This summer, we welcomed a wonderful group of participants to our second annual Food Forests course. Together, we explored the art and science of designing, implementing, and stewarding perennial edible ecosystems. Through lectures and hands-on practice, participants dove into essential topics—including perennial governance in design, food forests as habitat, agroforestry systems, Indigenous ecological knowledge, propagation, integrated pest management, and implementation theory.
The week was filled with memorable moments, from oak shiitake log inoculation at the Nursery to tree planting and Tule cordage-making.
Students also experienced firsthand how food forests nourish both people and ecosystems—making mulberry dolmas with our chef Rym, learning harvest preservation techniques, and cultivating “forever greens” for resilient local agricultural systems.
A huge thank you to our Resilient Communities Design Program instructors for sharing their deep knowledge, and to every participant who joined us to learn, connect, and re-imagine regenerative food systems.
