Friday, 10 January 2014

Workshop Series

A community garden event 
Our workshops are two hour events filled with interactive discussions that engage all of the senses. Snacks are provided to sample the different fermentation styles that we discuss. It is a relaxed environment of exploration with lots of opportunities for hands-on learning. Each participant also goes home with an artful and informative booklet as well as their own fermented creation. Starter cultures are available for sale.

Inquire with us about rates to host an event with your organization. Special pricing is available for non-profit groups. 

Intro to Fermentation
Introducing fermented foods, traditional and cultural uses, nutrition and the microbiology behind their creation. We will also discuss resources as well as tips and safety to demystify this culinary art form. 

Sauerkrauts and Pickles
Discover the science and unique flavours of fermented vegetables around the world. From classic sauerkrauts to pickled Asian vegetables to the spicy and tangy flavours of South American cuisine. 

Soda Pop
Using yeasts in the air and starter cultures like water kefir grains or kombucha SCOBYs, participants will learn how to transform their favourite fruits and flavours into fizzy drinks and raw vinegars. 

Common condiments such as ketchup, mustard, mayonnaise, relish, chutney and salad dressings are loaded with processed sugars and denatured vegetable oils but they don't need to be. Learn how to transform these into probiotic, nutrient dense and flavour-filled additions to any meal.

Cultured Dairy and Seedy Cheez
In our discussions we will talk about the history of cultured dairy and the many forms it takes around the world. We will also talk about the importance of soaking, sprouting and fermenting grains, legumes and seeds. Learn our recipe for wholesome, handcrafted cheese and crackers. 

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