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.

Past offerings

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
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.
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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