The Wellington County Museum and Archives invites everyone to explore their inner Do It Yourself spirit, especially food lovers.
People can become confident in the kitchen by attending and participating in a series of workshops this spring. In association with Minga Skill Building Hub, the museum is organizing a series of hands-on workshops that will teach participants various heritage skills needed for self-reliance:
– The Art of Butchery, Saturday, April 11. Butcher Jamie Waldron will provide a hands-on workshop on how to properly break down and butcher a pig. Each participant will be working on a whole pig and take home approximately 20 to 25 pounds of fresh local and organic pork. The cost is $200.
– Sourdough Bread Baking, Saturday, May 16. Join Richard Preiss to learn the traditional art of bread baking. Learn how to make sourdough bread, and starter from scratch. Each participant will take home a sourdough starter culture, recipes, and a fresh loaf of sourdough bread. The cost is $60.
– Fermenting: Sauerkraut and Kimchee, Sunday, June 14. Join Val Andrews to learn the healthy and ancient art of fermentation. Learn about the history of fermentation and learn how to do it yourself by making sauerkraut and Kimchee. Participants will receive experience, a finished product, fermentation recipes, and samples. The cost is $55.
Some workshops require students to bring their own tools. For full description workshops, or to register, 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.
