Date: Saturday February 25, 2012
Hours: 9am - 4pm

Location: Koanga Institute, Wairoa.
Tutors: Emma Cowan

Price: $ 140 / $ 126 Members

Learning to make use of the abundance of Summer and Autumn foods to use throughout the year is an important skill that is essential for anyone who wishes to grow their own food and/or eat locally. Learning to eat following the principles of traditional peoples as taught by the Weston Price Foundation is an exciting journey, and has been integrated into our work at the Institute, as we research ways to live simply and sustainably, without the use of electricity and expensive technology. Part of this journey is learning how to store food using simple methods without the use of refined sugar, or electricity (e.g. for freezing). This workshop follows on from the "Cooking and Preparing Nutrient Dense Food" workshop, but is recommended for anyone wishing to store food for use during the year, for maximum flavor and nutrition.
 
We'll look at ways that our ancestors kept them selves healthy by using stored foods to get them through times of scarcity, and cover all traditional storage techniques such as lactic fermentation, cold storage, preserving in salt, oil, or vinegar and natural drying. You will have some surprises as you taste a range of our stored food. It will be a very exciting day with your boundaries being challenged in all directions! We have been developing these techniques for several years now, and will share our experiences and recipes with you.
 
Morning and Afternoon tea provided, please bring your own Lunch.

Please note: workshop will be confirmed 2 weeks prior to commencement. If circumstances prevent us the workshop from going ahead, enrollment fees will be refunded in full.

Cancellation Policy: Students who cancel their place at a workshop with more than 2 weeks notice will be given an 85% refund, however cancellations after this time can only be refunded 50% of the course fee. Cancellations with less than 48 hours, no refund can be given.