Nomadic Harvests

A visual presentation of Korean kimchi culture and how-to demonstrations are coupled with hands-on practice.

Tips and sharing of experiences are coupled with hands-on practice, including harvesting ingredients directly from our gardens. Seasoned fermentistas also enjoy this workshop as a way to learn about local ingredients, with lots of opportunities for inspiration and troubleshooting.

In this workshop, you learn how to build and maintain a sourdough starter, and the principles of baking with this culture. We demonstrate a no-knead bread recipe baked in a cast-iron pot and make a small bun together.

In this class you learn how to make a variety of “fauxmages”, including aged ones, sprinkles, feta-style and our favourite creamy spreads.

In this workshop, you learn the basics of kombucha brewing, including guidelines for successful second fermentation, during which the fermented liquid is flavored and carbonated.