Saturday, November 21, 2009 -  10:00am to 2:00pm

Located at the Eco Industrial Park at the end of Industrial Park Drive on the east side of Pittsboro, North Carolina. For directions, click here.

Brian Rosa our NCDENR – DPPEA Environmental Specialist/Organics Recycling Coordinator and Amanda Sand, Piedmont Biofuels Vermiculture Specialist will dig in to the basics of backyard composting, including bins, tools, and accessories; sift through the process of turning kitchen scraps into plant fertilizer and cultivate the production of compost tea. You will learn from experts, experience the process first hand and go home with hard working worms ready to produce for you. Check out the plans for a Low Cost Home built Worm Casting Harvester.

Photos from a previous workshop

You go home ready to start with a half pound of worms and their bin.
Please bring a paper bag full of newspaper for worm bedding (no glossy ads) to the workshop.

Workshop is limited to 30 people, Pre-Registration & Payment is Required!

• $50 – Pre-Registration & Payment after November 14

OR

Everything included above plus a catered lunch option from Chatham Marketplace. ***see below for choices***

$60 – Pre-Registration required

Secure Online Registration through Google:

USD50.00 – Vermiculture Workshop for 1 USD100.00 – Vermiculture Worshop for 2 USD55.00 – Vermiculture workshop + Lunch for 1 USD110.00 – Vermiculture workshop + Lunch for 2

For more information and directions, contact us!

Sandwich Choices from Chatham Marketplace:

please choose (1) sandwich from the following and email 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, balsami 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