Let’s enter the realm of the lactic acid bacteria, get to know the secrets of “wild fermentation” and turn Andrými into a kimchi-making laboratory!
During the workshop, we are going to discuss a number of plant-based ferments and become more familiar with the process of lactic acid fermentation. We are going to practice by preparing fresh and fragrant jars of kimchi (spicy Korean fermented cabbage), which you will be able to take further care of at home.
Fermentation is an easy and sustainable way to store edible plants for very long periods, it can help diversify the tastes and textures in your everyday meals and most importantly, eating fermented food is super-healthy, as it strengthens your immune system.
Come to Andrými to spend a fun evening broadening your skill set and hanging out with other people interested in food-related subjects.
The workshop will also touch upon the subject of multi-species entanglements and connections, as an exercise in looking at the world from a non-anthropocentric, beyond-the-human perspective, in order to notice and appreciate other-than-human subjectivities. Making kimchi is a great example of an act of co-creation, as you will learn that it’s the bacteria that are doing “the work” of fermentation and we are the facilitators creating the right conditions for this process to occur.
—
Kinga Kozłowska is a food enthusiast with an experience of running a series of DIY pop-up dinner events in her hometown of Warsaw, Poland, where she had been cooking vegan and vegetarian versions of traditional Korean dishes at a local bar. She had a chance to dive deeper into various techniques of fermentation while assisting at a raw vegan workshop in Zihuatanejo, Mexico. Currently she is finishing her studies in anthropology and undergoing a training in psychotherapy in Poland, but also coming over as a migrant worker to Iceland, here again this summer.
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The workshop is for ~10 people. There are two dates available, you can choose to come either on the 8th or on the 22nd of June (18:00 – 21:00). Please sign up by writing me an email – kinga.j.kozlowska@gmail.com
There’s no need to buy incense sticks, white sage or palo santo shipped from abroad when you can learn to make your own natural incense from wild plants that are growing in your neighbourhood or from ingredients you are likely to have in your kitchen (like cinnamon powder).
During the workshop you will have a chance to:
make your own herbal incense bundles from wild plants growing near the sidewalks and in parks/green areas of Reykjavik make your own incense cones from spices and essential oils learn about the cultural aspects of incense burning and smudging, how&why is it practiced in different parts of the world practice your sense of smell enjoy 2 hours in a relaxing atmosphere and get to know some new people
All of the materials for experimentation will be provided and I will tell you more about the species of plants we are going to use and where to find them in Reykjavik. I will also bring some essential oils and spice powders for the incense cones.
The incense bundles and cones will be yours to take with you back home, where it’s going to take several days for them to dry out and be ready for burning.
I believe that sensorial engagement with nature is a form of self-care and that it can have therapeutic effects. This stands in agreement with scientific findings and with indigenous wisdom from all around the world.
I hope that the workshop is going to inspire you to pay more attention to the plants and other species you encounter, as well as creatively and respectfully incorporate those plants into your everyday life.
About the workshop host: I’m training in psychotherapy and studying anthropology. I mostly live in Warsaw, Poland, but I’ve been coming to Iceland as a migrant worker for years and this summer I’m here again. You can also check out my kimchi-making workshop this month.
The workshop is for ~10 people. There are two dates available, you can choose to come either on the 10th (17:00-19:00) or on the 19th of June (18:00-20:00). Please sign up by writing me an email – kinga.j.kozlowska@gmail.com.
SEEDS provides an opportunity to meet different tastes around the world. You can bite into other cultures while widening your perspective with our workshop.
There’s no need to buy incense sticks, white sage or palo santo shipped from abroad when you can learn to make your own natural incense from wild plants that are growing in your neighbourhood or from ingredients you are likely to have in your kitchen (like cinnamon powder).
During the workshop you will have a chance to:
make your own herbal incense bundles from wild plants growing near the sidewalks and in parks/green areas of Reykjavik make your own incense cones from spices and essential oils learn about the cultural aspects of incense burning and smudging, how&why is it practiced in different parts of the world practice your sense of smell enjoy 2 hours in a relaxing atmosphere and get to know some new people
All of the materials for experimentation will be provided and I will tell you more about the species of plants we are going to use and where to find them in Reykjavik. I will also bring some essential oils and spice powders for the incense cones.
The incense bundles and cones will be yours to take with you back home, where it’s going to take several days for them to dry out and be ready for burning.
I believe that sensorial engagement with nature is a form of self-care and that it can have therapeutic effects. This stands in agreement with scientific findings and with indigenous wisdom from all around the world.
I hope that the workshop is going to inspire you to pay more attention to the plants and other species you encounter, as well as creatively and respectfully incorporate those plants into your everyday life.
About the workshop host: I’m training in psychotherapy and studying anthropology. I mostly live in Warsaw, Poland, but I’ve been coming to Iceland as a migrant worker for years and this summer I’m here again. You can also check out my kimchi-making workshop this month.
The workshop is for ~10 people. There are two dates available, you can choose to come either on the 10th (17:00-19:00) or on the 19th of June (18:00-20:00). Please sign up by writing me an email – kinga.j.kozlowska@gmail.com.
Let’s enter the realm of the lactic acid bacteria, get to know the secrets of “wild fermentation” and turn Andrými into a kimchi-making laboratory!
During the workshop, we are going to discuss a number of plant-based ferments and become more familiar with the process of lactic acid fermentation. We are going to practice by preparing fresh and fragrant jars of kimchi (spicy Korean fermented cabbage), which you will be able to take further care of at home.
Fermentation is an easy and sustainable way to store edible plants for very long periods, it can help diversify the tastes and textures in your everyday meals and most importantly, eating fermented food is super-healthy, as it strengthens your immune system.
Come to Andrými to spend a fun evening broadening your skill set and hanging out with other people interested in food-related subjects.
The workshop will also touch upon the subject of multi-species entanglements and connections, as an exercise in looking at the world from a non-anthropocentric, beyond-the-human perspective, in order to notice and appreciate other-than-human subjectivities. Making kimchi is a great example of an act of co-creation, as you will learn that it’s the bacteria that are doing “the work” of fermentation and we are the facilitators creating the right conditions for this process to occur.
—
Kinga Kozłowska is a food enthusiast with an experience of running a series of DIY pop-up dinner events in her hometown of Warsaw, Poland, where she had been cooking vegan and vegetarian versions of traditional Korean dishes at a local bar. She had a chance to dive deeper into various techniques of fermentation while assisting at a raw vegan workshop in Zihuatanejo, Mexico. Currently she is finishing her studies in anthropology and undergoing a training in psychotherapy in Poland, but also coming over as a migrant worker to Iceland, here again this summer.
—
The workshop is for ~10 people. There are two dates available, you can choose to come either on the 8th or on the 22nd of June (18:00 – 21:00). Please sign up by writing me an email – kinga.j.kozlowska@gmail.com
Let’s enter the realm of the lactic acid bacteria, get to know the secrets of “wild fermentation” and turn Andrými into a kimchi-making laboratory!
During the workshop, we are going to discuss a number of plant-based ferments and become more familiar with the process of lactic acid fermentation. We are going to practice by preparing fresh and fragrant jars of kimchi (spicy Korean fermented cabbage), which you will be able to take further care of at home.
Fermentation is an easy and sustainable way to store edible plants for very long periods, it can help diversify the tastes and textures in your everyday meals and most importantly, eating fermented food is super-healthy, as it strengthens your immune system.
Come to Andrými to spend a fun evening broadening your skill set and hanging out with other people interested in food-related subjects.
The workshop will also touch upon the subject of multi-species entanglements and connections, as an exercise in looking at the world from a non-anthropocentric, beyond-the-human perspective, in order to notice and appreciate other-than-human subjectivities. Making kimchi is a great example of an act of co-creation, as you will learn that it’s the bacteria that are doing “the work” of fermentation and we are the facilitators creating the right conditions for this process to occur.
—
Kinga Kozłowska is a food enthusiast with an experience of running a series of DIY pop-up dinner events in her hometown of Warsaw, Poland, where she had been cooking vegan and vegetarian versions of traditional Korean dishes at a local bar. She had a chance to dive deeper into various techniques of fermentation while assisting at a raw vegan workshop in Zihuatanejo, Mexico. Currently she is finishing her studies in anthropology and undergoing a training in psychotherapy in Poland, but also coming over as a migrant worker to Iceland, here again this summer.
—
The workshop is for ~10 people. There are two dates available, you can choose to come either on the 8th or on the 22nd of June (18:00 – 21:00). Please sign up by writing me an email – kinga.j.kozlowska@gmail.com
calendar
Let’s enter the realm of the lactic acid bacteria, get to know the secrets of “wild fermentation” and turn Andrými into a kimchi-making laboratory!
During the workshop, we are going to discuss a number of plant-based ferments and become more familiar with the process of lactic acid fermentation. We are going to practice by preparing fresh and fragrant jars of kimchi (spicy Korean fermented cabbage), which you will be able to take further care of at home.
Fermentation is an easy and sustainable way to store edible plants for very long periods, it can help diversify the tastes and textures in your everyday meals and most importantly, eating fermented food is super-healthy, as it strengthens your immune system.
Come to Andrými to spend a fun evening broadening your skill set and hanging out with other people interested in food-related subjects.
The workshop will also touch upon the subject of multi-species entanglements and connections, as an exercise in looking at the world from a non-anthropocentric, beyond-the-human perspective, in order to notice and appreciate other-than-human subjectivities. Making kimchi is a great example of an act of co-creation, as you will learn that it’s the bacteria that are doing “the work” of fermentation and we are the facilitators creating the right conditions for this process to occur.
—
Kinga Kozłowska is a food enthusiast with an experience of running a series of DIY pop-up dinner events in her hometown of Warsaw, Poland, where she had been cooking vegan and vegetarian versions of traditional Korean dishes at a local bar. She had a chance to dive deeper into various techniques of fermentation while assisting at a raw vegan workshop in Zihuatanejo, Mexico. Currently she is finishing her studies in anthropology and undergoing a training in psychotherapy in Poland, but also coming over as a migrant worker to Iceland, here again this summer.
—
The workshop is for ~10 people. There are two dates available, you can choose to come either on the 8th or on the 22nd of June (18:00 – 21:00). Please sign up by writing me an email – kinga.j.kozlowska@gmail.com
(Private event).
Workplace bullying and psychological abuse as management tools and how to organise against it.
There’s no need to buy incense sticks, white sage or palo santo shipped from abroad when you can learn to make your own natural incense from wild plants that are growing in your neighbourhood or from ingredients you are likely to have in your kitchen (like cinnamon powder).
During the workshop you will have a chance to:
All of the materials for experimentation will be provided and I will tell you more about the species of plants we are going to use and where to find them in Reykjavik. I will also bring some essential oils and spice powders for the incense cones.
The incense bundles and cones will be yours to take with you back home, where it’s going to take several days for them to dry out and be ready for burning.
I believe that sensorial engagement with nature is a form of self-care and that it can have therapeutic effects. This stands in agreement with scientific findings and with indigenous wisdom from all around the world.
I hope that the workshop is going to inspire you to pay more attention to the plants and other species you encounter, as well as creatively and respectfully incorporate those plants into your everyday life.
About the workshop host: I’m training in psychotherapy and studying anthropology. I mostly live in Warsaw, Poland, but I’ve been coming to Iceland as a migrant worker for years and this summer I’m here again. You can also check out my kimchi-making workshop this month.
The workshop is for ~10 people. There are two dates available, you can choose to come either on the 10th (17:00-19:00) or on the 19th of June (18:00-20:00). Please sign up by writing me an email – kinga.j.kozlowska@gmail.com.
Suggested donation is: 2500isk.
A workshop, raising awareness about greenwashing and how to spot and avoid it
Private event
SEEDS provides an opportunity to meet different tastes around the world. You can bite into other cultures while widening your perspective with our workshop.
There’s no need to buy incense sticks, white sage or palo santo shipped from abroad when you can learn to make your own natural incense from wild plants that are growing in your neighbourhood or from ingredients you are likely to have in your kitchen (like cinnamon powder).
During the workshop you will have a chance to:
All of the materials for experimentation will be provided and I will tell you more about the species of plants we are going to use and where to find them in Reykjavik. I will also bring some essential oils and spice powders for the incense cones.
The incense bundles and cones will be yours to take with you back home, where it’s going to take several days for them to dry out and be ready for burning.
I believe that sensorial engagement with nature is a form of self-care and that it can have therapeutic effects. This stands in agreement with scientific findings and with indigenous wisdom from all around the world.
I hope that the workshop is going to inspire you to pay more attention to the plants and other species you encounter, as well as creatively and respectfully incorporate those plants into your everyday life.
About the workshop host: I’m training in psychotherapy and studying anthropology. I mostly live in Warsaw, Poland, but I’ve been coming to Iceland as a migrant worker for years and this summer I’m here again. You can also check out my kimchi-making workshop this month.
The workshop is for ~10 people. There are two dates available, you can choose to come either on the 10th (17:00-19:00) or on the 19th of June (18:00-20:00). Please sign up by writing me an email – kinga.j.kozlowska@gmail.com.
Suggested donation is: 2500isk.
Private organisation meeting.
Let’s enter the realm of the lactic acid bacteria, get to know the secrets of “wild fermentation” and turn Andrými into a kimchi-making laboratory!
During the workshop, we are going to discuss a number of plant-based ferments and become more familiar with the process of lactic acid fermentation. We are going to practice by preparing fresh and fragrant jars of kimchi (spicy Korean fermented cabbage), which you will be able to take further care of at home.
Fermentation is an easy and sustainable way to store edible plants for very long periods, it can help diversify the tastes and textures in your everyday meals and most importantly, eating fermented food is super-healthy, as it strengthens your immune system.
Come to Andrými to spend a fun evening broadening your skill set and hanging out with other people interested in food-related subjects.
The workshop will also touch upon the subject of multi-species entanglements and connections, as an exercise in looking at the world from a non-anthropocentric, beyond-the-human perspective, in order to notice and appreciate other-than-human subjectivities. Making kimchi is a great example of an act of co-creation, as you will learn that it’s the bacteria that are doing “the work” of fermentation and we are the facilitators creating the right conditions for this process to occur.
—
Kinga Kozłowska is a food enthusiast with an experience of running a series of DIY pop-up dinner events in her hometown of Warsaw, Poland, where she had been cooking vegan and vegetarian versions of traditional Korean dishes at a local bar. She had a chance to dive deeper into various techniques of fermentation while assisting at a raw vegan workshop in Zihuatanejo, Mexico. Currently she is finishing her studies in anthropology and undergoing a training in psychotherapy in Poland, but also coming over as a migrant worker to Iceland, here again this summer.
—
The workshop is for ~10 people. There are two dates available, you can choose to come either on the 8th or on the 22nd of June (18:00 – 21:00). Please sign up by writing me an email – kinga.j.kozlowska@gmail.com
Let’s enter the realm of the lactic acid bacteria, get to know the secrets of “wild fermentation” and turn Andrými into a kimchi-making laboratory!
During the workshop, we are going to discuss a number of plant-based ferments and become more familiar with the process of lactic acid fermentation. We are going to practice by preparing fresh and fragrant jars of kimchi (spicy Korean fermented cabbage), which you will be able to take further care of at home.
Fermentation is an easy and sustainable way to store edible plants for very long periods, it can help diversify the tastes and textures in your everyday meals and most importantly, eating fermented food is super-healthy, as it strengthens your immune system.
Come to Andrými to spend a fun evening broadening your skill set and hanging out with other people interested in food-related subjects.
The workshop will also touch upon the subject of multi-species entanglements and connections, as an exercise in looking at the world from a non-anthropocentric, beyond-the-human perspective, in order to notice and appreciate other-than-human subjectivities. Making kimchi is a great example of an act of co-creation, as you will learn that it’s the bacteria that are doing “the work” of fermentation and we are the facilitators creating the right conditions for this process to occur.
—
Kinga Kozłowska is a food enthusiast with an experience of running a series of DIY pop-up dinner events in her hometown of Warsaw, Poland, where she had been cooking vegan and vegetarian versions of traditional Korean dishes at a local bar. She had a chance to dive deeper into various techniques of fermentation while assisting at a raw vegan workshop in Zihuatanejo, Mexico. Currently she is finishing her studies in anthropology and undergoing a training in psychotherapy in Poland, but also coming over as a migrant worker to Iceland, here again this summer.
—
The workshop is for ~10 people. There are two dates available, you can choose to come either on the 8th or on the 22nd of June (18:00 – 21:00). Please sign up by writing me an email – kinga.j.kozlowska@gmail.com
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