Skilling Up for Powerdown

Bread Matters receives a lot of requests to provide training for younger people. We have devised this original, residential course with a broader focus on sustainability and a varied mix of activities. As well as learning some great skills that will last a lifetime, course members will learn more about how our energy use and way of life affect other people and our environment and how they can become part of the solution.

Some of the things you will do:
Learn how to grow your own grain, mill flour, and use the wood-fired brick oven to bake fantastic naturally fermented bread that nourishes and impresses
Build an outdoor clay oven for baking and cooking
Grow, make and share local, seasonal, organic food
Prepare a final feast, even in the ‘hungry gap’ of the year – and understand about making a little go a long way
See renewable energy systems in action and construct a solar dryer
From the clothes you wear to the gifts you give, recycle, remake and re-use creatively
Figure out how to throw off those supermarket chains – and begin to make a difference.

The course is led by Andrew Whitley and Veronica Burke of Bread Matters, with contributions from organic farmers Pete Ritchie and Heather Anderson of Whitmuir Farm and others.

Who should come?
SUFP is suitable for young people aged 17-24 and will appeal to those doing their Duke of Edinburgh’s Gold Award Residential.

Why bother?
Because we know that happiness doesn’t come from just consuming more stuff. Because real skills make you more independent. And because young people think they can change the world, and they’re right.