Date: Saturday April 28th
Time: 11:00 am to 4:00 pm (plus Happy Hour afterwards)
Location: Hunt Country Vineyards, 4021 Italy Hill Rd., Branchport NY
Tickets: $30 in advance / $40 at the door
Includes lunch, grape juice and coffee/tea. Wine/beer 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; and Johannes Lehman, Professor of Soil & Crop Sciences at Cornell University. 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 April 28th. The cost of the workshop is $30 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 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.
11:00 am - Kathleen Draper: An introduction to biochar production and uses
12:00 pm - Lunch
1:00 pm - Learn to burn: Biochar production demonstration
2:00 pm - Winery and farm sustainability tour
3:00 pm - Johannes Lehman (Cornell University): Capabilities in biochar
4:00 pm - Happy Hour
* Squash & Ginger Soup (vegan)
* Chef Kasey’s Beef Stew
Hunt Country Café Bistro Salad: Fresh greens, seasonal fruit, candied almonds, and Lively Run Goat Cheese tossed with Vignoles Vinaigrette
Cheese Board: Three local cheeses, dried fruit, crackers, and bread