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upcoming Biointensive gardening workshop in Madison, WI

Grow Biointensive
Sustainable Mini-Farming
Three-Day Workshop
May 11-13, 2001
University of Wisconsin-Madison, Union South

John Jeavons' Three-Day Workshop in Grow BiointensiveSM Sustainable
Mini-Farming is an in-depth study of growing food appropriate to a more
self-reliant lifestyle and for work in developing countries.  Grow
Biointensive Workshops offer an excellent opportunity to acquire a wealth of
information on the most efficient gardening method we know. This information
has been gathered from over twenty-eight years of research, and is currently
in use in over 100 countries around the world.
John Jeavons has been the Director of the Biointensive Mini-Farming program
for Ecology Action since 1972. He is the author of  HOW TO GROW MORE
VEGETABLES, the primer on sustainable Biointensive Mini-Farming, which is
currently available in English, Spanish, German, French, Arabic, Hindi and

The Program
The program will consist of lecture, discussion and demonstration and will
include a full range of information on Sustainability and Efficient Resource
Use, Arid Region Farming Principles, Crops and Diet, Fertilization, Compost
and Compost Crops, Soil Preparation and Preservation, Seed Propagation, and
Income, as well as the perspective to tie all these together. 

One afternoon will be devoted to demonstrations; a few participants will be
able to try their hand at double-digging, pricking out and/or transplanting.
Cost: $285 ($310 after April 10, 2001). Partial scholarships are available
through John and Cynthia Jeavons.  Scholarship applicants should talk
directly with John or Cynthia.
To download an application go to www.johnjeavons.com or call...
John and Cynthia Jeavons appreciate calls from workshop applicants.  You are
encouraged to call them at their mini-farm in Willits, California (707)
459-5958.  Or call David Shiffert in Madison at (608) 238-7966.
A networking dinner at Himal Chuli Restaurant on State Street is being
arranged for the Saturday night of the workshop.  Food will be locally
produced and mostly organic.  

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