Season Jars: The Art of Fermentation Through Sauerkraut

Track:
Bilingual / bilingue
What:
Skills-building workshop / atelier
When:
Saturday 03 Nov 11:00   11:00 AM to 12:30 PM (1 hour 30 minutes)
Breaks:
Where:
Concordia University - Multi-faith & Spirituality Centre - Multi-faith & Spirituality Centre
Discussion:
0
Participants will explore the process and benefits of fermentation through hands-on experience. Attendees will be able to get a deeper understanding of fermentation through cultural and socio-economic reflection. They will also be encouraged to ask questions and share their knowledge. The session will carry on with the opportunity of making sauerkraut. Participants will be invited to work together to enhance community engagement through a collaborative approach to the practices of food-making.
Moderator
Concordia University
PhD candidate - sustainable food systems
Moderator
Concordia
Seasons Jars Researcher/Sales Coordinator/Sales Outreach Coordinator
Moderator
Concordia University
Seasons Jars Researcher/Sales Coordinator/Sales Outreach Coordinator

Who's Attending 

  • Chaiti Seth
    Graduate Student, Acadia University
  • Aiden Pluta
    Aiden Pluta

    UNB Campus Food Strategy Group
  • Lydia MacLeod
    Community Engagement Assistant, New Brunswick Food Security Action Network
  • Diana Johnson
    Health Research Specialist, Toronto Food Strategy, TPH
  • Matthew Lahey
    Matthew Lahey

    Site Supervisor, Summerlunch+ / The Coalition for Healthy School Food
  • Elizabeth Bacon
    Elizabeth Bacon

    Université de Montréal
  • Emma Windfeld
    Emma Windfeld

    University of Toronto
  • karine saboui
    karine saboui
  • Nadja Smith-Hanson
    Nadja Smith-Hanson

    The Loaded Ladle

Sign Up Status

This session requires signing up in order to attend.

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This session has a maximum capacity of 15 people.

Number of people signed up: 9.