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Garden Mastery Academy - Module 1: Dare to Dream
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Chauce Coxon

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since Nov 04, 2013
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Biography
I am 17 years old.
My whole life I have known that the mainstream school system needs a major re-building and is truly not teaching our children anything of value. I even knew this in pre-school, when my mom had to literally pay me to go to school. After my first year of high school, I finally had the confidence to ''fly out of school'' because instead of dropping out, I was reaching greater heights than I ever could in regular school. I decided to build my own school. When I met Blackhorse Shasta, a co-founder and executive director at Circle of Children Village School, I instantly knew that we shared the same vision for a village and school model that we will build around the world.

In April of 2012, as I transitioned out of mainstream school, I began to build a NEW school with Blackhorse on Triangle Lake in Oregon. Here we were recently gifted 60 acres of lake front property with a fully developed conference center. I instantly began building a garden and now am the steward of the garden and food forest. At Circle, I have learned how to do things I never thought I could do, such as website editing, designing/organizing and manifesting several programs, managing a very large garden, co-stewarding a whole community. Most importantly I have learned how to follow my dreams, listen to my heart, and let my intuition guide me! I have learned how to inspire other and encourage them to awaken their inner child, to empower people to live to their fullest potential. I have learned, through gardening and community building, how to THRIVE!!
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Triangle Lake, Oregon
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Recent posts by Chauce Coxon


http://www.youtube.com/watch?v=JmJoyuUJj2Q Why we don't teach novices to make water heaters at home



Noooo! I'm a novice and I want hot water! :/
How would my tank get up to 330 psi? I want to know more!
9 years ago
THE BEST:
Super Rad Rare-Dish Radish Relish!

Fermented Radish Delicacy!
Shred radishes (with a cheese grader, salad master, food processor, etc), then add salt and cover! Make sure to add enough salt but not too much (just like you would with sauerkraut) and make sure the radish pieces are covered in their own juice (there will be plenty of juice that comes from them to cover fully). You can leave a loose cloth lid or air-tight lid for faster fermentation.

I made a gallon and it was gone within a week!
9 years ago