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Ecovillage Training Center at The Farm & Global Ecovillage Network
A whole systems immersion experience of ecovillage living, together with classes of instruction, access to information, tools and resources, and on-site and off-site consulting and outreach experiences.
Ecovillage Network of the Americas
POB 90 Summertown TN 38483-0090 USA
Tel: 931-964-4324 Fax: 931-964-2200
Sequatchie Valley Institute at Moonshadow
The mission of SVI is to offer society an opportunity to experience and learn about living in harmony with nature by providing education, art, and research opportunities; a progressive, dynamic model residence and learning center; land conservation and restoration; and a vision for attaining a sustainable future.
Route One, Box 304, 1233 Cartwright Loop, Whitwell, TN 37397 (423) 949-5922
A family owned and operated whole systems design firm and educational homestead located in the Cumberland-Green bioregion of middle Tennessee. Our annual offerings include the Permaculture Design Course, Agroforestry, Natural Building, Regenerative Earthworks, and Mushrooms, Molds & Mycorrhizae. We also have educational tours, plant sales and shorter workshops on gardening, rainwater harvesting, mushroom production and more. We are also the owners of Edible Habitats, an eco-nursery and landscaping company.
444 Walker Road, Summertown, TN 38483 Phone: 931-231-4099
Earth Advocates Research Farm
We are researching candidate plant species, evaluating plant assemblages and exploring cultural techniques and strategies all toward developing sustainable ways (ie. low input) of stewarding our home planet.
This sacred space, now known as Earth Advocates Research Farm(EARF), was established in the fall of 1991. It is a non-academically and non-governmentally affiliated informal not for profit organization located in the low rolling hills of
Southern middle Tennessee. Here we host a number of Bamboo and Permaculture related events.
30 Myers Road Summertown, TN 38483
Small family-owned farm producing and selling organic and grassfed beef, lamb, pork, poultry, eggs, and raw milk cheese. Soil quality, animal husbandry, water protection, co-habitation with wildlife, woodland management, grass production, respect for diversity, community strength, and healthy food are inseparable elements of West Wind Farms. All of our endeavors must be aligned with these guiding principles, or we will not continue to pursue them. Our objective is to produce & sell wonderful meat and other healthy foods in ways that are good for the land we farm, good for the animals we raise, and good for people, like you!
155 Shekinah Way, Deer Lodge, TN 37726
My name is Sandor Ellix Katz, and I am a fermentation revivalist.
My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission with this website is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture.
I am a native of New York City, a graduate of Brown University, and a retired policy wonk. In 1993, I moved from New York City to Cannon County, Tennessee, where I am part of a vibrant extended community of queer folks (and many other friends and allies). I have AIDS and consider fermented foods to be an important part of my healing.
Since 2003 when my book Wild Fermentation was published, I have taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The New York Times calls me “one of the unlikely rock stars of the American food scene.” My latest book, The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals. The Southern Foodways Alliance honored me with their Craig Claiborne Lifetime Achievement Award. I have presented workshops in most of the states of the U.S., as well as Mexico, Canada, Costa Rica, Ecuador, England, Scotland, Ireland, Australia, New Zealand, Italy, Belgium, Sweden, Norway, Denmark, Indonesia, and India. Venues have included universities, museums, libraries, farms, farmers’ markets, conferences, bookstores, festivals, and community spaces.