Dive into the flavorful field of fermentation, food preservation, and mixology, and explore the botany and horticulture behind your favorite foods and drinks.
Join
herbalist
and
foraging
expert
Journei
Bimwala
for
an
immersive
walk
through
summer's
edible
landscape.
Using
sight,
touch,
smell,
and
taste,
you'll
learn
to
identify,
harvest,
and
understand
the
deeper
meaning
of
wild
plants—their
cultural
significance,
medicinal
power,
and
culinary
more...
Have
you
ever
wondered
why
a
strawberry
is
not
considered
a
berry,
but
a
tomato
is?
Or
what
part
of
a
plant
is
celery?
Dig
deeper
into
the
histories
of
common
fruits
and
vegetables
and
explore
the
science
behind
the
more...
Get
a
little
messy
making
seasonal
berry
jam!
Learn
different
methods
of
jamming
that
use
less
sugar
and
no
additives
or
pectin.
You'll
come
away
with
three
delicious
jams
that
will
transport
you
back
to
summer
whenever
you
reach
for
more...
Learn
time-honored
canning
techniques
to
extend
the
bounty
of
your
favorite
stone
fruits,
such
as
peaches,
plums,
apricots
and
more,
long
after
summer
has
passed.
Create
a
compote
to
top
your
summer
desserts;
prepare
for
fall
with
warming
spices;
or
more...
Gather
plants
and
urban
detritus
(like
rust!)
from
the
surrounding
landscape
to
make
beautiful
dyes-bright
magenta
pokeweed,
dark
black
walnut,
and
rich
purple
wild
grape.
In
the
first
session,
artist
and
founder
of
the
Toronto
Ink
Company
Jason
Logan
will
more...
Wondering
what
to
do
with
your
bounty
of
tomatoes?
Preserve
them,
of
course!
We
will
show
you
the
best
ways
to
process
and
hot
pack
your
harvest,
with
a
simple
method
borrowed
from
industrial
canning.
We'll
make
a
chili
tomato
more...
The
centuries-old
botanical
history
of
aperitifs
and
digestifs,
from
Chartreuse
to
Fernet
Branca,
stems
in
part
from
a
monastic
quest
to
divine
an
"elixir
of
longlife."
Many
cultures
still
commonly
consume
these
herbal
drinks,
made
of
complex
mixtures
of
plant
more...
Fermentation
is
one
of
our
oldest
food
processing
methods.
Scientifically
known
as
zymology,
it
refers
to
the
conversion
of
carbohydrates
into
alcohols,
carbon
dioxide,
yeast,
or
bacteria.
We'll
cover
the
basic
science
of
how
to
ferment
tea
to
make
kombucha,
more...
Chanterelles, Milk Caps, Black Trumpets, Boletes of all kinds, and many other choice edibles make their appearance in the steamy summer months. Learn how to sort through this abundance with hands-on techniques and observations.
Return
to
great-grandma's
tried-and-true
process
to
make
pickled
cucumbers
in
three
styles—spicy
dill,
sweet
bread-and-butter,
and
zesty
relish.
Designedfor
beginners,
this
class
covers
the
basics—from
recipes
to
food
prep
to
sterilizing.
You'll
pick
up
tips
and
tricks
for
pickling
all
more...
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