Sunday, September 27, 2026 | 9:00 a.m. to 4:00 p.m. | Limited to 30 participants
Across the drought-plagued West, water decides everything. What's less obvious is how much a landscape can change when we start working with the winter rains instead of racing them off the property: slowing them down, spreading them out, giving them time to sink into the soil. Done right, that shift recharges subsoil moisture and groundwater, keeps pastures green deep into the dry months, cools the land, and thickens the forbs and grasses that feed both cattle and wildlife.
On September 27, The Ground is hosting a full day field workshop led by Andrew Millison, the world renowned permaculture instructor at Oregon State University, on one of the largest permaculture water retention projects in the country. We'll walk two sections of the property and follow the water the whole way: where it enters, how the pond system holds and releases it, what happens on the surface when a heavy flow moves through, and how it eventually makes its way underground.
This is a day spent outside, not in a lecture hall. It’s a walking tour with varied elevations and includes hands on activities, so people leave with real tools for reading how water moves across their own land, and a clearer sense of what's possible there. Wear sturdy shoes and dress in layers.
There is no charge for the tour but you must register. The day is capped at 30 people. Register by 9/20/26.
ADD A SACK LUNCH TO YOUR TOUR!
Each option is $22 and comes with chips and a cookie.
The Ground Market Smoked Beef Sandwich - Smoked beef, Swiss cheese, pickled onion, arugula, dijonnaise, on focaccia
Egg Salad Sandwich - Farm eggs, shredded lettuce, dijonnaise on focaccia
Tuna Salad Sandwich - Oregon albacore tuna, poached, herb aioli, shredded lettuce, on focaccia
Italian Chopped Salad - Assorted lettuce, chickpeas, salami, provolone, pepperoncini, vinaigrette
Sunday, September 27, 2026 | 9:00 a.m. to 4:00 p.m. | Limited to 30 participants
Across the drought-plagued West, water decides everything. What's less obvious is how much a landscape can change when we start working with the winter rains instead of racing them off the property: slowing them down, spreading them out, giving them time to sink into the soil. Done right, that shift recharges subsoil moisture and groundwater, keeps pastures green deep into the dry months, cools the land, and thickens the forbs and grasses that feed both cattle and wildlife.
On September 27, The Ground is hosting a full day field workshop led by Andrew Millison, the world renowned permaculture instructor at Oregon State University, on one of the largest permaculture water retention projects in the country. We'll walk two sections of the property and follow the water the whole way: where it enters, how the pond system holds and releases it, what happens on the surface when a heavy flow moves through, and how it eventually makes its way underground.
This is a day spent outside, not in a lecture hall. It’s a walking tour with varied elevations and includes hands on activities, so people leave with real tools for reading how water moves across their own land, and a clearer sense of what's possible there. Wear sturdy shoes and dress in layers.
There is no charge for the tour but you must register. The day is capped at 30 people. Register by 9/20/26.
ADD A SACK LUNCH TO YOUR TOUR!
Each option is $22 and comes with chips and a cookie.
The Ground Market Smoked Beef Sandwich - Smoked beef, Swiss cheese, pickled onion, arugula, dijonnaise, on focaccia
Egg Salad Sandwich - Farm eggs, shredded lettuce, dijonnaise on focaccia
Tuna Salad Sandwich - Oregon albacore tuna, poached, herb aioli, shredded lettuce, on focaccia
Italian Chopped Salad - Assorted lettuce, chickpeas, salami, provolone, pepperoncini, vinaigrette
