Traditional skills for modern lives.
Come to a hands-on workshop, and be prepared to roll up your sleeves and dig in. Learn new skills by doing, and we’ll teach you the methods that are used here – to save yourself the trial and error and waste of learning new skills on your own.
Leave with a printed handout of notes on the topics we covered in the workshop, starters for your own ferments, and the product that you made in the workshop.
A hands-on workshop, starting with caring for a sourdough starter (including some hard-won tips for minimizing time & mess!), to making a basic sourdough loaf.
Take home some sourdough starter for your own baking adventures, as well as the bread dough that you make in the workshop (to bake at home).
You’ll receive tips for long fermentation, how to fit bread-making into a busy schedule, how to make whole-grain sourdough, and interesting ways to use sourdough bread.
You’ll also receive a printed handout of tips & recipes.
Saturday, November 3, 2018 SOLD OUT
Saturday, December 1, 2018 @ 2pm
A hands-on class on making nourishing tonics that are suitable for the winter: kombucha and beet kvass.
We’ll go through the complete process of making these beverages, giving pointers on how to easily make them at home.
You’ll receive an active kombucha scoby and a jar of beet kvass… along with a printed handout of tips, and recipes for both plain and “fancy” versions of these yummy drinks.
Saturday, November 10, 2018 @ 10am
Fermented Winter Veggies
Fermenting isn’t only for the summer! Learn how to ferment winter produce for season-appropriate probiotics (and yummy flavours).
We’ll make 3 ferments: with winter squash, brussels sprouts, and daikon radishes (they’re totally changed for the better when they’re fermented!).
Take home a jar of each of the brined vegetables to finish fermenting at home, as well as a handout with tips and recipes.
Saturday, November 24, 2018 @ 10am
A hands-on workshop, teaching you how to transform cabbage into delicious, probiotic-rich kraut.
You’ll receive tips for ensuring the success of your kraut (and how to know when it’s ready to eat), and get some ideas for a few variations for interesting flavor combos.
Take home some started kraut to finish fermenting at home, as well as a printed handout of tips and recipes.
Saturday, December 1 @ 10am