Friday Night Public Lecture: Regenerating Communities, Ecosystems, and Landscapes with Permaculture
With Dave Jacke (author Edible Forest Gardens)
And Special Guest Darrell Frey (of Three Sisters Farm and Bioshelter)
7 – 9 PM, Friday, April 29th at Eddy Theatre on Chatham University’s Shadyside Campus. Pittsburgh, PA. (Please note, this location is different from the weekend workshop, which is located at Phipps Garden Center, 1059 Shady Avenue, Pittsburgh, PA.)
Suggested Donation $10 (included in weekend workshop fee), no one turned away for lack of funds. Admittance is free for all Chatham students and staff.
How can we regenerate healthy human communities and natural ecosystems while meeting our own needs? What is the future of food in an era of economic disruption, peak oil, and climate chaos? Healthy forests maintain, fertilize, and renew themselves naturally, while creating habitats of high productivity and deep beauty. These ecosystems can serve as models for garden and culture design and offer the same benefits. Edible forest gardens mimic the structure and function of natural forests and grow food, fuel, fiber, fodder, fertilizers, pharmaceuticals, and fun!
This presentation introduces the forest gardening vision and presents living examples of gardens as well as a sampling of perennial edibles you can grow. It shows how the underlying ecology of forest ecosystems can teach us ways to organize our own communities and cities to meet the challenges of the future right here, right now. We will also ask what role our species can and should assume in our local and global ecosystems and how that translates to concrete action where we live.
To register for the lecture ONLY, please click here.
To register for the lecture and the weekend workshop, please click here.
For more information e-mail pghfoodforests@gmail.com or call Juliette at 412-780-5833.
Regenerating Pittsburgh is a collaboration of Pittsburgh Permaculture, Dynamics Ecological Design, and Wild Meadows Farm. This weekend event is sponsored by Phipps Conservatory and Botanical Gardens, Chatham University School of Sustainability and the Environment and the Chatham University Graduate Program in Food Studies.

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