Saturday April 4, 2009 ~ 10am – 2pm

at Piedmont Biofuels Industrial Plant, Pittsboro. For directions, click here.
Instructor Bob Armantrout teaches:

• Basic principles
• Equipment & Materials
• Inoculation
• After-care & Fruiting

Class size is limited to 25 – Register early to guarantee your spot!

Workshop & 2 innoculated logs to take home (bring your own lunch)

• $40 – Pre-Registration & Payment April 1st or After

OR
Everything included above plus a lovely catered sandwich option from Chatham Marketplace. Please see sandwich choices below!

• $50 – Pre-Registration & Payment April 1st or After

Please bring the following if you have them:

• Corded Drill
• Safety Glasses
• Work Gloves

Pre-registration & payment is required.
Registration info: Secure online credit card processing Google!

USD40.00 – Mushroom Workshop USD80.00 – Mushroom Workshop for 2 USD50.00 – Mushroom Workshop + Lunch USD100.00 – Mushroom Workshop + Lunch for 2


OR, Mail your check to:
The Abundance Foundation
PO BOX 1113 Pittsboro NC 27312

Need more information?

wow@theabundancefoundation.org
919-533-5181


Sandwich Choices from Chatham Marketplace:
please choose (1) sandwich from the following and email us at wow@theabundancefoundation.org

Cheddar Chutney–cheddar, roasted tomato chutney, arugula, red onion, on sourdough
Portabella Wrap–grilled portabella, provolone, caramelized onions, lemon garlic aioli, lettuce
Roasted Veggie Wrap–roasted veggies, goat cheese, roasted tomatoe, olive tapenade, red onion, spinach
Hummus & Veggie Wrap–hummus, lettuce, tomato, cucumber, red pepper, red onion, alfalfa
Avocado & Cucumber Wrap–avocado, provolone, cucumber, red onion, tomato, mayo, greens, black pepper on toasted rustic italian bread
Mozzarella Caprese–fresh mozzarella, tomato, basil, house made balsamic vinaigrette on a baguette
Chicken Salad–lettuce tomato on sourdough
Tuna Salad–lettuce, cucumber on a wrap
Grilled Chicken–swiss cheese, cucumber tomato, romaine lettuce, lemon garlic aioli on foccacia
Ham & Brie–nitrate free ham & brie with red onion, arugula and honey mustard on a french bagette
Cubano–roasted pork loin, ham pickles, swiss cheese, butter, dijon mustard on soft teleras roll
Italian–nitrate free ham, salami, prosciutto, provolone, red onion, banana pepper, tomato, arugula, balsamic vinaigrette on foccacia
Roast Beef–locally raised rare beast, romaine lettuce, tomato, pickle, banana peppers, red onion, provolone and creamy horseradish sauce on ciabatta
Greek Wrap–roast lamb, hummus, cucumber yogurt sauce romaine lettuce, tomato, red onion, and feta