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.
calendar
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
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”.
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