Workshops

GWFC FOOD WORKSHOPS

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Give the gift of giving…our Healthy Eating workshops for your foodie-loving friend!

winter-2017

 

FARMERS ON 57TH – GROW YOUR OWN FOOD

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FOODBANK WORKSHOPS

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HOMESTEADER’S EMPORIUM FOOD WORKSHOPS

 

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For more info on all these workshops below visit: http://www.homesteadersemporium.ca

Kombucha 101
Wed, March 8
6:30-8:00pm
$40

Join Andrea Potter of Rooted Nutrition to Demystify what a kombucha SCOBY is (or refresh your knowledge!). Learn about what the health benefits are and how to brew it at home. By adding herbs and flavours, you can customize your brew (and impress your friends!)

A SCOBY is included in the ticket price.

Avid fermentation enthusiast and kombucha brewer, Andrea Potter of Rooted Nutrition offers up probiotic, tasty, effervescent kombucha tea in this class.

Intro To Cheesemaking
Sat, March 11
11.30am-1:15pm
$40

Advanced Plant-Based Cheesemaking
$140

Using three simple cheeses as examples, Rick Havlak will take you through the basic methods of turning milk into curd that, once mastered, will help you branch into familiar cheeses like cheddar, camembert, gouda, and more.

Sun, March 12, 19&26, 2017

The introductory dairy free cheese workshop is a prerequisite for this course! Only people who took the class are eligible to attend this course.

Advanced plant-based cheesemaking picks up where we left off in the intro course. With the first course focusing heavily on lactic-acid ferments to make fresh/young plant-based cheeses, the advanced course explores using agar in making quick-cultured cheeses, converting some traditional dairy-cheesemaking cultures for plant-based use, a heavier focus on aging methods, and an intro to using molds for ripening plant-based cheese.

In more detail, we focus on the conditions required for working with aging techniques, and mold-ripening, and there will be more of an emphasis on the importance of recording, pH measurement, understanding humidity and temperature.

The course takes place over 3 weeks, and starts with cheesemaking homework on day 1!
Be prepared to acquire throughout the course:

notebook
pen
pH measurement tools (meter or strips)
hydrogemeter (measures both humidity and temperature)
probe thermometer
cheesecloth/butter muslin
cheese mold
bamboo mats
agar agar (instructor will supply initial batches for students)
cultures (instructor will supply initial amounts for projects)

Class 1
Sunday, March 12th from 11:30am-2:30pm

The class will include a review of the introduction concepts and culturing. Students will further learn about Agar Agar and starches and how to use them. Moreover, we will review the process of taking kefir and cultured cheese from young to aged.

Class 2
Sunday, March 19th
11:30am-2:30pm

In this class, we will review your homework. Then, students will learn about mold and surface ripening vs. lactic-acid culturing. The class also includes the conversion of traditional cultures to plant-based ones and we will will talk about advanced aging methods such as washing with beer, wine, tea or coffee. Last but not least, students will learn more about drying techniques and caving.

Class 3
Sunday, March 26th
11:30am-2:30pm

After reviewing your homeworks, we will have an extenden Q&A and sharing session. Furthermore, the class will review previous content and get more tips for continuing projects.

Instructor Bio:

Blue Heron Creamery Chef, Karen McAthy, a born and bred west coaster from Alert Bay, has worked in and around kitchens since 2000. Her interest in and passion for local food systems and growing food was well established in her previous posts as director of food services at W2 Media Arts, executive chef of Graze Vegetarian (now closed), and Zend Conscious Lounge. Karen left Zend in July 2016 to pursue plant-based cheese making, catering, and teaching classes with her company, Blue Heron Creamery.

With both parents coming from agricultural backgrounds, Karen grew up learning how to grow food, and being curious about the wild plants in the woods of her home island. A deep desire to learn and understand how things work informs Karen’s pursuit of making plantbased food and creating cultured and aged nut/plant based cheeses.

Sauerkraut 101
Wed, March 15
6:30-8:00pm
$30

Join avid fermentation enthusiast Andrea Potter of Rooted Nutrition in this workshop, making a batch of probiotic sauerkraut together! There will be a demo on different variations of sauerkraut, including garden kraut (with root vegetables, spices and cabbage) as well as traditional sauerkraut.

This class includes:

-Hands on making your own sauerkraut to take home and start fermenting right away!
-Nutrition information about the benefits of fermented foods
-Recipes
-Tasting a variety of different ‘krauts’

Getting To Know Sourdough Starter
Sun, April 9
10-11:30am
$20

Interested in baking sourdough bread, but unsure of how best to approach it?
Daunted by the task of keeping a starter alive?
Want to learn more about the benefits of sourdough?

Maintaining a sourdough starter does not have to be a complicated or intimidating task. It can be flexible, predictable, and very rewarding. In this introductory class you will learn how to keep a starter, different ways to use it, and about the health benefits of sourdough. Tamiae will share some of the methods she has adopted over the years of integrating sourdough baking into her life; she will offer hints and lots of encouragement to help you begin down the path of healthful grains!

If you book this workshop together with the No-Knead Sourdough – Tartine Style happening on the same day, you will receive a $5 voucher for the store. The gift card can be used for future workshops, too.

Instructor Bio:

After three years of living the good life as a market gardener at Linnaea Farm on Cortes Island, Tamiae Squibb has recently returned to her hometown of Vancouver. She may not know much, but she does know a thing or two about growing organic, nutrient-dense food with her two small hands. She also bakes a whole lot of bread, and is always excited about anything having to do with real food. With the experience she has gained over the years, Tamiae is eager to share everything she’s got, from her experiences living as a farmer to a wholesome, home-cooked meal.

No-Knead Sourdough – Tartine Style
Sun, April 9
1 – 3:30PM
$40

Although a lengthier process than baking bread with yeast, a no-knead loaf is a thing of beauty – and nutrient rich, too! Learn the basics of creating these artisan breads with their well-developed crusts and open, flavourful crumb. This hands-on workshop includes detailed handouts, a ready-to-take-home-and-bake demi-loaf, and of course fresh bread to taste! Please bring a tea towel and loaf pan (or a small cereal-sized bowl) to transport your unbaked loaf. Gluten intolerances cannot be accommodated and an understanding of sourdough starter maintenance is helpful.

If you book this workshop together with the Getting To Know Sourdough Starter happening on the same day, you will receive a $5 voucher for the store. The gift card can be used for future workshops, too.

Instructor Bio:

After three years of living the good life as a market gardener at Linnaea Farm on Cortes Island, Tamiae Squibb has recently returned to her hometown of Vancouver. She may not know much, but she does know a thing or two about growing organic, nutrient-dense food with her two small hands. She also bakes a whole lot of bread, and is always excited about anything having to do with real food. With the experience she has gained over the years, Tamiae is eager to share everything she’s got, from her experiences living as a farmer to a wholesome, home-cooked meal.

Intro to Beekeeping
Wed, March 29
6:30-8:30pm
$30

Join beekeeper Lianne Shyry of Two Bees Apiary for a 2 hour introduction into the basics of beekeeping in the urban setting. Gain an understanding of the yearly cycle of beekeeping, basic honey bee biology and behavior, and anatomy of a colony. Learn about components of the hive, what you’ll need to start out, and what to expect in your first year. Discussion will include potential diseases, pests and challenges of today’s beekeeping. You’ll leave with enough knowledge to get started as a backyard beekeeper!

Ginger Beer & Wild Herbal Sodas 1
Thurs, March 30
6:30-8:00pm
$30

Avid fermenter Andrea Potter of Rooted Nutrition teaches this fun introduction to wild fermented sodas. We’ll taste and make ginger beer, and learn how to incorporate other flavours and herbs into these refreshing, bubbly beverages.

We’ll make and bottle a seasonal one-of-a-kind soda for you to take home, ferment and enjoy! Learn about the basics of how wild yeast fermentation works, the basic equipment needed, and that wobbly line between ‘soda’ and ‘adult beverage’ so that you can get creative with your healthier sodas at home.

Pickled Harvest
Thurs, April 6
6:30-8:30pm
$35

We will review how and why microbes are essential to your digestion, immunity and mood, and discuss familiar foods to increase in your diet. Focusing on unique flavor combinations for preserving the autumn harvest, we will create probiotic and enzyme rich fresh pickles of all kinds. Please bring a 1 L glass jar with a lid, and your own chopping knife.

Instructor Bio:

Lindsay Anne RHN. A Registered Holistic Nutritionist-Farmer-Fermentationist, Lindsay will get you excited about the world of microbes, whether in your food, gut, or garden. She is assistant farm manager at A Rocha, a 120 member CSA in South Surrey, and manages a community garden here in Vancouver. She has made sauerkraut and kimchi with Andrea Potter of Rooted Nutrition and continues to teach and create yummy probiotic foods.

Homemade Yogurt
Sat, April 8
1-2pm
$20

Making your own yogurt at home is not only less expensive than buying it from the store, but far more nutritious and very rewarding. Like many types of fermentation it requires specific cultures, specific conditions and a certain amount of care. This workshop lays it all out; you will go home with some starter to get you going, resources and instructions to help you along the way, but more importantly, you will leave with excitement and confidence about making your own yogurt. It is so much easier than you think!

Instructor Bio:

Tamiae Squibb, a graduate of the Linnaea Ecological Garden Program (and various other institutions) returned to Vancouver last year after several years on Cortes Island, BC. After honing her skills as a producer -both on land and in the kitchen- she is excited to share her enthusiasm for building soil, growing food, and feeding bodies with anyone looking to do the same. Since settling back into the city she has been enjoying offering workshops on baking sourdough bread and gardening. When she isn’t teaching, baking bread, or selling fermented foods out of her garage, she can be found happily tending her home garden in east Vancouver.

Urban Foraging Plant Walk
Sat, April 8
11.00am-12.30pm
$30

From under park benches to cracks in the sidewalks to boulevards around the park, we can find food and medicine growing all around us even in the most urban settings.

Join indigenous Metis herbalist, mother, and story-teller Lori Snyder for a wild plant walk around the neighborhood to discover new perspectives on how we see and interact with plants in the city. As we encounter different plants along our way, Lori will share her knowledge and experience in foraging for food, wildcrafting, and so much more! To learn a bit more about

If the weather conditions are truly miserable, we’ll hold the workshop indoors using example plants.

3 thoughts on “Workshops

  1. Hi, my name is Ashley. I am very interested in the Sunday classes; Kombucha Brewing, Raw Vegan in 10 Minutes, Sinlesss Desserts for All and Cleansing With Smoothies. The classes run every Sunday starting on Janurary 29th to February 19th. Unfortunately for me as I work Sunday’s because I have school Monday to Thursday and I work Saturday and Sunday, I can’t make it to the classes. so my question to you is will these aforementioned classes run another time? Hopefully on a Friday, Tuesday or Thursday. My Tuesday and Thursday classes are drop-in classes.

    1. Hello Ashley,

      I hope that you get this in time. I missed your comment earlier. yes, you are welcome to come. We are in the pre-teen centre at Britannia. Just bring a small jar to take home your mother. And you will need to register at the front office first.

      Ian

    2. Hi Ashley,

      Sorry, I saw your message in the stats page, which only provides a snip of the message. The Kombucha workshop is popular so we will try to offer at anther time in the future. That goes for all the workshops. Leave me your email address and I will add to our email list so that I can keep you updated on future workshops and events, etc.

      Thanks,
      Ian

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