Cape May Forum - Chautauqua at the Shore

The following programs are in partnership with the 2nd Annual Cape May Forum – Chautauqua at the Shore. “Guess What’s Coming for Dinner? The Politics of Food in the 21st Century” is the theme for a series of events offered at various venues around Cape May Sept. 15-25, exploring subjects including organic food movements, nutrition, hunger and new food harvesting frontiers in the farming and fishing industries.

Visit the The Cape May Forum site at www.capemayforum.org

 

The Practice of Permaculture

This workshop will explore the practice of Permaculture as it pertains to sustainable land use design. This is based on ecological and biological principles, often using patterns that occur in nature to maximize effect while minimizing wasted energy.

This workshop will explore the following topics:

• Pattern Understanding
• Concepts, Themes, and Methods of Design
• Earth Works and Water & Keyline
• Gardening and Farming Systems
• Plants and Trees
• Healthy Use of Animals in Permaculture Systems
• Permaculture Ethics and Principles
• Climate and Micro-climate
• Soils, Aquaculture & Aquaponics
• Invisible Structures

Instructor: Wayne Weiseman is certified by The Permaculture Institute of Australia as an instructor of the Permaculture Design Certificate Course. He is also certified by the American Institute of Architecture and the American Society of Landscape Architects to teach continuing education in Permaculture. He has worked as a builder and contractor, herbalist, renewable energy expert and farmer for 25 years. For many years he managed a land-based, self-reliant community project combining organic crop/food production, ecologically built shelter and renewable energy. (2.1 CEUs)

Visit the The Permaculture Project site at www.permacultureproject.com

CGRN202 (21 Hours)
Fee: $399 ($359 if registered by Sept. 2)

• Section CW01-Cape May County Campus
  Thursday, Friday, Saturday, Oct. 6-8
  9 a.m.-4:30 p.m.

 

The Politics of Flavor

This seminar will discuss the economic and environmental impact of the food we eat. We will discuss and taste the different types of food to demonstrate how sustainable and organic foods bring better flavor to the plate.

Our discussion will include the following types of food and their political impact:

• U.S.-produced Coca-Cola with high fructose corn syrup versus Mexican Coca-Cola with cane sugar and the effects of corn and sugar subsidies on our favorite foods.
• Egg comparison of factory farm egg, cage-free antibiotic free eggs, and local eggs organic/sustainable. Is there a class structure being developed for food labeling? Will healthier food only be available to wealthier people?
• Vegetable and produce seasonality. Local and sustainable versus foreign imports and factory farmed and ethylene gassed variety. Why does our produce look good but have no taste?
• Meats, chicken and beef. Why treating our livestock better will make you a better cook.

Instructor: Chef Jon Davies

COOK202 (4 Hours)
Fee: $39

• Section FW01- Nature Center of Cape May,
  Cape May, NJ
  2 Thursdays beginning Sept. 15
  6-8 p.m.

Kid Friendly Cuisine (A Workshop for Parents)

Learn how to make wholesome, delicious foods your kids will love! Go back to basics with fresh fruits and vegetables from local farms; turn them in to eye appealing, tummy-pleasing meals for you and your kids.

Instructor: Chef Annmarie Chelius

COOK203 (3 Hours)
Fee: $65

• Section CW01-Richard M. Teitelman Middle School, Cape May, NJ
  Friday, Sept. 16
  6-9 p.m.

Hunger Banquet

The Academy of Culinary Arts, in support of The Campus Kitchen Project Atlantic City, will sponsor a Hunger Banquet Sept 23. The ACA will host this banquet to help raise awareness about how hunger affects our community. Guests will enjoy global cuisine, while discussing the issue of hunger on an international level. Bring an open mind.

COOK205
Fee: $10

• Section CW01- Cape May City Elementary School, 921 Lafayette Street,
  Cape May, NJ 08204. PH: 609-884-8485
  Friday, Sept. 23
  6-8 p.m.