The Wellington County Museum and Archives is inviting the public to explore their inner do-it-yourself spirit, especially food lovers.
Participants in a workshop this spring will get a chance to become confident in the kitchen.
In association with Minga Skill Building Hub, the museum is organizing a series of hands-on workshops which will teach participants various heritage skills needed for self-reliance.
Making Homemade Sausage
On April 9 Minga Butcher Jamie Waldron will explore all the different facets of sausage making; spice combinations, meat to fat ratios, and proper casing techniques. Participants will be making four different types of sausage and will take home approx. 10 to 15lbs of fresh sausage ($100 retail value). The cost is $180
All-grain beer brewing
On April 23 brewer Jon Spee to explore the process of all-grain brewing. Beginning with milled grains and water, each participant will brew their own 4-litre batch of beer on equipment that can be found in most home kitchens. The cost is $100.
Homemade Chevre Cheese Making
In this hands on cheese making workshop on June 5, Greg Stevenson will take participants through the entire 36-hour chevre cheese making process.
The workshop will focus on a classic soft goat cheese with milk fresh from Greg’s hobby farm.
The cost for participants is $60.
As sausage and beer go so well together, anyone signing up for both those workshops together will receive 10% off.
Some workshops require students to bring their own tools. For a full description of all heritage workshops, or to sign up, visit www.mingaskillbuilding.ca or visit the Wellington County Museum and Archives online at www.wellington.ca/Museum.
Sign up early as space is limited. Activities may be subject to change without notice.
For more information, please contact Kyle Smith, program assistant at 519-846-0916 extension 5233 or email at kyles@wellington.ca.
