Eating Ethically Within Your Means Workshop Series
Join us for a weekly workshop series in the Concordia Greenhouse. This series is a 3-month long exploration into food issues and solutions. We`ll address theoretical and practical hands-on solutions for conscious consumption through our workshops.
Please note these workshops will be offered only once this semester as we have a fully booked calendar. If there is a fee to attend, you can reserve your ticket through the eventbrite link posted once the facebook event is created. Please note that our events sell out quickly! If you buy a ticket and cannot attend, you can sell your ticket on the facebook event wall to another keen participant. If the event is free to attend, then it will be first come first served. Our space can seat 25 people. Check out the upcoming events below!
- Introduction to Eating Ethically Within Your Means Workshop Series
Tuesday, January 19th, 5:30 – 7pm
In this introduction to Eating Ethically Series we will explore:
-Overview of upcoming workshops in the series
-Food Issues: Concerns and Solutions
-Stocking Your Pantry
PLUS We`ll have having a vegetarian potluck. Bring a dish to optionally join in on the shared meal!
Limited space – The first 25 to arrive will be admitted. https://www.facebook.com/events/1100777046654241/
Facilitated by Sheena Swirlz
- SOLD OUT – Apartment Hydroponics
Thursday, Jan 21st, 5:30 – 7pm
Interested in growing indoors but don’t have the large bay windows you’d love to have? Come out and learn the basics of hydroponics. We will discuss the set-up and maintenance of a small and affordable hydroponics system deisgned for an apartment. This workshop is a great launching point to explore the lighting, growth medium,and nutrient requirements of any hydroponics system.
Facilitated by Gregory Lynch
Monday, January 25th – Friday, January 29th, 5:30 – 7pm
Join us for a series of 5 Fermentation Workshops – running all week long in the Concordia Greenhouse. Learn new skills, improve your diet, and save money on healthy food!
- SOLD OUT – Kombucha
Monday, January 25th, 5:30-7pm
Learn about the benefits of fermented foods (like kombucha), and tips and tricks on how best to ferment your foods
– Take home your own SCOBY and active starter to be able to make kombucha on your own
– Get your own kombucha starter guide, complete with recipes
ADMISSION: 10$ at the door (includes: SCOBY, starter guide, active kombucha starter, and newfound knowledge about fermentation!)
Facilitated by the McGill Herbivore Society
- SOLD OUT – Lacto-Fermentation
Tuesday, January 26th, 5:30-7pm
Join us for an interactive presentation on fermentation. Fermentation is a metabolic process which uses bacteria or yeast to break down and preserve food. In this workshop, we will focus on lacto-fermentation, which is the process that makes sour pickles, kimchi, and sauerkraut. We’ll talk about how fermentation works, its health benefits, and some easy recipes you can try at home.
We will be making sauerkraut (fermented cabbage) together.
$15 to attend – Limited space – RSVP in advance to guarantee your spot!
Facilitated by Shona Watt of Le Tiny Homestead
- SOLD OUT – Japanese Fermentation
Wednesday, January 27th, 5:30-7pm
In this workshop we will be exploring Japanese methods of fermentation to transform seasonal vegetables. We will engage in hands-on learning along with discussion to preserve vegetables.
This workshop will give you the skills to continue preserving vegetables on your own, a great way to support your health and become aware of food and its importance in our lives.
$10 includes jar of japanese ferments!
Facilitated by Professor Satoshi Ikeda
- SOLD OUT – Vegan Kimchi
Friday, January 29th, 5:30-7pm
Let`s make vegetarian/vegan Kimchi together!
There’s seafood in kimchi? Yep. Kimchi—a term which refers to a broad category of various pickled, fermented vegetables served as as side dish or condiment to the main meal—is more often than not flavored with some kind of fermented seafood product like brined shrimp or fish sauce.
That’s bad news for vegetarians. The role of those fermented seafood products is to add a good amount of glutamic acid to the mix. That’s the chemical which gives our mouths the sensation of savoriness or umami and part of what makes kimchi taste so deep and complex. Here’s the good news: There are other common ingredients that can provide concentrated bursts of glutamic acid just as well, and vegetarian/vegan kimchi is incredibly simple to make at home.
$10 includes your own jar to take home to ferment!
Facilitated by Sheena Swirlz
- Jar Swap!
Tuesday, February 2nd, 5-6pm
Join us for a DELICIOUS winter warming event
We will begin with a short information session on winter warming foods and tips on reducing food waste and finish up by swapping our food jars!
What is a jar swap?
Bring 4-6 jars of food to swap for an equal amount of food!
Jar swapping is a great way to share preserves as well as healthy home cooked meals. The idea is to prepare one large meal or batch of food, and trade for a variety of food for your weekly meals. You can save money and time, while enjoying a variety of meals!
Make a big pot of freshly cooked food or preserved food (ex. Soups, canned tomatoes, chilli, sauerkraut, seasoned nuts etc.)
Prepare 4-6 mason jars of your dish to swap and label the ingredients
Bring your jars to the Greenhouse to swap for 4-6 jars of a different food for your weekly meals!
Prepare your food sometime during the week in advance!
Free! No RSVP!
- Reducing Food Waste
Wednesday, February 3rd, 5:30-7pm
-Scraps into stock
-Food Storage Tips
-Dumpster Diving (share google map)
-Re-growing from scraps
Vegetarian Potluck! Please bring a dish to share if you wish to participate.
Facilitated by Sheena Swirlz
- SOLD OUT – Food Justice
Wednesday, February 10th, 5:30 – 7pm
Join us for an interactive presentation and discussion on food justice issues. What are some of the ethical questions that surround what we eat on a daily basis? We’ll talk about some of the many ways that racism, sexism, classism, and accessibility shape the gap between who grows “healthy” food and who gets to eat it. The discussion will also focus on how we can incorporate food justice into how we garden, eat, and advocate.
Free – RSVP here.
Facilitated by Shona Watt from Le TinyHomestead
- Workshop: Bake Your Own Bread!
Wednesday, February 17th, 5-7pm
Dreaming of a crusty, warm, whole-wheat loaf to sink your teeth into? Refusing to pay premium mark-ups for sub-par ingredients of questionable sources? Well, we have the workshop for you! Join us in the kitchen for a very special workshop enabling you to make your own bread whenever you want, with a minimum of ingredients. In this hands-on workshop, you’ll be preparing your own basic, accidentally vegan loaf of bread to bake at home. You’ll realize just how easy it is to knead dough and make bread. Our seasoned baker will also show you how easy it is to jazz up your basic recipe with what’s hanging around your pantry or fridge or even just the same flour you’re using to bake; sourdough starter, anyone?
A sampler of different types of bread will be available for tasting! Bring your own spreads!
Meet at Greenhouse at 5pm!
RSVP – https://www.eventbrite.ca/e/workshop-bread-baking-tickets-20899159950
- Ethical Animal Farming
Wednesday, March 2nd, 5:30 – 7pm
Do you recognize that animals are living, conscious beings but not yet ready to adopt a vegetarian or vegan lifestyle? In this workshop we will be looking at the controversial world of ethical farming and sustainable fisheries. There is no doubt that modern livestock farming has gone horribly wrong. Conventional (or factory-farmed) meat ends up in your plate at the detriment of the quality of life of our furry or feathered friends. To make things worse, there is also the exorbitant price tags in terms of emissions, water consumption and food. On the other hand, what are the true costs of a non-sustainable vegan diet, especially in our climate? This workshop wrestles these questions and provides an inside look at an “organic-style”, ethical, local meat farm. We are open to various viewpoints and encourage debates.
This event includes an ethically-sourced pot-luck! Bring something delicious to share while we discuss how our grocery store choices are affecting the world.
Facilitated by Laurence Barchichat
- Balcony Gardening
Wednesday, March 9th, 5:30 – 7pm
Learn all about vertical gardening with the Balcony Garden project! Empower yourself with new skills to make your ultimate accessible balcony garden.
We`ll explore making the most of small outdoor growing spaces with various do-it-yourself vertical growing systems, with a focus on using cheap and recycled materials.
Some systems we`ll be discussing:
-Self Watering containers, Upside down planters for tomatoes and strawberries, Pallet planter, Gutter gardens, Recycled containers, Local resources for learning and materials, Tips for growing on a balcony in Montreal, How to design your garden, Dealing with pests and the elements
RSVP – Link to Come
RSVP – Link to Come
- Micro-greens and Sprouting
Wednesday, March 30th
Our experienced Four Seasons Growing Coordinator, responsible for all of our rooftop micro-greens production, will be hosting this informative session. This workshop will leave with all the information you need to get started growing your own healthy and delicious micro-greens each week in your home or office! Learn from the pros and grow all season long!