One of the first Permaculture courses I attended was called the Bountiful Pantry, taught by Sandy Cruz in Boulder, CO. Sandy introduced me to the idea that we can eat sustainable, locally grown food all year long using low-energy preservation methods like dehydration and fermentation.

I knocked on the door and after some small talk I said to Matt, “We are thinking about building a chicken coop and wondered if you’d be interested in being part of it.”