Gift of Gratitude & Knowledge

Take advantage of our Gift of Gratitude and Gift of Knowledge to save on 2018 courses! Register for any of our 2018 courses - Permaculture Forest Gardener, Edible Wild Plants Certificate, Bioregional Herbalism, or Advanced Bioregional Herbalism and save with one or both Gifts! When you register before December 5th you'll save an additional $25.

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We Need Your Vote!

VOTE FOR THE RESILIENCY INSTITUTE "COMMUNITY TREE"

Take the family for a visit to Cantigny Park in Wheaton for a Free Tour of McCormick House. View the seven "Community Trees" on Display and VOTE for your favorite (Hint: The Resiliency Institute). The tree with the most votes receives $2,500 from the McCormick Foundation. You can vote as many times as you want. Kids can vote, too!

The Resiliency Institute was one of seven organizations honored by the Robert R. McCormick Foundation with a $2,500 grant and an invitation to decorate a "Community Tree". The area charities were invited to participate because their missions involve issues or causes that were important to Robert McCormick during his career and life at Cantigny. The "Community Trees" will be on display at the McCormick House November 17th through December 30th

Let us know what you think of our tree via FACEBOOK

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Bioregionalism for Resilient Living

Excerpt from the ‘Social Dimension’ of Gaia Education’s online course in ‘Design for Sustainability

Bioregional awareness teaches us in specific ways. It is not enough to just ‘love nature’ or to want to ‘be in harmony with Gaia.’ Our relation to the natural world takes place in a place, and it must be grounded in information and experience.

— Gary Snyder

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Foraging a Taste of Nature

Foraging is growing in interest and popularity thanks, in part, to the growth of microbreweries, "farm-to-table" and "field-to-table" restaurants that source local, farm raised, and foraged ingredients like ramps, dandelion greens, violet flowers, mushrooms, fiddlehead ferns, and garlic mustard. People are excited about these new foods, flavors, and smells and want to experience more.

Fascination with foraging is really a return to our roots. Our ancestors fed themselves primarily from foraging. Acorns, greens, root vegetables, mushrooms, nuts, seeds, fruits and berries all grew in abundance within the forests, along the waters' edge, in meadows and prairies. Families had their favorite spots to harvest, and children carried on the tradition.

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