Lazy Lady Living 2013 Permaculture Design Certification Class

Lazy Lady Living Permaculture Design Course

Krista Joy Arias, owner of Tierra Soul and teacher of the MamaMuse (un)Midwifery Mentorship program, has chosen a select few to be Village Builders and help spread the word about her new class, the 2013 Lazy Lady (and Lad) Living Permaculture Design Certification Program. I was one of the selected Village Builders and am posting here because I think some of my readers and followers may be interested. I took the last class and it’s wonderful! Lots of wonderful information and Krista and her husband are great people.

Come join the Lazy Lady Living community and be a part of something different. This course is about sustainable sustainability, and getting the most bang for your lazy buck. Interested in Permaculture, Traditional Nutrition, and Urban Farming? This is the class for you! It’s an 8-week 100% virtual course with the option to complete extra work (additional assignments and a Permaculture Design project) to receive a Permaculture Design Certificate.

The 16 Topics in Lazy-Lady Living:
1. Permaculture Philosophy & Ethics
2. Weston A. Price & Nutrient Density, Value added farming
3. Anthroposophy & Biodynamic Agriculture
4. Trauma, Initiation & Myth Mending
5. Patterns & Design Elements
6. Cultivated Ecology & Wildlife
7. Urban Ambrosia, Backyard Milk, Meat, Eggs and Honey
8. Urban Apothecary, Lazy-lady soap, salve, tincture and tonic
9. Sacred Slaughter & the Vegetarian Myth
10. Soil & Trees
11. Water & Aquaculture, ponds, dams & bridges, Water catchment, Grey water & composting toilets
12. Recycling, waste streams & DIY pitfalls, Diverse climate solutions
13. Earth Rhythms & Seasonal Celebrations, Advanced Simplicity
14. Undisturbed Birth & Home-Funerals, Sacred Union & Family Harmony
15. Ethical Business & Investing, Licensure vs. Free Marketplace, Personal Abundance & Giving Back
16. Energy, Climate & Catastrophe

Enrollment begins on May 15th and runs for 2 weeks only closing on May 31st. As a Village Builder, I get a commission for every person whom I get to enroll in the class.

**What will my commissions be going towards? My self-sustainability fund to get off-grid and have a place for people to come and do “farm stays”, learn about sustainability and permaculture, and also as a place for women and mothers to come experience with-women care and support throughout the childbearing cycles. I am also wanting to have a birthing hut built on the property for families to come have their children if they like, and also a Moon Lodge.

For those who sign up through me I will be helping and mentoring as I can if any questions or needs arise during the class and will be here as a collaboration partner. Follow the link below to sign up with your e-mail to receive information as Krista sends it out. She will also be making some videos that will be sent out to everyone on the mailing list as well between now and the start of class.

The cost of the course is $897 and there is a payment plan of $350/month for 3 months. Krista is also offering scholarships and the application will be announced on the 15th(ish) as well.

Here is my affiliate link so that I get the commission when you sign up, but remember enrollment doesn’t start until May 15! Be sure to sign up soon so that you don’t miss any information::

http://www.lazyladyliving.com/NaturoMomma/1

Fermented Cucumbers & Salsa Update

I finally was brave enough to try my pickles and salsa the other day. After opening the jar of pickles, I gingerly removed one sliver of cucumber and gently bit into it. I was met by a fizzing that surprised me. The flavor was mild, they probably could have gone another day before being refrigerated to stop the fermenting process. I took some to work and had two of my coworkers try them, the reviews were positive with agreement on the mild flavor.

The salsa I was a bit more hesitant to try but I finally did the other day. I had some on store-bought tortillas since I lacked having made my own (but is on my lsit of things to try). It was a mild-medium heat (which I’m sure would have been more potent had I not picked out the red chili pepper bits before eating). I’m not big on hot so that was ok with me. It over-all had a pleasant flavor, and an even more pleasant aroma, however next go-round I will use a bit less onion and more cilantro and tomatoes.