Summer and Fall 2024 Community Education Classes

Kalamazoo Valley Community College provides engaging learning opportunities for community members of all ages. These non-credit offerings include a variety of enrichment classes, corporate training sessions, culinary instruction and professional development. Register at www.kvcc.edu/community.

Thanks to funding from the Kalamazoo Foundation for Excellence, a full scholarship is available to residents of Vine, Edison, Oakwood, Eastside and Northside neighborhoods. Please email or call 269.548.3315 for a discount code if you live in one of these five neighborhoods.

SEASONAL PRODUCE FEATURE | SLOW-ROASTED TOMATO AND BRAISED CHICKPEAS
TUESDAY, AUG. 13 | 5:30 - 6:30 P.M. | MARILYN J. SCHLACK CULINARY AND ALLIED HEALTH BUILDING | $10
Slow-roasted tomato adds a depth and spin to our adaptation of chana masala. Our version provides great nutrition and satisfying flavor. Join us as we prepare, demonstrate and share this tasty North Indian classic. Served as a savory stew with fragrant basmati rice and sure to be your next crowd-feeding favorite.

BEEKEEPING 103
TUESDAYS, AUG. 13, 20, 27 AND SEPT. 10, 17, 24 (NO CLASS ON SEPT. 3) | 6 - 8 P.M. | FOOD INNOVATION CENTER | $140
This last section of the three-part series in beekeeping will look at the life of a honeybee colony as it continues to get ready for winter. Overwintering practices, preparation and options will be discussed, along with fall and winter duties of the beekeeper. We will continue our examination of bee biology and discuss other products of the hive.

BAT WALK
FRIDAY, AUG. 16, 23, 30, SEPT. 6 OR 13 8:30 - 9:30 P.M. | LOCATIONS TBD | $15
Bats! What are these majestic and misunderstood creatures of the night? Join us on this evening walk to learn more about Michigan's native and migratory bat species and their critical role in a functioning ecosystem. Participants will observe bats in real-time using a portable bat detector, making it possible to hear, identify and record nearby bats. Location will be communicated with participants via email. Choose one of the five dates.

GARDEN GUARDIANS - HOW INSECTS HELP KEEP PESTS OUT OF THE GARDEN
SATURDAY, AUG. 17 | 10 A.M. - NOON FOOD INNOVATION CENTER | $30
SATURDAY, SEPT. 14 | 10 A.M. - NOON NEIGHBORHOOD LOCATION TBD | $30
SATURDAY, SEPT. 21 | 10 A.M. - NOON OAKWOOD NEIGHBORHOOD ASSOCIATION | $30
This class will focus on how beneficial insects and vertebrates can help protect plants from damaging pests. We'll study lacewings, lady beetles, "true bugs," mantids and others. These insects are predators of aphids, thrips and caterpillars. The course will be a combination of hands-on and classroom learning and students will take home a packet of seeds for plants that will help attract predators to their gardens.

TOUR OF THE FOOD INNOVATION CENTER
SATURDAY, AUG. 17 | 1:15 - 2:30 P.M. OR SATURDAY, OCT. 5 | 1:15 - 2:30 P.M. | FREE
ValleyHUB is a farm, food hub and education center based at the Food Innovation Center at Kalamazoo Valley Community College. The Urban Farm showcases sustainable agricultural practices. The five-acre site includes an indoor grow room, a heated greenhouse, outdoor raised beds and two passive solar hoophouses. The Food Hub is a licensed food processing facility equipped to produce fresh-cut fruits and vegetables at a range of production scales. Explore the beautiful site and learn about programs and practices.

FALL VEGETABLE GARDENING
THURSDAYS, AUG. 29 - SEPT. 12 | 6 - 8 P.M. FOOD INNOVATION CENTER | $60
Farmer Devon Wilson will cover strategies for growing food in the late summer and fall for harvest throughout the cold months and often into the spring. He will also cover topics such as garden care for winter and ways to support soil health.

GARDENING FOR WILDLIFE
SATURDAY, SEPT. 28 | 10 A.M. - NOON NEIGHBORHOOD LOCATION TBD | $30
SATURDAY, OCT. 26 | 10 A.M. - NOON OAKWOOD NEIGHBORHOOD ASSOCIATION | $30
Learn about the necessary role native plants play in creating local ecosystems and how to garden for wildlife in a space of any size. Participants will be introduced to common native trees, grasses and flowers, and discuss how to incorporate these plants into their gardening practices. Students will also learn germination methods for seed starting and make their own kit to take home.

SEED STEWARDSHIP - HAND POLLINATION AND SEED HARVEST
SATURDAY, SEPT. 7 | 10 A.M. - 1 P.M. FOOD INNOVATION CENTER | $40
Learn hands-on techniques for harvesting seeds from wet-fruited crops like tomatoes and dry-fruited crops like beans. We'll cover how to select seeds that are especially well-adapted to growing conditions, isolation and hand-pollination techniques for cross- pollinating plants, and cleaning and storing seeds for maximum viability and vigor.

CULINARY WREATHS AND HERBAL TEA
SATURDAY, SEPT. 14 | 10 A.M. - 1 P.M. FOOD INNOVATION CENTER | $40
Create a culinary wreath with an assortment of herbs and botanicals grown at Kalamazoo Valley's Food Innovation Center in downtown Kalamazoo. Twisting natural materials into a ring- shaped form has been one of humankind's earliest expressions. This nine-inch wreath can be displayed in the kitchen and used to season favorite dishes.

LANDSCAPE DESIGN - FALL EDITION
MONDAYS, SEPT. 16 - 30 | 6 - 8 P.M. FOOD INNOVATION CENTER | $40
This beginner-level class offers smart garden tips, plant care, advice and landscape design ideas. One class will be at a local nursery, where participants will have the opportunity to view plants for the right design, right place, color and texture, and discuss what may fit best in specific landscapes.

SEASONAL PRODUCE FEATURE | LOVELY LETTUCES
TUESDAY, SEPT. 17 | 5:30 - 6:30 P.M. MARILYN J. SCHLACK CULINARY AND ALLIED HEALTH BUILDING | $10
Used as a tasty vessel for serving, tossed in a tangy vinaigrette or as a savory ingredient braised with soy and mushrooms, we will discuss unique ways to "Eat Your Greens." Quick, time-saving techniques and crunchy, tasty suggestions are shared as we prepare and sample braised lettuces with aged soy and mushrooms.

URBAN HOMESTEADING
WEDNESDAYS, SEPT. 18 - OCT. 23 | 6 - 8 P.M. FOOD INNOVATION CENTER | $140
In an era of climate change and energy decline, we will benefit from being more involved in producing our own food to ensure access to the most nutritious and life supporting meals. Learn to make simple indoor and outdoor gardens; plant perennial food crops; preserve and ferment crops; raise urban livestock; make cheese; compost and cultivate mushrooms.

RAIN GARDEN DESIGN AND INSTALLATION
SATURDAY, SEPT. 21 | 10 A.M. - 1 P.M. JERICO BUILDING, 1501 FULFORD ST., KALAMAZOO | $30
Rain gardens assist in the absorption of runoff, protecting rivers and creeks from pollution while providing food and shelter for pollinators, birds and butterflies. Through natural pollution filtration, environmental public health mitigation and monetary gains, a garden will also brighten that grassy spot in your yard that you currently mow.

TOUR OF SOLFED FARM IN KALAMAZOO
SATURDAY, SEPT. 28 | 10 A.M. - NOON | $10
About six years ago, Larissa Touloupas-Pekarovicova and Ondrej Pekarovic embarked on a journey to build an off-grid straw-bale house with the help of their community. Their dream was to live closer to the land and more gentle on the Earth. This tour will include learning about the process of building their house, outdoor kitchen and solar-powered farm, as well as the technical aspects of living off-grid, only 15 minutes from downtown Kalamazoo. Farm address will be communicated with participants via email.

HARVEST TIME FAIRY GARDENS
SATURDAY, OCT. 5 | 10 A.M. - 1 P.M. FOOD INNOVATION CENTER | $70
Fairy gardens have been cultivated in Ireland, the British Isles, Germany, France and Scandinavia since druidic times and are still popular in the Celtic regions of Europe. They are believed to serve as passageways that enable fairies to join the human world; they're an excellent way to add whimsy and mystery to a garden. Learn to design and create a traditional fairy garden using natural items like cones, acorns and twigs. Students will be provided with a pot, soil, gravel, plants and items to make a garden come to life.

HEALTHY EATING ON A BUDGET
TUESDAY, OCT. 8 | 5:30 - 7 P.M. MARILYN J. SCHLACK CULINARY AND ALLIED HEALTH BUILDING | $50
Healthy eating can be efficient, delicious and affordable. Culinary and nutrition experts will share their best tips for nutritious cooking on a budget. Learn meal planning to avoid over- purchasing at the store, understand how to expand meals with simple ingredients, discover how to save money while shopping, explore community resources and sample inspirational dishes cooked during class.

COMPOSTING WORKSHOP
SATURDAY, OCT. 12 | 10 A.M. - NOON FOOD INNOVATION CENTER | $10
Composting is the process for recycling wastes like kitchen scraps and grass clippings into an organic soil amendment that will help your garden retain moisture and support beneficial microorganisms. It's a great alternative to putting food and yard wastes in landfills, where they generate methane. Workshop includes a demonstration of assembling a quick compost pile and discussion of various composting setups based on space available.

VISIBLE MENDING
TUESDAYS, OCT. 15 - NOV. 19 | 6 - 8 P.M. FOOD INNOVATION CENTER | $140
Transform your holey clothing into a work of slow fashion art. If you can thread a needle and sew on a button, you've got the skills you need. Repairing and refurbishing your clothing keeps it out of the waste stream, saves you money and gives you a creative outlet. Minimal sewing skills are required; we'll teach you what you need to know, although some familiarity with sewing is useful.

AT HOME HERBALISM
THURSDAYS, OCT. 17 - NOV. 21 | 6 - 8 P.M. FOOD INNOVATION CENTER | $160
Herbs are a traditional source of nutrition and healing. Students will explore the impact of ancestral plants, sources of materia medica, ethical and sustainable foraging techniques, as well as recipes for building a home apothecary.

GOTH GARDENS
SATURDAY, OCT. 26 | 10 A.M. - NOON FOOD INNOVATION CENTER | $30
In landscape design, gothic gardens are trending as spaces that enable visitors to feel like they're in a different time and place. Explore using dark, mysterious plants, stone statuary and your own ideas to create a mysterious haven. Attendees will receive a winter hardy perennial goth plant.

MUSHROOM CULTIVATION
WEDNESDAYS, OCT. 30 - NOV. 20 | 6 - 8 P.M. FOOD INNOVATION CENTER | $140
Learn to grow gourmet mushrooms from locally available materials. Students will learn to procure substrates and create good environments for mushroom growth. Some mushroom identification will be practiced. Students take home inoculated mushroom media at the end of each session.

PREPARING YOUR GARDEN FOR WINTER
SATURDAY, NOV. 2 | 10 A.M. - NOON $30 | FOOD INNOVATION CENTER
Many species of wildlife need seed heads, ground cover, food and homes in the winter. By selectively leaving some items in your garden all winter, you can provide habitat and winter beauty for you and wildlife to enjoy. We will have a classroom discussion and work in the gardens at the Food Innovation Center to show methods of preparing gardens for winter.

WINDOWSILL GARDENING
MONDAY, NOV. 18 | 6 - 8 P.M. FOOD INNOVATION CENTER | $30
SATURDAY, DEC. 7 | 10 A.M. - NOON NEIGHBORHOOD LOCATION TBD | $30
Microgreens and sprouts are easy to grow and require very little light, so they are perfect to grow in a window. They grow quickly so you can have some tasty and interesting greens in just one to two weeks. We will be seeding microgreens and sprouts to take home. Location will be communicated with participants via email.