Summer and Fall classes 2014
Identify (and eat!) Edible Weeds
Sunday, July 20th, 10am – 11am; Location: TBA upon sign up. Cost = $15, or 2 spots for $20. Kids free with a parent.
Common garden weeds are packed with nutrients, adapted to native soil conditions and natural rainfall. Come to my home garden and learn to identify common, edible weeds, the best time to pick them, which parts are edible and how to prepare them. Come home with handouts and recipes, and sample some delicious, easy to prepare treats. Limited to 10 people. Must sign up by Friday, July 18th.
Intro to Canning Workshop
Tuesday, August 26th. 6:30 – 8pm. Location: Manna Commercial Kitchen in Durango, CO. Cost: $15
Come learn the basics of canning, including how to preserve the bounty of the harvest safely, efficiently and deliciously. We’ll do a step by step foray into canning salsa. Recipes and handouts included. Come home with a jar of fresh, local, organic salsa. Supplies provided.
Yoga and Writing Retreat
Friday, September 19th 6:30pm – 8:30pm, Saturday, September 20th 9am – 1pm, and Sunday, September 21st 9am – 1pm. Cost: $150. Register by August 18th: $125. Location: Inhabit Retreat Center, Durango, CO. Vegetarian, GF lunch included.
When our bodies and minds relax and engage through the practice of yoga, we are primed to unlock creativity and ignite inspiration. Come join myself and certified yoga therapist, Joy Kilpatrick, for a weekend of exploration and practice. There will be writing exercises designed to delve into and dig around our stories, to further any existing writing practice or invoke a new one. Yoga and writing is suitable for beginners and longtime practitioners. Vegetarian, gluten free lunch included on Saturday and Sunday.
The Art of Fermentation
Tuesday, September 30th. 6:30 – 8pm. Location: TBA. Cost: $15
Learn the history and science of fermentation. Participants will learn what is necessary to make many different ferments, including fruit and vegetable, dairy, vinegars and beverages. Participants will sample many different ferments and take home a pint of kimchi, made in class with local/organic ingredients. Handouts and recipes included. Participants are responsible for bringing 1 pint jar with lid, the rest of the ingredients will be supplied.