Winter 2026: Indigenous Permaculture & Foodways Course

This course overview, led by Erik Chevrier, explores environmentally sustainable food practices with a focus on Indigenous agricultural techniques, permaculture, seed saving, and socially equitable approaches. Scheduled for Winter 2026, it integrates traditional knowledge from various cultures, including African indigenous rainwater harvesting methods like half-moons and calabash systems, alongside global permaculture designs. Participants learn hands-on skills in mimicking natural ecosystems for food production, emphasizing soil regeneration, water conservation, and biodiversity. Modules cover seed sovereignty through saving heirloom varieties resilient to local climates, drawing parallels to Sahel farmers preserving drought-tolerant sorghum and millet. Indigenous techniques highlighted include Tanzania's majaluba basins for rice, Malawi's calabash cisterns storing 5,000-20,000 liters for irrigation, and South Africa's gelesha for soil moisture retention. Permaculture principles teach zoning for efficient water use, swales mimicking bunds, and food forests replicating syntropic systems. Social equity components address land access for young and marginalized farmers, inspired by bioregional economies. Practical sessions involve designing homesteads with rainwater harvesting, composting, and crop rotation to build resilience. Guest speakers from WFP and RHAM share case studies, like Senegal's half-moon revival transforming barren land into orchards. Evaluations include projects applying techniques to local contexts, fostering community gardens. Outcomes equip learners to implement scalable solutions amid climate challenges, promoting food security and cultural preservation. With climate change shrinking arable land, the course underscores indigenous wisdom's role in sustainable futures, blending ancient practices with contemporary science for holistic food systems.