Stratford Ecological Center is at 3083 Liberty Road.For more information on the following programs, to register or to volunteer, call 740-363-2548 or email SECVolunteer@ aol.com (volunteers) or SECEarthShare@aol.com.
• Herbal Study Group, 10 a.m.-noon, Saturday, May 18. Explore the many uses of wild and cultivated plants. All skill levels welcome in this hands-on, participant-led group. Cost is $10 a year. Call for each meeting's topic.
• Book Talks, 6:30-8 p.m., Fridays, April 26 and May 24. (The fourth Friday of each month.) Librarian Liz Barker leads discussions of literary works on topics such as agriculture, nature, homesteading and more. Cost is $10/year.
• 'New' Fiber Circle, 10 a.m.-1 p.m., Saturday, May 4. (The first Saturday of each month.) Interested in spinning, knitting, felting, weaving, crocheting or any other fiber art? Bring your projects and share your enthusiasm. Cost is $10/ year.
• Family Farm Chores, 9:30-11:30 a.m., Saturday, May 11. Families learn about the needs of a small diverse farm while feeding and watering animals, gathering and washing eggs and -- starting in June -- milking goats. Cost is $12 per family. Limit six families.
• Wildflower Walk for adults, 10 a.m.-noon, Saturday, May 11. Naturalist Bob Harter will lead a walk while discussing wild hyacinth, trillium, Jack-in-the-pulpits, green dragons and more. Dress for the weather. Cost is $5 per person. Limit 12.
• Story Time on the Farm, 10-11 a.m., Tuesday, May 14. Each story session is followed by an activity or adventure. Cost is $5 per family.
• Herbal Study Group, 1-3 p.m., Tuesday, May 14. Explore the many uses of wild and cultivated plants. All skill levels welcome in this hands-on, participant-led group. Cost is $10 a year.
• Pasture Walk with David Kline and Gene Logsdon, 9 a.m.-noon, Saturday, May 18. Authors and farmers Logsdon and Kline will discuss rotational grazing, pasture and manure management, conservation practices and other topics. Suggested donation of $20.
• Farm to Fork, 1-3 p.m., June 22, Sept. 21, Nov. 16. Cooking demonstrations by local chef Mark Zedella, who will prepare vegetables, grains and other foods with in-season ingredients. Maximum class size is 24; minimum size is six. Cost is $30 per person.