Education and Workshops

Upcoming Classes

Souperb Soup Making at the Urban Element on March 21, 2012

Class through the University of Ottawa Sustainability Committee on March 28, 2012.

We regularly work with the Soup Sisters of Ottawa to produce a lot of loving spoonfuls for Ottawa Women’s Shelters. Check them out!

We have dreams of starting a series of courses, but need some support in the logistics, marketing and funding of these classes. They’re laid out and organized, and we’re ready to teach. If you would be interested in helping us organize, please get in touch.

We bring local and seasonal home in our food skills programs. Stone Soup’s classes go beyond excellent instruction in local and seasonal cooking and into inquiry and education about the food system as a whole and Ottawa’s own local foods and farms.

Taking Stock: Soups

This set of four classes will start with stock and teach some of Stone Soup’s most popular lunches.

• Week One: Your stock pot
• Week Two: Veggie basics: White Bean and Kale
• Week Three: Working with the ungulates: Beef and barley
• Week Four: It does make it all better: The best chicken soup ever

Preserving the Bounty

Learn the theory and the practice of preserving foods safely and inexpensively at home. Participants will take home a sample of their preserved, local food as well as the skills to extend their knowledge.

This set of eight classes can be taken as a package ($300) or individually at $45 each. Please contact me to inquire about group rates in your home.

This course will begin with the rhubarb in June of 2011, and end with the apples in October of 2011.

• Rhubarb Ginger Jam: Canning basics, the layering of flavours and the components of a jam recipe
• S*trawberry Preservation:* Two jams, canning basics and the drying and freezing of berries.
• Pickled Beets: Two kinds of pickled beets. An introduction to pickling and the basics of canning.
• Tomato Salsa: A workshop in deliciousness, chopping and canning, plus the chemistry of acidity in preservation.
• Canning tomatoes: Whole canned tomatoes, tomato sauce and flavoured tomatoes for cooking later in the year. We’ll touch on freezing as well.
• Herbs: Drying, preserving in oil, and flavoured vinegars.
• Dill Pickles: Bicks, move over! These garlicky dills will become a favourite.Crabapple Jelly:It looks like a jewel, tastes like candy, and the fruit comes free.

Flying the Coop

How to survive on your own, with no money, and still not get rickets. This six-week course is suitable for students and for anyone living on their own for the first time. This course will be offered in March of 2011.