Winter/Spring 2017 Adult Education Program

Below you will find the course titles, descriptions, instructor’s name, and fee for each class to be offered to the general public on the six Tuesday evenings including 2/28, 3/7, 3/14, 3/21, 3/28, and 4/4. A basic registration fee of $15.00 per session covers instructor’s expenses and refreshments for the evening. Some courses have an additional fee required to cover the cost of supplies used for the class. Please see the details for each class below.

Each class will run from 7:00 p.m. to 9:00 p.m., unless otherwise noted, and all classes will take place in the agriscience building at Nonnewaug High School in Woodbury. Most of the classes will be limited to 20 participants on a first come, first serve basis.

In order to register, please select your classes from the tables below and click on the appropriate “Add to Cart” button. This will take you to PayPal to make your final purchase.Note: There are no refunds for classes missed.

Tuesday, February 28, 2017

Class Instructor(s) Dates Notes Fee Payment
Beekeeping Basics Al Avitabile 2/28, 3/7, 4/4; Field: 4/1 & 4/8/17 This class runs for 3 Tuesday Nights and 2 Saturdays from 10 to 12 Registration Fee: $75



Beginners Welding Ed Belinsky 2/28, 3/7, 3/14, 3/21, & 3/28/17 Students Must Wear Work Boots Registration Fee: $75 plus $30 material fee = Total Fee: $105 Class Full
Fly Fishing Michael Kaklamanos
Larry Wolff
2/28, 3/7, 3/14, 3/21, 3/28, & 4/4/17 Registration Fee: $90



Sausage Processing Alice Wilkinson 2/28/17 This class starts at 6:30PM Registration Fee: $15 plus $30 material fee = Total Fee: $45 Class Full – Also offered on 3/28
Small Engine Repair Chris Laurentus 2/28, 3/7, & 3/14/17 Registration Fee: $45



Tuesday, March 7, 2017

Class Instructor(s) Dates Notes Fee Payment
Beef Carcass Cutting Jason Woike 3/7/17 This class starts at 6:00PM Registration Fee: $15



Tuesday, March 14, 2017

Class Instructor(s) Dates Notes Fee Payment
Dehydrating, canning, baking and more: How to become licensed in CT Jenna Nicol 3/14/17 Registration Fee: $15

Tuesday, March 21, 2017

Class Instructor(s) Dates Notes Fee Payment
Aquaponics: 101 Tyler Cremeans 3/21/17 Registration Fee: $15



An Overview of Different Composting Methods Mary Jane Tynan 3/21/17 Registration Fee: $15



Lamb Carcass Cutting Jason Woike 3/21/17 Registration Fee: $15



Tuesday, March 28, 2017

Class Instructor(s) Dates Notes Fee Payment
Spring/Easter Centerpiece Eric Birkenberger 3/28/17 Registration Fee: $15 plus $25 material fee = Total Fee: $40



Home Lawn Turf Grass Installation, Care, Maintenance and Problem Solving David Golembeski 3/28/17 Registration Fee: $15
Make and Take Vermicomposting Bin Mary Jane Tynan 3/28/17 Registration Fee: $15 plus $10 material fee = Total Fee: $25 <>
Sausage Processing Alice Wilkinson 3/28/17 This class starts at 6:30PM Registration Fee: $15 plus $30 material fee = Total Fee: $45



Tuesday, April 4, 2017

Class Instructor(s) Dates Notes Fee Payment
Container Gardening Ron Bridge 4/4/17 Registration Fee: $15 Plus $30 Material Fee = Total $45 Registration Closed
Hand-tied Bouquets and Floral Crowns Justine Leeper 4/4/17 Registration is per pair. Registration Fee: $25/pair plus $30 material fee = Total Fee: $55 Registration Closed
Make Your Own Crown Roast Jason Woike 4/4/17 Registration Fee: $15 plus $40 material fee = Total Fee: $55 Registration Closed
Ukrainian Egg Decorating Karen Kalenauskas 4/4/17 Registration Fee: $15 plus $10 material fee = Total Fee: $25 Registration Closed

Course Descriptions

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.

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 2/28, 3/7 and 4/4, as well as two Saturdays, including 4/1 and 4/8/17) 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 (2/28, 3/7, 3/14, 3/21, and 3/28) 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 Spring/Easter Centerpiece

Eric and one of his students will lead you through this hands-on lesson to create a spring time/Easter arrangement. Topics during the workshop will cover supplies and their use, common mistakes, and how to keep arrangements and fresh cut flowers looking their best as long as possible. The cost covers all of the supplies needed to create a wonderful arrangement to bring home, brag about your skills and enjoy with others. ** The materials in the arrangement may have a substitute based on availability. (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.

Dehydrating, canning, baking and more: how to become licensed in CT

This class will give a brief overview of the history of food processing to modern day food manufacturing with an emphasis on State and Federal Regulations. Both large and small scale food production will be discussed as well as the Farm Exemption and the Cottage Food Law (which has not yet been implemented). A question and answer forum at the end will enable attendees to seek answers specific to their processing needs.

Hand-tied Bouquets and Floral Crowns

It’s a mother-daughter (or BFF) night! Grab your best friend and join Justine in designing your own hand-tied bouquet and flower crown. Topics during this workshop will cover supplies and their use, different techniques used, and how to keep those stunning blooms fresh and looking their best as long as possible. The cost covers all of the supplies needed to create an original bouquet and flower crown to bring home and wear! ** The materials in the bouquet and crown may have a substitute based on availability. Style and shape can vary depending on your own perspective. .

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.


Lamb Carcass Cutting

This hands-on course will involve learning how to break down a lamb carcass into wholesale cuts and then retail cuts, including vacuum packaging and making ground lamb. Since lamb is similar in size and cutting technique to venison, common retail cuts from venison will be discussed and demonstrated as well, using a lamb carcass as the substitute for venison.

Instructors

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)

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

Eric Birkenberger, NHS Horticulture Teacher.

Ron Bridge

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

David Golembeski, currently 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.

Chris Laurentus

2012 Graduate of the Agriscience Program.

Jenna Nicol

Nonnewaug graduate and a Connecticut Department of Consumer Protection Inspector in the Food Program.

Justine Leeper

Nonnewaug graduate and Owner of Floral Designs by Justine.


Mary Jane Tynan

Mary Jane Tynan is 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.