Saturday, September 13, 2008

10a.m. to 2:00p.m. held at The Plant, home of Piedmont Biofuels, Pittsboro NC.

At this workshop we’ll address the question of why protecting the land along creeks is crucial? We will discuss how to enhance streamside buffers on your own creeks through native riparian plantings and removal of invasive exotics. Simple how to instructions will be given for streamside zone planting to effectively to stablize streambanks and filter pollutant runoff. After lunch we’ll take a short hike to Robeson Creek to explore its stream buffer and evaluate its effectiveness based on the the knowledge you’ve just received.

Educational and how to materials on streamside planting and stream stewardship will be provided.

Instructors:
Catherine Deininger:

For the past eight years, Catherine has put her heart and energy into educating communities in the Haw River watershed about non-point source pollution. She has created numerous educational materials to use in this endeavor. She has worked to engage landowners in discussions about what in going on in their own backyards with respect to storm water run-off. She worked with landowners to assess their streams using the Natural Resources Conservation Services visual stream assessment protocol. She has given presentations on stream stewardship to communities throughout the Haw River watershed. Catherine currently is focusing on watershed projects in Robeson, Pokeberry and Dry Creeks in Chatham County. Before beginning work with the Haw River Assembly, Catherine worked for a number of years as an environmental consultant for the Environmental Protection Agency. Her educational background is in air quality and physics, which has given her a strong scientific base to understand many of the environmental issues we are facing today.

Karen Hall:

Karen Hall is an Extension Associate in the Biological and Agricultural Engineering Department at NCSU. She is a water quality specialist for the NCSU Water Quality Group and has spent the last ten years working on stream and wetland restoration projects with a concentration on riparian vegetation. Karen is currently working in the Robeson Creek Watershed in Chatham County implementing Best Management Practices and helping restore impaired waters. She has a BS in Biology from UNC-CH and an MS in Forestry from NCSU.

$25 – Workshop
*Bring a Brown Bag Lunch OR
$35 – Workshop +
lovely catered sandwich option from Chatham Marketplace***see choices below
Pre-registration &
payment is required.
Deadline September 10, 2008.
Bring hiking boots!

Registration info:
Mail a check to: PO BOX 1113 Pittsboro NC 27312 or call us with your mc/visa!
info@theabundancefoundation.org
www.theabundancefoundation.org/workshops
For more information and directions, contact:

Tami Schwerin
tami@blast.com
919-533-5181

Sandwich Choices from Chatham Marketplace:
please choose (1) sandwich from the following and email us back!!!

Cheddar Chutney: cheddar, roasted tomato chutney, arugula, red onion, on sourdough
Portabella Wrap: grilled portabella, provolone, caramelized onions, lemon garlic aioli, lettuce
Roasted Veggie Wrap: roasted veggies, goat cheese, roasted tomatoe, olive tapenade, red onion, spinach
Hummus & Veggie Wrap:hummus, lettuce, tomato, cucumber, red pepper, red onion, alfalfa
Avocado & Cucumber Wrap: avocado, provolone, cucumber, red onion, tomato, mayo, greens, black pepper on toasted rustic italian bread
Mozzarella Caprese: fresh mozzarella, tomato, basil, house made balsamic vinaigrette on a baguette
Chicken Salad: lettuce tomato on sourdough
Tuna Salad–lettuce, cucumber on a wrap
Grilled Chicken: swiss cheese, cucumber tomato, romaine lettuce, lemon garlic aioli on foccacia
Ham & Brie: nitrate free ham & brie with red onion, arugula and honey mustard on a french bagette
Cubano: roasted pork loin, ham pickles, swiss cheese, butter, dijon mustard on soft teleras roll
Italian: nitrate free ham, salami, prosciutto, provolone, red onion, banana pepper, tomato, arugula, balsamic vinaigrette on foccacia
Roast Beef :locally raised rare beast, romaine lettuce, tomato, pickle, banana peppers, red onion, provolone and creamy horseradish sauce on ciabatta
Greek Wrap: roast lamb, hummus, cucumber yogurt sauce romaine lettuce, tomato, red onion, and feta