All activities available to students begin as offerings. Each student is given the ability to offer classes/courses/opportunities at ALC Everett.

We expect value to be created not only by parents, community members, and facilitators but also by the students.

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What we did this year

This post is part of the 2015 ALC Everett #debrief

September 3, 2014 our first day

School started in ernest around the first week of september. I had just driven across the US and met the family for the first time just a few days before. Everyone was really excited to get started. We were about to start off on a 20 week long adventure in Agile Learning.

I sat down with the Sterling boys and we decided that we wanted to start school on the 2nd and that we would hold morning meeting at 10am and closing meeting at 5pm.

Read about our first day.

The first draft of the kanban board

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Composting with Tim

Friend of the school Tim came today to begin our permaculture project. He told us a bit about the history of permaculture and then got into composting.

Here’s the wiki article about compost. Here is a great primer video on compost:

We are working to answer these questions:

How much work do you want to put into it?
What methods are there? (Describe at least 2)
What method do you want to use?
Building a box or buying a plastic bin?
Where are we going to put it? (think about animals and bad smells)
How does composting happen in nature? Is it natural? Can we learn from it?

Quick, Pickling!

Katie came by today and taught us some knife skills then showed us how to quick pickle. If you’d like a better explanation that I can muster, head over to Katie’s cool homesteading website, ie & y ( and download the PDF worksheet.

You’ll be making one jar with these instructions, here’s what you need:

  • A jar
  •  Spices
    • Mustard seeds (1/2 teaspoon)
    • Whole allspice (1/2 teaspoon)
    • Black peppercorns (1 teaspoon)
    • Fresh dill (6 bunches)
  • Brine
    • Water (4 cups)
    • White vinegar (1/4 cup)
    • Sea salt (1 teaspoon)
    • White sugar (2 tablespoons)
  • Veggies (choose enough to fill the jar)
    • Carrots
    • Cucumbers
    • Onions
    • Cauliflower

Let’s get started!


Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.


Add the mustard seeds, peppercorns and allspice to your jar.



Wow, look at you go! Now that everything is in the jars it’s time to stuff them with veggies.


Once they are packed nice and tight just add the brine! Lock those lids and stick it in the fridge for 24 hours. After that they are good for 2 weeks.