The advanced classes are designed to help participants to fine tune the banding skills they already possess and to advance their comprehension of molt strategies and ability to recognize molts limits and plumages on birds in hand. Classes are very individualized and the rate of progression will be dependent upon the skill level of the participants. There will be a concentration on details of feather morphology, plumages, and molt limits.
Some of the skills that will be reviewed and expanded upon in the morning field sessions include
Lectures and discussions in the afternoons cover
Before attending an advanced class, participants should be able to handle and set up mist-nets; be able to extract birds from mist-nets; and have familiarity with ageing hatch-year versus after-hatch-year birds.
Participants should come prepared with questions that have arisen during their banding operations and work with the instructor to focus on the particular skills they would like to improve upon.
The seven-day introductory courses are designed to provide both amateur birders and professional biologists with the skills necessary to participate in monitoring and research programs involving bird banding.
Skills taught include:
Lectures and discussions cover:
Dani has a bachelor’s degree in Zoology from the University of Calgary, where she studied longspurs, shrikes, bats, and arthropods. She joined the MAPS program as a summer intern in Kansas in 1995 and then moved to an office position in the fall of the same year.
Since starting at IBP she has worked for the Institute in a number of capacities, including being a data verifier, supervising field biologist, data analyst and bander trainer. Her current roles include data analyst, MAPS Coordinator, and Bander Training Coordinator. She works part time for IBP from her home office in Idaho.
Participants will be housed in the new Margaret A. Cargill Lodge. Our newest dorm, MAC Lodge is one of only about 40 in the world built to meet Living Building Challenge standards. Residents will experience what it’s like to live comfortably at net zero for both water end energy. Learn more about how our MAC Lodge has already changed the landscape for sustainable building in the northern US.
Each Mac Lodge suite includes two bedrooms, a shared common space with a sink, and separate toilet and shower rooms. Those who want more privacy can close the sliding door to their bedroom. Each bedroom contains two bunkbeds and can sleep one to four people. A person who pays for a single room will share a suite’s bathroom and shower with 1-4 other people.
MAC Lodge’s Weisner Commons ‘great room’ features a fireplace, a wall of windows overlook the beauty of the northwoods, a small kitchenette, and plenty of space for games and socializing. In addition, there are 4 other community spaces which are assigned to attending groups, some of which have fireplaces and all of which have kitchenettes, tables, and couches.
We take great pride in our daily meals. Whether families are coming in from a day spent outside, or getting ready for the day, everyone will find choices to satisfy their appetites in the Lake Superior Dining Room.
Chris O’Brien, our food service director, believes “we should all be fed well, every meal, every day.” From-scratch vegan, vegetarian and meat dishes are available at each and every meal. Vegan dishes are inherently free of any animal product, including dairy, and are most often gluten free as well. All dietary requests are addressed and often the menu is adjusted to reflect the needs and wants of our clients. Those with common food allergy and sensitivities, including to dairy or peanuts, will find good, healthy food that addresses their needs. Fresh fruit, veggies, and homemade breads are available all day, in addition to coffee and tea.
Chris and his staff go above and beyond to meet our guests needs and work hard to produce a choice driven, healthy, hearty meal while creating a sense of community here at Wolf Ridge. Most of our produce is from the Wolf Ridge Organic Farm and our meats and other products are sourced as locally as possible. It’s about quality. It’s about passion. It’s about good food done well.
Learn more about our dining hall and see sample menus.
Beginning Bird Banding: June 23 – 30, 2019
Advanced Bird Banding: July 2 – 6, 2019
The Advanced course is limited to 9 participants. The Beginning course is limited to 8 participants.
Beginning Bird Banding: $2295
Advanced Bird Banding: $1250
Prices include programing, housing, meals, and most learning supplies. A $150 non-refundable down payment is required to hold a spot in either class.
We accept credit cards (VISA, MasterCard or Discover) as well as checks.
You can register online for this program.