Fermented dairy is a wonderful way to incorporate probiotics into the diet, use extra milk, and can make dairy more digestible for some. In this class, participants will learn how to make easy dairy ferments, including yogurt, kefir, fresh cheese and cultured butter. We will discuss the health benefits of these foods, ways to use different animal milks in the […]
Using the warm, red metal my Bodewadmi (Potawatomi) relatives call “miskwabik” (copper) and basalt hammer stones from the shores of G’chi gamii (Lake Superior), we will hand-forge bowls on wooden stumps. In a process called “sinking”, or hammering on the inside, we will anneal the metal in a wood fire and form our richly colored, beautiful vessels using the power […]
This program is designed for herbal enthusiasts, herbalists and foragers. The intent is to increase confidence in seeing, experiencing and identifying the plants clearly. The program will include practices in identification, observation, and organoleptic (sensory) skills. The goal is for participants to learn skills for increasing their confidence and direct engagement with the green world. Learning and practicing field botany […]