Teaching skills that bring people closer to sustainability and living harmoniously with nature is primordial to us. We make sure you gather the hands-on experience you need to build your confidence. We offer classes that are interactive, inspiring and empowering, both for beginner and experienced participants.

Fermentation

Anything from sauerkraut to ginger beer

Foraging

Seasonal Harvesting & Nature Walks

Our Spring Fermentation Series is on!

Join us for 6 in-person workshops on Thursday evenings starting April 1st

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April 1 – Intro to Vegetable Fermentation

5:30 to 8:30 pm – Centre de la Francophonie (302 Strickland Street) -$80

Get ready to preserve the abundance of summer veggies with this ancestral way of making krauts + pickles that are healthy and delicious!

April 8 – Kombucha & other fermented drinks

5:30 to 8:00 pm – Centre de la Francophonie (302 Strickland Street) – $70

Working with mother cultures to ferment our sweet infusions is a great way to bring fun and healthy fizz to the kitchen!

April 15 – Tempeh

5:30 to 7:30 pm – Centre de la Francophonie (302 Strickland Street) – $60

Try this wonderful Indonesian fermentation to bring umami flavours + increased nutrients availability to your high-protein plant foods!

April 22 – Kimchi

5:30 to 8:30 pm – Centre de la Francophonie (302 Strickland Street) – $80

Learn different ways to make this addictive Korean condiment, an immune-boosting and umami flavours powerhouse!

April 29 – Ginger Beer & other fermented drinks

5:30 to 8:00 pm – Centre de la Francophonie (302, Strickland Street) – $70

Learn how to harness the power of wild yeasts to create effervescent drinks with healthy benefits and amazing flavours!

May 6 – Dairy-free Cheese

5:30 to 7:30 pm – Centre de la Francophonie (302 Strickland Street) – $60

Learn different ways to culture nuts, seeds, legumes and their milks to make spreads and “cheeses” with satisfying flavours and textures!

You’re an organization?

If you’re interested in having us lead a workshop or speak at your event, reach out to discuss your ideas for a custom offering.

Past offerings

for private groups and organizations

"Nos plantes alliées" - CSFY
Staff from Commisssion Scolaire Francophone du Yukon learned about plants to support them in periods of stress, enjoyed some wild boreal delicacies, and made an herbal infused oil – as a team-building activity.
Fermented Pickles - FH Collins Secondary School

A group of grade 9 students discovered fermentation and learned the brine pickling technique during their Food Studies Class, with the support of Skills Canada.

"Plaisirs de la nature" - CSFY
2 groups of teachers from École Émilie Tremblay learned about plants to support them in periods of stress, discovered some wild boreal delicacies, and discussed ways to connect their students with nature during their PD day, with the support of the Commisssion Scolaire Francophone du Yukon.
"Atelier Kombucha" - AFY

Members of the Association Franco-Yukonnaise and participants from the general public learned how to brew kombucha, Tibicos and Jun en français, with the support of the Services d’orientation et de formation des adultes

Sauerkraut + Pickles - VFWC
A group of women discovered fermentation and made their own sauerkraut and brine pickles as part of the Healthy Moms, Healthy Babies program, with the support of Victoria Faulkner’s Women Centre.
Everything Ferments! - LMCA
Residents of the Hamlet of Mount Lorne were given a recipe and tips on how to ferment the vegetables on sale at the summer market, with the support of the Lorne Mountain Community Association.
Making Curtido - Kitchen Share Portland

Members of the Southeast Portland Kitchen Share and participants from the general public learned how to make a Salvadoran-style sauerkraut as a donation to the organization.

"Choucroute et microbiologie" - EET
A group of grade 8-9 students made sauerkraut, discovered the microbes responsible for fermentation and observed the fermentation process as part of their science curriculum, with the support of the Commission Scolaire Francophone du Yukon.

“When I was a kid, raising animals, growing food in our garden,

and picking up wild berries, nuts and plants weren’t considered weird or special; they were a normal part of life. The knowledge was used by elders, who would pass it on to the next generation. In many modernized countries, this cycle of transferring knowledge has been lost.”

– Pascal Baudar

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