoon in the Philippines.

Don’s announcement:

Image: Ponsford’s Place

As a co-founder of the Los Angeles Bread Bakers, I’m happy to announce a special whole wheat baking class with Coupe du Monde de la Boulangerie gold medalist Craig Ponsford. Craig will be coming to Los Angeles November 19 and 20th. Registration is on the LA Bread Baker’s meetup page. Here’s more info on the class:

Join award-winning baker Craig Ponsford in a six-hour hands-on exploration of baking with whole grain flour made from California wheat. Craig’s demonstrations will feature four of the following: English Muffins, Cinnamon Morning Buns, Vegetable Croissants, Pretzels, and Challah, among others. This class will repeat on the 20th.

Craig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached or trained each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffre Cup held in Argentina. He currently is an instructor at the Culinary Institute of America in St. Helena, California and has his own bakery/innovation center, Ponsford’s Place, in his home town of San Rafael.

The classes will be held at Guittard Chocolate’s facility in Los Angeles. Lunch is included and will be prepared by Donald Wressell, Guittard Pastry Chef.

Class size is limited to 12 students per day. Due to the hands-on nature of this class and limited number of spots available, there will also be a 7-day cancellation policy in effect. No refunds will be issued after November 12th.

Sponsored by the California Wheat Commission and the Los Angeles Bread Bakers.