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February 2013

Beverages (Non-Alcoholic) – Lacto-Fermentation Series

February 24, 2013 @ 10:00 am - 12:00 pm

Explore the world of nourishing and bubbly brews. In this class you will learn how to blend your own delicious and health giving digestive tonics. You will learn about kombucha, water-kefir, sema, and ginger beer and kvass.

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March 2013

Cured Meats (Charcuterie)

March 10, 2013 @ 9:00 am - 12:00 pm
$45 – $65

Charcuterie is one of the most ancient ways of preserving meats for long term consumption and gastronomical delight. Think sausage, bacon, salami, prosciutto. It is an art and skill as simple as it is challenging.  This basic workshop will cover several style and introduce salt curing and wet brining which is the processes where most charcuterie begins. 

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Nut Cheeses and Seed Yogurts – Lacto-Fermentation

March 17, 2013 @ 10:00 am - 12:00 pm

Val Andrews will be leading the class through ways to ferment using nuts and seeds. Explore endless possibilities and flavour combinations for creating creamy yogurts and savoury “cheeses”. Delicious dairy free alternatives that everyone will enjoy. This class includes many samples, recipes and hands-on fermentation making session and your very own jars from the batches.

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Fermented Condiments – Lacto-Fermentation

March 31, 2013 @ 10:00 am - 12:00 pm

Our final workshop in the series will dive into the world of tasty fermented condiments. Hot pepper sauce, chutney, relish and even mayonnaise can be fermented! Join us and learn some unusual and delicious ferments to spice up your meals. As always, this is a hands-on course.

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For The Love Of Sourdough Bread

March 31, 2013 @ 1:30 pm - 5:00 pm
$20 – $40

Calantha Elsby from Elora Bread Trading Co’s is back to teach us to make delicious sourdough bread. Despite what you might’ve read, sourdough is quite possibly one of the tastiest breads to make (it doesn’t have to be sour!), and also the easiest (it doesn’t have to be confusing!). All you need is three basic ingredients–water, flour and salt–and one of life’s primary virtues: patience.

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April 2013

Homegrown Edible Garden Series Part 1: Plan and Design Your Garden for a Bountiful Harvest

April 14, 2013 @ 10:00 am - 1:00 pm

In Part 1 of our Homegrown Edibles Gardening Series, we’ll walk you through basic principles to turn any garden space into a productive edible landscape. From site and soil assessment to succession and companion planting to understanding what to plant and when to plant, you’ll walk away with a plan in hand a few tools to help get you started.

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Homegrown Edible Garden Series Part 2: Ready, Set, Grow! How To Start Seedlings Indoors

April 21, 2013 @ 10:00 am - 1:00 pm

Have you always been intrigued by the idea of starting your edible garden from seed but you’re not sure how to get started? Even though the ground may still be too hard to work, now is the best time to start your garden from seed - indoors!

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June 2013

Live Kombucha Brewing

June 3, 2013 @ 6:00 pm - 8:00 pm

Learn to brew your own Kombucha tea! Kombucha. Think fizzy, fermented, tea, probiotics. Think delicious. Kombucha is a fermented tea made with a starter also called a mother or a scoby. Kombucha contains a number of vitamins (particularly b-vitamins) and may have a number of health benefits.kombucha-tea. You'll try lots of samples and take home your finished product.

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September 2013

Build A Rocket Mass Heater

September 27, 2013 @ 4:00 pm - September 29, 2013 @ 4:00 pm

Learn to build a Rocket Mass Heater with Ernie and Erica Wisner. Two US based, world-class pyros who specialize in rocket stoves, fire science and cob oven education. And they’re coming to Guelph for a 2-day intensive on how to build a Rocket Mass Heater.

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(Cancelled) Dream Big Career Retreat Level 1 Falling In Career-Love: How to Dream it and How To Make It Happen!

September 30, 2013 @ 7:00 pm - 10:00 pm
postponed to Spring

This workshop has been postponed to the Spring.

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