I wondered about fermenting potatoes, but they are delicious! Fermented, tossed with olive oil and salt, and baked, they have almost a vinegary-french-fry flavor! Since this is a very simple vegetable ferment, we’ll have time to add a more complicated one; Fermented apple and pear chutney with aromatics and spices. This tangy chutney makes a great gift or to have in the fridge to add zing to a familiar meal. (I love it on hearty bread with a sharp cheese toasted over the top). This hybrid class will include the microbiology and the ferment creation. Instructor Emma Holder, Masters in Micro/Immuno, McGill '93. Zoom link, in-person address, materials list shared upon registration.

Join us for an introduction to Salsa on 1! Students will learn the basics of Salsa footwork and some simple, fun moves that will get you out on the dance floor. You will learn how to connect with any partner and build your confidence dancing to different styles and tempos of music. A partner is not required but recommended.

Learn the basics of Adobe Photoshop to edit and manipulate photos.

Learn how a laser cutter works, what materials can be cut with it, and how it can expand your making skills and engraving your artwork

Learn the basics of cutting fabric, using a sewing machine, and the stitches available on most machines.

Gain hands-on experience with woodshop machines, turning a rough-sawn piece of hardwood into a cutting board. Beginners welcome.

Make vibrant, unique fabrics for your sewing and textile projects.

Mend your favorite garments to keep them out of landfills while saving money. You’ll learn on woven and knit fabrics, stitching by hand or machine.