Food At Scale
Part of Phase 3: Small Group
- Caloric Budget for a Community
- Canning & Pressure Preservation
- Community Kitchen Design & Operation
- Community Seed Bank Management
- Crop Pest & Disease Management Without Chemicals
- Drought Resilience & Water-Efficient Agriculture
- Food Forest & Permaculture Design
- Four-Season Growing & Season Extension
- Harvest Labor Calendar & Work Coordination
- Large-Scale Smoking & Curing
- Salt Production & Sourcing
- Sugar Production & Sweetener Sourcing