Karen translation of a banking workshop from the International Institute in St. Louis, “Banking with a Financial Institution.” Explains the basics of different types of financial institutions, available accounts, ATMs, debit and credit cards, deposits, and statements. The curriculum was compiled by the International Institute, with funding from the Office of Refugee Resettlement and the Department of Health and Human Services.
Workshop materials from the International Institute of Saint Louis on money management and budgeting skills. Materials include information on budgeting basics, taxes, and record keeping.
Khmer translation of workshop materials from the International Institute of Saint Louis, providing information on credit and lending products from financial institutions. Materials include information on credit, loan products, establishing a credit history, and debt.
Workshop materials from the International Institute of Saint Louis, providing information on credit and lending products from financial institutions. Materials include information on credit, loan products, establishing a credit history, and debt.
Document includes low cost Farming lessons in Burmese, published by Drum Publication in Thailand.The publication reflects the UNICEF Home Garden Handbook for tropical countries, and some techniques can be adapted to the soils in the U.S. The lessons are based on an organic method of farming and include composting, seeding, weed/ pest management, and seed saving.
Farm hygiene document translated into Kirundi.
Farm project marketing presentation translated into Kirundi.
Swahili translation of document that outlines the basics of starting a farm business: including legal, production, and marketing assessments.
Various Radio Spots and Videos in Hmong and Spanish, including information on building a hoophouse, organic certification, CSA, growing raspberries, and building a low-cost cooler.
Nepali translation of Canning 101 handout: basic canning instructions adapted from Ball, outlining the steps to safely store high acid foods, like sauce, jam, and chutney: boiling jars of food to remove air, preventing spoilage and food-borne illness.