Join us on May 16th 2016, for an opportunity to learn about permaculture principles and
techniques from two permaculture specialists Rhamis Kent and Daniel Halsey, whilst experiencing the culture, food
and traditions of beautiful Sovenia
The Permaculture Design Certificate (PDC) course is an internationally-recognized, 72-hour course resulting in a Permaculture Design Certificate. It provides an introduction to permaculture design as set forth by movement founder Bill Mollison.
The course covers sustainable living systems for a wide variety of landscapes and climates. It includes the application of permaculture principles to food production, home design, construction, energy conservation and generation, and explores alternative economic structures and legal strategies supporting permaculture solutions.
The Cirriculum is Based on all Subjects in: PERMACULTURE: A Designers’' Manual by Bill Mollison. Students are invited to bring details of their own sites or potential sites to consider during the course.
Our Permaculture journey will last 12 days. The course will be a wonderful mix of perspectives, experience and knowledge.
Rhamis Kent is a consultant with formal training in mechanical engineering (University of Delaware, B.S.M.E.’95) and permaculture-based regenerative whole systems design (serving as a registered certified Permaculture Design instructor with PRI Australia). He also serves as a co-director of the USA branch of the Permaculture Research Institute.
Rhamis has previously worked for the renowned American inventor and entrepreneur Dean Kamen at DEKA Research & Development, with subsequent engineering work ranging from medical device research and development to aerospace oriented mechanical design. After taking an interest in the design science of Permaculture, he sought extended training with permaculture expert and educator Geoff Lawton at the Permaculture Research Institute of Australia. This led to his involvement with design work connected to the development of Masdar City in UAE after Mr. Lawton and his consulting company (Permaculture Sustainable Consultancy Pty. Ltd.) were contracted by AECOM/EDAW to identify solutions which fit the challenging zero emissions/carbon neutral design constraint of the project.
Most recently, Rhamis collaborated with environmental filmmaker John D. Liu (www.eemp.org,http://www.whatifwechange.org/) after meeting at the Caux Forum for Human Security in the making of a documentary for Dutch production company VPRO called “Green Gold” highlighting the topic of global ecosystem restoration work.
In July 2010, Rhamis lectured at Schumacher College (named after the influential economic thinker E.F. Schumacher) in Totnes, Devon UK about the application of permaculture in post-industrial Detroit:
http://www.schumachercollege.org.uk/community/kent He is presently consulting with a delegation of Somali expatriates initiating ecological restoration and education work throughout Somalia: Rhamis Kent: Permaculture in Somalia (IPC10 Presentation – Video).
Since 2011, Rhamis has taught Permaculture Design (formal Certification and short Intensive courses) in Palestine/Occupied West Bank, Greece, Ethiopia, Yemen, Turkey, Thailand, Italy and The United States (California & Vermont). He has also performed additional consultancy work on projects in Afghanistan, Pakistan, and Western Sahara.
Given the rapidly growing interest in sustainable development, Mr. Kent hopes to bring to the attention of the investment community an aspect of the emerging sustainable economy that has yet to be seriously considered for significant financial support – Earth Repair/Ecosystem Restoration Work (ERW) and regenerative design, as he presented before the investment community during the 2010 TBLI Conference held in London:
Daniel Halsey is a co-author of Integrated Forest Gardening (2014), a PRI certified permaculture designer, teacher for the Permaculture Research Institute, and director of PRI/USA. Daniel has a Bachelor of Science degree in Temperate Climate Polyculture Design and Masters of Professional Studies degree in Horticulture.
During his twenty-five year career he has developed skills in graphic design and illustration, which he uses to illustrate the plant systems he designs for transforming farms and ornamental landscapes to edible forest gardens and sustainable systems.
Dan and Ginny live on a twenty-five acre wetland Savannah called SouthWoods, in Prior Lake, Minnesota, USA where they have manage self-sustaining forest gardens of fruiting trees, shrubs and nut crops. SouthWoods incorporates permaculture principals in all aspects of living.
TURISTIČNA KMETIJA ŠERUGA, Sela pri Ratežu 15, 8222 Otočec, Slovenija
A stone’s throw from the main road, the Šeruga Farmhouse lies peacefully in a remote, green valley, surrounded by woods and forests and encircled by a bubbling stream. Once a flour mill, now a welcoming retreat for nature lovers and those who appreciate home-made, local cuisine.
The head of the family is Slavko; his hard work now ensures that guests can enjoy the delicious organic food, accompanied by the glass or two of an excellent cviček (typical rosé of the region). Lili and Eva are the heart and soul of the farm– their aim is to ensure that the food is as good as it possibly can be and they are only happy when it is the case. Rok and Nejc, younger sons, help whenever they can. Sometimes even Rena, the family’s golden retriever, joins in and presents you with a freshly-laid egg, stolen from the hens’ nest.
In the kitchen, buckwheat dishes are household fare. Cream soup with buckwheat and mushrooms, buckwheat štruklji, buckwheat žganci with sour milk (excellent for breakfast) are served. You have to try their delicious buckwheat bread with nuts. Their bread is all home-made – it can be a loaf, rolls, sprinkled with sesame or poppy seeds, and always irresistible.
Vegetarians will be delighted by the array of dishes including all kinds of soups, together with buckwheat or cottage cheese štruklji with mushrooms. They also serve traditional meat dishes such as Fantovska pečenka (Bachelor’s roast rabbit), rabbit in cream and vegetables, veal cooked in earthenware, veal, stuffed with bread, crispy pork, stuffed chicken, trouts from their stream …
They guarantee that all the ingredients, used in their cooking come from our garden or stable. This is the only way to ensure a high quality which is unfortunately so rare nowadays.
Everything produced on the farm, whether meat, fish, vegetable or fruit is 100% organic.
Price: 700 Eur
This is a residential course so food (with breakfast, morning and afternoon tea, lunch and dinner) and accommodation (sharing rooms and bathrooms) are included in the course fee of Euro 700,00.