Upcoming HDT Events
We've got a full docket of events coming up this fall through Pine River Community Education. Registration deadlines creep up, so make sure you take a look at when sign-ups are due. You can call Troy at 218-587-2080 OR you can sign up at the PR Community Ed website
- Managing Your Woodlot - Tues, October 2. 6pm-8pm, HUG Campus Ages 16 and Up.
- Deep Portage Field Trip - Sat, October 11. 9am-2pm, Leave & Return to PRB School. Ages 9 and Up
- Recycled Halloween Craft Fun - Tues, October 21. 3:10pm-4:45pm, PRB School 2nd-5th Graders
We've also brought back the popular "Feast, Film & Forum" series this fall. We already had a great night focusing on seed saving and have three more session planned. All sessions will start at 5:30 pm with an optional potluck dinner. Then at 6 pm the main event starts with either a panel discussion or film viewing. Afterwards an open time for discussion and dialogue will proceed. All sessions are free for all ages. Here are the upcoming themes:
- Sept. 29 - Alternative Preservation - Hear from a panel of speakers showcasing different methods of preserving vegetables.
- Oct. 9 - Herbs for Life - Watch Numen, discuss the role of herbs in healthy lifestyle.
- Oct. 23 - Agroforestry - Learn about the different agroforestry techniques, their benefits, and how to integrate them at home.
Resilient Action Day -
It was a cold and drizzly day, but that didn't stop those determined to learn about resilient living from coming to the 1st Resilient Action Day. Workshops ranged from learning to forage and cooking with herbs to bicycle maintenance and season extension.
"Everyone seemed to go home inspired," said workshop presenter Jim Chamberlin. "If they can use what they learned here in their daily lives, then I would consider the event a success."
Sustainability Programs Coordinator, Quinn Swanson states, "For the first all-day workshop event we've held on Campus, it went very well. The responses have been overwhelmingly positive and we're already looking at when to host next year's RAD."
Simple Delicious Hummus
During this year's Resilient Action Day, participants were served delicious snacks in the afternoon. One of the options was a homemade hummus (made by Nora W.) that just popped! It went well with carrots, pita chips, and even by itself. It was so popular that people were asking for the recipe. Here ya go:
- 1- 15 oz can (425 grams) chickpeas, also called garbanzo beans
- 1/4 cup fresh lemon juice (or one large lemon)
- 1/4 cup tahini
- 1/2 large garlic clove (minced)
- 2 tablespoons olive oil, plus more for serving (if desired)
- 1/2 to 1 teaspoon salt, depending on taste
- 1/2 teaspoon ground cumin
- 2-3 tablespoons water
- dash of ground paprika for serving
- In the bowl of a food processor, combine the tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps "whip" or "cream" the tahini, making smooth and creamy hummus possible.
- Add the olive oil, minced garlic, cumin and salt to whipped mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Drain chickpeas then rinse with water. Add half of the chickpeas to the whipped mixture then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1-2 minutes more or until thick and quite smooth.
- If hummus is too thick (or tiny bits of chickpea) with the processor turned on, slowly add the 2-3 tablespoons of water until the consistency is perfect.
- Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika. You can store any remainder in an airtight container for up to a week.