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.
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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
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
Join a practical workshop on Greenwashing and how to avoid it from 10 to 12.
Startig around 14:30, the interactive role-play game Adedayo will spark a discuss about Environmental Justice and social rights in Sustainability.
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 growing in your neighbourhood or from ingredients you are likely to have in your kitchen (like cinnamon powder).
During the workshop, I will introduce the most common wild plants growing in Reykjavik and afterwards, we are going to make incense bundle compositions out of them. In the second part of the workshop, we are going to make incense cones from plant-based powders and essential oils.
I hope that the workshop is going to inspire you to pay closer attention to your surroundings and become more aware of the plants and other species you encounter in your daily life, as well as to engage with them through your senses. I will give you some tips on how to incorporate wild plants into your everyday rituals in a respectful and creative manner.
Come to enjoy an evening in a relaxing atmosphere and meet some people who share your interests.
Donations for the ingredients and the work I put into running the event are most welcome 🙂 (suggested 2500kr)
About Kinga, the workshop host: I’m training in psychotherapy and finishing studies in 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, this time working in the gardening department of the city of Reykjavik.
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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
Freedge / Frískápur 2nd anniversary.
Team meeting for the SEEDS team to address some current topics happening in our NGO.
Intercultural gathering for Marta’s special day
Join a practical workshop on Greenwashing and how to avoid it from 10 to 12.
Startig around 14:30, the interactive role-play game Adedayo will spark a discuss about Environmental Justice and social rights in Sustainability.
Workshop about famous street artists around the world and Reyjkavik local street art.
Private event / GreenWashing workshop
SEEDS volunteers are organising two workshops:
At 14.00 Martina will talk about local flora that can be used for tea and infusions, and their health properties.
At 15.30 Nuria will guide us on a short and easy-to-follow photography workshop on how to create a “camara obscura”.
Wild plants & DIY incense-making 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 growing in your neighbourhood or from ingredients you are likely to have in your kitchen (like cinnamon powder).
During the workshop, I will introduce the most common wild plants growing in Reykjavik and afterwards, we are going to make incense bundle compositions out of them. In the second part of the workshop, we are going to make incense cones from plant-based powders and essential oils.
I hope that the workshop is going to inspire you to pay closer attention to your surroundings and become more aware of the plants and other species you encounter in your daily life, as well as to engage with them through your senses. I will give you some tips on how to incorporate wild plants into your everyday rituals in a respectful and creative manner.
Come to enjoy an evening in a relaxing atmosphere and meet some people who share your interests.
Donations for the ingredients and the work I put into running the event are most welcome 🙂 (suggested 2500kr)
About Kinga, the workshop host: I’m training in psychotherapy and finishing studies in 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, this time working in the gardening department of the city of Reykjavik.
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