Classes 2012

Use the Indexes below to find the classes of interest to you. You can click on the name of the class or event offered or to view by date, click on the specific month. To contact us or if you wish to be on our email list & have monthly class notices sent to you, please send your email address to class@herbaltransitions.com. Only the classes offered this year are availble for viewing. Each year we will remove last years classes and put the new classes for the year on the site. You can download individual class information as a PDF by going to the class data below & clicking on the PSF download next to the class title.

By Month: “By Month” lists the name and date of the class with an outline of the class.

By Type of Class:“Type of Class” will take you to the month that class is being offered or to the category it is being offered in.

Becoming An Herbalist (February - October 2012) Closed. We can put you on a waiting list in case positions become available. We suggest you get on a list for next year now if interested and we will email you before sending notice to others. Just email us at class@herbaltransitions.com to be on this years wait list or to be first on next years list.
Getting Cheesy - How to make cheese series (April 14th & 15th 2012)
The Living Garden - (February - October 2012) - This class is closed. Send us an email if you are interested in the 2013 class so you get immediate notification.
August Intenisve - Just posted this - please comment on class options if you want something different - there is time to rearange a bit. Intermediate-Advanced
Rental Cabin
How To Register

January Classes 2012

February Classes 2012

The Living Garden • PDF Here Registration: For a registration form, click here: The Living Garden Registration Form

THIS CLASS IS CLOSED. Send us an email if you wish to be in the 2013 class and we will notify you when it opens for registration.

What you will learn in a nutshell: If you want to learn how to garden, preserve food and herbs, connect with the earth, are thinking of gardening/farming as a way of life, and have a specific interest in growing and using herbs, this is a great experience. Learning includes but is not limited to the following - How to choose, order, organize, harvest, process and store seeds. How to grow, harvest and preserve healthy, nutritious food as well as culinary and medicinal herbs. This will include where, when and how to prepare a garden bed. How to make compost and care for it. Creating and using compost tea inexpensively. How to start plants from cuttings. How to plant seeds in trays and pots as well as direct planting in ground. How to transplant seedlings from pots to the garden. How to care for the plants once they are in the ground. General care of the garden throughout the spring, summer and winter months. How to harvest and preserve food and herbs for later use. Additionally, we will discuss caring for bees, small farm animals and any other topic the group is interested in. We will discuss many aspects of the foods and herbs that you will learn to grow and preserve. Expect to have fun and unexpected events such as a cheese making class pop up from time to time. You will study hard, and learn more than you can imagine! (Many details are listed by month below. I encourage you to email if you have questions about this class.) 541-736-0164 or class@herbaltransitions.com SpringPretty

How you will learn: Lecture as well as hands-on experience for the new gardener to intermediate level gardener. This class revolves around easy to understand principles and gives you the necessary hands-on activities to teach you to garden food and herbs and learn to preserve and use them. Although much of our time is spent in discussion or watching demonstrations, you will get a chance to get some hands on interaction with the plants.

Where you will learn: Wise Acres Farm – A farm in Pleasant Hill Oregon, devoted to teaching planetary citizens to be more self sufficient in a sustainable manner. It is 18 minutes from South Eugene and 25 minutes from North Eugene.

Who will be teaching: Classes are largely taught by Dr. Sharol Tilgner. Her bio is here. Dr. Tilgner's bio

Investment to learn: $425 - $525 (See discount schedule immediately below. Early payment has additional discounts!) sliding scale fee includes a whole winter to fall of class time, hands-on time in food and herb garden, preserving of vegetables and herbs as well as tasting what is in the garden and getting to take extra herb, fruit and veg home. You will also get to take home any extra veggie and herb starts. When we weed we dig up lots of valuable plants that you can take home with you. This includes vegetable babies, herb babies and berry canes.

Discounts: Receive a 15% discount if you register before December 15th, 2012. Receive a 10% discount if you register one month in advance. Refunds available up until two weeks prior to the class starting. There is a 20% surcharge on all refunds up until one month prior to the class when it changes to a 25% surcharge on all refunds. Remember there is a sliding scale for people who need it. Additionally, if you register as a group of 3 or more you can get a discount of 20% at any time. No other discounts can be taken with this 20% discount, but the sliding scale can still be used. For instance if three people are registering as a group for $450 on the sliding scale, they would each get $90 off the fee and pay only $360 each for the entire 9 months of classes.

Registration: To print out a registration form, click here: The Living Garden Registration Form

When you will learn: Specific scheduled Sundays from 9:00 AM - 4:00 PM, as listed below. Additional dates will be decided on a weekly basis for hands-on activities in the food and herb gardens. Each week dates and a schedule of activities will be emailed or called in to you. (If you don't have email.) The dates will depend largely on mother nature and the weather as well as a variety of other farm factors. No matter the weather we will meet on the specified Sundays. Only the additional dates will change each week. Although we suggest you start this class in February, it is possible to join the class at any time. By coming to many of the unscheduled weekly dates you can make up some of the information lost to you. Sharol will also send emails to the class to notify them of things they should be thinking about as far as timing of plantings etc. You may also email her with questions if you can't wait for class.

The scheduled Sunday dates are below.
February 12th kitchenclass , 26th
March 11th, 25th
April 8th, 29th
May 13th, 27th
June 10th, 24th
July 8th , 22nd
August - 5th - 2nd date as desired by class
September 5th - 2nd date as desired by class - perhaps 23rd?

We will have a harvest potluck in August or September, the date and time to be decided by the class. Families welcome. Harvest time will include making jam, drying of fruit and freezing of veggies as well as veggie fermentation and grape/berry or beer fermentation.
On regularly scheduled days we will meet at 9:00 AM each day and the class will break around 12:30 for lunch. Bring a sack lunch. Tea or other beverages will be provided. The class will end at 4:00 PM. Some days we may end earlier or go a bit late, but we will try to stick to the schedule. We will try to maintain the schedule dates and with the use of the greenhouse and being able to do things in the greenhouse environment, it will help us stay on schedule. Regarding the weekly schedule that will be sent to you by email, you decide when you want to join us at the farm for our scheduled activities. We will offer many of them. If you can't make one you can come to another.

Due to mother nature dictating when we plant and transplant etc. we may not always be able to use scheduled days for hands-on experience with seeding, transplanting, thinning, weeding etc. However, since we will have additional days available for people to join us, you should be able to get hands-on experience at everything if you make it a priority.

We will meet at the first of the year to discuss general gardening techniques and go through seed catalogs and learn how to make decisions on the best seeds to order for your needs. You will go home with knowledge on how and where to order seeds and make plans for where those seeds will be planted and grow into your future vegetables and medicinal herbs. After this first class all other classes will be a mix of verbal instruction/lecture and hands-on experience. There will also be specific additional days available that students can come join in the daily activities and learn first hand with the Wise Acres folks in the food or medicinal herb garden or orchard/vineyard to learn more about recognizing the various weeds and plants and how to grow the desirable plants into nutritious and health promoting vegetables and herbs.

Each week in March - October you will be sent an email telling you what days special events are taking place at the farm. Please tell us days and times of the day you are available and we will try our best to include those days and times. Realize we have to work around mother nature which is largely the weather as well as the dates when plants are simply ready for us to complete a particular activity.

General activities may include but are not limited to the following: rolandplough
The Soil: Building soil, composting, compost tea, biodynamic preps.
Preparing the Garden areas: What you need to do to have your garden beds ready to go. Consideration of crop rotation, cover crops, or beds lying fallow.
Seeds: Choosing seeds, Harvesting seeds, Storing seeds, When to plant the different seeds and how to plant them in trays for transplanting. Will discuss direct seed planting and plant seeds in the garden.Taking care of your planted seeds.
Cover Crops: Why and when to use them.
Herbs as Food, Flowers and in the Landscape
Medicinal Herb Gardens: What to plant, where to plant and how to plant
Plant Diseases: How to prevent them, How to treat them naturally.
Plant Pests: How to protect your plants, How to treat them naturally to get rid of pests.
Beneficial Insects: There are good bugs & bad bugs - learn who is who and how to increase the good ones.
Propagation from Cutings: Learn to take cuttings and how to start them.
Potting up: Moving seedlings into larger pots.
Transplanting vegetables into the garden & Direct Seeding: We will transplant plants and direct seed outside. Discuss care of the newly transplanted and seeded garden.
Gardening Astrologically: Why garden astrologically and how to use the Stella Natura Calendar.
Greenhouses & Coldframes: Types, How they fit into the bigger picture, Benefits and problems.
Rotational Crops: Why rotate crops, The specifics of rotating crops
Using Native Plants
Proper Pruning Techniques
Mother Natures Cycles in the Garden/Farm
Using Water Features in the Garden: How water features benefit the beneficial insects, animals and you.
Caring for your garden through the spring: Hands-on caring for the transplants and seedlings coming up. Thinning, transplanting seeds as needed, weeding. feeding. watering methods, pest control and beneficial insects.
Caring for your garden through the summer: Timing of replanting of direct seed crops, methods to keep weeds down, preventing sunburn and dehydration of plants. Thinking about cover crops for fall and winter time. An introduction to seed collection and collection of seeds through-out summer/fall.
Caring for your garden through the fall and winter: Fall plantings, plants that do well in the fall or will winter over, extending the season with use of cloches, cover crops, seed collecting, greenhouse growing, planning for next year.
Collecting and Preserving: All through the year we will be collecting and preserving various veggies and herbs so you may learn various techniques of perservation used by home-makers and herbalists.

Specific topics and activites that will be covered are listed below:Not all topics are listed, and mother nature will dictate changes in the schedule, but it gives you a rough idea of what will take place.

General January activites: (We will not have class in January)

Sow Indoors/Greenhouse: Direct sow in greenhouse ground or trays for later transplantation. Depends on weather, may need to wait until Feb
Beet family: beets
Carrot family: carrots
Mustard family: radish
Onion family: Leeks/onions, chives
Pea family: for greenhouse growing – shelling peas, snow peas, snap peas
broccoli raab and artichoke, lettuce, arugula, swiss chard, endive (frisee), pac choi

February 12th: 9:00 AM – 4:00 PM
Planning your garden: Considerations for the location of your garden. Size of garden and other specifics. How to get the soil ready to go. When to plant seeds and put transplants out. Bring questions about your specific site to class. Bring photos of possible sites. The photos should include surrounding bushes, trees and buildings as well as the actual area you will be planting in. We will visit stedent's gardens at some point in the year. This gives everyone new ideas on how to grow their own garden.
Plant & or Seed selection: Seed and plant company selection and consideration of collecting own seeds in future. Ordering of seeds. Organizing and preserving seeds you purchase or grow.

February 26th: 9:00 AM – 4:00 PM
Collection of herb roots and preserving them
We will set up logs for growing mushrooms now or in March
Sow Indoors/Greenhouse:
Aster family: lettuce, endive:frisee
Beet family: spinach, swiss chard
Carrot family: celery, celeric finnochio, parsley
Mustard family: arugula, radishes
Pea family: snow peas, shelling peas, snap peas
Pea family: shelling peas, snap peas, fenugreek
Solanacaea or Nightshade family: tomatoes, sweet peppers, hot peppers, eggplants.

General March Activities you may be involved with at scheduled times or additional dates:
Food and herb garden, orchard activities
Care of trees and berries – organic sprays – compost tea
Transplanting of leeks, onions
Planting of new trees/vines/bushes in orchard
General small yard pond care
Tools of the trade - what to use and how to use them
Poplar bud picking
Biodynamic sprays and compost sprays as needed FoodGarden&Barn
Last chance to dig up any roots needed for teas or other preps
Clean out bird boxes if not already cleaned
Fly catcher set up
Set up hops and trellis
Planting of many seeds in trays
Spread minerals/Kelp if not done earlier
Compost making
Add any new bed edgings, new beds, lay pathways
Set up new irrigation if not already up (not farm irrigation - small garden irrigation)
Have codling traps ready to go
Make new mason bee blocks if needed
Care for bees - You may watch from afar if you wish
New vines planted
Slug control
Set up pea supports
Look for tent caterpillars

March 11th 9:00 AM – 4:00 PM
Sow Outdoors:
Beet Family: spinach, swiss chard
Carrot family chervil, fennel
Flax family: flax
Mustard family: arugula, radishes
Pea family: snow peas, shelling peas, snap peas SmallPond

Sow Indoors:
Mint family: summer savory
Mustard family: radishes, bok choi or joi choi, broccoli, cabbage, cauliflower, kohlrabi, kale
Pea family: shelling peas, snap peas, fenugreek
Flowers: Zinnias and Chinese asters

March 25th 9:00 AM – 4:00 PM
Sow Outdoors:
Nightshade: potatoes in ground now or April
Hardy annual flowers can be sown outside now such as alyssum, calendula, California poppy, forget-me-nots, sweet peas.
Sow Indoors: Any items from early in month not sown

General April Activities you may be involved with at scheduled times or additional dates:
Greenhouse activities
Weeding in herb beds and garden as well as orchard, berries (You learn to identify plants and you get to take many extra plant babies home!)
Creek clean up - not part of class but we do it each year
Care of trees – organic/biodynamic sprays – compost tea
Planting of seeds in trays and garden
Transplanting
Compost making
Garden bed activities
Collect nettles for beer, tea, food
Slug control
Repot seedlings into 4 inch pots
Weeding party
Label herb Signs
Lay down fabric mulch
Check out timing of ashing of insects pathherbs
Cleaning pond
Weed whacking - We will not weed whack, but will demonstrate how a weed whacker works and different heads for them and care of the weed whacker.
Ant control
Apple maggot traps out at petal fall if needed (Flies black and white striped with white spot on back.)

April 8th 9:00 AM – 4:00 PM
Aster family: lettuce, put summer savory out
Beet family: beets, orach, spinach, swiss chard, quinoa
Carrot caraway, carrots, chervil, cilantro, dill, fennel, parsnip, parsley
Mint family: basil
Mustard family: radishes, bok choi or joi choi, broccoli, cauliflower, kohlrabi
Onion family: Set onion family plants out which were started in greenhouse
Squash family: Usually end of April but will try to get it sown in pots to be transplanted out this day as it is a good day astrologically and the only Sunday we could do it. Cucumbers, melons, summer and winter squash varieties

April 29th: 9:00 AM – 4:00 PM
Mustard family: cabbage,
Pea family scarlet runner beans

General May Activities you may be involved with at scheduled times or additional dates:
Greenhouse activties
Bathing goats and clipping hoofs (You may watch if you wish to learn about goat care.)
Weeding in herb beds and garden as well as orchard, berries
Care of trees – organic sprays – compost tea
Planting of some seeds in garden
Transplanting
Compost making
Pick valerian flowers for biodynamic prep
Apply biodynamic compost preps when appropriate
Biodynamic sprays and compost sprays as needed
Set up bean/pea supports
Ashing of insects if needed
Thin fruit on trees
All irrigation working to garden, orchard and herb beds
Collect calendula flowers, rose petals, plantain leaves, comfrey leaves
Make calendula succus PondPath
Beneficial nematodes in garden if needed
Coddling moth traps out
Put out yellow sticky paper for cuke beetles if necessary
Food collection

May 13th: 9:00 AM – 4:00 PM
Sow Outdoors
Aster family: lettuce, burdock, Mexican sunflower, sunflower
Beet family: beets, orach, new Zealand spinach, swiss chard, quinoa
Carrot family: caraway, carrots, cilantro, dill, fennel, parsnip
Grass family: corn
Mint family: summer savory, perilla
Mustard family: radishes, bok choi or joi choi, broccoli, cabbage
Pea family: beans - fresh eating and shelling

May 27th: 9:00 AM – 4:00 PM
Any seeds still needing to be sown and see above May general activties.

General June Activities you may be involved with at scheduled times or additional dates:
Greenhouse activities
Weeding in herb beds and garden as well as orchard, berries
Biodynamic sprays and compost sprays as needed
Planting of some seeds in garden
Compost making
Make herbal oil for salve
Make hypericum oil, beer, tincture as needed
Make root beer or other soda from herbs
Seed collecting as needed
Food collection as needed
Garlic harvest/braiding if soft neck
Collect herb flowers and herb leaves etc as needed

June 10th 9:00 AM – 4:00 PM
Aster family: lettuce
Carrot family: cilantro, dill goats
Onion family: green onion
Pea family: beans
Squash family: cucumber, summer squash

June 24th 9:00 AM – 4:00 PM
Beet family: beets, swiss chard
Carrot family: carrot, finnochio
Onion family: green onion
Mustard family: brussel sprouts, cauliflower, cabbage, turnips, kale (sow now or first 1/2 of July for winter veggies)

General July Activities you may be involved with at scheduled times or additional dates:
July is a slower time for the garden care and the farm's focus in on tmaintenance of various farm equipment, website etc. We have only one scheduled date and there will be few added dates for hands-on activities until August. May make blueberry jam and if so, will invite you to join us. May also make it in August.

July 8th & 22nd
July is time for fall and winter veggie planting
Aster family: lettuce, frisee
Beet family: beets, spinach, swiss chard
Carrot family: carrots, finnochio, parsley,
Mustard family: radishes, bok choi or joi choi, broccoli, brussel sprouts
Onion family: green onion
Pea family: snow peas, snap peas, some bush peas

General August Activities you may be involved with at scheduled times or additional dates:
Greenhouse activities
Weeding in herb beds and garden
Compost making
Seed collecting as needed
Making jam, preserving foods (freezing, canning, drying)
Food collection
Wine making with berries/grapes as available
Fermentation of veggies
Apple cider, Pear cider some years
Collect herb flowers and herb leaves etc as needed
Harvest hops
Harvest blackberries and elderberries now-Sept for wine etc.
Huckleberry collection

August 5th & second date - class to decide
August is time for harvesting as is the month of September. In these two months, you will receive a weekly email telling you of things that will be harvested, when and what type of preparations will be taking place. There will be many chances to learn. The class will also decide on a day to have a harvest potluck in August or September. We will share the bounty from our gardens with each other and our friends and families.

General September Activities you may be involved with at scheduled times or additional dates:
Greenhouse activities
Weeding in herb beds and garden
Compost making
Seed collecting as needed
Making jam, preserving foods (freezing, canning, drying) - demonstrations available of all.
Food collection cheesemakingclass
Collecting hazelnuts
Plant garlic toward end of month or Oct
Fermentation of veggies
Gardeners Potluck at the farm: Bring your family!

September 5th & second date - class to decide
September is time for harvesting and preserving. If we have not yet covered all the necessary things you need to learn about these processes we will cover it here. This is a catch up time if needed.

October
In October there may be grape harvesting. Some years recently the grapes have not ripened enough and it depends on the weather. Some harvesting of pears, apples and other fruits takes place now. This is the time to begin putting the garden to bed for the winter.

Lodging:
Camping on the farm: $15/night per each person. Please enquire about longer stays if interested. Private cabin with a single bed and loft bed available for $35 per night for three or more nights or $45 per night for one night. Includes use of outdoor kitchen and bathroom with hot shower. The cabin is available at reduced price for longer term stays.
Motel 15 minutes away
Many motels/hotels 20 minutes away - click here for details

Fee: The whole summer of learning $425 - $525 sliding scale fee. Includes class time, time in food and medicinal herb garden, preserving of vegetables and herbs as well as tasting veggies/fruit and getting to take extra herb, fruit and veg home. You will also get to take home any extra veggie and herb starts. When we weed, we dig up lots of valuable plants that you can take home with you. This includes vegetable babies, herb babies and berry canes.

Registration: To print out a registration form, click here: The Living Garden Registration Form

Becoming An Herbalist • PDF Here To print out a registration form, click here: Becoming An Herbalist Registration Form

What you will learn in a nutshell: Learn to identify, grow, harvest & process over 100 herbs into medicine to use for yourself, your family and your animals. If you want to meet the herbs one on one, connect with each of them in an intimate manner, get to know them as only an herbalist does, this class is for you. This class is a gathering of like minded souls. You will ttravel with these wonderful new friends from winter through fall learning the herbs in their environment and at the pace appropriate for the group. You will learn to identify a VAST amount herbs. This includes the domestic herbs that we keep in our gardens for spices and health as well as those wild and wooly creatures that live on the edge of civilization or in the woods. You will learn to identify them, as well as learn which parts of the plant to harvest, when to harvest it, how to harvest it and how to prepare the plant for storage and use. This class is about getting intimate with the plants. Additionally you will learn how to order seeds and live herb plants, as well as how to grow them throughout the season. Every possible aspect of herblism will be discussed as we get to know these wonderful green allies. You will study hard, and learn more than you can imagine! (Many details are listed by month below. I encourage you to email if you have questions about this class.) 541-736-0164 or class@herbaltransitions.com SpringPretty

How you will learn: Lecture as well as hands-on experience for the new herbalist to intermediate level herbalist. This class revolves around easy to understand principles and gives you the necessary hands-on activities to teach you to identify, grow, collect, preserve and use herbs. Much of our time will be spent in the garden/field with the plants.

Who will be teaching: Classes are largely taught by Dr. Sharol Tilgner. Her bio is here. Dr. Tilgner's bio

Investment to learn: $425 - $525 (See discount schedule immediately below. Early payment has additional discounts!) sliding scale fee includes a whole winter to fall of lecture time, and hands-on time with the herbs.

Registration: To print out a registration form, click here: Becoming An Herbalist Registration Form

When you will learn: Specific scheduled Sundays from 9:00 AM - 4:00 PM, as listed below. Additional dates will be decided as needed. The extra dates will depend largely on mother nature and the weather as well as a variety of other farm factors. No matter the weather we will meet on the specified Sundays unless the students and teacher agree to change a date. Although we suggest you start this class in February, it is possible to join the class at any time. By coming to extra unscheduled dates you can make up some of the information lost to you. Sharol will also send emails to the class to notify them of things they should be thinking about as far as timing of plantings or harvesting etc. You may also email her with questions if you can't wait for class.

The scheduled Sunday dates are below.
February 5th
March 4th
April 1st
May 6th
June 3rd, 17th
July 15th, 29th
August 5th, 19th
September 16th
October 14th

Below is a list of herbs we will learn about by month/season. The herbs we learn about will not be limited to this list. Those that do not grow anywhere near here which you wish to learn about can also be studied if we have time. Simply let me know which herbs you have an interest in and I will try to fit them in at an appropriate time. The ones below will be our main focus. Most plants will be revistied at times not listed below so you can get to know them throughout the season as well as learn about collection of different parts of the plant at different times in the season. It will also help you to get to know the plant by visiting with it multiple times.

February/March: Oregon grape, Witch hazel, Poke, Valerian, Angelica, Burdock, Marshmallow, Pleurisy root, Horseradish, Black cohosh, Echinacea, Elecampane, Iris, Comfrey, Geranium, Chickweed, Pulsatilla, Nettles, Parsley root, Popular, Old man's beard, Lungwort, Bloodroot, Cascara,

April/May: Horsetail, Dandelion, Cedar, Rosemary, Arnica, Celendine, Artichoke, Shepherds purse, Scotch broom, Cleavers, Plantain, Chamomile, Sage, Thyme, Ladies mantle, Uva ursi, Borage, Osha, Linden

June/July: Yarrow, Oats, Borage, Calendula, St. John's wort, Motherwort, Lemon balm, Bee balm, Bergamot, Cat nep, Feverfew, Rhaspberry, Absinthe, Hawthorne, Gumweed, Hyssop, Horehound, Peppermint, Skullcap, Goldenrod, Lavender, Meadowsweet, Milk thistle, Mullein, Vervain,Celery seed (greenhouse),California poppy, Licorice, Schisandra

August/Sept: Boneset, Hops, Black walnut, Lobelia, Passionflower, Spilanthes, Red clover, Corn silk, Cayenne, Ginkgo, Elder berry, Wild yam, Yucca, Cramp bark

Oct: Fennel seed, Chaste tree seed, Horse chestnut, Hawthorne berry, Gotu kola (in greenhouse)

I encourage you to email if you have questions about this class.) class@herbaltransitions.com

Lodging:
Camping on the farm: $15/night per each person.
Private cabin with a single bed and loft bed avaialble for $35 per night for two or more nights or $45 per night for one night. Includes use of outdoor kitchen and bathroom with hot shower. The cabin is available at reduced price for longer term stays.
Motel 15 minutes away
Many motels/hotels 20 minutes away - click here for details

Payments: Due to the limited amount of people we can take, it is not cost effective to take credit cards. We need you to pay by check or cashiers check. Please mail payment in along with the filled out form at this link: Becoming An Herbalist Registration Form

March Classes 2012
Continuation of The Living Garden - You can still can enroll in this class without missing much.(If there is room.)

Continuation of Becoming An Herbalist - You can still can enroll in this class without missing much.(If there is room.)

April Classes 2012
Continuation of The Living Garden - You can still can enroll in this class although you will have missed a bit of time. Call to discuss.(If there is room.)

Continuation of Becoming An Herbalist - You can still can enroll in this class although you will have missed a bit of time. Call to discuss.(If there is room.)

Getting Cheesey - April 14th & 15th PDF Here - Getting Cheesy Registration Form making cheese

This is a two day class set up to introduce you to the world of cheese making and get your hands on some cheese! You will learn to make soft and hard cheeses. The cheeses will include Chevre or Bondon, Cottage Cheese, a hard cheese such as Gouda, Chedder or Parmesan, and Mozarella. We will also make yogurt. Depending on time we may also make other milk products.This class will consist of one weekend. It may be offered a second time if enough people are interested that can not come on this weekend. To really learn the steps and feel comfortable making cheese, you must come two days in a row so you can follow through with the cheese making steps in a consistant fashion. It is my intent to send you out into the world with a new skill under your belt. You will have the knowledge and confidence to begin to make your own cheese at home. I encourage you to email if you have questions about this class.) 541-736-0164 or class@herbaltransitions.com

What you will learn: What tools are used in cheesemaking, the ingredients necessary to create most of the artisan cheeses you would wish to make. How to cellar and store cheese without a cheese cave. The basic skills of cheese making and how to make specific types of cheese.

When is Getting Cheesey: The classes are on Saturday, April 14th from 9:30AM - 4:00 PM & Sunday April 15th from 10:00AM - 3:00 PM. You provide a sack lunch, and we will have drinks available.

What is the Cost of Getting Cheesey: 1 weekend class of 2 days. $95-$155 sliding scale fee. Everything is provided in class you do not need to bring anything but a lunch. We provide a sliding scale fee for people who are unable to pay the regular price to be able to pay the lower price. We trust you will pay what you can and do not require proof of finances.

Discounts: Receive a 10% discount if you register two months or more in advance. Refunds available up until three weeks prior to the class starting. There is a 20% surcharge on all refunds.

Lodging:
Camping on the farm: $15/night per each person.
Private cabin with a single bed and loft bed avaialble for $35 per night for two or more nights or $45 per night for one night. Includes use of outdoor kitchen and bathroom with hot shower. Cabin is available at reduced price for longer term stays.
Motel 15 minutes away
Many motels/hotels 20 minutes away - click here for details

Registration: To print out a registration form, click here - Getting Cheesy Registration Form

May Classes 2012

Continuation of The Living Garden - You can still can enroll in this class although you will have missed a bit of time. Call to discuss.(If there is room.)

Continuation of Becoming An Herbalist - You can still can enroll in this class although you will have missed a bit of time. Call to discuss.(If there is room.)

Herb Garden Work Party & Herb Exchange (This will be a part of the Living Garden class this year. If you are an advanced gardener you may still be able to join for the day, email us.)

10:00 AM - 4:00 PM Come meet other herbal enthusiasts. Weed out herbs that are too thick and take herbs home to grow. There are always a wide variety of herbs to weed out. A few examples of what may be weeded are Valerian, Fennel, Motherwort, Skullcap, Peppermint, Strawberry, Lilac, Vervain, Datura, Red clover, Yarrow, Calendula, Saint John's wort, Elecampane, Arnica. You will need gloves. If you have a favorite digging tool, please bring it. We can provide tools for some people also. If you are planning to take herbs home with you, please bring soil and pots. The soil in the garden needs to stay there. Bring a sack lunch if you want to join the rest of the group for a leisurely lunch. This event will be cancelled if the weather is bad. A few rain drops won't stop us but continual rain and/or a windy day will. (Due to some problems with well meaning amateur gardeners in the past, we can not accept novice gardeners unless they bring a well seasoned gardener with them. Additionally, we had to turn individuals away last year as we had too many people show up. Please email class@herbaltransitions.com or call to reserve a space. It is OK to show up last minute if you are OK with the possibility of being turned away if we reach capacity.)

June Classes 2012

Continuation of The Living Garden

Continuation of Becoming An Herbalist

July Classes 2012

Continuation of The Living Garden

Continuation of Becoming An Herbalist

August Classes 2012

August Intensive Sunday, 12th - Saturday, 18th, 2012

Week Long Intensive: This class is an intermediate to advanced level class that goes beyond the basics of herbal medicine.

What you will learn: Tools for interviewing, creating herbal formulations, and understanding of the bodies detoxification (transformation) process and how to assist the body in this process, what causes fatigue and how the adrenals and thyroid fit into the picture & how the picture can be changed. We will do some first aid enactment to get hands on learning of how to use herbs in a given situation. Additionally we will learn how to make a couple cheeses and will make some formulas with tinctures, teas and salves as well as make at least one herbal product such as a fresh plant tincture. Herb walks will be a part of the class. This is an intermediate - Advanced class. It is expected that you will understand basic herbal language and will have taken one of my basic herb classes previously. If you have learned on your own or from another herbalist that is acceptable too. You will need to know basic terminolgoy to understand the information. If you question if you are ready and able to take this class, just email or call.

When is The Week Long Intensive: Sunday, August 12th, 2:00PM - Saturday, August 18t,h 2:00 PM

Schedule: The schedule below is an approximation, as each class of students is unique. We will stick to this schedule as much as possible but will allow for the class to decide to stay on a subject longer or go through a subject faster as needed by the class. Registration for August Intensive

August 12th – Sunday

2:00 - Introduction
You will be introduced to the farm and gardens. After that you will have some free time to set up camp.Those who are available can joinl in making dinner. After that we will all sit down for a relaxing "get to know each other" dinner that will be made from the farms produce. This will also be a good time to ask questions about the farm, classes or anything else that you need to know.

August 13th Monday

8:00 am – Enjoy Breakfast - An outdoor kitchen is set up for your use. You need to bring your own cookware, dishes and food. We provide the actual kitchen for you. For those that wish to purchase meals, I am in the process of finding someone to cater them. I have had students help make meals in the past but this has not worked so well. For those who have any cooking skills and wish to help wtih meals for a discount, contact us.

9:15 am - 12:00 - First Aid Enactment - Today we will start with First Aid Enactment. This will get us up and moving around and get everyone involved. Think ahead of time of what you would like to learn in this class. Make sure we cover what you want to learn. We will enact first aid situations and you will get to attend to each other as if the situation was real. This will be outdoors and give you a chance to learn what to do if you are hiking, camping or even in your own back yard.

12:00 pm – Enjoy Lunch

1:30 pm - Fatigue: What causes it & how do our adrenals and thyroid fit into the picture – an overview of the various contributing factors to fatigue. How to discern what is causing fatigue and what can be done to change the picture.

Herb Walk/lecture: Meet the herbs one on one. Learn the habitat they prefer, how to identify them, what parts are used medicinally, how to harvest & when it is best to harvest, how to process for immediate use or storage for later use & their effects on humans/animals health. You will send me a list of herbs you wish to learn more about with your registration. We will make sure we go over these herbs on our walks if they are available. Even if you already know many of the herbs, there is always more to learn. Additionally, we need some exercise in the afternoon. A walk is definnitely called for. When we go for herb walks, if we need herbs for something we are doing, we will harvest what is needed if appropriate season etc.

5:30 pm - Enjoy dinner
After dinner watch goat milking, play music, sing with your classmates or take some personal time by the creek.

August 14th - Tuesday

8:00 am – Enjoy Breakfast

9:15 am – Make a simple cheese such as chevre or bondon as you choose. At the same time we will make yogurt.

11:00 am – Creating Formulas- We will go over the basic fabric of creating formulas. We will discuss the difference between "Bell Curve" formulas, formulas for specific health conditions or preventative formulas as well as formulas for a specific person or animal. What are the differences in creating them, when are they used and how do these different ways of making formulas compare to each other? We will discuss the various mediums we can use to mix formulas. Once we have this basic understanding we will be ready to start creating formulas together. If we do not finish this introduction, it will move into the afternoon. Students usually say creating formulas is one of the hardest things to learn. It can be complicated but I want you to be very secure in your formulating before the end of the week. We will ensure this by creating a lot of formulas together.

12:00 pm – Enjoy Lunch

1:30 pm – Formulations– We will begin to create formulas together. We will create formulas using the various methods we discussed earlier in the day. You will go through the actual steps in class so you will become assured of your abilities to formulate herbs for a condition or for a specific individual.

Herb Walk: Meet the herbs one on one. Learn the habitat they prefer, how to identify them, what parts are used medicinally, how to harvest & when it is best to harvest, how to process for immediate use or storage for later use & their effects on humans/animals health.

5:30 pm - Enjoy dinner - After dinner choose to join Sharol in the gardens, watch milking or play music or sing with your classmates.

August 15th - Wednesday

8:00 am – Enjoy Breakfast

9:15 am – Interviewing a Client - I will introduce you to how naturopaths interview their patients. I will share with you a form that I have people fill out and we will discuss how I decide what to ask people. Depending on how much interst there is in this, will depend on how long we spend on this subject. If you like we can enact client interviews.

11:15 am – Herb Walk: Meet the herbs one on one. Learn the habitat they prefer, how to identify them, what parts are used medicinally, how to harvest & when it is best to harvest, how to process for immediate use or storage for later use & the herb’s effects on humans/animals health.

12:00 pm – Enjoy Lunch

1:30 pm – Making Formulas - We will continue with formulations and will actually make some formulas up physically with tinctures, teas and salves. We will take what we are learning and put it into action.

5:30 - Enjoy Dinner - After dinner choose to join Sharol in caring for the goats, the gardens or play music or sing with your classmates.

August 16th - Thursday

8:00 am – Enjoy Breakfast

9:15 am – Make another cheese such as cheddar, or parmesan

11:15 am – Herb Walk - Meet the herbs one on one. Learn the habitat they prefer, how to identify them, what parts are used medicinally, how to harvest & when it is best to harvest, how to process for immediate use or storage for later use & the herb’s effects on humans/animals health.

12:00 pm – Enjoy Lunch

1:30 pm – Detoxification (I like to call it transformation to make sure we don't think of our bodies as toxic.) We will discuss how the body transforms potential toxins from the outside as well as those our body makes. It will include the organs involved and the actual process that takes place. We will examine the herbs, foods and nutrients that supports these transformations and identify groups of people who may be in need of assistance with this process.

Processing Chesse: We will interrupt our class at various times to press the cheese etc. It won't take long and it will be a nice break from lecture.

5:30 pm- Enjoy dinner. After dinner choose to join Sharol in the gardens, watch milking or play music or sing with your classmates.

August 17th- Friday

8:00 am – Enjoy Breakfast

9:15 am – Process Cheese (This will be very brief)

9:45 am - Wrapping up Formulations - You should be good at formulating by now. You may be slow, but you should feel secure in doing this. This will be one last chance to formulate. If everyone is confident with their formulating we will have a surpise subject for this period of time.

12:00 pm – Enjoy Lunch

1:30 pm – Making Herbal Products: We will make what is most needed in the group. The group will decide what to make.Tell me ahead of time if there is something you feel you need more work on such as making fresh plant tinctures, suppositories etc.

Herb Walk/& More First Aid Enactment: Meet the herbs one on one. Learn the habitat they prefer, how to identify them, what parts are used medicinally, how to harvest & when it is best to harvest, how to process for immediate use or storage for later use & their most common effects on humans/animals health.

5:30- Enjoy Dinner. After dinner choose to join Sharol in the gardens, watch milking or play music or sing with your classmates.

August 18th - Saturday

8:00 am – Enjoy Breakfast

9:15 am - Wrapping Up -We will wrap up any loose strings this morning. Anything we have not finished will be finished now. Anything I think you need to know before leaving will be introduced now. This is your chance to ask questions too. Make sure you got what you wanted from this week and if not, do it now. If we are all caught up I will provide a last minute lecture that I think the group will enjoy.

12:00 pm – Last Meal Together: You can also use this time during and after the meal to ask more questions or ask me to go into further detail on a subject that you feel you do not yet understand.

2:00 pm Say Goodbyes and exchange emails/phone numbers etc.

Additional Information About the Intesnive
After dinner, Sharol will milk goats and attend to farm things as needed, you are welcome to tag along and watch. If the students wish, to bring musical instruments, the evenings can be filled with singing and music playing.

What is the Cost of The August Intensive: $425-$525 sliding scale fee. We provide a sliding scale fee for people who are unable to pay the regular price to be able to pay the lower price. We trust you will pay what you can and do not require proof of finances.

Discounts: Receive a 10% discount if you register before June 1st. Refunds available up until two weeks prior to the class starting. There is a 20% surcharge on all refunds. Remember there is a sliding scale for people who need it. Additionally, if you register as a group of 3 or more you can get a discount of 15% if you register before June 1st. No other discounts can be taken with this 15% discount, but the sliding scale can still be used.

Payments: Due to the limited amount of people we can take, it is not cost effective to take credit cards. We need you to pay by check or cashiers check. Please maill payment in along with the filled out form at this link: Registration for August Intensive

Lodging:
Camping on the farm: $15/night per each person.
Private cabin with a single bed and loft bed avaialble for $35 per night for two or more nights or $45 per night for one night. Includes use of outdoor kitchen and bathroom with hot shower. Cabin is available at reduced price for longer term stays.
Motel 15 minutes away
Many motels/hotels 20 minutes away - click here for details

Meals: For those that wish to purchase meals, I am in the process of finding someone to cater them. Here is an example of what the food has been in the past. The food is almost entirely organic and never GMO! It is mostly home made. Things like burritos and crakers are purchased due to lack of time to make them. If you have concerns about the food or questions, please email or call. The full meal package is $175. This starts with dinner on Sunday and ends with lunch on Saturday. It is the usual breakfast, lunch and dinner. If you want snacks, you will need to provide them. There will be plenty of food and the need for snacks is unusual.

Price: Will not know until I have a cook/caterer set up. Looking for one now. If you are a caterer or cook for a living and would like to make a trade for tuition & meals, contact me. Responsibility, punctuality and a love of serving others is necessary to cook for people at my farm as I want them well cared for.

Breakfast possibilties: eggs, berry smoothies, chevre, milk, bacon, tofu/tempeh, yogurt, pancakes/waffles/dutch pancakes, french toast, oatmeal, cold cereal.
Lunch possibilities: Make your own sandwich buffet with tuna, egg sald, cheese, curried chicken salad, scucumber sandwiches, nut butters, garden veggies, lots of big salads, Soup such as lentil coconut curry, escarole and bean, miniestrone or black bean garden delight, whole grain and artisan bread, gourmet cheese and crackers/bread, pasta dishes, garden veggies, quiche, burritos.
Dinner possibilities: salmon/fresh tuna risotto or other risottos, tempeh salad (truly yummy say people who don't like tempeh), chicken, stir fries, salads, fish dishes such as gingered salmon, seafood pasta.
Desert possibilities: ice cream, berry sorbet, pot de creme or other puddings, pie, various cookies or lavender pound cake.

In the past I offered an inexpensive meal package that people could purchase and included their helping with meals. Unfortunately, this only works if everyone is responsible and shows up to make meals. I never know from class to class what kind of group I will have. After giving this a lot of thought, I decided to end offering this discounted meal package. If you don't wish to purchase meals, you will need to prepare your meals yourself in the outdoor kitchen. Although you may decide to prepare your own meals, I hope you will join everyone at a shared table as meals are a fun, social part of the day. There are no organic restaraunts nearby. There is a pizza place, a chicken place, and a diner. There is a grocery here in Pleasant Hill but it does not have organic food. You can get organic food in Eugene and the closest stores are about 20 minutes away at Capellas or Sundance.

Registration for August Intensive

September Classes 2012

Continuation of The Living Garden

Continuation of Becoming An Herbalist

October Classes 2012

No classes scheduled this month, at this time.

November Classes 2012

No classes scheduled this month, at this time.
December Classes 2012

No classes scheduled this month, at this time.

Classes For Intermediate and Advanced Students

See the August Intensive August Intenisve

Live In Learning Experience

Come live at Wise Acres and expand the living garden experience. Click here to get details on the living garden: The Living Garden

If you want to meet the herbs one on one, connect with each of them in an intimate manner, get to know them as only an gardener/herbalist does, this experience is for you. You will learn to identify plants, grow them, as well as learn which parts of the plant to harvest, when to harvest it, how to harvest it and how to prepare the plant for storage and use. This class is about getting intimate with the plants.

The Soil: Building soil, composting, compost tea, biodynamic preps.
Preparing the Garden areas: What you need to do to have your garden beds ready to go. Consideration of crop rotation, cover crops, or beds lying fallow.
Seeds: Choosing seeds, Harvesting seeds, Storing seeds, When to plant the different seeds and how to plant them in trays for transplanting. Will discuss direct seed planting and plant seeds in the garden.Taking care of your planted seeds.
Cover Crops: Why and when to use them.
Herbs as Food, Flowers and in the Landscape
Medicinal Herb Gardens: What to plant, where to plant and how to plant
Harvesting Herbs: When and how to harvest various herbs
Preserving Herbs: When and how to preserve various herbs - drying, oils, tinctures, salves etc.
Using Herbs: This will continuously be discussed. Plant uses will be wove in and out of conversation during our day.
Plant Diseases: How to prevent them, How to treat them naturally.
Plant Pests: How to protect your plants, How to treat them naturally to get rid of pests.
Beneficial Insects: There are good bugs & bad bugs - learn who is who and how to increase the good ones.
Propagation from Cutings: Learn to take cuttings and how to start them.
Potting up: Moving seedlings into larger pots.
Transplanting vegetables into the garden & Direct Seeding: We will transplant plants and direct seed outside. Discuss care of the newly transplanted and seeded garden.
Gardening Astrologically: Why garden astrologically and how to use the Stella Natura Calendar.
Greenhouses & Coldframes: Types, How they fit into the bigger picture, Benefits and problems.
Rotational Crops: Why rotate crops, The specifics of rotating crops
Using Native Plants
Proper Pruning Techniques
Mother Natures Cycles in the Garden/Farm
Using Water Features in the Garden: How water features benefit the beneficial insects, animals and you.
Caring for your garden through the spring: Hands-on caring for the transplants and seedlings coming up. Thinning, transplanting seeds as needed, weeding. feeding. watering methods, pest control and beneficial insects.
Caring for your garden through the summer: Timing of replanting of direct seed crops, methods to keep weeds down, preventing sunburn and dehydration of plants. Thinking about cover crops for fall and winter time. An introduction to seed collection and collection of seeds through-out summer/fall.
Caring for your garden through the fall and winter: Fall plantings, plants that do well in the fall or will winter over, extending the season with use of cloches, cover crops, seed collecting, greenhouse growing, planning for next year.
Collecting and Preserving: All through the year we will be collecting and preserving various veggies and herbs so you may learn various techniques of perservation used by home-makers and herbalists.

For details of what usually happens by date, see The Living Garden schedule.

You will have 4 days each week that you spend with Dr. Sharol Tilgner learning to be more self sufficient.This will include learning to grow your own food, mushrooms, and herbs, saving seeds, collect and preserve food and herbs through making of cheese, wine, fermented food, drying, freezing, canning, making tinctures, salves, etc. If you have questions about what to expect, see the living garden schedule and then if you still have questions about your daily experience on the farm, email Sharol at class@herbaltransitions.com

You can live at Wise Acres and join all the classesas well as learn from Sharol in a personal manner. You will join Sharol Tilgner 4 days each week as she goes through her daily routine. You will learn hands-on by her side. For those who learn by doing, this is an exceptional experience. Sharol takes 2-3 people each year. If you wish to spend time learning to grow food and herbs as well as additionally learn how to preserve them and use the herbs with Sharol one on one, this is for you. If people have an interest in small animals we may also incorporate demonstrations of animal care into our day. Expect to learn a lot and spend long hours with Sharol and get some exercise. If you want to learn how to garden, preserve food and herbs, connect with the earth, are thinking of gardening/farming as a way of life, and have a specific interest in growing and using herbs, this is a great experience. You will learn more than you can imagine. We are small scale with a wide variety of food and herbs. See details at The Living Garden. If you wish to discuss this with Sharol please email her at class@herbaltransitions.com

When: May 1st - October 1st - (If you wish to start earlier, the earliest we can take you is April 15th.) You can stay 2 months - 5 months. We don't take anyone for less than two months. We can discuss stays longer than 5 months. To get a full rounded learning experience you really need to be here for a 3 month minimum. If you wish to be here longer, please contact Sharol about your ideas.

Investment: $300 per month and includes sharing a cabin with a second person or camping by the creek, food from off the farm as well as other items are provided for breakfast, lunch and dinner. You will need to purchase any special snacks or extra items you wish to have that are not provided. The fee is low as you will be assisting Sharol in many of but not all of her daily tasks. If you want to come but money is an issue, you can discuss this with Sharol and we may be able to arrange a trade that will work for both of us. For people who live locally in Eugene and wish to spend time at Wise Acres Farm but not live on the farm, please contact Sharol about your wishes.

Accommodations: Accommodations are similar to camping in a very well cared for campground. It is best to bring all your own camp gear. There is a bathroom with a hot shower, a refrigerator and stove available. We additionally have a very nice small cabin that can be shared by two people.

Food: You will be expected to be involved with, food collection, making meals and cleaning up after meals when we make meals together. Meals will be healthy and usually simple. Many of our students feel the meals are the best part of being here. You will usually need to provide for your own special snacks. There will always be plenty of food available to make your own breakfast as well as for lunch which we make together. On class days we will make lunch and sometimes dinner together but most times you will be on your own for dinner. Usually so much food is left over from lunch that students simply use it for dinner. On non-scheduled days you will be on your own for making meals, but you may use vegetables, eggs and milk from the farm. We will also provide you with some staples of grains and legumes if you like. You will learn how to make chevre, yogurt and other such items soon after arrival and milk will be available for you to make these as often as you like for your consumption. The items listed below for breakfast will always be provided, even on your non-scheduled days. We may also provide other items as we have them.

Breakfast: Possibilities include tea, milk, pancakes, oatmeal, eggs, cheese, toast, yogurt, kefir, farm fruit.

Lunch: Possibilities include, tea, milk, juice, fish, chicken, beans/rice or other grains, fresh vegetables, cheese, fruit, soups, pastas, casseroles etc – We do not usually have red meat available except for the occassional pork and we rarely use tofu unless we have a vegetarian here that wants it. This is our main meal and often there are left overs you can have for dinner if you like or for the next days breakfast.

Dinner: You will mostly be on your own for making dinner and will need to provide anything other than vegetables, milk, cheese, eggs and some grains & beans we will provide for your dinner . Sharol likes to have at least one dinner meal each week with her students and sometimes friends of Sharol's or the students friends are also invited to join us. We make it a special feast.

Fun is encouraged and there will be time for drumming, chatting, hiking and playing in general. Bring musical instruments and games if you wish.

Personal items & Eating utensils:
You will need to provide your own linens, sleeping bag, tent, toiletries and any other personal items that you will require. The camp kitchen will be available at all times. You will need to provided your own cookware, plates, utensils and washrags, please bring any cooking utensils or personal cooking items including food that you think you may need for snacks. If you wish to have a food processor, blender etc in the camp kitchen, you will need to provide these items. Sharol does not lend out her kitchen wares. If you are using the cabin, the beds have linen on them which you will be required to care for. The camp kitchen is roofed and on a cement slab. It has a counter, stove, refrigerator, sink and cabinet.

Miscellaneous:
We are open to both conventional and alternative beliefs and lifestyles, however we do expect students to abide by the rules of the farm. Our rules are for safety and for respect of each other, as well as the farm. There are no unusual rules.They are common sense rules of how to act on a farm. Most are not written down, but you will be told if you are doing something that is not working out for the farm or others. No cigarettes or smoking tobacco anywhere on the farm (I can’t stand them, sorry). I get ill around them and can not even stand to be near people who have smoke on their clothing. No drugs (due to legality). Please be conscientious, responsible, and respectful of the farm organism and all who visit.Anyone acting in an unsafe or disrespectful manner to others will be asked to leave. (So far, this has happened only once.)

Students making soap.

Miscellaneous:
We are open to both conventional and alternative beliefs and lifestyles, however we do expect students to abide by the rules of the farm.

How to Apply: Positions are limited, so sign up early. We want to know the following: Name, address, email, the dates you want to start and end your studies, what you want to learn in detail, references from past experiences, or prior similar programs, what skills do you already possess? Please make sure you give us detailed explanations regarding what you want to learn and about your skill level and how you want to improve it. What is it about you that would makes us want to choose you? What have past students or co-workers in a work or volunteer situation said about you? What will make us think you are the person we want to include in this program? Please include other school or work references that relate to our program. We will call references. Any thing else you want to share.

Call or email if you have questions. 541-736-0164 email class@herbaltransitions.com

Address: Wise Acres LLC, 84537 Proden Lane, Pleasant Hill, Oregon, 97455.

Cabin Rental or Trade - We have a cabin with a bed and a loft sleeping area, dresser and table. In addition there is a covered outdoor kitchen and bathroom with hot shower available. The rental fee is $150 per week, $245 for two weeks and $395 for the month. If you want to rent it out longer term such as spring through fall the fee is $295 per month.

The cabin is available from April 1st to October 1st. It is situated in the middle of beautiful gardens on Wise Acres Farm.

Call if you have questions. 541-736-0164 email class@herbaltransitions.com

Address: Wise Acres LLC, 84537 Proden Lane, Pleasant Hill, Oregon, 97455.

Herbal Intensives: These intensives are very full of learning. You can contact us to be on a special email list if interested. class@herbaltransitions.com You will be notified of the dates. Generally subjects in the intensives will involve lecture time as well as hands-on learning experiences such as making soap, cheese, tinctures, salves, suppositories, hand cream and lotions, elixirs, beer, wine, capsules, lozenges and other self sufficiency/self health items. If you have an interest in gardening techniques, that may become a part of the scheule. Outdoor activity is set up around the lecture theme. Call if you have questions. 541-736-0164 or email class@herbaltransitions.com

During intensives you will learn about cultivation of herbs, which parts of a herb is used, harvesting techniques, drying techniques, preparing the herb as a vehicle for consumption and how to use herbs to stay healthy. Herb walks will equate the information in the lectures with the actual plants. Please email requests for specific class information you wish to be included in future intensives. During the intensives you will be involved in making herbal preparations. The preparations we make will be decided by which plants are available, student requests and time available. If making a preparation such as a tincture or an oil we will not be able to finish it as these things take many weeks to process. However, we may start a new tincture or oil and may be able to finish a tincture or oil being made from a prior class. There will be herb walks in the garden, wild areas of the property or an outing to another location. Fees for intensives cover the class, all handouts and samples you will take home or consume during the class. It also covers the use of the kitchen, and availability of hot showers. Meals are provided at extra cost.

How To Register

Special reigistration details for the The Living Garden, and other special classes can be found in the area of this web site where those classes have been explained in deatil. Please go to the top of this page and click on the appropriate class name. You will find a link to a printable registration form for each class OR you can click on the appropriate form here: Becoming An Herbalist Registration Form The Living Garden Registration Form Getting Cheesy Registration Form

Where to send registration: Send the registration form with a check or money order (in U.S. funds) out to “Wise Acres LLC.” Mail it to Wise Acres, 84537 Proden Lane, Pleasant Hill, Oregon 97455. We do not accept credit cards. Refunds minus a processing fee are available as stated on the registration form. If we have reached our class limit, your check will be returned. Wise Acres is 18 minutes south of downtown Eugene at 84537 Proden Lane in Pleasant Hill.

Directions:
From Eugene take I-5 to highway 58 (188 A) towards Oakridge and Pleasant Hill - go past the Pleasant Hill School
Immediately after milepost 7 turn left on Hilltop Drive (there is a green sign on the highway for Hilltop)
Go to the end of Hilltop Drive and turn right on Wheeler Road
Go .4 mile and turn left on Proden Lane.
Turn into the first driveway on your right. (You will see a mailbox with the address on the left side of the road.) There are two lavender houses. Classes are at the larger one.

From Southern Oregon, take the Creswell exit (182). Go right towards highway 58 on Cloverdale Road. Go all the way to the end of Cloverdale and turn right onto 58. Go through Pleasant Hill. Immediately after milepost 7 turn left on Hilltop Drive (there is a green sign on the highway for Hilltop)
Go to the end of Hilltop Drive and turn right on Wheeler Road
Go .4 mile and turn left on Proden Lane
Turn into the first driveway on your right. (You will see a mailbox with the address on the left side of the road.) There are two lavender houses. Classes are at the larger one.

If you have questions, email class@herbaltransitions.com