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‘Playshops’ Category

  1. Feastival V

    June 10, 2015 by Gaea

    feastival 2015 flier

    Edible Alchemy Foods Co-op? brings you our FIFTH annual Summer Feastival Fundraiser at the Eco Collective!

    Friday Night Feastival Pre-Party Edible Alchemy Dinner + Blues & Burlesque
    7:30-9 dinner 9-12 show + dancing with Anthony Moser & The Fat Tone Blues Band
    $40-50 donation

    12-6pm Symposium: workshops & presenters
    6-9pm culinary playshops & snacks
    9pm-Sunrise music & dancing & partytime
    $20-30 donation

    ~~Stay tuned as our lineups are debuted here on this page~~

    Want to help make the event happen? Volunteer!
    We need people throughout the week to help us organize, food, create, teach, decorate, garden, sound, and more.

    **no one will be turned away for lack of funds from 12-7pm, but please consider volunteering in exchange for entry!**

    We’ll be splitting all funds raised with the Eco Collective for our vintage 1892 community house repairs and upkeep. Edible Alchemy funds raised will go into :

    -a workshop scholarship fund (to cover tuition for anyone to apply.)
    -free workshop days with guest teachers & hands on food workshops (funds to cover material expenses)
    -community event hosting
    – our food scholarship program (even without the shares we always have extra veggies & pickles)
    -have an idea? let us know where our funds can best support the community!!!

  2. Creative Kimchi Playshop

    May 28, 2015 by Gaea



    Ferment for health!  Ferment for taste!  Ferment for radical self-sustainability!

    Kimchi is a traditional Korean ferment, a side dish famously eaten on… well, everything. It can be spicy, sweet, garlic-y, red hot, salty, spiced, or any combination of the above. It’s guaranteed to be mouthwatering, however you flavor it.

    Traditional ingredients include napa cabbage, cucumber, radish, green onion, garlic and ginger, though most vegetables and fruits can be used. The creation then goes through a fermentation process where microbes transform the mix of spices and vegetables into a flavor-loaded, vitamin-packed, super-good-for-you condiment or side dish. This process takes one to three weeks, exercising your patience. Rest assured, the wait is well worth it.

    In this class, we will experiment with a variety of traditional and non-traditional vegetables and spices to create your very own recipe in class. As much produce as possible will be sourced by Edible Alchemy Foods Co-op from local area farmers using sustainable means of agriculture. Other produce used will be organic. We’ll sample a few varieties of kimchi during the class, to help inspire.

    Bring home your own kimchi creation, with instructions on how to continue the fermentation process, and a whole bunch of ideas of how to eat your kimchi once finished!



    Eco Collective: 2042 W 21st Street, Chicago

    instructor: Andrea Mattson-McGaffey

    instructor bio:Andrea manages Edible Alchemy Foods Co-operative, a locally & sustainably-focused produce & bulk co-operative. She is quite the fermento- judging Chicago’s Good Food Festival’s Kimchi Challenge in March 2013 and teaching fermentation classes all over the windy city. She also manages the Eco Rooftop garden, teaching workshops to students of all ages. Her passion for food began while studying art at the Art Institute of Chicago, and extended into creating a structure that allows people to learn skills like gardening, composting, cooking, preserving food & using medicinal herbs while developing community bonds with all who cross her path.


  3. Perfectly Peach Jam Playshop

    by Gaea


    Jam. It’s delicious, sweet, and a topping for numerous edibles: biscuits, oatmeal, toast, pancakes, cakes, yogurt, nuts, cheeses, and more. And making it is not just for your grandmother anymore. Learning to create your own sweet, fruity concoctions is liberating, fun, and can help out when a full fruit tree unloads bushels of fruit into your lap. Jams also make great gifts, potluck additions, and will surely brighten up surly mornings.

    Jam was first made in the Middle East & West Indies, where sugar cane grows abundantly. It’s believed that the Crusaders introduced jam to Europe, where it stuck and become a staple of everyday life – perhaps even associative. It was brought to America in the 17th century, and is currently undergoing a revival with new blogs, recipes, and books on modern jamming coming out weekly.

    Learn how to whip up two variations of low-sugar PERFECTLY PEACH jam in just a few hours using locally grown Michigan Peaches. We’ll decide what those variations will be together in class (lemon, spices, vanilla, wine, and other fruits can make an appearance). Everyone will go home with 2 jars of homemade JAM!

    BYOB, as there is much stirring and not much exact measuring to do. (Wine can improve the taste of jam, when splashed in from your glass.) To jam!


    Thursday August 6, 6-8pm

    Monday August 10, 6-8pm

    with Andrea Mattson-McGaffey

    @Eco Collective 2042 W 21st Street

    (street parking available, accessible by CTA Damen Pink LIne & busses)

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