Acorns, or oak nuts, have remained a vital food source for animals, including humans, around the world, for hundreds of thousands of years. Why have we in our modern culture forgotten how to honor this awesome gift? Students will learn to identify, harvest, process, store, and use acorns in the kitchen. Delicious snacks will be available for sampling.

Would you like to use local delicious vegetables to make food that lasts for months, and maintains flavor and nutrient content? Or do you already make your own ferments but would like to learn more about the wild world of marvelous microorganisms that surround us, give us “terroir” and keep us healthy by replenishing our microbiomes (what is that anyway?) Instructor Emma Holder Masters in Micro/Immuno, McGill '93. Info and materials sheet provided upon registration.

Learn the basics of land navigation using map, compass, and GPS. Use these three tools together in an integrated approach to finding your way over land. Learn a variety of techniques to plot your precise location on a topographic map, then use your compass to navigate a desired course. The course will close with a field session allowing you to apply the techniques covered in class. The date of the field session will be decided by the class. Necessary materials will be provided but bring your own base plate compass if you wish.

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added to it, and we can make both a primary ferment and a secondary one with your favorite fruit juice (yum! Blueberry kombucha!)We'll discuss it's fascinating history, how to make a decaf version, the right glassware and what the heck is a SCOBY? (It's provided). We'll continue to expand on the microbiology of fermentation and what's really happening down there.Instructor Emma Holder (Masters in Micro/Immuno, McGill '93) Info and materials sheet provided upon registration.

Kimchi can be a relatively calm sauerkraut-like ferment of cruciferous (and friends) vegetables, or it can be wild gingery-garlicky and as spicy as you wish!We'll build on this Korean ferment to create your own signature kimchi variation. We'll keep talking about the microbiology of fermentation and whats really happening down there. Instructor Emma Holder (Masters in Micro/Immuno, McGill '93) Info and materials sheet provided upon registration.

Perhaps the simplest fermented milk beverage to make, but less well-known, Kefir has an interesting history. This “drinkable yogurt” has a very interesting culture arranged in strainable retrievable grains. More marvelous microbiology to go along with the ferment to cultivate and activate the mind. Instructor Emma Holder (Masters in Micro/Immuno, McGill '93) Info and materials sheet provided upon registration.

Yogurt is likely the most familiar household ferment available, but commercial varieties are full of thickeners and sugar and one is never quite sure how probiotic it really is. When you make your own yogurt, you can be assured of live active cultures at very high levels which can really help keep your microbiome happy. And the flavor is so much better - once you start making your own yogurt, you may never go back. All ferments, but especially yogurt may have a positive role to play in revitalizing the microbiome and it's issues. Instructor Emma Holder (Masters in Micro/Immuno, McGill '93) Info and materials sheet provided upon registration.