Date: Saturday, May 11, 2019
Time: 11:00 am to 4:00 pm (plus Happy Hour afterwards)
Location: Hunt Country Vineyards, 4021 Italy Hill Rd., Branchport NY
Tickets: $35 in advance / $40 at the door
Includes lunch, coffee/tea. Wine & other beverages will be available for purchase.
A one-day workshop to provide further education on biochar (i.e. carbonized organic material) production, feedstocks and uses. This workshop will include an indoor overview of benefits and uses of biochar as well as an outdoor/hands-on production demonstration. Sessions will be led by Kathleen Draper, of the Ithaka Institute, Finger Lakes Biochar, and the International Biochar Insitute. Other regional biochar researchers and entrepreneurs in the biochar field will be in attendance to contribute their expertise.
The event will be hosted by Hunt Country Vineyards at the vineyards from 11:00 am to 4:00 pm (plus Happy Hour afterwards) on Saturday, May 11th. The cost of the workshop is $35 for pre-registration or $40 at the door. The day will include a lunch prepared by the chef at Hunt Country Vineyards, as well as a tour and discussion of the sustainable energy and agricultural practices employed by the winery/farm led by Hunt family member and environmental advisor Suzanne Hunt (HuntGreenLLC.com). Free biochar samples will be available to those interested in collaborating on small scale biochar trials. Participants are encouraged to wear outdoor clothing appropriate for the weather, including sturdy footwear and layers. Additional details are below.
11:00am: An introduction to biochar production and uses with Kathleen Draper
1:00pm - 4:00pm: Learn to Burn: Biochar production demonstration with Kathleen Draper, Wine & Farm Sustainability Tour with Suzanne Hunt, and representatives from Cornell University and RIT will also be presenting.
4:00pm: Happy Hour
* Three Bean Chipotle Chili (vegan)
* Corn, Ham, & Cheddar Chowder
Salad: Fresh greens, dried cranberries, toasted walnuts, and lively run goat cheese tossed with Vignoles Vinaigrette
Cheese Board: Three local cheeses, dried fruit, nuts, crackers, & bread