Classes

The Resiliency Institute offers courses, classes and events that empower people to live, grow, and build resilient lifestyles, landscapes and communities. Take courses like Permaculture Forest Gardener, Bioregional Herbalism, and Edible Wild Plants. Join us for Nature Rx with Shinrin-yoku/Forest Therapy, and Forest Yoga. Women can connect monthly during WILD Woman Project Circles. Find us throughout the Chicagoland area speaking and exhibiting about fruit tree guilds, permaculture, growing food security, renewable energy, and resiliency. Enjoy opportunities to connect at our plant sales, Permablitzs, potlucks, fundraisers and more.

Nov
16
Sat
Edible Wild Plants Certificate Course 2019
Nov 16 @ 9:30 am – 3:30 pm

Course is Closed. Subscribe on the right to be notified of 2020 Course

Learn over 200 edible wild plants that grow in our bioregion through classroom and home study, plant walks, and by eating and preparing recipes with them every class! You will receive an Edible Wild Plants Recipe book containing all of the recipes prepared by the instructor and students throughout the course and a printed certificate recognizing your accomplishment.

There are so many reasons to learn how to identify edible wild plants:

  • Interest in foraging
  • Connecting with nature
  • Expanding your knowledge of edible plants for landscaping, permaculture, or ecological restoration
  • Wilderness survival
  • To expand or prepare for herbal studies
  • Leading plant walks


COURSE DETAILS
During the edible wild plants certificate course you will learn 20-25 plants every class using live or dried specimens, photos, and drawings. By the end of the course you will have learned how to identify 200+ plants.

Every morning you will take a plant identification exam of the 20-25 plants that you learned the class prior. When the exam time has ended, Pat (your instructor) will review the test, let you know the answers, and host Q&A time.

Lunch time will always include wild edible foods and beverages prepared by the instructor and students. Each student is expected to prepare one recipe a season and to present their recipe at lunch time.

After lunch, a guided plant identification walk will be taken, rain or shine, where you can practice finding the plants you just learned in the classroom in the wild. Students who presented recipes will identify their plant on the walk and teach fellow students about it. Always dress appropriately for the weather and bring a change of shoes!

LIMITED TO 16 STUDENTS

Basic plant identification skills are required to take this class.

A short quiz must be taken to determine plant id proficiency or participants can provide documentation of a plant id class or other evidence of knowledge.


COURSE MEETS 1 DAY PER MONTH FOR 10 MONTHS

February 16      March 16        April 13      May 18      June 15     July 20   

August 17         September 21     October 19      November 16  Graduation December 7

Plan to attend all classes. Only 1 class may be missed and the test must be made up in order to receive a certificate. No make up classes will be offered.


COURSE FEE:

Early Bird    $715 check  / $740 PayPal

Regular        $770 check  / $800 PayPal
October 15 – December 30

Late               $815 check / $845 PayPal
January

Click on the Pay in Full to proceed with a check or PayPal payment.

 

INSTRUCTOR

Devote this time to learn edible wild plants from an instructor who has been eating this way her whole life. Patricia Armstrong, has a Master of Science degree from the University of Chicago in Ecology (Biology-Botany). She taught a multitude of nature classes at the Morton Arboretum for 16 years, plus Botany, Ecology, and Geology at the University of Wisconsin Extension, and Michigan State University’s Juneau Icefield Research Program in Alaska.

Pat’s knowledge and understanding of all things wild and free comes from a life-long personal and intimate relationship with nature that is passionate as well as scientific. She lives in a home she and her husband designed and built to fit into the natural ecosystems of northern Illinois. It is active and passive solar, energy-efficient, and landscaped with over 300 species of native trees, shrubs, prairie grasses and wildflowers, approximately 40% of which are edible.


COURSE  REQUIREMENTS:

Students are expected to study and practice plant id between classes, take monthly plant id exams, and prepare edible wild plant food at home to bring to class.

  • It is important that you have plant identification skills prior to taking this course. This means you know plant families, understand terminology, and have experience using a field guide.
  • Only one class can be missed, and the missed exam made-up in order to qualify for a certificate. Make-up classes are not offered.
  • There are nine plant id exams for you to demonstrate that you can identify edible (and poisonous) wild plants successfully. You can use your notes and books during the exam.
  • Each student will prepare four edible wild plant recipes (one each season) to share with the class
  • Present four oral reports and turn in four written reports on the edible wild plants used in your recipes
  • Optional: Complete a plant id catalog containing botanical name, common name, family name, habitat, food part, time to harvest, notable characteristics for each edible wild plant. This catalog can be used for all of your exams.


In December an edible wild plant graduation & potluck celebration will be hosted. Each student will receive an Edible Wild Plants recipe book containing all of the recipes prepared during the course, and students who successfully completed all of the certificate requirements will receive a printed edible wild plants certificate. Family and friends are invited to attend.


REQUIRED MATERIALS:
At least one book to identify wild plants, but you will likely need a few since not one book will contain all flowers, shrubs & trees. We suggest going to your library first to experience the books and see which ones you like.

 One wild edible cookbook. Pat’s is included with registration:


WORK STUDY

A work study opportunity is available to one qualified candidate. In exchange for 25-30 hours of work, the work study candidate’s course fee will be reduced to $400. Work will include assisting the instructor with class preparation, classroom set-up and clean-up, loading and unloading class supplies, making copies, and assisting with the recipe book. The candidate will be required to meet the instructor at 8:30 am each class meeting date as well as other dates (typically the Friday’s prior to class) to forage for plant specimens. Ideally the candidate lives in or very near Naperville.

By November 1st, email Michelle@theresiliencyinstitute.net with a paragraph response describing your financial need and your intention for taking this course. We will accept a maximum of 5 requests before selecting the recipient.

 

Dec
7
Sat
Edible Wild Plants Certificate Course 2019
Dec 7 @ 9:30 am – 3:30 pm

Course is Closed. Subscribe on the right to be notified of 2020 Course

Learn over 200 edible wild plants that grow in our bioregion through classroom and home study, plant walks, and by eating and preparing recipes with them every class! You will receive an Edible Wild Plants Recipe book containing all of the recipes prepared by the instructor and students throughout the course and a printed certificate recognizing your accomplishment.

There are so many reasons to learn how to identify edible wild plants:

  • Interest in foraging
  • Connecting with nature
  • Expanding your knowledge of edible plants for landscaping, permaculture, or ecological restoration
  • Wilderness survival
  • To expand or prepare for herbal studies
  • Leading plant walks


COURSE DETAILS
During the edible wild plants certificate course you will learn 20-25 plants every class using live or dried specimens, photos, and drawings. By the end of the course you will have learned how to identify 200+ plants.

Every morning you will take a plant identification exam of the 20-25 plants that you learned the class prior. When the exam time has ended, Pat (your instructor) will review the test, let you know the answers, and host Q&A time.

Lunch time will always include wild edible foods and beverages prepared by the instructor and students. Each student is expected to prepare one recipe a season and to present their recipe at lunch time.

After lunch, a guided plant identification walk will be taken, rain or shine, where you can practice finding the plants you just learned in the classroom in the wild. Students who presented recipes will identify their plant on the walk and teach fellow students about it. Always dress appropriately for the weather and bring a change of shoes!

LIMITED TO 16 STUDENTS

Basic plant identification skills are required to take this class.

A short quiz must be taken to determine plant id proficiency or participants can provide documentation of a plant id class or other evidence of knowledge.


COURSE MEETS 1 DAY PER MONTH FOR 10 MONTHS

February 16      March 16        April 13      May 18      June 15     July 20   

August 17         September 21     October 19      November 16  Graduation December 7

Plan to attend all classes. Only 1 class may be missed and the test must be made up in order to receive a certificate. No make up classes will be offered.


COURSE FEE:

Early Bird    $715 check  / $740 PayPal

Regular        $770 check  / $800 PayPal
October 15 – December 30

Late               $815 check / $845 PayPal
January

Click on the Pay in Full to proceed with a check or PayPal payment.

 

INSTRUCTOR

Devote this time to learn edible wild plants from an instructor who has been eating this way her whole life. Patricia Armstrong, has a Master of Science degree from the University of Chicago in Ecology (Biology-Botany). She taught a multitude of nature classes at the Morton Arboretum for 16 years, plus Botany, Ecology, and Geology at the University of Wisconsin Extension, and Michigan State University’s Juneau Icefield Research Program in Alaska.

Pat’s knowledge and understanding of all things wild and free comes from a life-long personal and intimate relationship with nature that is passionate as well as scientific. She lives in a home she and her husband designed and built to fit into the natural ecosystems of northern Illinois. It is active and passive solar, energy-efficient, and landscaped with over 300 species of native trees, shrubs, prairie grasses and wildflowers, approximately 40% of which are edible.


COURSE  REQUIREMENTS:

Students are expected to study and practice plant id between classes, take monthly plant id exams, and prepare edible wild plant food at home to bring to class.

  • It is important that you have plant identification skills prior to taking this course. This means you know plant families, understand terminology, and have experience using a field guide.
  • Only one class can be missed, and the missed exam made-up in order to qualify for a certificate. Make-up classes are not offered.
  • There are nine plant id exams for you to demonstrate that you can identify edible (and poisonous) wild plants successfully. You can use your notes and books during the exam.
  • Each student will prepare four edible wild plant recipes (one each season) to share with the class
  • Present four oral reports and turn in four written reports on the edible wild plants used in your recipes
  • Optional: Complete a plant id catalog containing botanical name, common name, family name, habitat, food part, time to harvest, notable characteristics for each edible wild plant. This catalog can be used for all of your exams.


In December an edible wild plant graduation & potluck celebration will be hosted. Each student will receive an Edible Wild Plants recipe book containing all of the recipes prepared during the course, and students who successfully completed all of the certificate requirements will receive a printed edible wild plants certificate. Family and friends are invited to attend.


REQUIRED MATERIALS:
At least one book to identify wild plants, but you will likely need a few since not one book will contain all flowers, shrubs & trees. We suggest going to your library first to experience the books and see which ones you like.

 One wild edible cookbook. Pat’s is included with registration:


WORK STUDY

A work study opportunity is available to one qualified candidate. In exchange for 25-30 hours of work, the work study candidate’s course fee will be reduced to $400. Work will include assisting the instructor with class preparation, classroom set-up and clean-up, loading and unloading class supplies, making copies, and assisting with the recipe book. The candidate will be required to meet the instructor at 8:30 am each class meeting date as well as other dates (typically the Friday’s prior to class) to forage for plant specimens. Ideally the candidate lives in or very near Naperville.

By November 1st, email Michelle@theresiliencyinstitute.net with a paragraph response describing your financial need and your intention for taking this course. We will accept a maximum of 5 requests before selecting the recipient.

 

Feb
8
Sat
Permaculture Forest Gardener Certificate Course 2020
Feb 8 @ 9:00 am – 12:00 pm

The Resiliency Institute Permaculture Forest Gardener Certificate Series

9:00 am -12:00pm one Saturday a month for 9 months, beginning February 08, 2020.

This highly interactive Permaculture Forest Gardener course will introduce you to permaculture and teach you the basics of forest garden design through in-class lecture and hands-on projects. Learn how to transform your own yard, school, workplace or park into an edible forest garden. Forest gardens are modeled after woodlands – planted in layers of edible species of trees, shrubs, perennials, ground covers, roots, vines,Whole Foods Market Edible Forest Garden and fungi. Over time they become diverse ecosystems that produce abundant food and medicine for people; food and habitat for wildlife; areas for nature exploration and learning; soil regeneration and carbon sequestration systems; community building opportunities; and peaceful places for reconnecting humans and nature.

This year will offer a Certificate option for those who complete all coursework and quizzes, and CELEBRATING all your new knowledge on December 5th.


The Whole Foods Market Edible Forest Garden, designed & installed by The Resiliency Institute volunteers on The Conservation Foundation’s McDonald Farm beginning in 2013, will be the outdoor classroom where you will gain hands-on experience with:

  1. Site & Human systems Assessment
  2. Edible and Native Plant Selection & Installation to Rewild our Landscapes
  3. Maintenance:  Weeding, Watering, Fertilizing
  4. Harvesting & Preparation (Food, medicine, value add products)
  5. Preservation and propagation
  6. Hibernation/Composting/Mulching – closing the loop

INSTRUCTOR: Connie Kollmeyer, Program Manager of The Resiliency Institute


DATES & TIME: 

Saturdays:  9:00 am – 12:00pm
Feb 8, Mar 7, Apr 11, May 2, June 13, July 11, NO AUGUST, Sep 12, Oct 10, Nov 14

GRADUATION Ceremony with family & friends:  Dec 5

Plan to attend all classes. Make up classes cannot be offered.


REQUIRED MATERIALS:

Permaculture: Principles and Pathways Beyond Sustainability by David Holmgren
(eBook available here)

Suggested Materials:

Introduction to Permaculture by Bill Mollison

Gaia’s Garden  by Toby Hemenway

Permaculture Design: A Step by Step Guide by Aranya

Food not Lawns by Heather  Flores

 


Class is limited to 18 students.

Tuition*
Includes all supplies and take-home materials, for payment received by:

October 1-31: $440 Check/$460 PayPal

November 1-30: $455 Check/$475 PayPal

December 1-31: $470 Check/$490 PayPal

January 1-30: $485 Check/$500 PayPal

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $150, non-refundable, deposit is received.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Feb
22
Sat
Edible Wild Plants Certificate Course 2020
Feb 22 @ 9:30 am – 3:30 pm

2020 EDIBLE WILD PLANTS CERTIFICATE COURSE

Learn over 200 edible wild plants that grow in our bioregion through classroom, field and home study, but most importantly by eating or preparing recipes with them every class! You will receive an Edible Wild Plants Recipe book containing all of the recipes prepared by the instructor and students throughout the course and a printed certificate recognizing your accomplishment.

There are so many reasons to learn how to identify edible wild plants:

  • Interest in foraging for increased personal and economic resilience
  • Connecting with nature
  • Expanding your knowledge of edible plants for landscaping, permaculture, or ecological restoration
  • Wilderness survival
  • To expand or prepare for herbal studies
  • Leading plant walks to share and help build resilient community

“All good things are wild and free!”  ~Henry David Thoreau


COURSE DETAILS

Take good notes on oaks!

During the edible wild plants certificate course you will learn 20-25 plants every class using live or dried specimens, photos, and drawings. By the end of the course you will have learned how to identify 200+ plants.

 

Every morning you will take a plant identification exam of the 20-25 plants that you learned the class prior. When the exam time has ended, Pat (your instructor) will review the test, let you know the answers, and host Q&A time.

 

Lunch and learn deliciousness!

Lunch time will always include wild edible foods and beverages prepared by the instructor and students. Each student is expected to prepare one recipe a season and to present their recipe at lunch time, making every class a veritable celebration!

 

After lunch, a guided plant identification walk will be taken, rain or shine, where you can practice finding the plants you just learned in the classroom in the wild. Students who presented recipes will identify their plant on the walk and teach fellow students about it. Always dress appropriately for the weather and bring a change of shoes!

 

 

Basic plant identification skills are required to take this class.

A short quiz must be taken to determine plant id proficiency or participants can provide documentation of a plant id class or other evidence of knowledge, or enroll in our pre-course Plant ID Class.

 

 


COURSE MEETS THE THIRD SATURDAY OF THE MONTH FOR 10 MONTHS +

  GRADUATION CEREMONY DECEMBER 7

February 22      March 21       April 18      May 16      June 15     July 20   

August 17         September 21     October 19      November 16  

Plan to attend all classes. In order to receive the certificate, only 1 class may be missed and the test must be made up.  No make up classes can be offered.

GRADUATION CEREMONY 11:00 am  – 2:00 pm SATURDAY, DECEMBER 7

An event not to be missed! 

In December, the course culmination is a graduation &  potluck celebration hosted at Skeleton Key Brewery in Woodridge,  IL. Each student will receive an Edible Wild Plants Recipe Book containing all of the recipes prepared during the course, and students who successfully completed all of the certificate requirements will receive their printed Edible Wild Plants Certificate.

Family and friends are encouraged to attend!

Graduation 2108: Edible Wild Plants

INSTRUCTOR

Devote this time to learn edible wild plants from an instructor who has been eating this way her whole life. Patricia Armstrong, has a Master of Science degree from the University of Chicago in Ecology (Biology-Botany). She taught a multitude of nature classes at the Morton Arboretum for 16 years, plus Botany, Ecology, and Geology at the University of Wisconsin Extension, and Michigan State University’s Juneau Ice Field Research Program in Alaska.

Pat’s knowledge and understanding of all things wild and free comes from a life-long personal and intimate relationship with nature that is passionate as well as scientific. She lives in a home she and her husband designed and built to fit into the natural ecosystems of northern Illinois. It is active and passive solar, energy-efficient, and landscaped with over 300 species of native trees, shrubs, prairie grasses and wildflowers, approximately 40% of which are edible.

 


COURSE  REQUIREMENTS:

Students are expected to study and practice plant id between classes, take monthly plant id exams, and prepare edible wild plant food at home to bring to class.

  • It is important that you have plant identification skills prior to taking this course. This means you know plant families, understand terminology, and have experience using a field guide.
  • Only one class can be missed, and the missed exam made-up in order to qualify for a certificate. Make-up classes are not offered.
  • There are nine plant id exams for you to demonstrate that you can identify edible (and poisonous) wild plants successfully. You can use your notes and books during the exam.
  • Each student will prepare four edible wild plant recipes (one each season) to share with the class
  • Present four oral reports and turn in four written reports on the edible wild plants used in your recipes
  • Optional: Complete a plant id catalog containing botanical name, common name, family name, habitat, food part, time to harvest, notable characteristics for each edible wild plant. This catalog can be used for all of your exams.

 


REQUIRED MATERIALS:
At least one book to identify wild plants, but you will likely need a few since not one book will contain all flowers, shrubs & trees. We suggest going to your library first to experience the books and see which ones you like.

One wild edible cookbook. Pat’s is included with registration:


TUITION*:  Includes tuition, Edible Wild Plants Cookbook, course materials and supplies.  You will be responsible for bringing in four prepared lunch dishes to share during the course.

“Early Bird” – Register by October 31:  $795 check / $830 PayPal

“Special” – Register by November 30:  $825 check / $860 PayPal

“Regular” – Register by December 31: $855 check / $900 PayPal

“Late” – Register by January 31: $885 check / $920 PayPal

CLASS IS LIMITED TO 16 STUDENTS

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $300, non-refundable, deposit is received.  Full or deposit payment received by October 31st qualifies for “Early Bird” pricing, by November 30th for “Special” pricing, by December 31 for “Regular” pricing.  Starting January 1, 2020 “Late” pricing is applied.  All payment balances are due by January 10, 2020.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


WORK STUDY

A work study opportunity is available to one qualified candidate. In exchange for 25-30 hours of work, the work study candidate’s course fee will be reduced to $450. Work will include assisting the instructor with class preparation, classroom set-up and clean-up, loading and unloading class supplies, making copies, assisting with the recipe book, and taking photos during class to share on social media at least three days throughout the course. The candidate will be required to meet the instructor at 8:30 am each class meeting date as well as other dates (typically the Friday’s prior to class) to forage for plant specimens which will also serve as a valuable, additional learning opportunity for the applicant. Ideally the candidate lives in or very near Naperville, and must commit to attending every class.

By December 1st, email Jodi@theresiliencyinstitute.net with a description of your financial need and your intention for taking this course. We will accept a maximum of 5 requests before selecting the recipient.  Award will be determined by December 15.


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Mar
7
Sat
Permaculture Forest Gardener Certificate Course 2020
Mar 7 @ 9:00 am – 12:00 pm

The Resiliency Institute Permaculture Forest Gardener Certificate Series

9:00 am -12:00pm one Saturday a month for 9 months, beginning February 08, 2020.

This highly interactive Permaculture Forest Gardener course will introduce you to permaculture and teach you the basics of forest garden design through in-class lecture and hands-on projects. Learn how to transform your own yard, school, workplace or park into an edible forest garden. Forest gardens are modeled after woodlands – planted in layers of edible species of trees, shrubs, perennials, ground covers, roots, vines,Whole Foods Market Edible Forest Garden and fungi. Over time they become diverse ecosystems that produce abundant food and medicine for people; food and habitat for wildlife; areas for nature exploration and learning; soil regeneration and carbon sequestration systems; community building opportunities; and peaceful places for reconnecting humans and nature.

This year will offer a Certificate option for those who complete all coursework and quizzes, and CELEBRATING all your new knowledge on December 5th.


The Whole Foods Market Edible Forest Garden, designed & installed by The Resiliency Institute volunteers on The Conservation Foundation’s McDonald Farm beginning in 2013, will be the outdoor classroom where you will gain hands-on experience with:

  1. Site & Human systems Assessment
  2. Edible and Native Plant Selection & Installation to Rewild our Landscapes
  3. Maintenance:  Weeding, Watering, Fertilizing
  4. Harvesting & Preparation (Food, medicine, value add products)
  5. Preservation and propagation
  6. Hibernation/Composting/Mulching – closing the loop

INSTRUCTOR: Connie Kollmeyer, Program Manager of The Resiliency Institute


DATES & TIME: 

Saturdays:  9:00 am – 12:00pm
Feb 8, Mar 7, Apr 11, May 2, June 13, July 11, NO AUGUST, Sep 12, Oct 10, Nov 14

GRADUATION Ceremony with family & friends:  Dec 5

Plan to attend all classes. Make up classes cannot be offered.


REQUIRED MATERIALS:

Permaculture: Principles and Pathways Beyond Sustainability by David Holmgren
(eBook available here)

Suggested Materials:

Introduction to Permaculture by Bill Mollison

Gaia’s Garden  by Toby Hemenway

Permaculture Design: A Step by Step Guide by Aranya

Food not Lawns by Heather  Flores

 


Class is limited to 18 students.

Tuition*
Includes all supplies and take-home materials, for payment received by:

October 1-31: $440 Check/$460 PayPal

November 1-30: $455 Check/$475 PayPal

December 1-31: $470 Check/$490 PayPal

January 1-30: $485 Check/$500 PayPal

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $150, non-refundable, deposit is received.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Mar
21
Sat
Edible Wild Plants Certificate Course 2020
Mar 21 @ 9:30 am – 3:30 pm

2020 EDIBLE WILD PLANTS CERTIFICATE COURSE

Learn over 200 edible wild plants that grow in our bioregion through classroom, field and home study, but most importantly by eating or preparing recipes with them every class! You will receive an Edible Wild Plants Recipe book containing all of the recipes prepared by the instructor and students throughout the course and a printed certificate recognizing your accomplishment.

There are so many reasons to learn how to identify edible wild plants:

  • Interest in foraging for increased personal and economic resilience
  • Connecting with nature
  • Expanding your knowledge of edible plants for landscaping, permaculture, or ecological restoration
  • Wilderness survival
  • To expand or prepare for herbal studies
  • Leading plant walks to share and help build resilient community

“All good things are wild and free!”  ~Henry David Thoreau


COURSE DETAILS

Take good notes on oaks!

During the edible wild plants certificate course you will learn 20-25 plants every class using live or dried specimens, photos, and drawings. By the end of the course you will have learned how to identify 200+ plants.

 

Every morning you will take a plant identification exam of the 20-25 plants that you learned the class prior. When the exam time has ended, Pat (your instructor) will review the test, let you know the answers, and host Q&A time.

 

Lunch and learn deliciousness!

Lunch time will always include wild edible foods and beverages prepared by the instructor and students. Each student is expected to prepare one recipe a season and to present their recipe at lunch time, making every class a veritable celebration!

 

After lunch, a guided plant identification walk will be taken, rain or shine, where you can practice finding the plants you just learned in the classroom in the wild. Students who presented recipes will identify their plant on the walk and teach fellow students about it. Always dress appropriately for the weather and bring a change of shoes!

 

 

Basic plant identification skills are required to take this class.

A short quiz must be taken to determine plant id proficiency or participants can provide documentation of a plant id class or other evidence of knowledge, or enroll in our pre-course Plant ID Class.

 

 


COURSE MEETS THE THIRD SATURDAY OF THE MONTH FOR 10 MONTHS +

  GRADUATION CEREMONY DECEMBER 7

February 22      March 21       April 18      May 16      June 15     July 20   

August 17         September 21     October 19      November 16  

Plan to attend all classes. In order to receive the certificate, only 1 class may be missed and the test must be made up.  No make up classes can be offered.

GRADUATION CEREMONY 11:00 am  – 2:00 pm SATURDAY, DECEMBER 7

An event not to be missed! 

In December, the course culmination is a graduation &  potluck celebration hosted at Skeleton Key Brewery in Woodridge,  IL. Each student will receive an Edible Wild Plants Recipe Book containing all of the recipes prepared during the course, and students who successfully completed all of the certificate requirements will receive their printed Edible Wild Plants Certificate.

Family and friends are encouraged to attend!

Graduation 2108: Edible Wild Plants

INSTRUCTOR

Devote this time to learn edible wild plants from an instructor who has been eating this way her whole life. Patricia Armstrong, has a Master of Science degree from the University of Chicago in Ecology (Biology-Botany). She taught a multitude of nature classes at the Morton Arboretum for 16 years, plus Botany, Ecology, and Geology at the University of Wisconsin Extension, and Michigan State University’s Juneau Ice Field Research Program in Alaska.

Pat’s knowledge and understanding of all things wild and free comes from a life-long personal and intimate relationship with nature that is passionate as well as scientific. She lives in a home she and her husband designed and built to fit into the natural ecosystems of northern Illinois. It is active and passive solar, energy-efficient, and landscaped with over 300 species of native trees, shrubs, prairie grasses and wildflowers, approximately 40% of which are edible.

 


COURSE  REQUIREMENTS:

Students are expected to study and practice plant id between classes, take monthly plant id exams, and prepare edible wild plant food at home to bring to class.

  • It is important that you have plant identification skills prior to taking this course. This means you know plant families, understand terminology, and have experience using a field guide.
  • Only one class can be missed, and the missed exam made-up in order to qualify for a certificate. Make-up classes are not offered.
  • There are nine plant id exams for you to demonstrate that you can identify edible (and poisonous) wild plants successfully. You can use your notes and books during the exam.
  • Each student will prepare four edible wild plant recipes (one each season) to share with the class
  • Present four oral reports and turn in four written reports on the edible wild plants used in your recipes
  • Optional: Complete a plant id catalog containing botanical name, common name, family name, habitat, food part, time to harvest, notable characteristics for each edible wild plant. This catalog can be used for all of your exams.

 


REQUIRED MATERIALS:
At least one book to identify wild plants, but you will likely need a few since not one book will contain all flowers, shrubs & trees. We suggest going to your library first to experience the books and see which ones you like.

One wild edible cookbook. Pat’s is included with registration:


TUITION*:  Includes tuition, Edible Wild Plants Cookbook, course materials and supplies.  You will be responsible for bringing in four prepared lunch dishes to share during the course.

“Early Bird” – Register by October 31:  $795 check / $830 PayPal

“Special” – Register by November 30:  $825 check / $860 PayPal

“Regular” – Register by December 31: $855 check / $900 PayPal

“Late” – Register by January 31: $885 check / $920 PayPal

CLASS IS LIMITED TO 16 STUDENTS

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $300, non-refundable, deposit is received.  Full or deposit payment received by October 31st qualifies for “Early Bird” pricing, by November 30th for “Special” pricing, by December 31 for “Regular” pricing.  Starting January 1, 2020 “Late” pricing is applied.  All payment balances are due by January 10, 2020.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


WORK STUDY

A work study opportunity is available to one qualified candidate. In exchange for 25-30 hours of work, the work study candidate’s course fee will be reduced to $450. Work will include assisting the instructor with class preparation, classroom set-up and clean-up, loading and unloading class supplies, making copies, assisting with the recipe book, and taking photos during class to share on social media at least three days throughout the course. The candidate will be required to meet the instructor at 8:30 am each class meeting date as well as other dates (typically the Friday’s prior to class) to forage for plant specimens which will also serve as a valuable, additional learning opportunity for the applicant. Ideally the candidate lives in or very near Naperville, and must commit to attending every class.

By December 1st, email Jodi@theresiliencyinstitute.net with a description of your financial need and your intention for taking this course. We will accept a maximum of 5 requests before selecting the recipient.  Award will be determined by December 15.


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Apr
11
Sat
Permaculture Forest Gardener Certificate Course 2020
Apr 11 @ 9:00 am – 12:00 pm

The Resiliency Institute Permaculture Forest Gardener Certificate Series

9:00 am -12:00pm one Saturday a month for 9 months, beginning February 08, 2020.

This highly interactive Permaculture Forest Gardener course will introduce you to permaculture and teach you the basics of forest garden design through in-class lecture and hands-on projects. Learn how to transform your own yard, school, workplace or park into an edible forest garden. Forest gardens are modeled after woodlands – planted in layers of edible species of trees, shrubs, perennials, ground covers, roots, vines,Whole Foods Market Edible Forest Garden and fungi. Over time they become diverse ecosystems that produce abundant food and medicine for people; food and habitat for wildlife; areas for nature exploration and learning; soil regeneration and carbon sequestration systems; community building opportunities; and peaceful places for reconnecting humans and nature.

This year will offer a Certificate option for those who complete all coursework and quizzes, and CELEBRATING all your new knowledge on December 5th.


The Whole Foods Market Edible Forest Garden, designed & installed by The Resiliency Institute volunteers on The Conservation Foundation’s McDonald Farm beginning in 2013, will be the outdoor classroom where you will gain hands-on experience with:

  1. Site & Human systems Assessment
  2. Edible and Native Plant Selection & Installation to Rewild our Landscapes
  3. Maintenance:  Weeding, Watering, Fertilizing
  4. Harvesting & Preparation (Food, medicine, value add products)
  5. Preservation and propagation
  6. Hibernation/Composting/Mulching – closing the loop

INSTRUCTOR: Connie Kollmeyer, Program Manager of The Resiliency Institute


DATES & TIME: 

Saturdays:  9:00 am – 12:00pm
Feb 8, Mar 7, Apr 11, May 2, June 13, July 11, NO AUGUST, Sep 12, Oct 10, Nov 14

GRADUATION Ceremony with family & friends:  Dec 5

Plan to attend all classes. Make up classes cannot be offered.


REQUIRED MATERIALS:

Permaculture: Principles and Pathways Beyond Sustainability by David Holmgren
(eBook available here)

Suggested Materials:

Introduction to Permaculture by Bill Mollison

Gaia’s Garden  by Toby Hemenway

Permaculture Design: A Step by Step Guide by Aranya

Food not Lawns by Heather  Flores

 


Class is limited to 18 students.

Tuition*
Includes all supplies and take-home materials, for payment received by:

October 1-31: $440 Check/$460 PayPal

November 1-30: $455 Check/$475 PayPal

December 1-31: $470 Check/$490 PayPal

January 1-30: $485 Check/$500 PayPal

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $150, non-refundable, deposit is received.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Apr
18
Sat
Edible Wild Plants Certificate Course 2020
Apr 18 @ 9:30 am – 3:30 pm

2020 EDIBLE WILD PLANTS CERTIFICATE COURSE

Learn over 200 edible wild plants that grow in our bioregion through classroom, field and home study, but most importantly by eating or preparing recipes with them every class! You will receive an Edible Wild Plants Recipe book containing all of the recipes prepared by the instructor and students throughout the course and a printed certificate recognizing your accomplishment.

There are so many reasons to learn how to identify edible wild plants:

  • Interest in foraging for increased personal and economic resilience
  • Connecting with nature
  • Expanding your knowledge of edible plants for landscaping, permaculture, or ecological restoration
  • Wilderness survival
  • To expand or prepare for herbal studies
  • Leading plant walks to share and help build resilient community

“All good things are wild and free!”  ~Henry David Thoreau


COURSE DETAILS

Take good notes on oaks!

During the edible wild plants certificate course you will learn 20-25 plants every class using live or dried specimens, photos, and drawings. By the end of the course you will have learned how to identify 200+ plants.

 

Every morning you will take a plant identification exam of the 20-25 plants that you learned the class prior. When the exam time has ended, Pat (your instructor) will review the test, let you know the answers, and host Q&A time.

 

Lunch and learn deliciousness!

Lunch time will always include wild edible foods and beverages prepared by the instructor and students. Each student is expected to prepare one recipe a season and to present their recipe at lunch time, making every class a veritable celebration!

 

After lunch, a guided plant identification walk will be taken, rain or shine, where you can practice finding the plants you just learned in the classroom in the wild. Students who presented recipes will identify their plant on the walk and teach fellow students about it. Always dress appropriately for the weather and bring a change of shoes!

 

 

Basic plant identification skills are required to take this class.

A short quiz must be taken to determine plant id proficiency or participants can provide documentation of a plant id class or other evidence of knowledge, or enroll in our pre-course Plant ID Class.

 

 


COURSE MEETS THE THIRD SATURDAY OF THE MONTH FOR 10 MONTHS +

  GRADUATION CEREMONY DECEMBER 7

February 22      March 21       April 18      May 16      June 15     July 20   

August 17         September 21     October 19      November 16  

Plan to attend all classes. In order to receive the certificate, only 1 class may be missed and the test must be made up.  No make up classes can be offered.

GRADUATION CEREMONY 11:00 am  – 2:00 pm SATURDAY, DECEMBER 7

An event not to be missed! 

In December, the course culmination is a graduation &  potluck celebration hosted at Skeleton Key Brewery in Woodridge,  IL. Each student will receive an Edible Wild Plants Recipe Book containing all of the recipes prepared during the course, and students who successfully completed all of the certificate requirements will receive their printed Edible Wild Plants Certificate.

Family and friends are encouraged to attend!

Graduation 2108: Edible Wild Plants

INSTRUCTOR

Devote this time to learn edible wild plants from an instructor who has been eating this way her whole life. Patricia Armstrong, has a Master of Science degree from the University of Chicago in Ecology (Biology-Botany). She taught a multitude of nature classes at the Morton Arboretum for 16 years, plus Botany, Ecology, and Geology at the University of Wisconsin Extension, and Michigan State University’s Juneau Ice Field Research Program in Alaska.

Pat’s knowledge and understanding of all things wild and free comes from a life-long personal and intimate relationship with nature that is passionate as well as scientific. She lives in a home she and her husband designed and built to fit into the natural ecosystems of northern Illinois. It is active and passive solar, energy-efficient, and landscaped with over 300 species of native trees, shrubs, prairie grasses and wildflowers, approximately 40% of which are edible.

 


COURSE  REQUIREMENTS:

Students are expected to study and practice plant id between classes, take monthly plant id exams, and prepare edible wild plant food at home to bring to class.

  • It is important that you have plant identification skills prior to taking this course. This means you know plant families, understand terminology, and have experience using a field guide.
  • Only one class can be missed, and the missed exam made-up in order to qualify for a certificate. Make-up classes are not offered.
  • There are nine plant id exams for you to demonstrate that you can identify edible (and poisonous) wild plants successfully. You can use your notes and books during the exam.
  • Each student will prepare four edible wild plant recipes (one each season) to share with the class
  • Present four oral reports and turn in four written reports on the edible wild plants used in your recipes
  • Optional: Complete a plant id catalog containing botanical name, common name, family name, habitat, food part, time to harvest, notable characteristics for each edible wild plant. This catalog can be used for all of your exams.

 


REQUIRED MATERIALS:
At least one book to identify wild plants, but you will likely need a few since not one book will contain all flowers, shrubs & trees. We suggest going to your library first to experience the books and see which ones you like.

One wild edible cookbook. Pat’s is included with registration:


TUITION*:  Includes tuition, Edible Wild Plants Cookbook, course materials and supplies.  You will be responsible for bringing in four prepared lunch dishes to share during the course.

“Early Bird” – Register by October 31:  $795 check / $830 PayPal

“Special” – Register by November 30:  $825 check / $860 PayPal

“Regular” – Register by December 31: $855 check / $900 PayPal

“Late” – Register by January 31: $885 check / $920 PayPal

CLASS IS LIMITED TO 16 STUDENTS

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $300, non-refundable, deposit is received.  Full or deposit payment received by October 31st qualifies for “Early Bird” pricing, by November 30th for “Special” pricing, by December 31 for “Regular” pricing.  Starting January 1, 2020 “Late” pricing is applied.  All payment balances are due by January 10, 2020.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


WORK STUDY

A work study opportunity is available to one qualified candidate. In exchange for 25-30 hours of work, the work study candidate’s course fee will be reduced to $450. Work will include assisting the instructor with class preparation, classroom set-up and clean-up, loading and unloading class supplies, making copies, assisting with the recipe book, and taking photos during class to share on social media at least three days throughout the course. The candidate will be required to meet the instructor at 8:30 am each class meeting date as well as other dates (typically the Friday’s prior to class) to forage for plant specimens which will also serve as a valuable, additional learning opportunity for the applicant. Ideally the candidate lives in or very near Naperville, and must commit to attending every class.

By December 1st, email Jodi@theresiliencyinstitute.net with a description of your financial need and your intention for taking this course. We will accept a maximum of 5 requests before selecting the recipient.  Award will be determined by December 15.


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

May
2
Sat
Permaculture Forest Gardener Certificate Course 2020
May 2 @ 9:00 am – 12:00 pm

The Resiliency Institute Permaculture Forest Gardener Certificate Series

9:00 am -12:00pm one Saturday a month for 9 months, beginning February 08, 2020.

This highly interactive Permaculture Forest Gardener course will introduce you to permaculture and teach you the basics of forest garden design through in-class lecture and hands-on projects. Learn how to transform your own yard, school, workplace or park into an edible forest garden. Forest gardens are modeled after woodlands – planted in layers of edible species of trees, shrubs, perennials, ground covers, roots, vines,Whole Foods Market Edible Forest Garden and fungi. Over time they become diverse ecosystems that produce abundant food and medicine for people; food and habitat for wildlife; areas for nature exploration and learning; soil regeneration and carbon sequestration systems; community building opportunities; and peaceful places for reconnecting humans and nature.

This year will offer a Certificate option for those who complete all coursework and quizzes, and CELEBRATING all your new knowledge on December 5th.


The Whole Foods Market Edible Forest Garden, designed & installed by The Resiliency Institute volunteers on The Conservation Foundation’s McDonald Farm beginning in 2013, will be the outdoor classroom where you will gain hands-on experience with:

  1. Site & Human systems Assessment
  2. Edible and Native Plant Selection & Installation to Rewild our Landscapes
  3. Maintenance:  Weeding, Watering, Fertilizing
  4. Harvesting & Preparation (Food, medicine, value add products)
  5. Preservation and propagation
  6. Hibernation/Composting/Mulching – closing the loop

INSTRUCTOR: Connie Kollmeyer, Program Manager of The Resiliency Institute


DATES & TIME: 

Saturdays:  9:00 am – 12:00pm
Feb 8, Mar 7, Apr 11, May 2, June 13, July 11, NO AUGUST, Sep 12, Oct 10, Nov 14

GRADUATION Ceremony with family & friends:  Dec 5

Plan to attend all classes. Make up classes cannot be offered.


REQUIRED MATERIALS:

Permaculture: Principles and Pathways Beyond Sustainability by David Holmgren
(eBook available here)

Suggested Materials:

Introduction to Permaculture by Bill Mollison

Gaia’s Garden  by Toby Hemenway

Permaculture Design: A Step by Step Guide by Aranya

Food not Lawns by Heather  Flores

 


Class is limited to 18 students.

Tuition*
Includes all supplies and take-home materials, for payment received by:

October 1-31: $440 Check/$460 PayPal

November 1-30: $455 Check/$475 PayPal

December 1-31: $470 Check/$490 PayPal

January 1-30: $485 Check/$500 PayPal

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $150, non-refundable, deposit is received.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

May
16
Sat
Edible Wild Plants Certificate Course 2020
May 16 @ 9:30 am – 3:30 pm

2020 EDIBLE WILD PLANTS CERTIFICATE COURSE

Learn over 200 edible wild plants that grow in our bioregion through classroom, field and home study, but most importantly by eating or preparing recipes with them every class! You will receive an Edible Wild Plants Recipe book containing all of the recipes prepared by the instructor and students throughout the course and a printed certificate recognizing your accomplishment.

There are so many reasons to learn how to identify edible wild plants:

  • Interest in foraging for increased personal and economic resilience
  • Connecting with nature
  • Expanding your knowledge of edible plants for landscaping, permaculture, or ecological restoration
  • Wilderness survival
  • To expand or prepare for herbal studies
  • Leading plant walks to share and help build resilient community

“All good things are wild and free!”  ~Henry David Thoreau


COURSE DETAILS

Take good notes on oaks!

During the edible wild plants certificate course you will learn 20-25 plants every class using live or dried specimens, photos, and drawings. By the end of the course you will have learned how to identify 200+ plants.

 

Every morning you will take a plant identification exam of the 20-25 plants that you learned the class prior. When the exam time has ended, Pat (your instructor) will review the test, let you know the answers, and host Q&A time.

 

Lunch and learn deliciousness!

Lunch time will always include wild edible foods and beverages prepared by the instructor and students. Each student is expected to prepare one recipe a season and to present their recipe at lunch time, making every class a veritable celebration!

 

After lunch, a guided plant identification walk will be taken, rain or shine, where you can practice finding the plants you just learned in the classroom in the wild. Students who presented recipes will identify their plant on the walk and teach fellow students about it. Always dress appropriately for the weather and bring a change of shoes!

 

 

Basic plant identification skills are required to take this class.

A short quiz must be taken to determine plant id proficiency or participants can provide documentation of a plant id class or other evidence of knowledge, or enroll in our pre-course Plant ID Class.

 

 


COURSE MEETS THE THIRD SATURDAY OF THE MONTH FOR 10 MONTHS +

  GRADUATION CEREMONY DECEMBER 7

February 22      March 21       April 18      May 16      June 15     July 20   

August 17         September 21     October 19      November 16  

Plan to attend all classes. In order to receive the certificate, only 1 class may be missed and the test must be made up.  No make up classes can be offered.

GRADUATION CEREMONY 11:00 am  – 2:00 pm SATURDAY, DECEMBER 7

An event not to be missed! 

In December, the course culmination is a graduation &  potluck celebration hosted at Skeleton Key Brewery in Woodridge,  IL. Each student will receive an Edible Wild Plants Recipe Book containing all of the recipes prepared during the course, and students who successfully completed all of the certificate requirements will receive their printed Edible Wild Plants Certificate.

Family and friends are encouraged to attend!

Graduation 2108: Edible Wild Plants

INSTRUCTOR

Devote this time to learn edible wild plants from an instructor who has been eating this way her whole life. Patricia Armstrong, has a Master of Science degree from the University of Chicago in Ecology (Biology-Botany). She taught a multitude of nature classes at the Morton Arboretum for 16 years, plus Botany, Ecology, and Geology at the University of Wisconsin Extension, and Michigan State University’s Juneau Ice Field Research Program in Alaska.

Pat’s knowledge and understanding of all things wild and free comes from a life-long personal and intimate relationship with nature that is passionate as well as scientific. She lives in a home she and her husband designed and built to fit into the natural ecosystems of northern Illinois. It is active and passive solar, energy-efficient, and landscaped with over 300 species of native trees, shrubs, prairie grasses and wildflowers, approximately 40% of which are edible.

 


COURSE  REQUIREMENTS:

Students are expected to study and practice plant id between classes, take monthly plant id exams, and prepare edible wild plant food at home to bring to class.

  • It is important that you have plant identification skills prior to taking this course. This means you know plant families, understand terminology, and have experience using a field guide.
  • Only one class can be missed, and the missed exam made-up in order to qualify for a certificate. Make-up classes are not offered.
  • There are nine plant id exams for you to demonstrate that you can identify edible (and poisonous) wild plants successfully. You can use your notes and books during the exam.
  • Each student will prepare four edible wild plant recipes (one each season) to share with the class
  • Present four oral reports and turn in four written reports on the edible wild plants used in your recipes
  • Optional: Complete a plant id catalog containing botanical name, common name, family name, habitat, food part, time to harvest, notable characteristics for each edible wild plant. This catalog can be used for all of your exams.

 


REQUIRED MATERIALS:
At least one book to identify wild plants, but you will likely need a few since not one book will contain all flowers, shrubs & trees. We suggest going to your library first to experience the books and see which ones you like.

One wild edible cookbook. Pat’s is included with registration:


TUITION*:  Includes tuition, Edible Wild Plants Cookbook, course materials and supplies.  You will be responsible for bringing in four prepared lunch dishes to share during the course.

“Early Bird” – Register by October 31:  $795 check / $830 PayPal

“Special” – Register by November 30:  $825 check / $860 PayPal

“Regular” – Register by December 31: $855 check / $900 PayPal

“Late” – Register by January 31: $885 check / $920 PayPal

CLASS IS LIMITED TO 16 STUDENTS

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $300, non-refundable, deposit is received.  Full or deposit payment received by October 31st qualifies for “Early Bird” pricing, by November 30th for “Special” pricing, by December 31 for “Regular” pricing.  Starting January 1, 2020 “Late” pricing is applied.  All payment balances are due by January 10, 2020.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


WORK STUDY

A work study opportunity is available to one qualified candidate. In exchange for 25-30 hours of work, the work study candidate’s course fee will be reduced to $450. Work will include assisting the instructor with class preparation, classroom set-up and clean-up, loading and unloading class supplies, making copies, assisting with the recipe book, and taking photos during class to share on social media at least three days throughout the course. The candidate will be required to meet the instructor at 8:30 am each class meeting date as well as other dates (typically the Friday’s prior to class) to forage for plant specimens which will also serve as a valuable, additional learning opportunity for the applicant. Ideally the candidate lives in or very near Naperville, and must commit to attending every class.

By December 1st, email Jodi@theresiliencyinstitute.net with a description of your financial need and your intention for taking this course. We will accept a maximum of 5 requests before selecting the recipient.  Award will be determined by December 15.


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Jun
13
Sat
Permaculture Forest Gardener Certificate Course 2020
Jun 13 @ 9:00 am – 12:00 pm

The Resiliency Institute Permaculture Forest Gardener Certificate Series

9:00 am -12:00pm one Saturday a month for 9 months, beginning February 08, 2020.

This highly interactive Permaculture Forest Gardener course will introduce you to permaculture and teach you the basics of forest garden design through in-class lecture and hands-on projects. Learn how to transform your own yard, school, workplace or park into an edible forest garden. Forest gardens are modeled after woodlands – planted in layers of edible species of trees, shrubs, perennials, ground covers, roots, vines,Whole Foods Market Edible Forest Garden and fungi. Over time they become diverse ecosystems that produce abundant food and medicine for people; food and habitat for wildlife; areas for nature exploration and learning; soil regeneration and carbon sequestration systems; community building opportunities; and peaceful places for reconnecting humans and nature.

This year will offer a Certificate option for those who complete all coursework and quizzes, and CELEBRATING all your new knowledge on December 5th.


The Whole Foods Market Edible Forest Garden, designed & installed by The Resiliency Institute volunteers on The Conservation Foundation’s McDonald Farm beginning in 2013, will be the outdoor classroom where you will gain hands-on experience with:

  1. Site & Human systems Assessment
  2. Edible and Native Plant Selection & Installation to Rewild our Landscapes
  3. Maintenance:  Weeding, Watering, Fertilizing
  4. Harvesting & Preparation (Food, medicine, value add products)
  5. Preservation and propagation
  6. Hibernation/Composting/Mulching – closing the loop

INSTRUCTOR: Connie Kollmeyer, Program Manager of The Resiliency Institute


DATES & TIME: 

Saturdays:  9:00 am – 12:00pm
Feb 8, Mar 7, Apr 11, May 2, June 13, July 11, NO AUGUST, Sep 12, Oct 10, Nov 14

GRADUATION Ceremony with family & friends:  Dec 5

Plan to attend all classes. Make up classes cannot be offered.


REQUIRED MATERIALS:

Permaculture: Principles and Pathways Beyond Sustainability by David Holmgren
(eBook available here)

Suggested Materials:

Introduction to Permaculture by Bill Mollison

Gaia’s Garden  by Toby Hemenway

Permaculture Design: A Step by Step Guide by Aranya

Food not Lawns by Heather  Flores

 


Class is limited to 18 students.

Tuition*
Includes all supplies and take-home materials, for payment received by:

October 1-31: $440 Check/$460 PayPal

November 1-30: $455 Check/$475 PayPal

December 1-31: $470 Check/$490 PayPal

January 1-30: $485 Check/$500 PayPal

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $150, non-refundable, deposit is received.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Jun
20
Sat
Edible Wild Plants Certificate Course 2020
Jun 20 @ 9:30 am – 3:30 pm

2020 EDIBLE WILD PLANTS CERTIFICATE COURSE

Learn over 200 edible wild plants that grow in our bioregion through classroom, field and home study, but most importantly by eating or preparing recipes with them every class! You will receive an Edible Wild Plants Recipe book containing all of the recipes prepared by the instructor and students throughout the course and a printed certificate recognizing your accomplishment.

There are so many reasons to learn how to identify edible wild plants:

  • Interest in foraging for increased personal and economic resilience
  • Connecting with nature
  • Expanding your knowledge of edible plants for landscaping, permaculture, or ecological restoration
  • Wilderness survival
  • To expand or prepare for herbal studies
  • Leading plant walks to share and help build resilient community

“All good things are wild and free!”  ~Henry David Thoreau


COURSE DETAILS

Take good notes on oaks!

During the edible wild plants certificate course you will learn 20-25 plants every class using live or dried specimens, photos, and drawings. By the end of the course you will have learned how to identify 200+ plants.

 

Every morning you will take a plant identification exam of the 20-25 plants that you learned the class prior. When the exam time has ended, Pat (your instructor) will review the test, let you know the answers, and host Q&A time.

 

Lunch and learn deliciousness!

Lunch time will always include wild edible foods and beverages prepared by the instructor and students. Each student is expected to prepare one recipe a season and to present their recipe at lunch time, making every class a veritable celebration!

 

After lunch, a guided plant identification walk will be taken, rain or shine, where you can practice finding the plants you just learned in the classroom in the wild. Students who presented recipes will identify their plant on the walk and teach fellow students about it. Always dress appropriately for the weather and bring a change of shoes!

 

 

Basic plant identification skills are required to take this class.

A short quiz must be taken to determine plant id proficiency or participants can provide documentation of a plant id class or other evidence of knowledge, or enroll in our pre-course Plant ID Class.

 

 


COURSE MEETS THE THIRD SATURDAY OF THE MONTH FOR 10 MONTHS +

  GRADUATION CEREMONY DECEMBER 7

February 22      March 21       April 18      May 16      June 15     July 20   

August 17         September 21     October 19      November 16  

Plan to attend all classes. In order to receive the certificate, only 1 class may be missed and the test must be made up.  No make up classes can be offered.

GRADUATION CEREMONY 11:00 am  – 2:00 pm SATURDAY, DECEMBER 7

An event not to be missed! 

In December, the course culmination is a graduation &  potluck celebration hosted at Skeleton Key Brewery in Woodridge,  IL. Each student will receive an Edible Wild Plants Recipe Book containing all of the recipes prepared during the course, and students who successfully completed all of the certificate requirements will receive their printed Edible Wild Plants Certificate.

Family and friends are encouraged to attend!

Graduation 2108: Edible Wild Plants

INSTRUCTOR

Devote this time to learn edible wild plants from an instructor who has been eating this way her whole life. Patricia Armstrong, has a Master of Science degree from the University of Chicago in Ecology (Biology-Botany). She taught a multitude of nature classes at the Morton Arboretum for 16 years, plus Botany, Ecology, and Geology at the University of Wisconsin Extension, and Michigan State University’s Juneau Ice Field Research Program in Alaska.

Pat’s knowledge and understanding of all things wild and free comes from a life-long personal and intimate relationship with nature that is passionate as well as scientific. She lives in a home she and her husband designed and built to fit into the natural ecosystems of northern Illinois. It is active and passive solar, energy-efficient, and landscaped with over 300 species of native trees, shrubs, prairie grasses and wildflowers, approximately 40% of which are edible.

 


COURSE  REQUIREMENTS:

Students are expected to study and practice plant id between classes, take monthly plant id exams, and prepare edible wild plant food at home to bring to class.

  • It is important that you have plant identification skills prior to taking this course. This means you know plant families, understand terminology, and have experience using a field guide.
  • Only one class can be missed, and the missed exam made-up in order to qualify for a certificate. Make-up classes are not offered.
  • There are nine plant id exams for you to demonstrate that you can identify edible (and poisonous) wild plants successfully. You can use your notes and books during the exam.
  • Each student will prepare four edible wild plant recipes (one each season) to share with the class
  • Present four oral reports and turn in four written reports on the edible wild plants used in your recipes
  • Optional: Complete a plant id catalog containing botanical name, common name, family name, habitat, food part, time to harvest, notable characteristics for each edible wild plant. This catalog can be used for all of your exams.

 


REQUIRED MATERIALS:
At least one book to identify wild plants, but you will likely need a few since not one book will contain all flowers, shrubs & trees. We suggest going to your library first to experience the books and see which ones you like.

One wild edible cookbook. Pat’s is included with registration:


TUITION*:  Includes tuition, Edible Wild Plants Cookbook, course materials and supplies.  You will be responsible for bringing in four prepared lunch dishes to share during the course.

“Early Bird” – Register by October 31:  $795 check / $830 PayPal

“Special” – Register by November 30:  $825 check / $860 PayPal

“Regular” – Register by December 31: $855 check / $900 PayPal

“Late” – Register by January 31: $885 check / $920 PayPal

CLASS IS LIMITED TO 16 STUDENTS

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $300, non-refundable, deposit is received.  Full or deposit payment received by October 31st qualifies for “Early Bird” pricing, by November 30th for “Special” pricing, by December 31 for “Regular” pricing.  Starting January 1, 2020 “Late” pricing is applied.  All payment balances are due by January 10, 2020.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


WORK STUDY

A work study opportunity is available to one qualified candidate. In exchange for 25-30 hours of work, the work study candidate’s course fee will be reduced to $450. Work will include assisting the instructor with class preparation, classroom set-up and clean-up, loading and unloading class supplies, making copies, assisting with the recipe book, and taking photos during class to share on social media at least three days throughout the course. The candidate will be required to meet the instructor at 8:30 am each class meeting date as well as other dates (typically the Friday’s prior to class) to forage for plant specimens which will also serve as a valuable, additional learning opportunity for the applicant. Ideally the candidate lives in or very near Naperville, and must commit to attending every class.

By December 1st, email Jodi@theresiliencyinstitute.net with a description of your financial need and your intention for taking this course. We will accept a maximum of 5 requests before selecting the recipient.  Award will be determined by December 15.


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Jul
11
Sat
Permaculture Forest Gardener Certificate Course 2020
Jul 11 @ 9:00 am – 12:00 pm

The Resiliency Institute Permaculture Forest Gardener Certificate Series

9:00 am -12:00pm one Saturday a month for 9 months, beginning February 08, 2020.

This highly interactive Permaculture Forest Gardener course will introduce you to permaculture and teach you the basics of forest garden design through in-class lecture and hands-on projects. Learn how to transform your own yard, school, workplace or park into an edible forest garden. Forest gardens are modeled after woodlands – planted in layers of edible species of trees, shrubs, perennials, ground covers, roots, vines,Whole Foods Market Edible Forest Garden and fungi. Over time they become diverse ecosystems that produce abundant food and medicine for people; food and habitat for wildlife; areas for nature exploration and learning; soil regeneration and carbon sequestration systems; community building opportunities; and peaceful places for reconnecting humans and nature.

This year will offer a Certificate option for those who complete all coursework and quizzes, and CELEBRATING all your new knowledge on December 5th.


The Whole Foods Market Edible Forest Garden, designed & installed by The Resiliency Institute volunteers on The Conservation Foundation’s McDonald Farm beginning in 2013, will be the outdoor classroom where you will gain hands-on experience with:

  1. Site & Human systems Assessment
  2. Edible and Native Plant Selection & Installation to Rewild our Landscapes
  3. Maintenance:  Weeding, Watering, Fertilizing
  4. Harvesting & Preparation (Food, medicine, value add products)
  5. Preservation and propagation
  6. Hibernation/Composting/Mulching – closing the loop

INSTRUCTOR: Connie Kollmeyer, Program Manager of The Resiliency Institute


DATES & TIME: 

Saturdays:  9:00 am – 12:00pm
Feb 8, Mar 7, Apr 11, May 2, June 13, July 11, NO AUGUST, Sep 12, Oct 10, Nov 14

GRADUATION Ceremony with family & friends:  Dec 5

Plan to attend all classes. Make up classes cannot be offered.


REQUIRED MATERIALS:

Permaculture: Principles and Pathways Beyond Sustainability by David Holmgren
(eBook available here)

Suggested Materials:

Introduction to Permaculture by Bill Mollison

Gaia’s Garden  by Toby Hemenway

Permaculture Design: A Step by Step Guide by Aranya

Food not Lawns by Heather  Flores

 


Class is limited to 18 students.

Tuition*
Includes all supplies and take-home materials, for payment received by:

October 1-31: $440 Check/$460 PayPal

November 1-30: $455 Check/$475 PayPal

December 1-31: $470 Check/$490 PayPal

January 1-30: $485 Check/$500 PayPal

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $150, non-refundable, deposit is received.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Jul
18
Sat
Edible Wild Plants Certificate Course 2020
Jul 18 @ 9:30 am – 3:30 pm

2020 EDIBLE WILD PLANTS CERTIFICATE COURSE

Learn over 200 edible wild plants that grow in our bioregion through classroom, field and home study, but most importantly by eating or preparing recipes with them every class! You will receive an Edible Wild Plants Recipe book containing all of the recipes prepared by the instructor and students throughout the course and a printed certificate recognizing your accomplishment.

There are so many reasons to learn how to identify edible wild plants:

  • Interest in foraging for increased personal and economic resilience
  • Connecting with nature
  • Expanding your knowledge of edible plants for landscaping, permaculture, or ecological restoration
  • Wilderness survival
  • To expand or prepare for herbal studies
  • Leading plant walks to share and help build resilient community

“All good things are wild and free!”  ~Henry David Thoreau


COURSE DETAILS

Take good notes on oaks!

During the edible wild plants certificate course you will learn 20-25 plants every class using live or dried specimens, photos, and drawings. By the end of the course you will have learned how to identify 200+ plants.

 

Every morning you will take a plant identification exam of the 20-25 plants that you learned the class prior. When the exam time has ended, Pat (your instructor) will review the test, let you know the answers, and host Q&A time.

 

Lunch and learn deliciousness!

Lunch time will always include wild edible foods and beverages prepared by the instructor and students. Each student is expected to prepare one recipe a season and to present their recipe at lunch time, making every class a veritable celebration!

 

After lunch, a guided plant identification walk will be taken, rain or shine, where you can practice finding the plants you just learned in the classroom in the wild. Students who presented recipes will identify their plant on the walk and teach fellow students about it. Always dress appropriately for the weather and bring a change of shoes!

 

 

Basic plant identification skills are required to take this class.

A short quiz must be taken to determine plant id proficiency or participants can provide documentation of a plant id class or other evidence of knowledge, or enroll in our pre-course Plant ID Class.

 

 


COURSE MEETS THE THIRD SATURDAY OF THE MONTH FOR 10 MONTHS +

  GRADUATION CEREMONY DECEMBER 7

February 22      March 21       April 18      May 16      June 15     July 20   

August 17         September 21     October 19      November 16  

Plan to attend all classes. In order to receive the certificate, only 1 class may be missed and the test must be made up.  No make up classes can be offered.

GRADUATION CEREMONY 11:00 am  – 2:00 pm SATURDAY, DECEMBER 7

An event not to be missed! 

In December, the course culmination is a graduation &  potluck celebration hosted at Skeleton Key Brewery in Woodridge,  IL. Each student will receive an Edible Wild Plants Recipe Book containing all of the recipes prepared during the course, and students who successfully completed all of the certificate requirements will receive their printed Edible Wild Plants Certificate.

Family and friends are encouraged to attend!

Graduation 2108: Edible Wild Plants

INSTRUCTOR

Devote this time to learn edible wild plants from an instructor who has been eating this way her whole life. Patricia Armstrong, has a Master of Science degree from the University of Chicago in Ecology (Biology-Botany). She taught a multitude of nature classes at the Morton Arboretum for 16 years, plus Botany, Ecology, and Geology at the University of Wisconsin Extension, and Michigan State University’s Juneau Ice Field Research Program in Alaska.

Pat’s knowledge and understanding of all things wild and free comes from a life-long personal and intimate relationship with nature that is passionate as well as scientific. She lives in a home she and her husband designed and built to fit into the natural ecosystems of northern Illinois. It is active and passive solar, energy-efficient, and landscaped with over 300 species of native trees, shrubs, prairie grasses and wildflowers, approximately 40% of which are edible.

 


COURSE  REQUIREMENTS:

Students are expected to study and practice plant id between classes, take monthly plant id exams, and prepare edible wild plant food at home to bring to class.

  • It is important that you have plant identification skills prior to taking this course. This means you know plant families, understand terminology, and have experience using a field guide.
  • Only one class can be missed, and the missed exam made-up in order to qualify for a certificate. Make-up classes are not offered.
  • There are nine plant id exams for you to demonstrate that you can identify edible (and poisonous) wild plants successfully. You can use your notes and books during the exam.
  • Each student will prepare four edible wild plant recipes (one each season) to share with the class
  • Present four oral reports and turn in four written reports on the edible wild plants used in your recipes
  • Optional: Complete a plant id catalog containing botanical name, common name, family name, habitat, food part, time to harvest, notable characteristics for each edible wild plant. This catalog can be used for all of your exams.

 


REQUIRED MATERIALS:
At least one book to identify wild plants, but you will likely need a few since not one book will contain all flowers, shrubs & trees. We suggest going to your library first to experience the books and see which ones you like.

One wild edible cookbook. Pat’s is included with registration:


TUITION*:  Includes tuition, Edible Wild Plants Cookbook, course materials and supplies.  You will be responsible for bringing in four prepared lunch dishes to share during the course.

“Early Bird” – Register by October 31:  $795 check / $830 PayPal

“Special” – Register by November 30:  $825 check / $860 PayPal

“Regular” – Register by December 31: $855 check / $900 PayPal

“Late” – Register by January 31: $885 check / $920 PayPal

CLASS IS LIMITED TO 16 STUDENTS

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $300, non-refundable, deposit is received.  Full or deposit payment received by October 31st qualifies for “Early Bird” pricing, by November 30th for “Special” pricing, by December 31 for “Regular” pricing.  Starting January 1, 2020 “Late” pricing is applied.  All payment balances are due by January 10, 2020.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


WORK STUDY

A work study opportunity is available to one qualified candidate. In exchange for 25-30 hours of work, the work study candidate’s course fee will be reduced to $450. Work will include assisting the instructor with class preparation, classroom set-up and clean-up, loading and unloading class supplies, making copies, assisting with the recipe book, and taking photos during class to share on social media at least three days throughout the course. The candidate will be required to meet the instructor at 8:30 am each class meeting date as well as other dates (typically the Friday’s prior to class) to forage for plant specimens which will also serve as a valuable, additional learning opportunity for the applicant. Ideally the candidate lives in or very near Naperville, and must commit to attending every class.

By December 1st, email Jodi@theresiliencyinstitute.net with a description of your financial need and your intention for taking this course. We will accept a maximum of 5 requests before selecting the recipient.  Award will be determined by December 15.


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Aug
8
Sat
Permaculture Forest Gardener Certificate Course 2020
Aug 8 @ 9:00 am – 12:00 pm

The Resiliency Institute Permaculture Forest Gardener Certificate Series

9:00 am -12:00pm one Saturday a month for 9 months, beginning February 08, 2020.

This highly interactive Permaculture Forest Gardener course will introduce you to permaculture and teach you the basics of forest garden design through in-class lecture and hands-on projects. Learn how to transform your own yard, school, workplace or park into an edible forest garden. Forest gardens are modeled after woodlands – planted in layers of edible species of trees, shrubs, perennials, ground covers, roots, vines,Whole Foods Market Edible Forest Garden and fungi. Over time they become diverse ecosystems that produce abundant food and medicine for people; food and habitat for wildlife; areas for nature exploration and learning; soil regeneration and carbon sequestration systems; community building opportunities; and peaceful places for reconnecting humans and nature.

This year will offer a Certificate option for those who complete all coursework and quizzes, and CELEBRATING all your new knowledge on December 5th.


The Whole Foods Market Edible Forest Garden, designed & installed by The Resiliency Institute volunteers on The Conservation Foundation’s McDonald Farm beginning in 2013, will be the outdoor classroom where you will gain hands-on experience with:

  1. Site & Human systems Assessment
  2. Edible and Native Plant Selection & Installation to Rewild our Landscapes
  3. Maintenance:  Weeding, Watering, Fertilizing
  4. Harvesting & Preparation (Food, medicine, value add products)
  5. Preservation and propagation
  6. Hibernation/Composting/Mulching – closing the loop

INSTRUCTOR: Connie Kollmeyer, Program Manager of The Resiliency Institute


DATES & TIME: 

Saturdays:  9:00 am – 12:00pm
Feb 8, Mar 7, Apr 11, May 2, June 13, July 11, NO AUGUST, Sep 12, Oct 10, Nov 14

GRADUATION Ceremony with family & friends:  Dec 5

Plan to attend all classes. Make up classes cannot be offered.


REQUIRED MATERIALS:

Permaculture: Principles and Pathways Beyond Sustainability by David Holmgren
(eBook available here)

Suggested Materials:

Introduction to Permaculture by Bill Mollison

Gaia’s Garden  by Toby Hemenway

Permaculture Design: A Step by Step Guide by Aranya

Food not Lawns by Heather  Flores

 


Class is limited to 18 students.

Tuition*
Includes all supplies and take-home materials, for payment received by:

October 1-31: $440 Check/$460 PayPal

November 1-30: $455 Check/$475 PayPal

December 1-31: $470 Check/$490 PayPal

January 1-30: $485 Check/$500 PayPal

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $150, non-refundable, deposit is received.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Aug
15
Sat
Edible Wild Plants Certificate Course 2020
Aug 15 @ 9:30 am – 3:30 pm

2020 EDIBLE WILD PLANTS CERTIFICATE COURSE

Learn over 200 edible wild plants that grow in our bioregion through classroom, field and home study, but most importantly by eating or preparing recipes with them every class! You will receive an Edible Wild Plants Recipe book containing all of the recipes prepared by the instructor and students throughout the course and a printed certificate recognizing your accomplishment.

There are so many reasons to learn how to identify edible wild plants:

  • Interest in foraging for increased personal and economic resilience
  • Connecting with nature
  • Expanding your knowledge of edible plants for landscaping, permaculture, or ecological restoration
  • Wilderness survival
  • To expand or prepare for herbal studies
  • Leading plant walks to share and help build resilient community

“All good things are wild and free!”  ~Henry David Thoreau


COURSE DETAILS

Take good notes on oaks!

During the edible wild plants certificate course you will learn 20-25 plants every class using live or dried specimens, photos, and drawings. By the end of the course you will have learned how to identify 200+ plants.

 

Every morning you will take a plant identification exam of the 20-25 plants that you learned the class prior. When the exam time has ended, Pat (your instructor) will review the test, let you know the answers, and host Q&A time.

 

Lunch and learn deliciousness!

Lunch time will always include wild edible foods and beverages prepared by the instructor and students. Each student is expected to prepare one recipe a season and to present their recipe at lunch time, making every class a veritable celebration!

 

After lunch, a guided plant identification walk will be taken, rain or shine, where you can practice finding the plants you just learned in the classroom in the wild. Students who presented recipes will identify their plant on the walk and teach fellow students about it. Always dress appropriately for the weather and bring a change of shoes!

 

 

Basic plant identification skills are required to take this class.

A short quiz must be taken to determine plant id proficiency or participants can provide documentation of a plant id class or other evidence of knowledge, or enroll in our pre-course Plant ID Class.

 

 


COURSE MEETS THE THIRD SATURDAY OF THE MONTH FOR 10 MONTHS +

  GRADUATION CEREMONY DECEMBER 7

February 22      March 21       April 18      May 16      June 15     July 20   

August 17         September 21     October 19      November 16  

Plan to attend all classes. In order to receive the certificate, only 1 class may be missed and the test must be made up.  No make up classes can be offered.

GRADUATION CEREMONY 11:00 am  – 2:00 pm SATURDAY, DECEMBER 7

An event not to be missed! 

In December, the course culmination is a graduation &  potluck celebration hosted at Skeleton Key Brewery in Woodridge,  IL. Each student will receive an Edible Wild Plants Recipe Book containing all of the recipes prepared during the course, and students who successfully completed all of the certificate requirements will receive their printed Edible Wild Plants Certificate.

Family and friends are encouraged to attend!

Graduation 2108: Edible Wild Plants

INSTRUCTOR

Devote this time to learn edible wild plants from an instructor who has been eating this way her whole life. Patricia Armstrong, has a Master of Science degree from the University of Chicago in Ecology (Biology-Botany). She taught a multitude of nature classes at the Morton Arboretum for 16 years, plus Botany, Ecology, and Geology at the University of Wisconsin Extension, and Michigan State University’s Juneau Ice Field Research Program in Alaska.

Pat’s knowledge and understanding of all things wild and free comes from a life-long personal and intimate relationship with nature that is passionate as well as scientific. She lives in a home she and her husband designed and built to fit into the natural ecosystems of northern Illinois. It is active and passive solar, energy-efficient, and landscaped with over 300 species of native trees, shrubs, prairie grasses and wildflowers, approximately 40% of which are edible.

 


COURSE  REQUIREMENTS:

Students are expected to study and practice plant id between classes, take monthly plant id exams, and prepare edible wild plant food at home to bring to class.

  • It is important that you have plant identification skills prior to taking this course. This means you know plant families, understand terminology, and have experience using a field guide.
  • Only one class can be missed, and the missed exam made-up in order to qualify for a certificate. Make-up classes are not offered.
  • There are nine plant id exams for you to demonstrate that you can identify edible (and poisonous) wild plants successfully. You can use your notes and books during the exam.
  • Each student will prepare four edible wild plant recipes (one each season) to share with the class
  • Present four oral reports and turn in four written reports on the edible wild plants used in your recipes
  • Optional: Complete a plant id catalog containing botanical name, common name, family name, habitat, food part, time to harvest, notable characteristics for each edible wild plant. This catalog can be used for all of your exams.

 


REQUIRED MATERIALS:
At least one book to identify wild plants, but you will likely need a few since not one book will contain all flowers, shrubs & trees. We suggest going to your library first to experience the books and see which ones you like.

One wild edible cookbook. Pat’s is included with registration:


TUITION*:  Includes tuition, Edible Wild Plants Cookbook, course materials and supplies.  You will be responsible for bringing in four prepared lunch dishes to share during the course.

“Early Bird” – Register by October 31:  $795 check / $830 PayPal

“Special” – Register by November 30:  $825 check / $860 PayPal

“Regular” – Register by December 31: $855 check / $900 PayPal

“Late” – Register by January 31: $885 check / $920 PayPal

CLASS IS LIMITED TO 16 STUDENTS

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $300, non-refundable, deposit is received.  Full or deposit payment received by October 31st qualifies for “Early Bird” pricing, by November 30th for “Special” pricing, by December 31 for “Regular” pricing.  Starting January 1, 2020 “Late” pricing is applied.  All payment balances are due by January 10, 2020.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


WORK STUDY

A work study opportunity is available to one qualified candidate. In exchange for 25-30 hours of work, the work study candidate’s course fee will be reduced to $450. Work will include assisting the instructor with class preparation, classroom set-up and clean-up, loading and unloading class supplies, making copies, assisting with the recipe book, and taking photos during class to share on social media at least three days throughout the course. The candidate will be required to meet the instructor at 8:30 am each class meeting date as well as other dates (typically the Friday’s prior to class) to forage for plant specimens which will also serve as a valuable, additional learning opportunity for the applicant. Ideally the candidate lives in or very near Naperville, and must commit to attending every class.

By December 1st, email Jodi@theresiliencyinstitute.net with a description of your financial need and your intention for taking this course. We will accept a maximum of 5 requests before selecting the recipient.  Award will be determined by December 15.


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Sep
12
Sat
Permaculture Forest Gardener Certificate Course 2020
Sep 12 @ 9:00 am – 12:00 pm

The Resiliency Institute Permaculture Forest Gardener Certificate Series

9:00 am -12:00pm one Saturday a month for 9 months, beginning February 08, 2020.

This highly interactive Permaculture Forest Gardener course will introduce you to permaculture and teach you the basics of forest garden design through in-class lecture and hands-on projects. Learn how to transform your own yard, school, workplace or park into an edible forest garden. Forest gardens are modeled after woodlands – planted in layers of edible species of trees, shrubs, perennials, ground covers, roots, vines,Whole Foods Market Edible Forest Garden and fungi. Over time they become diverse ecosystems that produce abundant food and medicine for people; food and habitat for wildlife; areas for nature exploration and learning; soil regeneration and carbon sequestration systems; community building opportunities; and peaceful places for reconnecting humans and nature.

This year will offer a Certificate option for those who complete all coursework and quizzes, and CELEBRATING all your new knowledge on December 5th.


The Whole Foods Market Edible Forest Garden, designed & installed by The Resiliency Institute volunteers on The Conservation Foundation’s McDonald Farm beginning in 2013, will be the outdoor classroom where you will gain hands-on experience with:

  1. Site & Human systems Assessment
  2. Edible and Native Plant Selection & Installation to Rewild our Landscapes
  3. Maintenance:  Weeding, Watering, Fertilizing
  4. Harvesting & Preparation (Food, medicine, value add products)
  5. Preservation and propagation
  6. Hibernation/Composting/Mulching – closing the loop

INSTRUCTOR: Connie Kollmeyer, Program Manager of The Resiliency Institute


DATES & TIME: 

Saturdays:  9:00 am – 12:00pm
Feb 8, Mar 7, Apr 11, May 2, June 13, July 11, NO AUGUST, Sep 12, Oct 10, Nov 14

GRADUATION Ceremony with family & friends:  Dec 5

Plan to attend all classes. Make up classes cannot be offered.


REQUIRED MATERIALS:

Permaculture: Principles and Pathways Beyond Sustainability by David Holmgren
(eBook available here)

Suggested Materials:

Introduction to Permaculture by Bill Mollison

Gaia’s Garden  by Toby Hemenway

Permaculture Design: A Step by Step Guide by Aranya

Food not Lawns by Heather  Flores

 


Class is limited to 18 students.

Tuition*
Includes all supplies and take-home materials, for payment received by:

October 1-31: $440 Check/$460 PayPal

November 1-30: $455 Check/$475 PayPal

December 1-31: $470 Check/$490 PayPal

January 1-30: $485 Check/$500 PayPal

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $150, non-refundable, deposit is received.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Sep
19
Sat
Edible Wild Plants Certificate Course 2020
Sep 19 @ 9:30 am – 3:30 pm

2020 EDIBLE WILD PLANTS CERTIFICATE COURSE

Learn over 200 edible wild plants that grow in our bioregion through classroom, field and home study, but most importantly by eating or preparing recipes with them every class! You will receive an Edible Wild Plants Recipe book containing all of the recipes prepared by the instructor and students throughout the course and a printed certificate recognizing your accomplishment.

There are so many reasons to learn how to identify edible wild plants:

  • Interest in foraging for increased personal and economic resilience
  • Connecting with nature
  • Expanding your knowledge of edible plants for landscaping, permaculture, or ecological restoration
  • Wilderness survival
  • To expand or prepare for herbal studies
  • Leading plant walks to share and help build resilient community

“All good things are wild and free!”  ~Henry David Thoreau


COURSE DETAILS

Take good notes on oaks!

During the edible wild plants certificate course you will learn 20-25 plants every class using live or dried specimens, photos, and drawings. By the end of the course you will have learned how to identify 200+ plants.

 

Every morning you will take a plant identification exam of the 20-25 plants that you learned the class prior. When the exam time has ended, Pat (your instructor) will review the test, let you know the answers, and host Q&A time.

 

Lunch and learn deliciousness!

Lunch time will always include wild edible foods and beverages prepared by the instructor and students. Each student is expected to prepare one recipe a season and to present their recipe at lunch time, making every class a veritable celebration!

 

After lunch, a guided plant identification walk will be taken, rain or shine, where you can practice finding the plants you just learned in the classroom in the wild. Students who presented recipes will identify their plant on the walk and teach fellow students about it. Always dress appropriately for the weather and bring a change of shoes!

 

 

Basic plant identification skills are required to take this class.

A short quiz must be taken to determine plant id proficiency or participants can provide documentation of a plant id class or other evidence of knowledge, or enroll in our pre-course Plant ID Class.

 

 


COURSE MEETS THE THIRD SATURDAY OF THE MONTH FOR 10 MONTHS +

  GRADUATION CEREMONY DECEMBER 7

February 22      March 21       April 18      May 16      June 15     July 20   

August 17         September 21     October 19      November 16  

Plan to attend all classes. In order to receive the certificate, only 1 class may be missed and the test must be made up.  No make up classes can be offered.

GRADUATION CEREMONY 11:00 am  – 2:00 pm SATURDAY, DECEMBER 7

An event not to be missed! 

In December, the course culmination is a graduation &  potluck celebration hosted at Skeleton Key Brewery in Woodridge,  IL. Each student will receive an Edible Wild Plants Recipe Book containing all of the recipes prepared during the course, and students who successfully completed all of the certificate requirements will receive their printed Edible Wild Plants Certificate.

Family and friends are encouraged to attend!

Graduation 2108: Edible Wild Plants

INSTRUCTOR

Devote this time to learn edible wild plants from an instructor who has been eating this way her whole life. Patricia Armstrong, has a Master of Science degree from the University of Chicago in Ecology (Biology-Botany). She taught a multitude of nature classes at the Morton Arboretum for 16 years, plus Botany, Ecology, and Geology at the University of Wisconsin Extension, and Michigan State University’s Juneau Ice Field Research Program in Alaska.

Pat’s knowledge and understanding of all things wild and free comes from a life-long personal and intimate relationship with nature that is passionate as well as scientific. She lives in a home she and her husband designed and built to fit into the natural ecosystems of northern Illinois. It is active and passive solar, energy-efficient, and landscaped with over 300 species of native trees, shrubs, prairie grasses and wildflowers, approximately 40% of which are edible.

 


COURSE  REQUIREMENTS:

Students are expected to study and practice plant id between classes, take monthly plant id exams, and prepare edible wild plant food at home to bring to class.

  • It is important that you have plant identification skills prior to taking this course. This means you know plant families, understand terminology, and have experience using a field guide.
  • Only one class can be missed, and the missed exam made-up in order to qualify for a certificate. Make-up classes are not offered.
  • There are nine plant id exams for you to demonstrate that you can identify edible (and poisonous) wild plants successfully. You can use your notes and books during the exam.
  • Each student will prepare four edible wild plant recipes (one each season) to share with the class
  • Present four oral reports and turn in four written reports on the edible wild plants used in your recipes
  • Optional: Complete a plant id catalog containing botanical name, common name, family name, habitat, food part, time to harvest, notable characteristics for each edible wild plant. This catalog can be used for all of your exams.

 


REQUIRED MATERIALS:
At least one book to identify wild plants, but you will likely need a few since not one book will contain all flowers, shrubs & trees. We suggest going to your library first to experience the books and see which ones you like.

One wild edible cookbook. Pat’s is included with registration:


TUITION*:  Includes tuition, Edible Wild Plants Cookbook, course materials and supplies.  You will be responsible for bringing in four prepared lunch dishes to share during the course.

“Early Bird” – Register by October 31:  $795 check / $830 PayPal

“Special” – Register by November 30:  $825 check / $860 PayPal

“Regular” – Register by December 31: $855 check / $900 PayPal

“Late” – Register by January 31: $885 check / $920 PayPal

CLASS IS LIMITED TO 16 STUDENTS

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $300, non-refundable, deposit is received.  Full or deposit payment received by October 31st qualifies for “Early Bird” pricing, by November 30th for “Special” pricing, by December 31 for “Regular” pricing.  Starting January 1, 2020 “Late” pricing is applied.  All payment balances are due by January 10, 2020.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


WORK STUDY

A work study opportunity is available to one qualified candidate. In exchange for 25-30 hours of work, the work study candidate’s course fee will be reduced to $450. Work will include assisting the instructor with class preparation, classroom set-up and clean-up, loading and unloading class supplies, making copies, assisting with the recipe book, and taking photos during class to share on social media at least three days throughout the course. The candidate will be required to meet the instructor at 8:30 am each class meeting date as well as other dates (typically the Friday’s prior to class) to forage for plant specimens which will also serve as a valuable, additional learning opportunity for the applicant. Ideally the candidate lives in or very near Naperville, and must commit to attending every class.

By December 1st, email Jodi@theresiliencyinstitute.net with a description of your financial need and your intention for taking this course. We will accept a maximum of 5 requests before selecting the recipient.  Award will be determined by December 15.


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Oct
10
Sat
Permaculture Forest Gardener Certificate Course 2020
Oct 10 @ 9:00 am – 12:00 pm

The Resiliency Institute Permaculture Forest Gardener Certificate Series

9:00 am -12:00pm one Saturday a month for 9 months, beginning February 08, 2020.

This highly interactive Permaculture Forest Gardener course will introduce you to permaculture and teach you the basics of forest garden design through in-class lecture and hands-on projects. Learn how to transform your own yard, school, workplace or park into an edible forest garden. Forest gardens are modeled after woodlands – planted in layers of edible species of trees, shrubs, perennials, ground covers, roots, vines,Whole Foods Market Edible Forest Garden and fungi. Over time they become diverse ecosystems that produce abundant food and medicine for people; food and habitat for wildlife; areas for nature exploration and learning; soil regeneration and carbon sequestration systems; community building opportunities; and peaceful places for reconnecting humans and nature.

This year will offer a Certificate option for those who complete all coursework and quizzes, and CELEBRATING all your new knowledge on December 5th.


The Whole Foods Market Edible Forest Garden, designed & installed by The Resiliency Institute volunteers on The Conservation Foundation’s McDonald Farm beginning in 2013, will be the outdoor classroom where you will gain hands-on experience with:

  1. Site & Human systems Assessment
  2. Edible and Native Plant Selection & Installation to Rewild our Landscapes
  3. Maintenance:  Weeding, Watering, Fertilizing
  4. Harvesting & Preparation (Food, medicine, value add products)
  5. Preservation and propagation
  6. Hibernation/Composting/Mulching – closing the loop

INSTRUCTOR: Connie Kollmeyer, Program Manager of The Resiliency Institute


DATES & TIME: 

Saturdays:  9:00 am – 12:00pm
Feb 8, Mar 7, Apr 11, May 2, June 13, July 11, NO AUGUST, Sep 12, Oct 10, Nov 14

GRADUATION Ceremony with family & friends:  Dec 5

Plan to attend all classes. Make up classes cannot be offered.


REQUIRED MATERIALS:

Permaculture: Principles and Pathways Beyond Sustainability by David Holmgren
(eBook available here)

Suggested Materials:

Introduction to Permaculture by Bill Mollison

Gaia’s Garden  by Toby Hemenway

Permaculture Design: A Step by Step Guide by Aranya

Food not Lawns by Heather  Flores

 


Class is limited to 18 students.

Tuition*
Includes all supplies and take-home materials, for payment received by:

October 1-31: $440 Check/$460 PayPal

November 1-30: $455 Check/$475 PayPal

December 1-31: $470 Check/$490 PayPal

January 1-30: $485 Check/$500 PayPal

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $150, non-refundable, deposit is received.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!

Oct
17
Sat
Edible Wild Plants Certificate Course 2020
Oct 17 @ 9:30 am – 3:30 pm

2020 EDIBLE WILD PLANTS CERTIFICATE COURSE

Learn over 200 edible wild plants that grow in our bioregion through classroom, field and home study, but most importantly by eating or preparing recipes with them every class! You will receive an Edible Wild Plants Recipe book containing all of the recipes prepared by the instructor and students throughout the course and a printed certificate recognizing your accomplishment.

There are so many reasons to learn how to identify edible wild plants:

  • Interest in foraging for increased personal and economic resilience
  • Connecting with nature
  • Expanding your knowledge of edible plants for landscaping, permaculture, or ecological restoration
  • Wilderness survival
  • To expand or prepare for herbal studies
  • Leading plant walks to share and help build resilient community

“All good things are wild and free!”  ~Henry David Thoreau


COURSE DETAILS

Take good notes on oaks!

During the edible wild plants certificate course you will learn 20-25 plants every class using live or dried specimens, photos, and drawings. By the end of the course you will have learned how to identify 200+ plants.

 

Every morning you will take a plant identification exam of the 20-25 plants that you learned the class prior. When the exam time has ended, Pat (your instructor) will review the test, let you know the answers, and host Q&A time.

 

Lunch and learn deliciousness!

Lunch time will always include wild edible foods and beverages prepared by the instructor and students. Each student is expected to prepare one recipe a season and to present their recipe at lunch time, making every class a veritable celebration!

 

After lunch, a guided plant identification walk will be taken, rain or shine, where you can practice finding the plants you just learned in the classroom in the wild. Students who presented recipes will identify their plant on the walk and teach fellow students about it. Always dress appropriately for the weather and bring a change of shoes!

 

 

Basic plant identification skills are required to take this class.

A short quiz must be taken to determine plant id proficiency or participants can provide documentation of a plant id class or other evidence of knowledge, or enroll in our pre-course Plant ID Class.

 

 


COURSE MEETS THE THIRD SATURDAY OF THE MONTH FOR 10 MONTHS +

  GRADUATION CEREMONY DECEMBER 7

February 22      March 21       April 18      May 16      June 15     July 20   

August 17         September 21     October 19      November 16  

Plan to attend all classes. In order to receive the certificate, only 1 class may be missed and the test must be made up.  No make up classes can be offered.

GRADUATION CEREMONY 11:00 am  – 2:00 pm SATURDAY, DECEMBER 7

An event not to be missed! 

In December, the course culmination is a graduation &  potluck celebration hosted at Skeleton Key Brewery in Woodridge,  IL. Each student will receive an Edible Wild Plants Recipe Book containing all of the recipes prepared during the course, and students who successfully completed all of the certificate requirements will receive their printed Edible Wild Plants Certificate.

Family and friends are encouraged to attend!

Graduation 2108: Edible Wild Plants

INSTRUCTOR

Devote this time to learn edible wild plants from an instructor who has been eating this way her whole life. Patricia Armstrong, has a Master of Science degree from the University of Chicago in Ecology (Biology-Botany). She taught a multitude of nature classes at the Morton Arboretum for 16 years, plus Botany, Ecology, and Geology at the University of Wisconsin Extension, and Michigan State University’s Juneau Ice Field Research Program in Alaska.

Pat’s knowledge and understanding of all things wild and free comes from a life-long personal and intimate relationship with nature that is passionate as well as scientific. She lives in a home she and her husband designed and built to fit into the natural ecosystems of northern Illinois. It is active and passive solar, energy-efficient, and landscaped with over 300 species of native trees, shrubs, prairie grasses and wildflowers, approximately 40% of which are edible.

 


COURSE  REQUIREMENTS:

Students are expected to study and practice plant id between classes, take monthly plant id exams, and prepare edible wild plant food at home to bring to class.

  • It is important that you have plant identification skills prior to taking this course. This means you know plant families, understand terminology, and have experience using a field guide.
  • Only one class can be missed, and the missed exam made-up in order to qualify for a certificate. Make-up classes are not offered.
  • There are nine plant id exams for you to demonstrate that you can identify edible (and poisonous) wild plants successfully. You can use your notes and books during the exam.
  • Each student will prepare four edible wild plant recipes (one each season) to share with the class
  • Present four oral reports and turn in four written reports on the edible wild plants used in your recipes
  • Optional: Complete a plant id catalog containing botanical name, common name, family name, habitat, food part, time to harvest, notable characteristics for each edible wild plant. This catalog can be used for all of your exams.

 


REQUIRED MATERIALS:
At least one book to identify wild plants, but you will likely need a few since not one book will contain all flowers, shrubs & trees. We suggest going to your library first to experience the books and see which ones you like.

One wild edible cookbook. Pat’s is included with registration:


TUITION*:  Includes tuition, Edible Wild Plants Cookbook, course materials and supplies.  You will be responsible for bringing in four prepared lunch dishes to share during the course.

“Early Bird” – Register by October 31:  $795 check / $830 PayPal

“Special” – Register by November 30:  $825 check / $860 PayPal

“Regular” – Register by December 31: $855 check / $900 PayPal

“Late” – Register by January 31: $885 check / $920 PayPal

CLASS IS LIMITED TO 16 STUDENTS

Due to the limited class size, in order to avoid restricting others from registering for the class, your registration is not complete until a minimum $300, non-refundable, deposit is received.  Full or deposit payment received by October 31st qualifies for “Early Bird” pricing, by November 30th for “Special” pricing, by December 31 for “Regular” pricing.  Starting January 1, 2020 “Late” pricing is applied.  All payment balances are due by January 10, 2020.  Payment plans can be arranged.  Please contact Connie Kollmeyer for assistance:  connie@theresiliencyinstitute.net


WORK STUDY

A work study opportunity is available to one qualified candidate. In exchange for 25-30 hours of work, the work study candidate’s course fee will be reduced to $450. Work will include assisting the instructor with class preparation, classroom set-up and clean-up, loading and unloading class supplies, making copies, assisting with the recipe book, and taking photos during class to share on social media at least three days throughout the course. The candidate will be required to meet the instructor at 8:30 am each class meeting date as well as other dates (typically the Friday’s prior to class) to forage for plant specimens which will also serve as a valuable, additional learning opportunity for the applicant. Ideally the candidate lives in or very near Naperville, and must commit to attending every class.

By December 1st, email Jodi@theresiliencyinstitute.net with a description of your financial need and your intention for taking this course. We will accept a maximum of 5 requests before selecting the recipient.  Award will be determined by December 15.


*Your participation makes our “Growing Food Security” programs possible– THANK YOU!