Skillshare Events for November & December
TTT, in partnership with Food in Community, are organising a series of Skillshares with a food related theme.
Sunday 7th: Root manoeuvres! Creative Cooking with Root Veg and Leftovers
Mark will share how simple it is to make the most of those leftovers and provide a hearty healthy one pot wonder, and to get creative with seasonal root vegetables in other interesting ways, including crisps, and vegetable muffins. You're invited to bring along a 'potluck' vegetarian food item with you to co-create a tasty dish.
Time: Sun 7th Dec, 1.30 - 3pm Venue: Civic Hall, Totnes. RSVP to Myrtle.
Previous Skillshares
4th November: Wild Food Walk
A mindful introduction to foraging for beginners, Myrtle will show you how to develop your foraging observation skills and knowledge. Please come dressed for the great outdoors!
Come along just for the walk, or for the syrup-making skillshare afterwards as well.
Time: 1pm-2.30pm, Totnes/Dartington
RSVP to myrtlelcooper@gmail.com and for details
4th November: Making Rosehip and Sloe Syrup
Myrtle will show you how to make this winter tonic with hedgerow ingredients to boost your immune system, in this hands-on workshop. Bring a small glass bottle/jar with a lid to take some home. Refreshments provided.
Time: 3pm-5pm, Riverside, Totnes
RSVP to myrtlelcooper@gmail.com
5th November: How to Make (Possibly) the Best Victoria Sponge
Mary, a home baker with many years’ experience, will pass on her recipe and tips for a great Victoria sponge. A hands-on, interactive workshop. Enjoy a cup of tea and a slice of cake after baking.
Time: 3.30 – 5.00, Methodist Church Hall, Fore Street, Totnes
RSVP to laurams@mweb.co.za or contact 07815 799996, marypopham27@gmail.com for queries about the workshop
6th November: All meat matters: Making delicious food with 'unfashionable' meat
Are you unsure of what to do with more traditional, less fashionable yet more affordable cuts of meat? Come and explore some creative and delicious ways of cooking offal and cheap cuts of meat in this practical, hands-on two hour cooking and tasting session. Facilitated by Sima Cutting of The Kitchen Table, specialists in consciously using local and seasonal food.
Time: 5.30 - 7.30pm, Methodist Church Hall, Fore Street, Totnes
RSVP to laurams@mweb.co.za or sima@thekitchentable.org.uk for queries about the workshop
14th November: Food & garden waste composting
This hands-on session covers the principles of composting and different techniques for creating ideal compost, including bin design, location and how to balance your waste materials. Run by Mel Harvey and in partnership with Gardening for Health.
Time: 10am-12pm
Venue: Lamb Garden, Top of Leechwell Street, Totnes
RSVP to myrtlelcooper@gmail.com
17th November: Local Grain Power: Creative Use of Oats, Rye and Barley
Holly will share her knowledge of preparing and cooking with oats, rye and barley, including using groats (the nutritious whole grains).
Time:6-8pm, Bridgetown
RSVP to myrtlelcooper@gmail.com for venue details
Sunday 23rd November: Kitchen Alchemy
Learn how to use every day items found in your kitchen to make simple dyes for cotton, silk and wool.
Time: 1.30 - 3.30pm, Totnes Civic Hall kitchen, Market Square, Totnes
RSVP to elaurel@hotmail.co.uk
Wednesday 26th: Plotting for Plenty on your Veg Patch!
Jane Sweetman and Carol Stone will guide you through how to plan your veg plot across the whole season, in this interactive session. Suitable for complete beginners or those who want to improve existing growing spaces.
Time: 2.15-4.15pm.
Venue: Hort Lab, Craft Ed building, Schumacher College
RSVP to: myrtlelcooper@gmail.com
Thursday 27th: Cooking with the African Chef
Malcolm, the African Chef will show you how to prepare a classic African dish using pumpkin leaves. (http://www.theafricanchef.com)
Time: 5.30pm-7.30pm (approx end time).
Venue: Civic Hall Kitchen, Fore Street, Totnes
RSVP to: myrtlelcooper@gmail.com
Friday 28th: Feast on a Fiver a week
Join Dr. Larch Maxey, from the Network of Wellbeing, and Chef Daniel Dawson to learn how to feast on a fiver/week. This is a hands on, interactive skillshare, so come prepared to join in and have fun! Learn how much food is growing all around us and with the addition of some simple practices how much waste we can avoid. We will cover the basics of sourcing, preparing, preserving and sharing affordable feasts, to challenge our definition of and relationship with food, and improve the wellbeing of those around us and our beautiful planet.
This free skillshare is hosted by Transition Town Totnes and the Network of Wellbeing.
Time: 5- 6.30pm
Venue: REconomy Centre, Leechwell St
RSVP to myrtlelcooper@gmail.com
Bring: spare food containers/bags and an appetite for change!
Friday 28th: Nourishing the Human Being
Wendy will introduce you to a different perspective on how to plan a delicious and balanced menu, using root leaf, stem and fruit principals in this interactive session. Wendy Cook is the well-known cook and author of 'Foodwise' and 'The Bio-Dynamic Food and Cookbook’.
Time: 6.40pm-8pm.
Venue: REconomy Centre, 13 Leechwell Street, Totnes
Booking essential: myrtlelcooper@gmail.com
Saturday 29th: Seed saving
Join Andre Tranquilini for an interactive seed saving workshop and tour of the beautiful Steiner School Gardens
Time: 2-3.30pm
Venue: Steiner School, off the A384, Dartington TQ9 6AB
RVSP : myrtlelcooper@gmail.com
Sunday 30th November: Fermentation workshop
There is a rich tradition of fermentation across the world, join us for a hands-on workshop to explore why, in some cultures, fermenting vegetables is close to an obession! Join Chef Richard Graham to learn how to transform local vegetables into something healthy and delicious to be slowly devoured over the winter months.
Bring a couple of kilner jars, or similar so you can take some away with you.
Time: 2.30-4.30pm
Venue: Totnes Civic Hall
Booking essential: RVSP myrtlelcooper@gmail.com
Monday 1st December: Bunting making - with a twist!
We'll be making and dyeing celebratory bunting using upcycled materials and homemade 'kitchen alchemy' dyes. No experience required! Refreshments provided.
Time: 6:00 pm - 8:00 pm
Venue: TTT office
RVSP: myrtlelcooper@gmail.com or come along!
Thursday 4th: Celebrating conscious eating with Shammi Nanda
Cook (and share!) a healthy Indian meal and learn how to make food choices compassionately, in ways inspired by Non-violent Communication (NVC).
Shammi is an Indian film maker, change agent, organic grower, food aficionado and teacher of NVC. He will show us how to cook a simple and low-budget but delicious Indian meal with healthy ingredients: local and seasonal veggies, no animal product, etc.
Shammi has experience in running organic community kitchens and is interested in the links between our emotional states and our food choices. He will guide us into a conversation on making food choices in a compassionate way – away from right-and-wrong or guilt-and-shame paradigms and towards a need-based approach that is gentle and caring to ourselves and those around us.
Time: 6:30 pm - 10:00 pm (5pm to join in preparation and cooking).
Venue: Annie's house, 24 Huxhams Cross, Dartington
RSVP: Please book with Annie on a.l@zen.co.uk, 01803 762992 or 07929 962653.
If you are missed any of the above but are unable to attend because the time/date did not suit you please get in touch as it is likely we will run them again on a different date/time if there is demand.
Also keep an eye on the website for further skillshares to be announced for later in the month!
Skillshares are free and are offered as part of the gift economy. We would welcome any donation towards ingredients, hall hire etc, where suitable - pay what you can.
Transition Town Totnes 