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METHOD:PUBLISH
BEGIN:VEVENT
UID:4670368:Event:123520
DTSTAMP:20260427T234334Z
SUMMARY:*Japanese Fermentation and Preservation
DESCRIPTION:Part of VV's As We Know It food and culture project.\nThe 
 Japanese have a long history of using fermented foods as part of their
  everyday life. In part, Japan has so many fermented type of foods due
  to the country's temperature and humidity levels that are conducive t
 o the reproduction of bacteria and other microorganisms that stimulate
  fermentation. This workshop will introduce the Japanese preserving me
 thod of Koji: a unique fermentation method that has become a cult favo
 rite for quick pickling or marinades.\nDuring this workshop we will:\n
 1) Taste the differences of salt and umarni flavouring\n2) Learn about
  Koji\n3) Explore different ways to use Shio-koji and “3-5-8” Pick
 ling\n4) Sample different foods processed using these methods\n\nWorks
 hop Facilitators:\nAtsumi Hashimoto – Atsumi is the lead for the Ton
 ari Gumi Community Garden and is a retired lab technologist\nMakiko Su
 zuki – Makiko volunteers at the Tonari Gumi Community Garden and Cou
 gar Annie’s Garden – Boat Basin BC\nToday's event includes a short
  discussion about traditional and contemporary foods with As We Know I
 t artist Yi Stropky.\n\nVV will have a seed library present - you can
  get some free seeds for your garden or swap or donate some seeds.\nS
 uggested donation: $12 (cost of materials included), cash or cheque. L
 imit 10 participants. This workshop is now full. Register here or to r
 oss@villagevancouver.ca. Advance registration advised.\n Village Vanco
 uver is a member of Vancouver Neighbourhood Food Networks (vancouverfo
 odnetworks.com).\n\n\n\nIf you'd like to opt out of event invitations 
 or other types of messages from the Village Vancouver website visit yo
 ur http://www.villagevancouver.ca/profiles/profile/emailSettings.\n\nF
 or more information visit http://villagevancouver.org/events/japanese-
 fermentation-and-preservation
DTSTART:20160501T200000Z
DTEND:20160501T223000Z
CATEGORIES:strathcona, "field house", workshop, fermenting, "japanese 
 preservation techniques"
LOCATION:Strathcona Field House
WEBSITE:
URL:
CONTACT:RSVP here or to ross@villagevancouver.ca. Limit 10 participant
 s, advance registration advised.
ORGANIZER:VV Neighbourhood Food Networks (Ross Moster), Atsumi Hashimo
 to and Makiko Suzuki (Tonari Gumi Community Garden), and Yi Stropky (A
 s We Know It)
ATTACH;FMTTYPE="image/jpeg":http://storage.ning.com/topology/rest/1.0/
 file/get/2051109379?profile=original
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="Ross Mos
 ter":http://villagevancouver.org/profile/RossMoster
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="Laura Le
 e Coles":http://villagevancouver.org/profile/LauraLeeColes
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="Village 
 Vancouver":http://villagevancouver.org/profile/VillageVancouver
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="VV Event
 s":http://villagevancouver.org/profile/VVEvents
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="W. Chau"
 :http://villagevancouver.org/profile/WinneyChow
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="Alyssa K
 ":http://villagevancouver.org/profile/plantlady
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="Byron Bo
 one":http://villagevancouver.org/profile/ByronBoone
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="Jill Ine
 son":http://villagevancouver.org/profile/JillIneson
END:VEVENT
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