Waste Reduction Week 2020 goes virtual!
See below for the full recording of the fermentation workshop with Jessica Winter and Alice Savage from our Online Workshop on Reducing Food Waste in the Home. Learn how to make sauerkraut, how to ferment beets, and some general tips to start your canning journey.
Jessica Winter
Jess Winter is a self-taught nourishment enthusiast with the firm belief that food is medicine that can heal your body! To Jess, the kitchen is a place that feeds her creativity, allows her to connect to Mother Earth through food, create magic, and of course nourish herself and loved ones.
Over the past five years Jess has developed her skills and knowledge in zero-waste cooking and living, kitchen herbalism, fermentation, bulk food prepping, recipe development, as well as sourcing high-quality ingredients through supporting local sustainable farmers.
If Jess had to pick her most favourite thing about food it would be, how it brings people together!
Alice Savage
Born in West Sussex in the South Downs of England, Alice Savage has had a passion for cooking since she was young. Brought up cooking brownies and flapjacks after Sunday afternoon walks in the countryside, she followed her passion for food and trained at the Tante Marie, Cordon Bleu Cookery School, near London, England.
Alice now lives in Paradise Valley near Squamish, where she is raising her 2 girls. She was the chef in two exclusive chalets in Whistler’s for a number of years, then furthered her education in Holistic Nutrition at the Canadian School of Nutrition and graduated as an R.H.N. ( Registered Holistic Nutritionist ). Since then, she has started up a Fermentation business and sells delicious zesty fermented sauerkrauts and such at the Squamish Farmers Market and Vancouver Farmers Markets during the fall and winter seasons.
If you are curious to learn more about food waste and food waste reduction, see below for a full recording of the workshop webinar:
Recipes:
Fermentation Information Sheet
Fermentation with Brine
This event would not have been possible without the support and collaboration of the Resort Municipality of Whistler.
