Upcoming Workshops
7:00PM-9:00PM September 25, 2024
Truth and Reconciliation Event: Weaving Cedar Hearts
Join us for an evening learning to weave cedar, while hearing stories about Musqueam knowledge and traditions. Participants will weave cedar hearts. The instructor for this event is Rita Kompst, who was born and raised in Musqueam. Her late Father, Joe Becker, a former Musqueam Chief, was a carver and fisherman, and Rita began cedar weaving once her father passed. She experienced several personal losses over the next seven years and continued weaving on her healing journey.
This workshop is open to everyone. 15$ covers your cedar kit, and the remainder of your ticket supports the instructor's fees and the Sharing Farm's ongoing projects with Musqueam. The Sharing Farm provides produce bi-weekly for the free farmers market at the Musqueam Reserve and hosts daycare, day camp, and Elder groups for activities and workshops at the farm.
12:30PM-3:30PM October 19, 2024
Picklin’ and Fermentin’: preserving the harvest, reducing waste, making deliciousness
Please note this workshop is POSTPONED from July 13th
Join us and learn about the delicious and wonderful world of fermentation! Focusing on the differences between added acid pickling and fermentation (relying on the use of bacteria and yeast ) in preserving vegetables (and fruits). This workshop will cover:
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Difference between vinegar pickling and lacto-fermentation
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Optimal ingredients to use in each style
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Sanitization and storage methods
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2 recipes
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How to use all of your pickle/ferment, including the brine
Chef Karen McAthy, is deeply experienced in the realm of food preserving, pickling and fermentation. Karen’s first food company outside of working in kitchens was Good Girl, Bad Girl Preserves, focusing on using preservation methods to add culinary creativity, and reduce food waste. Karen has been the executive chef of two plant-based restaurants in Vancouver, Graze and Zend, before launching Blue Heron Creamery, and co-founding Lumi Foods, focusing on the production of plant-based cultured vegan cheeses with unique, stand alone characteristics. Karen is also the author of award winning- The Art of Plant-based Cheesemaking (winner Gourmand World cookbook awards, 2017 1st edition, and now in 2nd edition). Karen currently works as a consultant for small scale food businesses in the realm of product, menu and business development for restaurants and food producers. Karen has a long-standing interest in reducing food waste and community based initiatives enriching the local food systems.