ALL SEMINARS ARE FREE with your ticket. DIG IN and turn your garden dreams into reality!
Bill Thorness is a writer, editor and gardener who’s been working and gardening in Seattle since the mid-1980s. He is the author of two gardening books: Cool Season Gardener: Extend the Harvest, Plan Ahead, and Grow Vegetables Year Round and Edible Heirlooms: Heritage Vegetables for the Maritime Garden (both by Skipstone). Bill is a columnist for Edible Seattle and writes for many regional publications, including The Seattle Times and PCC Sound Consumer. He has also written a bicycling guidebook, Biking Puget Sound, and his new guidebook, Cycling the Pacific Coast, will be released this fall from Mountaineers Books. Recent editing projects include Real Gardens Grow Natives (Skipstone), Growing Vegetables in Drought, Desert & Dry Times (Sasquatch) and the Maritime Northwest Garden Guide (Seattle Tilth). Bill is a Master Gardener in King County, and active in many regional garden organizations. He is a member of the Society of Professional Journalists, Northwest Independent Editors Guild and Pacific Northwest Writers Association. He is a frequent speaker on edibles at regional nurseries, garden clubs and garden shows.
Mining his garden journal entries, author Bill Thorness delves into month-by-month cultivating of the vegetable garden. What gets planted in January? When do the first seeds successfully sprout outdoors? When do you prune the fruit trees and fertilize the berries? How do you juggle the start of winter crops during the busiest spring and summer months? How can you enliven the doldrums of late fall with new plantings? It’s an engaging look at the vegetable gardening year!
Wednesday, Feb 22 at 6:45 pm / Hood Room / Book signing to follow
Join Bill Thorness as he interviews Seattle celebrity chef, restaurateur, author and radio host Tom Douglas, along with his wife and business partner, Jackie Cross, the “farmer-in-chief” of Prosser Farm. Six years ago they began to integrate the farm-to-table concept into their restaurants. Like any new gardeners, they had a steep learning curve, faced with overheated compost, sunburned veggies, and lots of rabbits. But unlike home gardeners, the produce they harvested from their Prosser Farm had to be the peak of perfection to be used in their premier restaurants. Hear how they launched their farm, what they have learned, and their commitment to organic farm-to-table cuisine.
Saturday, Feb 25 at 11:45 am / Rainier Room