New Course: Cooking Basic Essentials from Scratch

Feed Avalon are hosting this four-week course starting this Thursday! We really learned after doing so many growing-related courses in recent years that community cooking training is also incredibly important too! We knew we couldn’t have one without the other so we’ve done our best to organise more cooking courses this year starting with the basics:

When: Thursday 2nd March, Thursday 9th March, Thursday 6th April, Thursday 13th April 2017. 6pm – 8.30pm

Where: Unit C1 Thriveability Hub, Northover Buildings, Glastonbury, BA6 9NU

What: Join us over 4 weeks for a series of making common store bought foods from scratch.

Come learn and share how to cook everyday foods and dishes on a budget. Using organic, plant-based ingredients in a relaxed welcoming workshop.

The course will help de-mystify recipes, reduce household packaging, make food with no hidden nasties and taste fantastic.

Please book a place to let us know you’re coming. We also welcome drop ins for one or any of the sessions.

Cost: This course is FREE. Donations are welcome.

Overview:

Session 1: Coleslaw and baked beans with jacket potatoes

Session 2: Bread and Soup

Session 3: Brown sauce and chips

Session 4: Humous, dips and oatcakes

How to book: Please book a place to let us know you’re coming. We also welcome drop-ins for one or any of the sessions.

Please email eat@feedavalon.org.uk.

Essentials Course

Health at Every Size Course

Feed Avalon are hosting this four-week course starting at the end of the month. I’m so stoked that my co-op are organising such a body-positive course <3

When: 29th March – 19th April 2017. Every Wednesday 10am – 12.30pm

Where: Unit C1, Thriveability Hub Northover Buildings, Glastonbury

What: Health at Every Size offers a new and compassionate approach to weight and well-being, shifting the focus away from the frustrating pursuit of weight loss in favour of self-care and developing long-term healthy habits.

Over 4 sessions, we will explore nutrition, and building a positive relationship with ourselves and with food, in a friendly and supportive group.

Classes will include discussion, presentations including nutrition and science, group work, a bit of homework and some fun activities too.

About the Tutor: Isy Schulz is a qualified nutritionist (BSc Human Nutrition) with a catering and community food organising background. Trained as a ‘Well Now’ health facilitator and co-author of the cookbook ‘Another Dinner is Possible’. Isy’s interests lie with sustainable food production, inventive plant-based whole food cookery, and improving our current food system.

Cost: The course costs £45, with some concessions available.

Advanced booking essential. To book please email Nicole: eat@feedavalon.org.uk

Health at Every Size Updated

 

EAT 2017: A whole bunch of exciting courses happening this year

I am proud to be the Education and Training Coordinator at my worker’s co-operative Feed Avalon. We do our best to organise accessible community learning in food system skills.

Check out our amazing array of courses and workshops happening this year:

  • FermentationWorkshop1Cooking with Nuts and Seeds – Learn about how to cook with nuts and seeds in this one-day course! We will be sharing wholesome, plant-based recipes with seeds and nuts being the principle ingredients. The course will cover seeds and nuts culinary uses from nutrition to flavour. | Saturday 18th February 2017 | http://www.feedavalon.org.uk/nutsandseeds/

 

  • Grow Your Own Garden – A series of workshops about how to get started in growing your own food. The course will cover how to build raised beds, compost making, seed saving and sowing, fruit tree grafting and other forms of propagation, as well as basic design and planning to make the most of your garden. | February & March 2017 | http://www.feedavalon.org.uk/grow-your-own-garden-course/

 

  • Introduction to Fermentation – In the workshop, you’ll be rediscovering the old methods of preserving food. We’ll be preparing, making and tasting fermented foods from all over the globe; a variety of sauerkrauts, kimchi, sourdough bread and more. | Saturday 11th March 2017 | http://www.feedavalon.org.uk/fermentationcourse/

 

  • apple vegHealth at Every Size – This 5-week course offers a new and compassionate approach to weight and well-being, shifting the focus away from the frustrating pursuit of weight loss in favour of self-care and developing long-term healthy habits. Over 5 sessions, we will explore nutrition, and building a positive relationship with ourselves and with food, in a friendly and supportive group. | 1st March – 29th March 2017. Every Wednesday 10am – 12pm | http://www.feedavalon.org.uk/healthateverysize/

 

  • Nutrition Day School – This day school will explore the links between food, health and well-being, demystifying nutritional concepts and science, and emphasising a sustainable and pleasurable approach to feeding ourselves. | Thursday 30th March 2017 | http://www.feedavalon.org.uk/nutritiondayschool/

 

  • Polytunnel Growing – A hands-on practical course covering all aspects of polytunnel growing- crop choices, crop rotation timing and planning, fertility, watering/irrigation, disease and pest control (including slugs!), propagation, planting sowing, harvesting, and use of space around the outside of the tunnel. | Wednesday 3rd May 2017 | Full details coming soon.

 

  • IMG_6182An Introduction to Herbalism – A two-day place introducing herbalism and plant-based medicines. | Dates TBC | Full details coming soon.

 

  • Weekend Foraging Course – A weekend course introducing the art of wild food foraging. This course will cover foraging safety, plant identification, habitat-care and responsible foraging, as well as an introduction to multiple wild edibles. | Dates TBC | Full details coming soon.

 

  • Vegan Permaculture Design Course – A 10-day course delivered in 2 x 5-day blocks, taking place outside Glastonbury at Feed Avalon’s Education Centre, Brook End. A comprehensive course introducing permaculture ethics, principles and design methods. With Graham Burnett and Nicole Vosper from Feed Avalon. | Sat July 1 – Weds 5th July 2017 & 5 Aug – Weds 9th Aug 2017 | http://www.feedavalon.org.uk/dates-announced-for-full-permaculture-design-course/

Vegan Gluten and Sugar Free Baking Course this December

I have a confession – I can’t bake for shit! But thankfully, two members of my worker’s co-op can and they are going to teach me and anyone else interested in how to bake gluten and sugar free treats:

How to book: please email eat@feedavalon.org.uk

When: Thursday 1st December 2016, 9.30 – 4.30pm

Where: Unit C1 Thriveability Hub, Northover Buildings, Glastonbury, BA6 9NU

What: This one-day course will share all the principles of healthy, wholefoods baking. Learn how to bake your own nutritious vegan, gluten and sugar-free treats. Together we will explore a world of baking alternatives. Seasonal winter time cakes will be made too, in plenty of time for the Solstice. You will leave this class with the confidence to bake your own.

The class will include:

• Learning how to bake delicious sweet treats without refined sugars
• Exploring gluten-free flours and how to combine them for optimum results
• How to prepare a healthy take on cake frosting
• Learning how to make healthier versions of bread, biscuits, and cakes
• How to use plant-based alternatives to eggs and butter
• Food and recipes to take home

Cost: The course is run on a sliding scale. Suggested donation £10 to £50. There are some free places.

We work in partnership with Somerset Skills and Learning

Gluten Free Cooking

Learn how to cook with Beans and Pulses

My co-op is hosting this course in November. Don’t miss!

When: Thursday 17th November 2016, 9.30 – 4.30pm

Where: Unit C1 Thriveability Hub, Northover Buildings, Glastonbury, BA6 9NU

How to book: please email eat@feedavalon.org.uk

A cheap and tasty source of protein, minerals, vitamin B1 and micronutrients, pulses make a great ally for both healthy eating and economic survival. 2016 has been the International Year of Pulses, in order to raise awareness about their advantages and encourage new uses along the whole food chain.

We will be sharing healthy vegan recipes with beans and pulses being the principle ingredient. We will cover cooking with pulses from soaking to cooking times, focusing on slow food cooking and preparation. The recipes will be of an international flavour yet combining organic, seasonal produce.

The class will include:

• Learning to make wholesome meals with beans and pulses
• Exploring different pulses and their principle uses and history
• Learning which pots to use and cooking times
• How to prepare delicious meals on a budget
• How to combine pulses with other ingredients for optimum taste
• Food and recipes to take home

Cost: The course is run on a sliding scale. Suggested A donation £10 to £50. There are some free places.

We work in partnership with Somerset Skills and Learning.

Beans and Pulses Web

The Wild Community Harvest

hawthornWhat: Make wild food preserves communally. Come learn, share knowledge and skills, socialise, share the work, share the harvest.

Where: Unit C1 Thriveability Hub, Northover Buildings, Glastonbury, BA6 9NU

Wild Harvest Freezer

We will create a wild fruit harvest store, in a freezer, ready for community production sessions on in September.

You can pick and store your harvest in the wild community harvest freezer. This harvest will then be processed later in the month. Blackberries, elderberries, hawthorn, crab apples, etc. We intend to make whole food preserves with organic ingredients where possible so that everyone can enjoy the benefits of healthier foods.

Please call Hannah on 07901638559 if you would like to deposit fruits into the wild community harvest freezer. Jars also welcome – please bring any clean jars with lids and bottles to the storage box outside Unit C1.

Wild Community Harvest Production Sessions

What: We can make jams, cordials, jellies, fruit leathers, dried fruit. Depending on what you would like to make.

When: Thursday 29th and Friday 30th September, 9.30am -6.30pm.

How to get involved: Please call Hannah on 07901638559 if you have any queries or special requests. Please text or call Hannah to confirm you are coming.

Production sessions have a capacity limit of 12 people and these will be permitted on a first come first served basis.

Wild Community Harvest

Fantastic Fermentation Course this October

How to book: To book please email eat@feedavalon.org.uk

When: Saturday 22nd October 2016, 9.30 – 5pm

Where: Unit C1 Thriveability Hub, Northover Buildings, Glastonbury, BA6 9NU

What: In the course, you’ll be rediscovering the old methods of preserving food. We’ll be preparing, making and tasting fermented foods from all over the globe; a variety of sauerkrauts, kimchi, sourdough bread and more.

The course will be educational, from understanding the process to the nutritional values and health benefits. We’ll end the session with a chance to taste all the delicious food and have plenty to be taking home too.

Why: Fermented food tastes amazing and is a great way to consume probiotics from living food all year round – one of the many health benefits.

Cost: £35. There are a small number of free or subsidised places for people on low incomes. Max 14 places. Please book early.

This course has been supported by Somerset Skills and Learning.
Fermentation Course October

Introduction to Vegan Cooking Course – Saturday 1st October 2016

How to book: To book please email eat@feedavalon.org.uk

When: Saturday 1st October 2016, 09.30am – 4.30pm

Where: Unit C1 Thriveability Hub, Northover Buildings, Glastonbury, BA6 9NU

What: The workshop will be practical and hands on. We’ll learning simple cooking techniques, what foods to combine for nutritional value and interesting flavour combinations. They’ll also be a chance to discuss and learn the reasons to being and becoming a vegan.

Working with seasonal and organic ingredients we’ll make and prepare a meal, from starter, mains and a pudding. We’ll all get to share together the prepared meal in the end.

Why: There are many different reasons to become vegan or eat a plant based diet. They range from the food being healthier for you, the environmental impact, to a plant based diet being lower in cost. Yet the best thing is tasty wholesome dishes and meals.

Cost: The course is FREE however donations are very welcome.

Vegan Cooking October 2016

 

Next Community Food Forum this October

Feed Avalon are organising three yearly community food forums. The aim is to bring together interested individuals and groups from the local area who are currently active, or interested in becoming active, in reclaiming our food system.

They are informal events where we can talk, share food and build relationships.

The next forum is:

6 – 8pm on Thursday 13th October 2016 at the Red Brick Community Building in Glastonbury

Please bring some food to share!

Food Forum October 16