Beekeeping, Composting, Welding and More: Nonnewaug Adult Ed Classes Open for Registration

The Ellis Clark Regional Agriscience and Technology Program at Nonnewaug High School in Woodbury has announced their winter session of adult education classes and seminars for 2016.

A variety of course offerings will be held over a period of seven consecutive Monday evenings, from 7 to 9 p.m. throughout the agriscience building at Nonnewaug, 5 Minortown Rd., Woodbury.

The dates for this session’s courses include February 29th, March 7th, 14th, 21st, 28th and April 4th & 11th.

Course titles include Sausage Production, Meat Cutting, Beekeeping, Fly Fishing, Aquaponics, Small Engine Repair, Composting, Introduction to Welding and more. See the full list below.

There is a $15 per class fee designed to cover the instructor’s expenses as well as provide refreshments during the classes. Some of the courses may have additional fees to cover the supplies needed for the course. Most of the classes are limited to the first 20 registrations received on a first come, first serve basis.

Anyone with questions may call 203-266-4038 or e-mail John Farrell, Agriscience Adult Education Director, at jfarrell@ctreg14.org.

Courses Offered

Advanced Small Engine

In this 3 night class, participants will build off of the Beginner Course. Emphasis will also be placed on how to troubleshoot and repair basic small gas powered engines problems to keep your machinery running smoothly.

An Overview of Different Composting Methods

The benefits of composting are many, from reducing solid waste to producing a gardener’s “black gold”. Learn from Master Composter, Mary Jane Tynan, as she takes a comprehensive and in-depth look at compost; from the history of composting, the construction of bins, and methods of outdoor composting, and finally, how to winter compost. Participants will learn about the anatomy of Esenia fetida, a popular composting worm, whose job in life is to turn what it eats into a valuable soil amendment. “Composting to Reduce the Waste Stream” will be available for purchase for $10.

Aquaponics 101

Aquaponics is a sustainable method of food production that can be utilized all year round to yield a variety of plants and grow fish at the same time – even indoors. it combines Aquaculture and Hydroponics to create self-sufficient and closed-loop systems that uses 10% of the water that land-based farming demands with much less labor. Sign up to learn about water requirements, plant and fish types, and construction of different styles of growbeds.

Aquaponics: Growing Beds

The most lucrative part of aquaponics is plant yield. Topics include what types of plants thrive, what kinds of grow beds can be used, how to make a home system, nutrients, and lighting.

Aquaponics: Water Quality & Chemistry

Water quality is a high priority in aquaponics. Several factors go into ideal water quality – they include the pH, Ammonia, Nitrite, Nitrate, Bacteria levels, Temperature, Oxygen levels, Alkalinity and Source. An imbalance of any one of these factors can cause the water quality to drop to harmful conditions for the fish and/or plants. Moreover, it is important to know how to monitor and change these factors.

Basket Weaving: Harvest Gathering Basket

In this hands-on course, students will create their very own harvest gathering basket. The basket will be made using natural large diameter reed to create the handle, rim, and staves. Smaller diameter natural reed will be used to weave the basket structure along with flat dyed reed to add some color. As its name implies, this basket can be used for harvesting as it is extremely rugged and utilitarian. It can also be used for decorating as it is colorful and simple in nature. The techniques learned in this class can be applied for use with a multitude of materials found in nature. Sample baskets will be provided to get those creative juices flowing.

Beef Carcass Cutting

This hands-on course will involve learning how to break down a beef carcass into wholesale cuts and then retail cuts, including vacuum packaging and making ground beef. (Note: This class will begin at 6:00 p.m. because 3 hours will be needed to complete the class.)

Beekeeping Basics

This five session course (three Monday evenings including 3/14, 3/21 and 3/28, as well as two Saturdays, including 4/2 and 4/9/16) will cover basic bee biology, equipment and seasonal care. The two Saturday sessions are from 10:00 am to noon on each day. (Optional Beekeepers book will be available for purchase for $20.00 at the first class.)

Beginner’s Welding

This five night class (2/29, 3/14, 3/21, 3/28, and 4/11) will be devoted to introducing traditional and current welding and cutting methods. Participants will use oxy-acetylene torches for welding, brazing and cutting along with stick and wire feed electric arc welding machines. Emphasis will be placed on beginner level skills. All safety equipment will be provided but students must wear work boots. Tools and supplies will be furnished. Class size will be limited to 12 participants.

Create Your Own Mixed Plant Spring Container

During this course, you will create a mixed spring container using colorful annuals, either with a pot you provide (12 inches or so) or with one provided by the instructor.

Create Your Own Easter Centerpiece

If the short days and cold temps have you down we have the perfect class to snap you out of the winter blues. Learn how to make an Easter centerpiece using a variety of cut flowers such as lilies, carnations and chrysanthemums. Of course it wouldn’t be Easter without, Easter eggs and maybe we’ll throw in a marshmallow peep or two. All of the supplies will be provided so bring yourself and enjoy a couple hours with the Agriscience Floriculture teacher and one of his students. Note: Class is limited to the first 10 people to register.

Flyfishing

In this entry level 7 week course, students will be taught the basic principles and techniques of “the quiet sport.” We will explore equipment used, species types, waters, basic entomology (bugs) and river ecosystems. Naturally, the class will learn the basics of various casting techniques essential for the perfect presentation of the fly. No course would be complete without an introduction to fly tying and identification.

Mary Jane will show you how to create and maintain an indoor worm bin, an odor free vermicomposter. She will instruct you how to use Eisenia fetida, a composting worm, to turn your banana peels, lettuce trimmings, etc. into valuable soil amendment and reduce your “garbage footprint” at the same time. Once established your worm colony will work for you all year long.

Home Canning – Introduction for Beginners or Novice

Have you wanted to learn how to process your own vegetables and fruit? This is an introductory look at canning, equipment, and resources, so you can start to prepare your own produce this upcoming growing season. This class will focus on the boiling water canning method.

Home Lawn Turf Grass Installation, Care, Maintenance and Problem

Topics to be covered in this class include what turf grass species are appropriate for varying uses and how to review a grass seed label, the critical roles that soils play in the turf grass system and methods to improve them including drainage, initial establishment of turf grass areas, proper mowing and cultural practices, the basics of irrigation and water conservation, how to collect a soil sample and digest the results, the importance of soil pH and major nutrients for turf growth including a discussion of fertility materials and application strategies, and a review of common turf pests.

Make & Take Your Own Vermicomposting Bin

This class will focus on vermicomposting as a most efficient method of taking care of your kitchen waste. Participants with learn some in depth facts about Esenia fetida, a composting worm which is known to eat its weight in just about a day. A good estimate would be that a pound of red wrigglers will eat about five pounds of kitchen waste in a week under the right conditions. The by-product of this process is “black gold” which will enhance your plants beyond your wildest dreams. Participants will also make, and take home with them a composting bin ready to use as soon as you order your worms.

Make Your Own Pork Crown Roast

This hands-on course will involve each participant purchasing a whole pork loin ahead of time, and will learn how to make their own Crown Roast in the agriscience meats lab. At the end of the evening, each person will take home their own 8 to 10 pound Pork Crown Roast, a 3 to 4 pound sirloin roast and 4 to 5 pork chops cut from the whole loin they purchased. (retail value of these products is over $75.00)

Puppy Obedience & Socialization

This class is intended to offer puppies a firm foundation of obedience and socialization in a group setting. Puppies must be at least 12 weeks of age and be current on their Rabies Vaccinations.

Sausage Processing

This workshop will focus on the principles of sausage manufacture. A “hands-on” session is included where participants produce various types of sausage in order to better understand both the steps and the science involved in processed meat operations. Participants are encouraged to bring questions related to sausage quality. Participants get to taste the sausages they make in class as well as bring home some to cook and enjoy later. This class will begin at 6:30PM.

Small Engine Maintenance and Trouble Shooting

In this 4 night class, participants will learn the basic theory behind how both 2 and 4 cycle small engines work. They will also learn the parts to engines as well as what each part does to make the engine function properly. Emphasis will also be placed on how to maintain small gas powered engines as well as how to trouble shoot basic problems to keep your machinery running smoothly.

Ukrainian Egg Decorating Class

This hands-on course will involve learning how to decorate eggs using traditional Ukrainian tools, designs and information. Participants will be provided eggs for use. Note: Class limited to 12 participants.

Instructors

• Al Avitabile: Bethlehem beekeeper, author and professor

• Eric Birkenberger: NHS Horticulture Teacher

• Ron Bridge: 1979 graduate of UCONN Ratcliffe Hicks School of Agriculture, and part owner of Sam Bridge Nursery & Greenhouses in Greenwich

• Tyler Cremeans: Tyler grew up on a small vegetable farm in western Pennsylvania and attended Penn State University for Agricultural and Extension Education. Along with his father, the two have grown hydroponic tomatoes, peppers, and lettuce as well as setting up a small scale catfish system. He is now the aquaculture/sustainable agriculture teacher at Nonnewaug High School and incorporates aquaponics into every day curriculum

• David Golembeski: Curgently employed as Golf Course Superintendent at Pomperaug Golf Club in Southbury; 2004 graduate of Nonnewaug H.S. Agriscience Program; 2008 graduate of UCONN College of Agriculture and Natural Resources with Bachelor of Science Degree in Turf grass and Soil Science & Horticulture

• Karen Kalenauskas: Full Time Farmer, Experienced Home Canner & Lifelong Hobby Crafter, Retired Therapeutic Recreation Director at Southbury Training School, Watertown

• Nik Kiessling: Graduate of the Agriscience Program

• Chris Laurentus: 2012 Graduate of the Agriscience Program

• David Reynolds: CNLA and NOFA Accredited, and a Licensed Connecticut Arborist. Dave has over 20 years of experience in ornamental horticulture/landscaping, which include his work on the rooftop gardens of the Federal Reserve Bank in Boston, the 5 mile linear Southwest Corridor Park in Jamaica Plain, the 30 managed acres of grounds at Post University, and his work as a designer and project manager for Design/Build Landscaping Companies in New Haven, Hartford and Litchfield counties

• Mary Jane Tynan: A 2007 graduate of UConn’s Master Gardener Program and a 2009 graduate of the URI Master Composter and Recycler Program. She has been an educator for many years and used horticultural projects to inspire her students and bridge their differences in learning styles. Mary Jane is also a docent at Old Sturbridge Village

• Alice Wilkinson: MS Food Science, Vice President of Nutritional Product Development and Quality, Watson, Inc. (A Specialty food and pharmaceutical ingredient company in East Haven, CT)

• Jason Woike: Meat Department Supervisor, LaBonnes Market, Woodbury.

A listing of all course dates, titles, description, instructor information, and links to course registration for this session’s course offerings are all available on the Woodbury FFA website.

Photo by DrPhotoMoto, via flickr creative commons