Learn how to make your own miso. Miso is a traditional Japanese seasoning made by fermenting rice, barley and soybeans. It is used in sauces, pickled meats and veggies as well as soup. It is rich in vitamins and minerals & is very digestible. This is a hands-on class. Students will get to learn how to make their own miso and can take their miso back home. Besides learning traditional miso making with soybeans, I’ll show how to make miso with locally grown beans. Bring your own wide open mouth jar (12 oz wide mouth mason jar is perfect!) To register, please email wakana kitchen with “AUGUST MISO” in the Subject line. A limited number of work-trade spots may be available for this course. Contact email@example.com to inquire.
Upcoming Events At This Venue
August 2, 2014
August 14, 2014
Seed saving is the next step toward self-reliance and deep sustainability. Saving our own seeds ensures protection of vital genetic material and helps keep our food system out of the hands of the big 5 like Monsanto and Dow Chemical. In this course you will learn the joys and challenges of saving seeds in an urban environment, including which crops can be reliably saved in small spaces and which need larger populations, isolation or special techniques. We’ll learn dry processing, wet processing, isolation and hand pollination techniques, threshing, winnowing and storage. After instruction we’ll practice processing batches of seed from the instructor’s store.
Join PLACE’s Education team for this incredible collaboration! To register, please email us with “SEED SAVING” in the Subject line.
August 16, 2014
An overview of different plants and their uses in planting a Polyculture or Mini Food Forest Permaculture Style. Our teacher, Indigo, will use power point, hand-outs, discussion, and demonstration on how to plant and what can be created after plants are harvested.
Join PLACE’s Education team for this wonderful class! To register, please email us with “AUGUST GARDEN” in the Subject line.