As much as I complain about being away from my beloved Montana for a few years, I do have to say that California has a coupla' really good things going for it.
Take for example 'early spring'. In Montana, everything would still be under a blanket of snow. And February always seems to get those 2 weeks of 40 degrees below zero.
But here, in California, the beginning of February brings pussy willows, emerging buds and leaves, chickweed, mallows...and the glorious sun. Granted, there's no strength in the sunshine yet, the grass still doesn't hold a lot of nurients for the horses, but still! That's sunshine that's warming my back. (I've been accused of being part lizard, sunning myself on a rock.)
Another plant that's showing her green skirt is Rumex crispus, dock.
Dock leaves have a taste reminiscent of rhubarb. I'm a rhubarb lover and I just can't get past the idea of this being a 'rhubarb' pie. I keep wrinkling my nose and thinking 'this is not rhubarb...'. But if I think of it as 'dock pie', I like it much better. Especially with a big scoop of ice cream. Keep in mind, dock is one of those plants to eat in moderation because of oxalates.
Mock Rhubarb Pie
4.5 cups firmly packed dock leaves and stems
1/8 cup flour
1 tbsp cornstarch
1 tbsp butter
1/2 tsp cinnamon
1 dash of lemon juice
unbaked pie shell and top crust.
Chope dock into 1" pieces and add just enough water to cover. Steam untill leaves wilt. (You should have about 2.5 cups of cooked dock.) Drain and add the rest of the ingredients. Mix well. Pour into shell, cover with top crust and bake at 375 f for about 50 min.
Tuesday, February 2, 2010
Saturday, January 30, 2010
Unepected Company
Sometimes, I forget that a lot of folks still do 'stuff' on Friday nights. I usually am at home writing or reading, but it's nice to know that people are still out doing what people everywhere do at the beginning of a weekend. Staying up a little later than usual, relishing a few days off, connecting with friends and talking about their week, or just blowing off a 'little steam'.
Last night, a few guests dropped by. It was nice to see them. It provided a break from the monotony of the rain and fog that we've had for the past ten days. I had some good beer in the 'fridge and a fire in the woodstove and it was a very nice evening.
I had planned on having buffalo burgers for dinner, but started worrying that I hadn't thawed enough burger to feed a crowd, so went into 'presto-chango' mode. I added eggs, breadcrubs and herbs to the burger and put them into a sauce made from home made peach jam, sort of like a swedish meatball dish.
I brought up onions from the cellar, sauteed them, threw in a couple of handfuls of chickweed, blended that with eggs, cheese and milk and poured it into a phylo crust that I had in the freezer. (I hate to waste the phylo dough, so I used the rest of the package as a 'top crust'.)
Sliced some elk salami, farmers cheese and some home made herb crackers that I had made on Thursday.
And a homemade no-bake cheesecake thingy with blackberries I had picked last summer, in a pine nut crust.
I think it was one of the best 'on the fly' dinners I have ever made! And there is not a crumb of leftovers today!
Last night, a few guests dropped by. It was nice to see them. It provided a break from the monotony of the rain and fog that we've had for the past ten days. I had some good beer in the 'fridge and a fire in the woodstove and it was a very nice evening.
I had planned on having buffalo burgers for dinner, but started worrying that I hadn't thawed enough burger to feed a crowd, so went into 'presto-chango' mode. I added eggs, breadcrubs and herbs to the burger and put them into a sauce made from home made peach jam, sort of like a swedish meatball dish.
I brought up onions from the cellar, sauteed them, threw in a couple of handfuls of chickweed, blended that with eggs, cheese and milk and poured it into a phylo crust that I had in the freezer. (I hate to waste the phylo dough, so I used the rest of the package as a 'top crust'.)
Sliced some elk salami, farmers cheese and some home made herb crackers that I had made on Thursday.
And a homemade no-bake cheesecake thingy with blackberries I had picked last summer, in a pine nut crust.
I think it was one of the best 'on the fly' dinners I have ever made! And there is not a crumb of leftovers today!
Thursday, January 21, 2010
What Sort of a Blog is This, Anyway?
Huh. This is really turning out to be an herb blog, no? I didn’t intend for it to be. It is suppose to be a blog about caring for a loved one, while living on farm. Why then, is there so much about herbs?
Taking care of a parent is stressful. If you’ve done it, you know what I mean. Although it is an opportunity that I treasure, there are times when I want to pull my hair out. No, really. My mother has dementia coupled with a form of obsessive-compulsive disorder. Which means that dishes must be stacked in a particular order, coffee cups must be filled in a certain sequence and light bulbs must be rotated so that they all ‘wear evenly’. There’s more, but I don’t want to bore you.
Don’t get me wrong. She has her adorable moments. She gave me a head of broccoli for Christmas. And she lined up all the dogs and gave them lectures on personal hygiene the other day, addressing them as ‘people’.
But I found that the stress was ‘killing me’. Quite literally. My blood pressure was up, my muscles were tense and I really couldn’t get much relief. I tried meditation, exercise, ‘getting out’. But nothing really helped. And then I realized that I had the answer all along.
My family has always been ‘herby’. As a child, I was the recipient of mustard plasters and comfrey tea. My mother told me about soap plant and miner's lettuce when I was four years old. I cooked wild foods for my kids as nature lessons. I’ve always made herb teas, grown gardens and ‘listened to the plants’. So why not see if there was something there that could help with my tension?
And I did. Frankly, my little ‘brew’ was a lifesaver. It’s safer than any pill and cheaper. But my success made me look deeper into the herb world. I have sort of a…er….’lot’ of science in my background. I won’t say it’s easy to sift through all the nonsense about herbs, but it does make it easier to actually look at the compounds that they contain and deduce an expected result.
And it’s fun too. Wintertime on a farm can be pretty…quiet. Well, ok, it does have its moments. Like the bear that came through last fall or living without power for two days during a windstorm. But on the whole, I’m left with a whole lotta research time.
So, that’s why the blog is so ‘herby’. Don’t worry. As spring arrives, it’ll get more ‘farmy’.
Taking care of a parent is stressful. If you’ve done it, you know what I mean. Although it is an opportunity that I treasure, there are times when I want to pull my hair out. No, really. My mother has dementia coupled with a form of obsessive-compulsive disorder. Which means that dishes must be stacked in a particular order, coffee cups must be filled in a certain sequence and light bulbs must be rotated so that they all ‘wear evenly’. There’s more, but I don’t want to bore you.
Don’t get me wrong. She has her adorable moments. She gave me a head of broccoli for Christmas. And she lined up all the dogs and gave them lectures on personal hygiene the other day, addressing them as ‘people’.
But I found that the stress was ‘killing me’. Quite literally. My blood pressure was up, my muscles were tense and I really couldn’t get much relief. I tried meditation, exercise, ‘getting out’. But nothing really helped. And then I realized that I had the answer all along.
My family has always been ‘herby’. As a child, I was the recipient of mustard plasters and comfrey tea. My mother told me about soap plant and miner's lettuce when I was four years old. I cooked wild foods for my kids as nature lessons. I’ve always made herb teas, grown gardens and ‘listened to the plants’. So why not see if there was something there that could help with my tension?
And I did. Frankly, my little ‘brew’ was a lifesaver. It’s safer than any pill and cheaper. But my success made me look deeper into the herb world. I have sort of a…er….’lot’ of science in my background. I won’t say it’s easy to sift through all the nonsense about herbs, but it does make it easier to actually look at the compounds that they contain and deduce an expected result.
And it’s fun too. Wintertime on a farm can be pretty…quiet. Well, ok, it does have its moments. Like the bear that came through last fall or living without power for two days during a windstorm. But on the whole, I’m left with a whole lotta research time.
So, that’s why the blog is so ‘herby’. Don’t worry. As spring arrives, it’ll get more ‘farmy’.
Tuesday, January 19, 2010
Dreaming, Plotting, Scheming...
It's blowing hard outside. Really hard. The door has flown off my greenhouse, and the rain is pouring in parallel to the sky. I had planned a walk today to look for ground ivy, but thought I better be prudent and stay inside.
So, instead, I'm sitting here by the fire with a cup of linden tea and a lap full of seed catalogs. As a kid, I would spend hours pouring over the 'Sears and Roebuck' catalog. Today, it's the seed catalogs that hold my attention. I can get lost for hours, plotting and re-plotting my garden. Scheming on how I many new types of plants I can fit in.
It's really a lovely way to spend a rainy afternoon.
As I make my list of 'must haves' I'll make it includes cayenne pepper seeds. Peppers have become an important part of my 'medicine cabinet'.
Cayenne makes a wonderful oil for sore muscles, and a great base for balms. I don't find that it irritates my skin like many of the other capsaicin creams that are available at the store. But do make sure you don't get it in your eyes!
Cayenne Infused oil
Blend 5 tablespoons powdered cayenne with 2 cups of olive oil. Since the pepper 'hotness' will vary between plants, you may adjust to your own preferences. Place in a warm sunny window for 30 days. Strain mixture and rebottle. I mix it with comfry and goldenrod for a sore muscle balm. Other folks that I've talked to add turmeric powder as well.
Yes, I've missed my walk today, but I am so thankful for the rain. The ground is thirsty for it. The trees are thirsty for it. And I'm enjoying an afternoon respite.
I hope you get one too.
So, instead, I'm sitting here by the fire with a cup of linden tea and a lap full of seed catalogs. As a kid, I would spend hours pouring over the 'Sears and Roebuck' catalog. Today, it's the seed catalogs that hold my attention. I can get lost for hours, plotting and re-plotting my garden. Scheming on how I many new types of plants I can fit in.
It's really a lovely way to spend a rainy afternoon.
As I make my list of 'must haves' I'll make it includes cayenne pepper seeds. Peppers have become an important part of my 'medicine cabinet'.
Cayenne makes a wonderful oil for sore muscles, and a great base for balms. I don't find that it irritates my skin like many of the other capsaicin creams that are available at the store. But do make sure you don't get it in your eyes!
Cayenne Infused oil
Blend 5 tablespoons powdered cayenne with 2 cups of olive oil. Since the pepper 'hotness' will vary between plants, you may adjust to your own preferences. Place in a warm sunny window for 30 days. Strain mixture and rebottle. I mix it with comfry and goldenrod for a sore muscle balm. Other folks that I've talked to add turmeric powder as well.
Yes, I've missed my walk today, but I am so thankful for the rain. The ground is thirsty for it. The trees are thirsty for it. And I'm enjoying an afternoon respite.
I hope you get one too.
Monday, January 18, 2010
Shrinking Violet? Hardly.
After yesterday' violet sugar recipe, people wrote asking me for the recipes of other things that I had mentioned. So here they are. Some are my mother's original recipes, but some I've modernized...
Violet Jelly
2 cups fresh violets
2 cups boiling water
Juice of one lemon
1 pack pectin OR 3 oz bottle of Certo (Certo makes a clearer, prettier jelly, but it’s more expensive.)
4 cups sugar
Place the violets blossoms in a glass jar and cover them with the boiling water. Put a lid on the jar, and set aside for anywhere between 2-24 hours, depending on your schedule. The water will turn to an aqua blue. Strain and discard the spent flowers. Add the lemon juice and the mix will change to a pretty pink. (After you do this a time or two, you can sort of judge how much lemon juice to add to get a color that ‘suits’ you.) Stir in pectin, and bring to a boil. Add sugar, bring to a boil again, and boil vigorously for one minute. Skim if necessary. Pour into sterile jars and seal. Makes approximately 2 1/2 cups jelly.
Violet Syrup
4 cups Violets
2 cups Boiling water
6 cups Sugar
1 Lemon, juiced
2 cups Water
Place violet flowers in a mason jar and pour boiling water over them. Let sit 24 hours. Strain liquid into a bowl (not aluminum!) squeezing out all the goodness from the flowers.
Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup, near the candy stage. Add violet water and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles.
Allow to cool, then seal and refrigerate. Serve with club soda or as pancake topping, or brush on baked goods.
Blue Violet Herbal Syrup Recipe for respiratory ailments
1 ¼ oz of dried Blue Violet Leaf (Viola odorata)
1 ¼ quarts of distilled water
3 quarts of honey (roughly)
Place the Blue Violet Leaf in a stainless steel or glass pan and cover with 1 ¼ quarts of water. Let it sit overnight. In the morning place the pan on the stove and simmer for 15 minutes, then strain. Measure strained liquid. Take that measurement and add 3 times the amount of honey to the liquid. Heat gently until the liquid and honey incorporate, then pour into sterilized jars and cap. Label and store in a cool place. This has a shelf life of 1 year.
Once a jar is opened for use refrigerate it.
Candied Violets (Or Lilacs or Rose Petals or Rosemary or Lavender…)
There are a couple of ways to do this. If your concerned about salmonella from eggs, you can use one of those meringue powders that they sell. We eat them, use them to decorate cakes and candies and whatever else I can think of.
Recipe #1
1 c sugar + extra ( I use caster sugar, also known as Bakers sugar)
1/2 c water
Fresh violet blossoms
Combine 1 c of sugar plus the water in a saucepan and boil until syrup spins a thread.
Cool to room temperature.
Using tweezers, dip blossoms into syrup and shake off excess syrup.
Dip into granulated sugar.
Place on wax paper and dry thoroughly before using.
Recipe #2
Preheat oven to 150 degrees. You are not cooking the flowers, only drying the sugar coating.
Lightly beat an egg white until just foamy. You don’t want peaks. Dip each flower into the egg white to coat. You can use tweezers . Dip into caster sugar. Place on wax paper atop a wire cooling rack. Place in your extremely low heated oven with the door slightly open Once they dry in the oven, store in an airtight container. Placed in jars in layers separated by waxed paper, they’ll keep for several months.
Recipe #3 (This is the most tedious, but produces the best results…)
1 large egg white
1/3 cup water
superfine (caster) sugar
violets on the stem
Lightly beat together the egg white and water
Put the sugar into a bowl. Working with 1 violet at a time, dip the violet into the egg white mixture, then sprinkle sugar over all the flower, even between the petals. It‘s important that you get the whole surface covered, since sugar is what’s preserving the flower. I‘ve used tweezers, paintbrushes and scissors for all of this and they all get gummed up quickly, requiring a rinse. Lay flower on waxed paper to dry. Allow violets to completely dry at room temperature for several days before storing in airtight containers.
Violet Jelly
2 cups fresh violets
2 cups boiling water
Juice of one lemon
1 pack pectin OR 3 oz bottle of Certo (Certo makes a clearer, prettier jelly, but it’s more expensive.)
4 cups sugar
Place the violets blossoms in a glass jar and cover them with the boiling water. Put a lid on the jar, and set aside for anywhere between 2-24 hours, depending on your schedule. The water will turn to an aqua blue. Strain and discard the spent flowers. Add the lemon juice and the mix will change to a pretty pink. (After you do this a time or two, you can sort of judge how much lemon juice to add to get a color that ‘suits’ you.) Stir in pectin, and bring to a boil. Add sugar, bring to a boil again, and boil vigorously for one minute. Skim if necessary. Pour into sterile jars and seal. Makes approximately 2 1/2 cups jelly.
Violet Syrup
4 cups Violets
2 cups Boiling water
6 cups Sugar
1 Lemon, juiced
2 cups Water
Place violet flowers in a mason jar and pour boiling water over them. Let sit 24 hours. Strain liquid into a bowl (not aluminum!) squeezing out all the goodness from the flowers.
Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup, near the candy stage. Add violet water and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles.
Allow to cool, then seal and refrigerate. Serve with club soda or as pancake topping, or brush on baked goods.
Blue Violet Herbal Syrup Recipe for respiratory ailments
1 ¼ oz of dried Blue Violet Leaf (Viola odorata)
1 ¼ quarts of distilled water
3 quarts of honey (roughly)
Place the Blue Violet Leaf in a stainless steel or glass pan and cover with 1 ¼ quarts of water. Let it sit overnight. In the morning place the pan on the stove and simmer for 15 minutes, then strain. Measure strained liquid. Take that measurement and add 3 times the amount of honey to the liquid. Heat gently until the liquid and honey incorporate, then pour into sterilized jars and cap. Label and store in a cool place. This has a shelf life of 1 year.
Once a jar is opened for use refrigerate it.
Candied Violets (Or Lilacs or Rose Petals or Rosemary or Lavender…)
There are a couple of ways to do this. If your concerned about salmonella from eggs, you can use one of those meringue powders that they sell. We eat them, use them to decorate cakes and candies and whatever else I can think of.
Recipe #1
1 c sugar + extra ( I use caster sugar, also known as Bakers sugar)
1/2 c water
Fresh violet blossoms
Combine 1 c of sugar plus the water in a saucepan and boil until syrup spins a thread.
Cool to room temperature.
Using tweezers, dip blossoms into syrup and shake off excess syrup.
Dip into granulated sugar.
Place on wax paper and dry thoroughly before using.
Recipe #2
Preheat oven to 150 degrees. You are not cooking the flowers, only drying the sugar coating.
Lightly beat an egg white until just foamy. You don’t want peaks. Dip each flower into the egg white to coat. You can use tweezers . Dip into caster sugar. Place on wax paper atop a wire cooling rack. Place in your extremely low heated oven with the door slightly open Once they dry in the oven, store in an airtight container. Placed in jars in layers separated by waxed paper, they’ll keep for several months.
Recipe #3 (This is the most tedious, but produces the best results…)
1 large egg white
1/3 cup water
superfine (caster) sugar
violets on the stem
Lightly beat together the egg white and water
Put the sugar into a bowl. Working with 1 violet at a time, dip the violet into the egg white mixture, then sprinkle sugar over all the flower, even between the petals. It‘s important that you get the whole surface covered, since sugar is what’s preserving the flower. I‘ve used tweezers, paintbrushes and scissors for all of this and they all get gummed up quickly, requiring a rinse. Lay flower on waxed paper to dry. Allow violets to completely dry at room temperature for several days before storing in airtight containers.
Sunday, January 17, 2010
All Things Violet...
Down in a green and shady bed
A modest violet grew;
Its stalk was bent, it hung its head,
As if to hide from view.
And yet it was a lovely flower,
Its colors bright and fair!
It might have graced a rosy bower,
Instead of hiding there.
Yet there it was content to bloom,
In modest tints arrayed;
And there diffused its sweet perfume,
Within the silent shade.
Then let me to the valley go,
This pretty flower to see,
That I may also learn to grow
In sweet humility.
---Jane Taylor.
I thought I better get out for a good walk before the next storm hits here. It’s a gloomy day, with damp gusts of wind pushing the low clouds my head. But my somber mood lifted quickly when I spotted several Viola sp. peeking through last fall’s duff.
If there is any plant that sings of spring to me, it’s the sweet little violet. There is not another herb that reminds me of my childhood as much as those demure blooms. As a toddler, my mother made candy and spun a lovely violet sugar from them. On special occasions, she also perfumed me with violet cologne. Nowadays, my mother suffers from dementia and with her illness comes a raging sweet tooth. So the tables are turned. I make the violet candy, she sneaks them out of the jar and I pretend not to notice.
Violets are a cooling herbs with bitter qualities. The plant contains methyl-salicylic acid and violutoside, falconoid, violaxathin and derivatives, anthocyanins and coumarins, as well as mucilage, tannins and triterpene saponins. There are many species of Viola in the US and the genus includes pansies, violas and violets. All are edible and interchangeable however, excessive intake of V. oderata can cause nausea and individuals that are sensitive to saponins may develop diarrhea with long term use. Modern herbalists have used violets as a mild pain reliever, for respiratory problems such as asthma, bronchitis and congestion, different types of cancer, eczema and a host of other ailments which require anti-inflammatory actions. Because it’s been used successfully for detoxifying the lymph system, it may function to help modulate the immune system as well.
The young leaves are delicious added raw to salads, and are another of nature’s vitamin ’powerhouses’. A bit added to balms and salves, helps with dry, itchy skin. I use them in a syrup for sore throats. They can be added to vinegars, and violet jelly is a sublime experience. The flowers also have high levels Vitamin C and have a delicate sweet flavor.
Whether you decide to make violet candy, jelly or sugar, the recipes are about the easist to come out of the kitchen and require few ingredients
Here is a very simple recipe from my childhood.
Violet Sugar
Sugar infused with the delicate aroma of violets has a special place in my kitchen. Teas, frostings, baked goods. I love them all.
1/2 C Viola sp flowers, washed and allowed to dry.
1 C white sugar
Layer ½ inch of sugar into a jar. Place a single layer of violets on top. Repeat till gone. Let sit for two weeks. Use just about anywhere you’d use regular sugar.
A modest violet grew;
Its stalk was bent, it hung its head,
As if to hide from view.
And yet it was a lovely flower,
Its colors bright and fair!
It might have graced a rosy bower,
Instead of hiding there.
Yet there it was content to bloom,
In modest tints arrayed;
And there diffused its sweet perfume,
Within the silent shade.
Then let me to the valley go,
This pretty flower to see,
That I may also learn to grow
In sweet humility.
---Jane Taylor.
I thought I better get out for a good walk before the next storm hits here. It’s a gloomy day, with damp gusts of wind pushing the low clouds my head. But my somber mood lifted quickly when I spotted several Viola sp. peeking through last fall’s duff.
If there is any plant that sings of spring to me, it’s the sweet little violet. There is not another herb that reminds me of my childhood as much as those demure blooms. As a toddler, my mother made candy and spun a lovely violet sugar from them. On special occasions, she also perfumed me with violet cologne. Nowadays, my mother suffers from dementia and with her illness comes a raging sweet tooth. So the tables are turned. I make the violet candy, she sneaks them out of the jar and I pretend not to notice.
Violets are a cooling herbs with bitter qualities. The plant contains methyl-salicylic acid and violutoside, falconoid, violaxathin and derivatives, anthocyanins and coumarins, as well as mucilage, tannins and triterpene saponins. There are many species of Viola in the US and the genus includes pansies, violas and violets. All are edible and interchangeable however, excessive intake of V. oderata can cause nausea and individuals that are sensitive to saponins may develop diarrhea with long term use. Modern herbalists have used violets as a mild pain reliever, for respiratory problems such as asthma, bronchitis and congestion, different types of cancer, eczema and a host of other ailments which require anti-inflammatory actions. Because it’s been used successfully for detoxifying the lymph system, it may function to help modulate the immune system as well.
The young leaves are delicious added raw to salads, and are another of nature’s vitamin ’powerhouses’. A bit added to balms and salves, helps with dry, itchy skin. I use them in a syrup for sore throats. They can be added to vinegars, and violet jelly is a sublime experience. The flowers also have high levels Vitamin C and have a delicate sweet flavor.
Whether you decide to make violet candy, jelly or sugar, the recipes are about the easist to come out of the kitchen and require few ingredients
Here is a very simple recipe from my childhood.
Violet Sugar
Sugar infused with the delicate aroma of violets has a special place in my kitchen. Teas, frostings, baked goods. I love them all.
1/2 C Viola sp flowers, washed and allowed to dry.
1 C white sugar
Layer ½ inch of sugar into a jar. Place a single layer of violets on top. Repeat till gone. Let sit for two weeks. Use just about anywhere you’d use regular sugar.
2010 Traditions in Western Herbalism
One of the heroines of modern herbalism is sending out a call for help. If you cannot afford to attend the conference, this might be a way to make it there. Keep in mind, because you are working, you may miss some of the lectures...but still, this is an amazing opportunity!
This is from Kiva's website:
Call For Help with Conference Sponsor/Vendor Outreach
Free registration, acknowledgment & unending thanks offered to volunteers
doing outreach to potential event sponsors, vendors & practitioners and any amount of help welcomed from anyone who is willing to send a sponsor or vendor invite and application to any business or nonprofits you personally know of.
The TWHC is getting huge amounts of buzz on the internet, participants are already arranging rides here from as far away as New England and Canada, and we received so many requests to speak that we filled all the spots the first week. There will be a deep ecological and conservation element, with the help of United Plant Savers. The website has been upgraded, a special blog built just for conference announcements, a first batch of flyers and brochure went out, and more are in the works. And finally, Mt. Rose Herbs and LearningHerbs.com made the first good sized sponsor donations. That said, we have a number of tables/spaces to fill, and we could use more financial sponsors to ensure the event’s success.
There are 3 essential elements to this work:
-researching related businesses, nonprofits and health practitioners in NM
-Sending materials email, or snail mail when necessary
-making followup calls to be sure they got the material, encouraging them to commit
We could especially use more help contacting places BETWEEN NOW AND FEB 1ST , the deadline for Sponsors to be included on the first 1,000 20″ posters, in the first 1,000 revised color trifold brochures, and in our Sponsor Drive Director, Rosalee’s slide show video due to be made available through YouTube and through herbal and healing portals.
And those of you who understandably can’t commit to filling a Volunteer Position in this way,
we would still welcome your help sending out to any business, nonprofits and health practitioners you know:
a) TWHC Sponsor Invite
b) TWHC Sponsor Application
c) TWHC Vendor Invite
d) TWHC Vendor Application
You can click on any of the above to download them, the send them yourself and let us know you contacted. Or alternately, simply send us the contact name and email and phone, and we will get ahold of them ourselves. Please try to think of what business, healers, educators and advocacy groups you know of that might value an opportunity to be involved with this conference and promoted as its essential supporter.
Thank you ever so much! As with all of this work, it is only accomplished with the help of you, the larger Animá tribe.
This is from Kiva's website:
Call For Help with Conference Sponsor/Vendor Outreach
Free registration, acknowledgment & unending thanks offered to volunteers
doing outreach to potential event sponsors, vendors & practitioners and any amount of help welcomed from anyone who is willing to send a sponsor or vendor invite and application to any business or nonprofits you personally know of.
The TWHC is getting huge amounts of buzz on the internet, participants are already arranging rides here from as far away as New England and Canada, and we received so many requests to speak that we filled all the spots the first week. There will be a deep ecological and conservation element, with the help of United Plant Savers. The website has been upgraded, a special blog built just for conference announcements, a first batch of flyers and brochure went out, and more are in the works. And finally, Mt. Rose Herbs and LearningHerbs.com made the first good sized sponsor donations. That said, we have a number of tables/spaces to fill, and we could use more financial sponsors to ensure the event’s success.
There are 3 essential elements to this work:
-researching related businesses, nonprofits and health practitioners in NM
-Sending materials email, or snail mail when necessary
-making followup calls to be sure they got the material, encouraging them to commit
We could especially use more help contacting places BETWEEN NOW AND FEB 1ST , the deadline for Sponsors to be included on the first 1,000 20″ posters, in the first 1,000 revised color trifold brochures, and in our Sponsor Drive Director, Rosalee’s slide show video due to be made available through YouTube and through herbal and healing portals.
And those of you who understandably can’t commit to filling a Volunteer Position in this way,
we would still welcome your help sending out to any business, nonprofits and health practitioners you know:
a) TWHC Sponsor Invite
b) TWHC Sponsor Application
c) TWHC Vendor Invite
d) TWHC Vendor Application
You can click on any of the above to download them, the send them yourself and let us know you contacted. Or alternately, simply send us the contact name and email and phone, and we will get ahold of them ourselves. Please try to think of what business, healers, educators and advocacy groups you know of that might value an opportunity to be involved with this conference and promoted as its essential supporter.
Thank you ever so much! As with all of this work, it is only accomplished with the help of you, the larger Animá tribe.
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