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‘Playshops’ Category

  1. Preserving the Harvest Playshop

    September 9, 2014 by Gaea

    preserving the harvestPreserving the Harvest

    If you’ve ever been interested in learning the basics of home food preservation, this is your chance!  Come sample your way through this hands on demo of canning, dehydrating, fermenting, freezing, and pickling.  An intro class for anyone wanting to learn skills to preserve seasonal food for the winter, use more of that garden grown produce, make food with ingredients you know & trust, and for that zombie apocalypse coming up later this year.

     

    In this class you’ll be introduced to:

    dehydrating

    freezing

    water bath canning

    pickling & lacto-fermenting

     

    All students will participate & leave with a basics manual on how to replicate these at home.  Samples will be provided,BYOB encouraged!

    RSVP here!

    Sunday October 19th 12-2pm

    Wednesday Oct  22 6-8pm

    Sunday Nov 3 12-2pm

    $35

    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.


  2. Herbal Home Remedies Playshop

    by Gaea

    food as medicine imageHerbal Home Remedies

    With fall and winter come cold, flu, aches, and other ail-ments.  It’s that time to start making remedies to boost our immune systems and take care of ourselves.

    Using plants and foods from our kitchen and garden, we can heal ourselves and our families.  The secret to herbal home remedies is taking it one experience at a time, and this class will introduce you to a few basic simple remedies that you can whip up in your kitchen at the first signs of need.

    • Save money by making your own remedies.
    • Make a throat elixir & healing gargle
    • Craft a muscle or sinus opening rub
    • Familiarize yourself with immune boosting herbs
    • Taste and try medicinal teas
    • Discover kitchen superfoods like honey, sea salt, cayenne, garlic, ginger, apple cider vinegar, coconut oil, and more.

    RSVP here!

    Tues Nov 4 6-8pm

    Weds Nov 5  6-8pm

    Saturday Nov 15 1-3pm

    $35

    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. Creative Kimchi Playshops

    by Gaea

    292253_10100366193302967_1244483471_nFerment 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!

    RSVP here!

    Sat Oct 11 1-3pm

    Weds Oct 15 6-8p

    Thurs Oct 16 6-8p

    $30

    Eco Collective: 2042 W 21st Street, Chicago

    instructor: Andrea Mattson-McGaffey

    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.

     

     


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