Online Workshop: Fermentation and Making Sauerkraut
An online workshop walking you through the steps to make sauerkraut, ferment beets, and start your journey in canning to preserve your food for winter and reduce your waste.
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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!
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 has 22 years of experience in all areas of the hospitality industry. She has worked on film sets, in private homes, ski chalets and in hotels and wine bars around the world. Her education also includes an advanced certificate with the Wines and Spirits Educational Trust.
Alice now lives near Squamish, where she is raising her 2 girls. She was the chef in two exclusive chalets in Whistler’s Nicklaus North, and afterwards worked at the Fairmont Chateau Whistler for a number of years. Alice furthered her education in Holistic Nutrition at the Canadian School of Nutrition and graduated as an R.H.N. ( Registered Holistic Nutritionist ) in August 2014. 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.
Exo Cricket Flour Protein Bar reviewed by Paul Romero
Ultra distance athlete and UPRise Performance coach - Paul Romero - just gave EXO bars a try and was blown away by how tasty these bars are. All made with superior real food ingredients!
Exo Cricket Protein Bar:
Grit With Wisdom | Yoann Barelli shares an in-depth perspective on how to send it 'safely' on a MTB
In this episode, we hear from @YoannBarelli_IntoTheGnar. For those that aren't familiar, Yoann hails from Nice in the south of France and has been racing Mountain Bikes since the tender age of 7 years old. From there he went on to have numerous successes, including becoming the French Elite DH champion in 2004, and multiple podium finishes in the Enduro World Series after that.
Over the past few years, we have seen Yoann pivot towards free riding, getting creative, and of course, having loads of fun! He shares this incredible passion and energy through his coaching Business, Into The Gnar, which he launched back in 2020 and has completely blown up from there!
Yoann also curates a yearly free ride extravaganza in the Sea To Sky which sees some of the world's best Pro Riders and up and up-and-coming athletes test their limits on some of the most technical and high-consequence features in the area.
In this inspiring conversation, we cover:
- New sponsors and new bikes
- His mental process from start to finish
- How to use humour to help boost your mental game.
- How to use breathwork in your riding
- How he assesses risk
- What he has learned since becoming a mtb coach
- His specific Visualization strategy
And so, so, much more.
We rode the Double Black Green Monster trail in Whistler prior to recording this chat and it was epic to see his processes and decision-making in action - I highly recommend watching that video over on my YouTube channel @jakejohnstone.
You can follow Yoann on Instagram @yoannbarelli and YouTube @YoannBarelli and check out his coaching at intothegnar.com
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Along with Yoann and I, Aven's family encourages you to Donate to Whistler SAR (who extricated Aven along with Whistler Bike Park Patrol). You can support Aven directly via this link: Aven Elsberg Gofundme
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????????????????????????????????????????: The opinions, thoughts, and views in the content created by The Mind Mountain, the Grit With Wisdom Podcast, and Jake Johnstone, including the guests they interview, are solely their own and do not reflect the official policy or position of any other organization, person, or company mentioned or featured in the podcast. The content is intended solely for entertainment purposes only. THE MIND MOUNTAIN, THE GRIT WITH WISDOM PODCAST, AND ITS AUTHORS ASSUME NO RESPONSIBILITY OR LIABILITY FOR ANY DIRECT, INDIRECT, INCIDENTAL, SPECIAL, CONSEQUENTIAL, OR OTHER DAMAGES ARISING OUT OF THE USE, REFERENCE TO, RELIANCE ON, OR INABILITY TO USE THE PODCAST OR THE INFORMATION PROVIDED IN THE PODCAST, ON SOCIAL MEDIA SITES OR ON OUR WEBSITE. THE LISTENERS OF THE PODCAST, AND READERS OF OUR SOCIAL MEDIA POSTS, BLOG POSTS, AND ANY OTHER MEDIA ACKNOWLEDGE AND ACCEPT THAT THEY ARE SOLELY RESPONSIBLE FOR THEIR OWN ACTIONS, SAFETY, AND WELL-BEING WHEN ENGAGING IN ANY ACTIVITY RELATED TO MOUNTAIN BIKING OR ANY OTHER ACTIVITY MENTIONED.
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#shorts #gritwithwisdom #podcast #mountainbiking #squamishisawesome #squamishbc #mtblifestyle #mtbskills #dh #enduro #downhill #downhillmtb #squamishtrails #squamishlife #squamishadventure #exploresquamish #explore #beautifulbc #mindset #pinkbike #bikelife #seatosky #pemberton #ridebikes #bike #whistlerblackcomb #bikesquamish #squamishmtb #whistler #squamish
How to make a Koji Caramel Sauce
This decadently rich caramel sauce is given an extra kick of umami with the addition of shoyu infused koji, all served on top of Earnest Ice Cream, iconic Tahitian Vanilla Ice Cream.
Welcome to the Coho Youtube Channel:
A source of inspiration, community and useful information for future and existing food entrepreneurs.
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Coho Commissary's mission from day one has been to nurture entrepreneurial dreams, supercharge small businesses, and foster conscious community connections through food. And we do this by working with our diverse and passionate group of food entrepreneurs in our commissary kitchens.
To join our commissary:
Subscribe to our YouTube Channel now!
Visit our Marketplace to support #smallbusiness:
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Credits:
Host/Producer: Taeyoung Chang
Camera/Editor: Eder Poli
Members: VanKoji
WE ACKNOWLEDGE THAT COHO IS SITUATED ON THE UNCEDED TERRITORY OF COAST SALISH PEOPLES, INCLUDING THE TERRITORIES OF THE XʷMƏΘKWƏY̓ƏM (MUSQUEAM), SKWXWÚ7MESH (SQUAMISH), AND SƏL̓ÍLWƏTAʔ/SELILWITULH (TSLEIL-WAUTUTH) NATIONS.
#CohoChannel #SupportLocal
Frostbites | Shaping your path by responding to the community + Syrup Recipe
Join Peggy Spier, founder of Frostbites as she shares her story of how she built her company. She'll also share with you a syrup recipe and if you've got a VSW Experience Package, get ready for a sweet treat!
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This workshop took place at Vancouver Startup Week 2021.
Online Workshop: Reducing Food Waste In Your Home
Have fun, learn new skills, and get ready to share what you learn with your foodie friends!
Join AWARE Whistler, the Resort Municipality of Whistler, and Alice Savage & Jess Winter for 1 hour on reducing food waste at home.
1. Lauren Harrison (Solid Waste Technician at the Resort Municipality of Whistler) goes over the facts and figures around food waste in BC
2. Claire Ruddy (AWARE Executive Director) goes over some of the top tips for reducing food waste. She also discusses the Food Waste hierarchy and food recovery work going on in BC.
3. Alice Savage (Chef and Registered Holistic Nutritionist) and Jessica Winter (Self-taught Nourishment Enthusiast) lead a workshop on fermentation, sauerkraut making and canning.
Learn more at:
alicesavage.com
awarewhistler.org
whistler.ca/services/waste-management