Time: 10:30am - 12:00pm
Learn how to turn food scraps and other organic material into ‘gardener’s black gold’ through vermiculture and composting. Also, learn how to identify the most common weeds and what techniques you can use to save hours of labor. Bring your weeds to class and learn what they are – your vegetables will thank you!
Time: 2:30pm - 4:30pm
Awaken your genetic memory. Come experience foods of our ancestors: traditional sauerkraut, cortido (spicy kraut), ginger carrot kvass and beet kvass, plus delicious fruit chutneys.
- Learn why fermented foods are so important for our health.
- Remove naturally occurring plant toxins in grains, nuts and legumes.
- An expert shows you step-by-step how to make these timeless foods.
- Try tasty samples and get all the recipes.
Time: 5:30pm - 7:00pm
Lessons Learned: Life In The Wilderness
Join Victoria and Tom Schneider as they tell stories and answer questions about their life in the wilderness in the early 1970’s. They left their city life behind, piled their few possessions and high hopes in a freighter canoe and paddled into the wilderness of the northern B.C. coast. Braving epic storms, inexperience and the isolation of the old growth forest, they built a log cabin with an axe and swede-saw and birthed healthy babies as humans have done throughout time. A few pictures survived that will surely speak to your heart. Come join this amazing couple as they spin their tales and talk about the mental and physical challenges of life in the wilderness.
Visit: http://www.queenbeecollective.com/where-we-called-home to read a short story titled
Life on Burnaby Island by Victoria Schneider
Time: 6:30pm - 8:00pm
Pretzel Making for Kids (ages 6 – 12):
Come learn how to make soft pretzels! In this hands-on class, learn how to make the dough, the traditional pretzel shape and choose from 3 different toppings (poppy, sesame seed, or cinnamon sugar). Then take home a batch of dough (to make more pretzels for the rests of the family) and your own fresh, hot pretzels right out of the oven. Mmm mmm good. . .
Time: 1:00pm - 4:00pm
Come experience foods of our ancestors: traditional sauerkraut, beet kvass and more. Learn why fermented foods are so important to our health and how they remove naturally occurring plant toxins in grains, nuts and legumes.
Join Victoria Schneider as she shows you the traditional technique for creating lacto-fermented vegetables full of healthy enzymes. No big crock required, just some fresh veggies, salt and a jar. You’ll be making your own sauerkraut in no time. This is a free demonstration.