Living On the Land: Stewardship for Small Acreages Living on the Land is a 12 week class series where small acreage landowners can learn stewardship practices to help better care for their land. Living On the Land participants learn about important topics pertaining to soil, water, plants and animals that guide sound stewardship decisions for […]
Learn the basics of pressure canning, how to select a pressure canner and why it is used. Learn the safe procedures for preserving and freezing vegetables, beans, soups and broth. This is the seventh class in a series of eight classes. You can take just the ones that interest you or take them all! Tickets are […]
Pre-Diabetes Program Proven, Possible and Powerful Are you pre-diabetic or at risk for type 2 diabetes? People with pre-diabetes often do not experience any symptoms. A person’s risk for diabetes includes a family history of diabetes, history of […]
Learn the basics of pressure canning, drying and freezing meat, fish and poultry. You will also learn the proper method of making jerky. This is the final class in a series of eight classes. You can take just the ones that interest you or take them all! Tickets are available online through Brown Paper Tickets, or […]
Local farms open their doors to neighbors during the 19th annual Harvest Celebration. Come out and support Clark County's agricultural heritage, meet your local farmers and have fun with alpaca petting, hay rides, guided tours and more!
Homeowners with septic systems and wells are invited to attend the Well and Septic workshop to learn valuable tips about maintaining their septic system and protecting their water supply. Clark County homeowners with owner-occupied, gravity fed septic systems can get certified to perform their own septic inspection at the workshop, saving money while learning important […]
Person in Charge: Food Safety Training for Food Workers PIC Training is a 4-hour workshop to help shift leaders, managers, supervisors, and owners address Food Safety Regulations. The Washington Food Rule states that at least one designated Person inCharge (PIC) MUST be present during all hours when food is being prepared for sale and/or […]