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.

There is no wrong way to have a body and there is no wrong body for yoga! The practice of yoga benefits every body and this class is especially designed for people who may not feel like they fit the description of the typical yoga student. While you do not need to be a specific size, shape, or ability level to attend, special attention will be paid to modifications for larger bodies and bodies with mobility and/or flexibility challenges. Classes will move through a modified slow flow and offered in a manner that respects and celebrates differences and encourages strength building, balance, flexibility, and self-acceptance. Breathwork and meditation will also be explored. (no class 11/26)