Saturday, September 13, 2025
Home Blog Page 605

September, 2015 – Labor-Free Cooking and Cocktail Class

0

Bon Appétit!

Labor-Free Cooking and Cocktail Class at Spoto’s Oyster Bar

Photo Credit: PGA Commons

 

Palm Beach Gardens, Fla. – Labor Day weekend is synonymous with good food and great cocktails. On Saturday, September 5, Spoto’s Oyster Bar in PGA Commons is offering the best of both worlds during its Labor-Free Cooking and Cocktail Class.

 

Cuisine-obsessed guests will join Spoto’s Chef Dan Bair and Chef Hank O’Neal for an intimate, cocktail party-inspired cooking lesson that features an eclectic mix of gourmet dishes, including tuna tartare, cheesy tartlets, and signature French onion dip. Spoto’s resident mixologist will also be shaking up iconic summer sippers, which include two, fresh, fruit-infused martinis.

 

“Our gastronomy classes showcase fresh, seasonal ingredients that are sourced locally,” says Ellen Daly, Spoto’s owner. “Guests will learn to make delicious recipes that are both sumptuous and stress-free.”

 

Labor-Free Cooking Class menu includes:

 

Tuna Tartare

Cucumber Canapés

Puff Pastry Pizzettas

Clams Casino

Beet, Cheddar and Apple Tartlets

Candied Pecans

French Onion Dip

Crispy Prosciutto Cups

Homemade Caramel Corn Profiteroles

 

Cooking and cocktail class hours are 12:30 p.m. to 2:30 p.m.; $27.50 per person, excluding tax and tip. Reservations are required. For more information, please call 561-776-9448.

 

Spoto’s Oyster Bar is located in PGA Commons at 4560 PGA Blvd., Palm Beach Gardens, Florida. The restaurant is open from 11:30 a.m. to 10 p.m., Sunday through Thursday, and from 11:30 a.m. to 11 p.m., Friday and Saturday. For more information, visit spotos.com.

September, 2015 – VOW takes part in the Heart Walk

0

Village of Wellington Takes Steps Towards a Heart Healthy Community

The Village of Wellington will join thousands of Palm Beach County residents in an effort to stomp out America’s #1 killer: Heart Disease. The Palm Beach County Heart Walk will take place on Saturday, September 26, 2015 at the Meyer Amphitheater in downtown West Palm Beach. Festivities kick-off at 8:00 am and walkers take off at 9:00 am.

Local survivors, doctors, and those passionate about the cause, will unite to raise funds and awareness for cardiovascular diseases and stroke. There will be a tribute wall where those who have lost loved ones may write their names. Heart survivors will be wearing red baseball hats, and stroke survivors will be wearing white baseball hats.

The American Heart Association’s Heart Walk campaign aims to promote healthy lifestyle choices and create opportunities for people to improve their cardiovascular health. The campaign goal is $700,000 and every donation helps the association to raise awareness of heart disease and stroke.

For information about other Wellington programs, events, activities, and updates, please visit www.wellingtonfl.gov or watch Channel 18 for the latest happenings.

September, 2015 – Soiled Soil!

0

Banzai Wellness

The SOILED soil! … If GMOs are so safe, why NOT label them?

“If it doesn’t have a Label, we don’t want it on our Table!”

 

By Ilyse August

 

Ilyse August, champion of good causes and comedy

On May 16, 2015, I was inspired.  With local Wellington business leaders, the President of the Wellington Chamber of Commerce, along with many residents of Wellington, I was thrilled to participate in the first Wellington March Against Monsanto.  GMO stands for Genetically Modified Organisms. Touted as a way to increase harvests, these “foods” instead are altering our food supply, literally requiring the addition of chemicals—poisons—to seeds being planted in order for them to sprout. Monsanto, known for its pesticide Roundup, is now splicing the seeds of corn, soy and other vegetables, actually changing the DNA and putting Roundup into the seeds to make them “Roundup resistant.”  Read on about .

A great day for Wellington and GMO-FREE living! A bad day for Monsanto. The March Against Monsanto in Wellington, FL on May 16th, 2015. Photo: Lois Spatz.

Check out the  about the March Against Monsanto in Wellington, FL, produced by Monica Kallas.

GMOs are in our grain, soy and corn; in our fruits, in tomatoes, potatoes and fish—and much more.  Estimates are that 80% of what we eat currently contains GMOs.

 

Those of us at this event realize that this fight for labeling the GMO content in our foods is ultimately a fight not just for adults in the community, but for our children—and perhaps for our future.

 

After losing my mom to cancer nearly ten years ago, I developed an interest in how to stay healthy. In 2012 I began a journey looking first hand at companies in the Nutraceutical industry.  I looked at a myriad of vitamin supplementation modalities, in particular at some of those in the new ‘anti-aging’ revolution based on the science of genetic expression.  I looked at Nano technologies and into our nation’s top Genomic/Proteomic Laboratory Botanical Science Engine (which tests botanical rain forest molecules).  Even as promising and ‘impressive’ as these lab facilities are, and despite the amazing science they are using, I realized that at the end of the day, an actual product quality was still based on the bottom dollar. I also came to really understand that lab created molecules, whether based on botanicals or if processed into nano sized nutrients, canNOT replicate the pure value of what G-D has created—via whole foods and whole food extracts—for our bodies to recognize and utilize.

 

At the crux of this understanding is assimilability.  This word refers to the actual ability of antioxidants and other vital nutrients to go from a food and become part of your body—who you are.  The highest assimilability comes from the nutrients naturally occurring in whole superfoods.

 

As I was meticulously researching this realm of super foods vs. vitamins and other supplements, I also became more acquainted with the downward spiral pesticides were having on our soils, I learned how very depleted our soil was becoming – nearly completely devoid of any micromineral content, and without the essential bacterial co-factors that are essential for mineral absorption by crops.

 

I discovered that many of our current diseases and malignancies and addictions/mental health issues were ultimately all pointing in one direction—severe nutrient deficiencies from the degraded nutritional profiles in our foods. We simply are NOT getting the minerals, amino acids, enzymes, enzymatic co-factors, Essential Fatty Acids (EFA’s,) etc. that our grandparents received without even thinking about it.  The United States is a very sick nation.  We are the #1 country for  pharmaceutical drug use per capita but world-wide, aren’t even  in the top 35 for longevity OR health.

 

We are the only “leading” Western country which has not banned or curtailed the use of GMO’s.

 

I’ve never been very political even though I come from a family of lawyers. However, the political schemes of the major pharmaceutical giants, insurance, and the health care industry are so intertwined with government policies and the FDA, that I am are truly sickened. We need to get educated & spread the word that we need to fight back for our health.  One incredibly important action is to require GMO labeling.

 

“If it doesn’t have a label, we don’t want it on our table” is a chant I heard at the MAM Wellington event.  What’s missing in our soil is as bad as what can now be found in our soil! 

 

As we slowly move from a Supersize mentality to a Superfoods mentality, we have to push towards gaining an education on how best to optimize our health and become proactive in helping the future generations have the opportunity for the same.

 

My next article will begin the series of ancient foods articles.

 

GO WILD: From Supersized to Super foods!

***

Formerly a Non Profit Fundraising Specialist Ilyse August is a seasoned Network Marketing professional with a passion to change the lives of many people not only here in S. Florida, but throughout the world as well.  Through the education of the powers that are inherent in Earth’s most ancient Superfoods, such as WILD Super Blue Green Algae (SBGA,) tonic mushrooms, botanicals, probiotics, enzymes, the whole host of Chorophyll  (Spirulina,) base foods,  Ilyse aims to guide people to understanding that  our bodies are the true miracles, and feeding/nourishing our bodies with the best foods from earth can only help to facilitate our bodies operating at their optimal performance levels achieving greater health. 

To reach Ilyse August, you can call her at (561) 503-3691 or email her at iaugust@NEbluegreen.com. For more information on Superfoods, specifically Earth’s first foods – Blue green algae and tonic mushrooms, please contact Ilyse.  

September, 2015 – BurgerFi…Less Burger Joint, More Gourmet Restaurant

The Florida Foodie  saucysarah

Less Burger Joint, More Gourmet Restaurant: BurgerFi

12836 Forest Hill Blvd, Wellington, FL 33414

(561) 612-7853

By Saucy Sarah

Photos by Sarah Pearsall and Lois Spatz 

It all began with the legendary CEO Burger at the popular eatery, The Office, in Delray. This burger would be the inspiration for the creation of the eco-friendly, gourmet fast-food chain, BurgerFi. Having had the CEO burger at The Office, I know that it is a hard burger to live up to. One of my top favorites of all time is the CEO from The Office.

burgerfi-burgerandfries
Photo by Sarah Pearsall.

I am happy to report that BurgerFi has paid great homage to The Office by creating a delightful and delicious menu that offers limitless burger possibilities. The burgers are great. Meaty, juicy, and promising almost any topping you can imagine. The beef is all grass-fed angus.  I am in love with “The Breakfast all Day Burger.” A marriage of maple syrup, fried egg, hash browns, and grilled onions. The fries are in the top two of my best fries list. They are addictive. Fresh cut, fried crisp, then sprinkled with crunchy sea salt. BurgerFi also offers a delicious array of dipping sauces and toppings for your fries. I love the garlic aioli with parmesan dusted fries. And don’t forget the hot dogs! BurgerFi offers amazing all beef hot dogs with any topping you can imagine.

BurgerFiFrozenCustard
Photo by Sarah Pearsall.

It’s not just the burgers that make BurgerFi special. They also offer funky sodas. My kids love being able to use the space-age soda dispensers and try interesting flavors of Coke, Fanta, Sprite, and more. BurgerFi also has a rocking frozen custard bar. You can get a concrete or, better yet, a cow. Pair your custard with your favorite soda. A purple cow is my favorite; vanilla custard with grape soda. One sip and I’m eight years old again. Or get a simple sundae. As they say at BurgerFi, custard is better than ice cream. I tend to agree. You can also find an impressive array of craft beers and wines available.

ExteriorWellington-LS
Wellington’s BurgerFi. Photo by Lois Spatz.

The décor is even delightful. On this trip, we visited the BurgerFi at CityPlace, but we love the Wellington BurgerFi as well. My kids love the huge fan that looks like about ten airplane wings welded together. The long, communal tables are lit with chandeliers made from meat hooks. Add in a striking green, black, white color pallet and you have a quirky and fun place to eat some really great food. The Wellington BurgerFi is always clean, well-managed and a friendly place to stop in.

BurgerFi staff, Wellington, FL. Photo by Lois Spatz.
BurgerFi staff, Wellington, FL. Photo by Lois Spatz.

There is no chicken here. So plan to eat some type of burger or a hot dog. They do offer a Vegefi Burger, made from scratch (which is made up of crispy Quinoa, veggie burger, white cheddar, lettuce and tomato, served on a multi-grain bun).  The VegeFi burger has been rated the best veggie burger!  Read one “best veggie burger” story about it.  If you are looking for responsible fast food that is delicious, BurgerFi is the place for you!

burgerFi3
Photo by Sarah Pearsall.

 

BurgerFi Wellington

Get a coupon for a free beverage!  See “AW Coupons.”

(In the Ultima Fitness plaza)

12836 Forest Hill Blvd, Wellington, FL 33414

(561) 612-7853

***

In her previous life, Sarah, a Palm Beach County Native, spent ten years working in various high-end eating establishments around South Florida. She is currently a fiction thesis candidate in the MFA program at Florida International University where she also teaches creative writing and rhetoric. If that is not enough, Sarah is also the owner of Cakes by Sarah, a local custom cake shop. Sarah lives in South Florida with her husband and two beautiful boys. “Food, fiction, and family are my life.”

 

September, 2015 – Tropical Urban Farming

0

September, 2015 – Tropical Urban Farming

TropicalUrbanFarmingclass_flyer

“INTRODUCTORY ORGANIC GARDENING CLASS” SERIES

 

Welcome to the “Grow your Own: Food Not Lawn” Educational Program

 

I am Farmer Tone. Why Am I Here Today?

 

I am here to set you up for success and teach you the basics of hands-on bio-dynamic Tropical Urban Farming. Learning to urban farm requires time, effort and a budget. It will take more than one introductory class to master it. It may take months or even years worth of practice and learning. It all depends on what actions you will take after the class. For now, my intention is to set you up to begin the process.

I want to support you, but it takes you supporting yourself first.

Your class is interactive. Your participation is encouraged and your feedback helps us all grow – we engage together in the learning process.

Why would you be attending my class? Rather than go shopping or be at the beach instead?

 

If you are still reading this and you have not turned off the page yet, then you’re answering the UNIVERSE call to MAKE Your DREAM of a PRODUCTIVE Garden Happen.

 

There are three kinds of people – People who Make Things Happen, People who Watch Things Happen and People who cry, “WHAT HAPPENED?”

Make your garden happen, set up the process by signing up for an Introductory Gardening Class at:www.tropical-urban-farmer.com/class-rsvp. Why learn how to connect first, and set up the garden process second?

 

Farming or Gardening is all about being connected to the “Great Spirit”, life force or “chi”. Through the life force, we interact and connect to our primal senses, to our environment, to our food and to all our relations. It is our perspective that Nature is our greatest Teacher. To connect to Nature and receive her lessons, we must activate our Physical and metaphysical sensors. We awaken our physical senses by using them; smelling the herbs, touching the plants and tasting the food. We awaken our metaphysical sensors by activating the HEART Chakra; they say follow your heart for a reason! Learning through our HEART? Quite a new discovery or something else?

 

When we activate our HEARTS, we learn by observing then by doing.

We don’t judge. We don’t speak in ways that discriminate or set us apart from others. We are all one in the WEB of Body-Mind-Spirit,LIFE WEB!

 

In class, we learn how to empty our cups,so to speak, before we fill them up again with new Knowledge. We learn how to BREATHE in Positive Energy and Breathe OUT Negative Energy, connecting to the Universal Web of Life. Nature is our TEACHER.

 

We approach Learning through the heart Chakra, opening the gates of mind, body & spirit. We are the last to declare we know it all. We are exploring only a drop in the ocean compared to what we can learn from the school of Earth. Please accept us as we are, as we accept you. We are simple, we live simply and we let others simply live! Gardening by reading is much easier than gardening by doing, but if you don’t experience, you will never truly learn. Therefore, we offer Gardening Starter Kits as a starting point of transitioning the learning process from “Theory,” using our thinking mind to applied “Hands On,” using our feeling Heart/Hand senses. We will get our hands dirty; we will touch and work with the earth’s soil (never dirt). We will begin to feel our connection, experimenting with learning by trial and error and using a living sensory garden tool – The Human Body.

 

Our Human Body is a CREATIVELivingGarden Tool. It is In a Constant Yin and Yang Movement and Rest Cycle. Producing and Using “CHI”!

 

The Chi “life force” being in constant movement, motivates us to create and produce. It flows into our body’s 12 MERIDIANS (according to Traditional Chinese Medicine teachings). Therefore,our human bodies are part of the cosmic energy, staying alive as long as it is moving, producing and reproducing. That makes us producers, not consumers! We have been created with a living, “built in” cellular code system, now discovered deciphered and labeled DNA by scientists. Fitted into a functional muscular and skeletal frame, it is designed to produce energy in all its forms: Kinetic, Thermal, Mechanical, Electrical, Chemical and Radiant. This energy circulates movement to sustain and reproduce Life Force, or Chi. Chinese Tai Chi movement exercises are simply a reproduction of the movements that Chinese farmers performed at different stages from planting to harvesting, even dance movements performed at the Harvest Festival! In modern times, we have become separated from our original outdoors environment, as early on as the Industrial Revolution of the 19th century.

 

Throughout human history, we were producers. We derived our food from nature, charged with the “Chi,” the life force energy. We engaged in hunting, gathering and growing fruits, vegetables and herbs to sustain our life on earth. We ate raw food. Now, we have transitioned to become “consumers” of man-made food mostly contaminated with man-made synthetic chemicals in the form of plastic, pesticides, herbicides, fertilizers, hormones, colors, preservatives . . . you name it.

 

Who are we? Where do we come from? Where does our food come from?

 

Don’t ask one another “where do YOU come from.” Ask instead, “Where does your FOOD come from? Did you know that ENERGY circulates counter clock wise at the Northern Hemisphere of the Earth. HURRICANES, for example. They circulate and churn Counter clockwise, or are NEGATIVELY CHARGED! Which likewise will charge all forms of life with a powerful NEGATIVE ENERGY,so to speak, including our OWN LOCALLY GROWN FOOD?

 

Why then would we want to consume food produced at the Chinese or Asian Hemispheres that are POSITIVELY CHARGED clockwise, similar to the Clock wise circulation of the Southern Monsoons?

 

Where does our food come from? Our BackyardGarden – Fifteen feet away from our kitchen! What about yours? Is your food harvested and shipped to you 15 feet away or 1500 miles away from your kitchen? Wonder why you’re LOW in CHI ENERGY? Check out where your food comes from!

 

It is time to LOCALLY re-connect, and become one with our LOCAL environment, ONE with our Mother Earth, ONE with all our relations – the two legged, the four legged, the winged and now, the rooted (plants)! It is time to take an Introductory Class with Farmer Tone.

Right here in the Garden! Times are changing, so are climates and so are you. YES, YOU CAN . . . Start a ProductiveGarden, and get connected to the LIFE FORCE “CHI ENERGY” which does not COME FROM …A CAN! But, rather from a living garden at your backyard!

 

WELCOME to Our Ongoing Organic Gardening Class series! One class at a time!

 

Please help us spread the word. Bring a friend and tell a friend!

Please check out more information about us and requirements for signing up for classes at:

www.tropical-urban-farmer.com | https://p1x.8ac.myftpupload.com/?p=33119

 

for our classes flyer accompanied by our intro article!| Around Wellington® Magazine/ AroundWellington.com, Thank you for your support for our “Grow your Own: Food Not Lawn” Educational Program.

Thank you for your time…for reading our class pre-requisite – Intro to our Gardening Classes!

Know before you Grow!

 

Consult with farmer Tone

www.tropical-urban-farmer.com.

 

RSVP today! www.tropical-urban-farmer.com/class-rsvp

August, 2015 – Wycliffe Named One of America’s Healthiest Clubs

0


WYCLIFFE GOLF & COUNTRY CLUB NAMED ONE OF AMERICA’S HEALTHIEST CLUBS

By Brad Lieberman

 

On August 5, 2015, Wycliffe Golf & Country Club had the distinct honor of being named one of America’s Healthiest Clubs. This honor is only given to only a smallAmericasHealthiestClubpercentage of private country clubs. The distinction helps Wycliffe recruit health conscious associates and members, increases member retention and helps lower health care costs. Wycliffe can now proudly display the service marks on its website and as part of any marketing collateral material within member communications.

The process of being chosen as one of America’s Healthiest Club includes numerous on-site interviews with department heads, a detailed analysis of menus, activities, benefits programs and engagement tools. Officials then discuss with department heads on what’s working and what can do to improve our Club to better serve our Members. One of the largest reasons for receiving this award is our wellness programs. Wellness programs are designed to reduce or control health related needs of the membership and create different activities which leverage amenities and the club. The Wellness Health Report addresses five categories: Fitness, Nutrition, Staff, Members and Facilities. Each category has questions and ranked with a certain percentage.

According to Rick Ladendorf, President of Prevo Health Solutions says, “For many years, Wycliffe Golf & Country Club provided its Members and Staff with amenities, activities and wellness programs that have inspired hundreds of people to live active and healthier lives. Wycliffe’s new General Manager/COO, Darrell Wilde, has the commitment, passion and leadership style, that has inspired his team to further enhance a culture that’s worthy of any fortune 100 company. Congratulations to Darrell and his team on becoming one of America’s Healthiest Clubs!”

“We are extremely proud and honored to have received the America’s Healthiest Club Award. Providing our Members and Staff with healthier options is one of the ways Wycliffe commits to excellence. This is a very exciting time for our club and achieving this success is only the beginning,” said Wilde.

As an added note, we are very pleased to announce that Wycliffe will be adding more, healthier dining options for our staff and creating a new brand for all of our current and future wellness and fitness programs.

Learn more about Wycliffe Golf & Country Club and schedule your personal tour here. Connect with Wycliffe on social media: FacebookTwitterInstagram,YouTubePinterest and our Blog.

 

August, 2015 – Paint & Wine Party at Oak Bistro

0

 

August, 2015 – Paint & Wine Party at Oak Bistro

 

BootzatOakBistro

August, 2015 – Hollywood actor brings anti-bullying campaign to Wellington

0

Hollywood actor brings anti-bullying campaign to Wellington

 

The Village of Wellington shows its support to Actor Quinton Aaron, best known for starring in the Oscar nominated film “The Blind Side,” on his anti-bullying initiative. Village council and staff welcomed the actor and the Quinton Aaron Foundation team during their visit to Village Hall on Tuesday, August 18, 2015.

 

“It is a pleasure to be here. Thank you for allowing us to spread our message. Our goal here is to help kids all over the country turn negatives into positives and find their purpose in life and live for that, and you know disregard all the negative,” said the actor during his visit.

 

Through his foundation, Quinton Aaron delivers his anti-bullying message, visiting countless schools, churches, and anti-bullying programs around the country. The actor recently joined the local non-profit “Horses Healing Hearts.” The organization helps children in families suffering from substance abuse. Quinton and the Horses Healing Hearts team hope this partnership will help Wellington children learn positive life skills.

 

Follow this link to view photos from Quinton’s Wellington visit: https://www.flickr.com/photos/villageofwellington

 

As another way to stay informed on the latest news and updates from the Village, residents are invited to sign up for Wellington information and updates at www.wellingtonfl.gov/enews.

 

For information about other Wellington programs, events, activities, and updates, please visit www.wellingtonfl.gov or watch Channel 18 for the latest happenings.

August, 2015 – Celebrity Chef Challenge #3

0

2015 FEAST OF THE SEA CELEBRITY CHEF CHALLENGE SERIES – SEMIFINAL #3

Saltwater Brewery hosts the next chef challenge, with guest hosts; from Hell’s Kitchen/Pizzacraft Bret Hauser & Clay Carnes from the Grille/Cutthroat Kitchen!

The Maestro del Mar Chef’s Challenge Series presented by the Arts & Entertainment District of West Palm Beach continues on August 26, 2015, at Saltwater Brewery in Delray Beach, Florida. Join us as four Executive Chefs battle to move on to the Grand Finale. Executive Chef Blake Malatesta of 50 Ocean will be joined by Executive Chef Jared Higgins of Cut 432, Executive Chef Dane Iacangelo of Potions in Motion and Executive Chef Kelley Randall of The Office. The evening’s banter will come from the co-host duo of Chef Bret Hauser (seen on Hell’s Kitchen & Pizzacraft Chef/Owner) and Chef Clay Carnes of The Grille Fashion Cuisine and Cutthroat Kitchen.

SALTWATER BREWERY

1701 W. Atlantic Avenue, Delray Beach, Florida

Wednesday, August 26, 2015 – 6:30 to 9:00 pm

Read more about the Chefs. 

The chefs will compete in an Ultimate Chef Showdown to find the next Maestro del Mar Finalist advancing to the Grand Tasting Finale on October 23, 2015. Each chef will have 60 minutes to create a dish for the judges featuring an unknown mystery ingredient. The dish must be prepared with pantry items, including fresh produce, baked goods, and grocery items, all courtesy of Whole Foods Market in West Palm Beach.

Guest Judges include Josh Cohen of ESPN Radio West Palm Beach, Nick Philipsen, Area Representative of Whole Foods Market, and Skip Sheffield of The Boca Raton Tribune. After crowning a winner, we will turn on the TV’s for the watch party of Clays’ episode of Cutthroat Kitchen starting 9pm for drink specials and shenanigans.

Executive Chef Fritz Cassel won Semifinal #1 with his dish: quinoa-crusted smoked tuna with smoked mushrooms and charred asparagus. The secret ingredient was tuna. The winner of Semifinal #2 was Chef Clay Carnes with his dish: pan-roasted spiced salmon with a passion fruit vinaigrette and a shaved fresh vegetable salad.

Limited general admission tickets are $35 and guests will enjoy hors d’oeuvres prepared by our Featured Chefs, refreshing beverages, and a commemorative catalog. Chef Challenge #3 Passes Here

http://feastofthesea.com/product/chefs-challenge-3-semi-final-august-26th-saltwater-brewery-delray/

MEDIA CONTACT

Lindsey Scott // lindsey@feastofthesea.com //  561.213.0793

 

 

September, 2015 – Wellington Garden Club Meeting

0

September, 2015 – Wellington Garden Club Meeting

The Wellington Garden Club will meet Wednesday, September 9, 2015, at Village Park, located at 11700 Pierson Road. A business meeting will start at 10:30 a.m., followed by lunch at 11:30 a.m., and a program at 12:15 p.m.
on the benefits of urban food gardens presented by Dr. John Zahina-Ramos.

Dr. Zahina-Ramos, who has authored a book explaining a five year study of home and community gardens, will delve into how just one backyard garden can make an impact on energy and water conservation. Using his experience with sustainable organic agriculture and storytelling, Dr. Z will explain how to save money by growing your own food.

Guests are welcome, but seating is limited. To reserve a seat,contact Jim Wenham at hammerx48@me.com. For more information, visit www.wellingtongardenclub.org