We teach ways to work with bacteria, fungi and plants in respectful collaboration. Whether on the land or in the kitchen, we offer hands-on experience through interactive, inspiring and empowering classes, suitable for both beginner and experienced participants.
From sour vegetables to fizzy beverages
From common plant ID to DIY preparations
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.
for private groups and organizations
"Atelier Jun" - AFY
Members of the Association Franco-Yukonnaise and participants from the general public learned how to brew jun kombucha en français, with the support of the Services d’orientation et de formation des adultes
Sauerkraut - VFWC
A group of women discovered fermentation and made their own sauerkraut as part of the Safe Place program, with the support of Victoria Faulkner’s Women Centre.
"Nos plantes alliées" - CSFY
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
Everything Ferments! - LMCA
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
“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