Robin Wheeler is back in town later in the week, and Village Vancouver, Fork in the Road, and Kits Point Village are very pleased to be offering two more neighbourhood workshops with her. (And three in Coquitlam a couple days later.)

Robin is the founder of The Sustainable Living Arts School (http://www.ediblelandscapes.ca/), and the author of Gardening for the Faint of Heart and Food Security for the Faint of Heart. She lives on the Sunshine Coast, and brings a vast wealth of knowledge and experience to her teaching.  You can expect your knowledge to expand and your soul to be delighted…and sometimes for your hands to get dirty.

Food Preservation Basics

Friday, Sept 18th  2-4 pm in Mt. Pleasant (on 7th, near Broadway and Fraser)

We will go over the top 10 food saving techniques and what pros and cons are connected with them. We’ll talk about seasonal availability and how to be ready for the bounty, plus what supplies we should have on hand at all times to be ready for any disaster.

Concepts in Year Round Gardening

Friday, Sept 18th  7-9 pm in Kits Point Village (near Cornwall and Arbutus)

The Whys and Wherefores of food cycles - why we want them, how to get them. We  will plan round the calendar food supplies, both in the larder and stored in the  garden.

Register: Contact Ross at rmoster@flash.net.

Both workshops are offered on a pay what you can basis. A two hour workshop usually costs around $25 to $30. Our contributions to these workshops make it possible for teachers like Robin to expand and to deepen the scope of the important educational and social change work that they are involved in, particularly in these uncertain times.

Enrollment is limited to 20 people for each workshop.

The Sustainable Living Arts School is gladly hosting another hands-on learning party…

Upcoming:

• Join the Great Farm Trek to Save the UBC Farm Tuesday, April 7
• Alastair Heseltine is teaching a Willow beginner weaver’s weekend intensive on Bowen Island March 21/21.
• Have you wondered about buying land either to homestead or run a small farm? Visit 4 farms and learn practical lessons from those who have done it at the Sustainable Living Arts School’s Bush Weekend April 25/26 on the Sunshine Coast.
• Grégoire Lamoureux of the Kootenay Permaculture Institute will be teaching a permaculture design course in the Kootenays May 31 to June 13, 2009.

Art & Culture of Kimchee

Saturday, March 28

2:00pm to 3:30pm

Vancouver, Near Thurlow & Robson

Fermenting food is a sustainable practice that is ideal for all of us that live in small spaces.  Join us for this hands-on learning party where we will be introduced to the art and culture of making kimchee, the traditional Korean fermented condiment made with cabbage, garlic, ginger and hot peppers. It’s spicy, delicious and very, very good for you!

You’re warmly invited to share your thoughts and questions  on fermentation and kimchee before we meet. You can add recipes, links, family stories and personal experiences in the comments to this post so we can share our knowledge.  Let’s get this learning party rolling online!

Our hosts for the day live in a small apartment on the second floor of a building with no elevator-stairs only. Please check in with us first if you want to bring the kids.

About our teacher: Inga Min is a kimchee devotee and the the founder of the Shin Myung Korean Drum Group. The group was created to build a community of drummers interested in learning the traditional form of Korean drumming. Watch Inga in action on Living Vancouver.

To register: There are limited spaces to allow for hands-on practice and conversation. Learning parties fill up quickly! Please register with Mona at monaATslas.ca

By Donation: You can’t put a price on a learning party. That said, we want to honour the time and experience that goes into learning valuable skills and sharing them with others. The suggested donation is $25. Donate what gives you joy! If you can afford more, we’ll put it towards making more learning parties happen. If you can afford less, come on down and share your learning with us anyway. All are welcome!

Please bring:

• $5 to cover the cost of vegetables we’ll be transforming into kimchee.
• A jar or other small container so you can tend your first batch of kimchee at home.
• A knife and cutting board for chopping vegetables

We will send out an email with final details (address etc.) to registered participants by Thursday, March 19th. Thanks and looking forward to seeing you there!

If we’ve hung out this year I may have foisted some sauerkraut on you. It’s hard to believe it’s only been a year since I took my first workshop with Andrea Potter (follow that and you’ll get a link to a CBC interview with Andrea) and became a fermentation fetishist. It’s super-easy, delicious and really, really good for you- maybe even critical for our health in these times where we wage war on micro-organisims on the one hand, and shell out the big bucks for probiotic supplements on the other.

…one of the fascinating things about fermentation is the end results are more than the sum of their parts. The combination of cabbage and salt becomes an entirely new food, vinegary and rich in B vitamins produced from thriving microbes.” Andrea quoted in a recent Globe and Mail article “Their Fetish is Fermentation”

Andrea started her workshop last year by pouring shots of kombucha tea and getting us chopping up fresh peaches from Robin’s tree for fruit salsa. It was glorious! Come to the Introduction to our Fermentation day with Andrea and David Rothzstain in Vancouver and learn how to make sauerkraut, fruit salsa brine pickles and simple cheeses at home.

Here’s the details:
$85 includes a delicious lunch featuring local and seasonal food.
For more info visit: http://slas.wikispaces.com/#fermentation or email me at keira@slas.ca or give me a ring at 604-707-0337
Teachers: Andrea Potter and David Rothzstain
Location: Unitarian Centre
Register with Langara College Continuing Studies
In person or by phone 604-323-5322

Traditionally every culture has incorporated fermented foods into their diet. From health benefits to social change, preserving foods at home is a sustainable practice. In this hands-on course, we will discuss the benefits of tapping into this ancient wisdom and prepare traditional sauerkraut, brine pickles and fruit salsa, as well as get introduced to fermenting dairy with kefir culture.