Introduction to Growing Peaches and other Stone Fruit in Minnesota
2026-08-08 09:30 - 15:30 (America/Chicago) | Women’s Environmental Institute, 15715 River Rd, North Branch, MN 55056, United States
Course Description: Whether on a scale as large as a high tunnel or in a shelter for one tree, this class explains protection system principles in which you can successfully grow peaches, apricots, plums and nectarines organically in a commercially viable way.
The student will learn what cultivars of fruit to look for, why grafting your own trees makes the system work better, soil preparation, fertilization, irrigation, pollination, insect and weed control, tree training and pruning, harvesting and preparing the winter protection system that allows all this to happen. One to two hours of instructional time will start at WEI and move to Stone Creek Farm, just 22 minutes away in Shafer MN, where you will tour a working example of the system in action, with more than 100 peach and apricot trees.
The trees in the system have fruited after a winter with multiple outside temperatures in the 20s and 30s below and as low as -35°f, so far, the research is showing that the system could work with outside temperatures as low as -42 to -45°.
Crops permitting, students may be able to purchase ripe peaches after class.
What to Bring:

Pen, paper, notebook and or laptop and a camera or cell phone to take pictures at the farm
Bring a lunch to eat at Stone Creek Farm during the tour; also bring water or other beverage and any snacks you might want
Outdoor wear including sunhat, sunscreen, and layers to protect from the sun or other weather

How should students prepare for class? Start a web search of cold hurry stone fruits including peach, nectarine, apricots and plums to help decide which of them you might want to draw in your system.
All are welcome. WEI classes are open to everyone.
Instructor Bio: Dan Sheild is a farmer in Shafer Minnesota who asked himself question in 2009, “Why can’t we grow peaches in Minnesota?” His curiosity and research led him to start asking other people why it can’t be done, the answers to that question provoked positive solutions, so together with Dan‘s background in construction, a system materialized and an unbroken run of ten peach-filled summers starting in 2015. The protection system Dan created has endured hostile conditions and temperatures as low as -35° and still produced crops of tasty organic golden orbs of goodness. Having started without any horticultural education, he sought every advantage to give him the resources to see his dream fulfilled, joining the Minnesota Fruit and Vegetable growers Association, the Land Stewardship Project, NAFEX (North American fruit explorers) as well as membership in the Organic Fruit Growers Association (in which he is currently a board member), and a mentor, horticulturalist Bob Purvis. Dan is also an accomplished grafter and teaches grafting classes regularly each spring.
Make a day of it! On the way to WEI, visit charming Lindstrom, MN, for Northwoods Roasterie coffee and a pastry from the Lindstrom Bakery. After class, visit Wild River State Park (only 10 minutes from WEI). Franconia Sculpture Park is also nearby and open ’til 8pm daily.
If you would be interested in staying overnight at WEI before and/or after this class, please reserve accommodations through our FarmStay.
Dan Sheild also operates a campground at his farm via hipcamp – search for Taylors Falls Stone Creek Farm.

Cooking by the 13 Moons: Indigenous Seasons of Food, August Ricing Moon
2026-08-15 10:00 - 13:00
Course Description: Cooking by the 13 Moons: Indigenous Seasons of Food Series invites participants to rediscover the relationship between food, culture, and the land, an experience that nourishes both body and spirit. We will explore the month of August which is the Ricing Moon. We invite participants into the heart of the late Summer through Indigenous foodways and the teachings of the 13 Moons. Guided by the energy of August, Ricing Moon is a time that honors harvest, berries, corn, and abundance. Participants will experience how food, plants, and seasonal cycles work together to nourish both body and spirit.
The day begins with an introduction to the 13 moons system and cup of berry toasted manoomin tea. The class will then move into a hands-on cooking experience, preparing Bison Wild Rice Stuffed Delicata Squash and Blue Corn with Blueberries. Together, these experiences create a powerful space for learning, creativity, and cultural reconnection. Participants will leave with practical skills, seasonal knowledge, and a deeper understanding of Indigenous wellness systems.
April Smith is also offering Cooking by the 13 Moons: Indigenous Seasons of Food, October Falling Leaves Moon on Saturday, October 17th. Register for both classes for a nourishing seasonal series this year.
What to Bring: Notebook for taking notes. $10 materials fee paid directly to instructor on day of class (cash only).
All are welcome – WEI classes are open to everyone.
Instructor Bio: April Smith, She/Her is an enrolled member of the Leech Lake Band of Ojibwe. She is also an Indigenous Educator and Facilitator, an Herbalist from Cornell University, a curriculum designer, and her work is rooted in Ojibwe cultural education and nutrition, Indigenous Food Sovereignty, and community wellness. With over 16 years of experience designing and facilitating learning experiences for communities and organizations, April brings a unique approach that blends Anishinaabe foodways with modern wellness practices. Her work is grounded in reciprocity, sustainability, and respect for ancestral knowledge. She teaches that food is medicine and that every ingredient has a story, one that connects us all through shared humility and care for Mother Earth.
Make a day of it! On the way to WEI, visit charming Lindstrom, MN, for Northwoods Roasterie coffee and a pastry from the Lindstrom Bakery. After class, visit Wild River State Park (only 10 minutes from WEI). Franconia Sculpture Park is also nearby and open ’til 8pm daily.
If you would be interested in staying overnight at WEI before and/or after this class, please reserve accommodations through our FarmStay.

Cooking by the 13 Moons: Indigenous Seasons of Food, October Falling Leaves Moon
2026-10-17 10:00 - 13:00
Course Description: The Cooking by the 13 Moons: Indigenous Seasons of Food Series invites participants to rediscover the relationship between food, culture, and the land, an experience that nourishes both body and spirit. This October workshop guides participants into the quiet strength of the Fall season through Indigenous foodways and the teachings of the 13 Moons. Participants will craft a Medicine Bundle, a medicine bundle is a way for participants to reflect on what they want to carry into their New Year such as gratitude, courage, balance, or healing. Rooted in the energy of the October, Falling Leaves Moon is a time of preparation, reflection, and gratitude. This gathering honors the shift from harvest into rest and readiness for winter.
The class will then move into a hands-on cooking experience. We will prepare a 3 Sisters Bison Stew along with Blue Corn and Blueberries for dessert. This meal reflects traditional food systems rooted in balance and sustainability.
Together, these experiences offer participants a grounded, hands-on cultural learning experience where food and seasonal teachings come together. Participants leave with new skills, deeper seasonal awareness, and medicines they can carry forward into daily life.
April Smith is also offering Indigenous Seasons of Food: August Ricing Moon on Saturday, August 15th. Register for both offerings for a nourishing seasonal series this year.
All are welcome – WEI classes are open to everyone.
What to Bring: A notebook, and $10 materials fee paid directly to the instructor on the day of class (cash only)
Instructor Bio: April Smith, She/Her is an enrolled member of the Leech Lake Band of Ojibwe. She is also an Indigenous Educator and Facilitator, an Herbalist from Cornell University, a curriculum designer, and her work is rooted in Ojibwe cultural education and nutrition, Indigenous Food Sovereignty, and community wellness. With over 16 years of experience designing and facilitating learning experiences for communities and organizations, April brings a unique approach that blends Anishinaabe foodways with modern wellness practices. Her work is grounded in reciprocity, sustainability, and respect for ancestral knowledge. She teaches that food is medicine and that every ingredient has a story, one that connects us all through shared humility and care for Mother Earth. April’s Indigenous Cooking Class Series runs from January 2026 through May 2026, featuring five seasonal classes that celebrate traditional Anishinaabe foods and share how the Anishinaabe people lived by the 13 Moon System. Cooking by the 13 Moons: Indigenous Seasons of Food Series invites participants to rediscover the relationship between food, culture, and the land, an experience that nourishes both body and spirit.
Make a day of it! On the way to WEI, visit charming Lindstrom, MN, for Northwoods Roasterie coffee and a pastry from the Lindstrom Bakery. After class, visit Wild River State Park (only 10 minutes from WEI). Franconia Sculpture Park is also nearby and open ’til 8pm daily.
If you would be interested in staying overnight at WEI before and/or after this class, please reserve accommodations through our FarmStay.

Aquaponic Farming: From Fingerling to Fish Fry, A Seven-Month Training Course in Aquaponic Farming
2026-10-19 13:30 - 16:00
Are you interested in pursuing a career in aquaculture, or diversifying your farm with aquaponics? Growing fish and greens together provides both fresh organic greens and uncontaminated protein from fish. This 7-month course will give you the foundational knowledge you need to build a functioning aquaponic unit and manage the system through the life course of your fish. We will be using yellow perch in a hoophouse at Amador Hill Farm as our lab.
First Class: October 19, 1:30pm-4pm.
Time: Every third Sunday of the month 1:30-4:00p October 2026-May 2027
All Class Dates:

October 18
November 15
December 20
January 17
February 21
March 21
April – tours of UMN aquaponics system; dates TBD
May 16

Location: Classes meet at WEI’s Amador Hill Farm & Orchard just outside North Branch unless otherwise noted.

What is Aquaponics? Aquaponics is the art and science of cultivating fish and plants together in a constructed, re-circulating closed-loop ecosystem, utilizing natural bacterial cycles to convert fish wastes to plant nutrients. WEI’s aquaponic training program is a seven-month lecture and hands-on experience course. The class will begin with basics in aquaponics and aquaculture. Each month we will explore a new topic of study as it relates to aquaponics. The topics will range from aquaponic water chemistry and fish ecology, design and equipment for aquaponic tubs, fish and plant health, planting techniques for growing aquaponic vegetables, system maintenance and equilibrium, equipment resources, lighting/energy efficiency, spawning and fish ribbons, harvesting and market planning, and state regulations for aquaponic farming in Minnesota. This 7-month Training Course will provide you with basic knowledge and skills for building and managing a living aquaponic system.
Readings, homework and take-home exam. You can go as deep as you want in this class in pursuit of your learning experience. The assigned readings will give you background information for the class. You can complete these readings or save for a later day. Chad’s teaching technique is packed with knowledge, years of experience and a wide understanding of aquaculture and climate activism. If you read the assigned articles, you will have a good chance to ask Chad informative questions. We are hoping that each of you may develop a small mini-aquaculture home system or start designing a larger one. The course requires volunteering at least one day at WEI’s winter farm to help take care of the aquaponic system. Students will be given the opportunity to complete a take-home exam to review and write about what they have learned. An optional individual mentorship meeting with Chad will cap this extra effort. Upon successful completion of the class, Chad and Jacquelyn (WEI Director) would be happy to write a letter of support for your future steps into aquaculture.
Instructor bio: Chad Hebert owned and operated the Urban Farm Project for more than 10 years. The Urban Farm Project successfully raised more than 30,000 pounds of yellow perch and almost 50,000 pounds of vegetables. For the past nine years, Chad has participated in a cooperative research agreement with the University of Wisconsin-Milwaukee School of Freshwater Science. Chad has completed his HACCP training for both AIS and seafood processing. The Urban Farm Project was involved in a number of aquaponic projects including the project at WEI. Chad is currently working with EPNI to coordinate and implement a larger scale operation. Chad Hebert started the Urban Farm Project with the belief that there was a need to build sustainable food systems that could be available to all people while protecting the planet we live on.
We have one textbook for the class, Sylvia Berstein’s Aquaponic Gardening, which will be issued to students at the beginning of the class.

Reclaiming the Journey of Death and Dying: Green Burials in Minnesota
2026-11-08 09:30 - 15:00
Course Description: On May 24, 2024, Governor Walz signed a bill legalizing natural organic reduction (human composting) in Minnesota, making us the 11th state to legalize this new option for people to return to the earth naturally, with fewer harmful environmental impacts. Starting July 1, 2025, licensed providers will be able to offer this service in Minnesota.
With green burial options come a new way of thinking about death and the dying process. This unique class provides an introduction to green burial options in Minnesota, given by a leader at the forefront of the state’s green burial movement. This is paired with an exploration of what it means to reclaim the dying process, death rituals, and new ways of understanding the historical, social, cultural, political, spiritual, and ethical contexts that influence our views of death and dying.
In addition to learning about human composting, water cremation, and green burial, the class will explore emerging/returning practices of keeping people at home during the dying process, home vigils, and family/friends directed funerals/rituals. We will end with a variety of local and national resources.
This class will include a morning session, hour+ lunch break with time for a walk outdoors or relaxing stroll through the farm, and an afternoon session.
What to Bring: Please bring your own lunch, notebook and pen. Optional: Feel free to bring an object to place on the centerpiece that represents an experience you’ve had with death.
All are welcome – WEI classes are open to everyone.
Instructor Bios:
Carol Geisler, Ph.D. is a professor who teaches in the Master of Arts in Holistic Health Studies at St. Catherine University. She has been interested in the journeys of death and dying for over 30 years in her roles as a nurse, psychologist, and spiritual seeker. She is passionate about consciously reclaiming the dying process and educating people about available choices.

Taelor Johnson is the Communications Director for Interra Green Burial by Mueller Memorial and helped Interra become one of only two funeral providers in Minnesota to be certified by the national Green Burial Council. She recently testified before the MN House and Senate as part of the successful effort to legalize NOR in Minnesota, and is working to make sustainability-focused disposition options more accessible.
Make a day of it! On the way to WEI, visit charming Lindstrom, MN, for Northwoods Roasterie coffee and a pastry from the Lindstrom Bakery. After class, visit Wild River State Park (only 10 minutes from WEI). Franconia Sculpture Park is also nearby and open ’til 8pm daily.
If you would be interested in staying overnight at WEI before and/or after this class, please reserve accommodations through our FarmStay.

Introduction to Growing and Crafting with Hazel
2026-11-14 10:30 - 16:00
Course Description: Spend a day learning the basics and benefits of growing hazel in the Upper Midwest. We will discuss the various species that grow in our region; ecosystem benefits of these plants; strategies for establishment, maintenance, harvest, and processing; and end the day learning about coppicing and how to craft a wreath with coppiced hazel stems. Whether you’re considering farm-scale agroforestry or looking to add new natives to your backyard, hazel is a resilient source of habitat, food, skin care, mulch, and crafting material.
All are welcome – WEI classes are open to everyone.
If you would be interested in staying overnight at WEI before and/or after this class, please reserve accommodations through our FarmStay.
What to Bring: $10 materials fee paid directly to instructor on day of class. For the crafting portion of the course, students might want to bring work gloves. They are also encouraged to bring pruning shears or be prepared to share with other students. If time allows, we may be able to further decorate the wreaths we make at the end of the course. Students are welcome to bring additional materials for this if they like, such as ribbons and other plant material.
Instructor Bio: Paul Mairet is a beginning farmer and manager of Nine Hazels Farm, a hybrid hazelnut farm and nursery in Lake City, MN. He brings a background in arts and education and recent years of mentorship from hazelnut farmers, researchers, and artisans to his work.
