Are you prepared to stay healthy in the changing seasons? Learn how to treat Colds, Flus, and Respiratory Infections with time-honored remedies and herbs. This course will cover basics of the immune system, how to strengthen it, and how to incorporate local herbs into your apothecary to keep your family healthy throughout the winter season. Students will create three remedies to bring home with them: an Immune Tonic, a Cough Syrup, and a Chest Rub. Nicole will also be sharing handouts, recipes, and resources for further study.
Port Townsend, Wa. :: Saturday Oct 14 :: 10am- 5pm :: Ages 16 - Adult (under 18 must be accompanied by an adult) :: $85+$20 materials fee:: Instructor Nicole Larson
Humans, or other predators, make ripples of disturbance when they move through an ecosystem. Birds broadcast this information in a decipherable language. Come listen and learn from the birds to discover where the owl is roosting, if the hawks are hunting, or where the coyote is resting. Participants will leave with tools and tricks for expanding the awareness of their surroundings. This class will fascinate both beginner and "seasoned" naturalists.
October 21 :: Marrowstone Island, Wa. :: 9 am- Noon :: Ages-Adult :: $45 :: Instructor Scott Brinton
Come learn the ancient technique of turning flexible willow shoots into a functioning work of art. While working on our baskets, we will discuss harvest techniques, creating a personal willow "garden," curing, and preparation.
November 4 :: Marrowstone Island, Wa. :: 9 am- 4 pm :: Ages-Adult :: $85+$15 material fee :: Instructor Rachael Van Laanen
Join Oly-Culture's Julie Martin in making these three healthy & refreshing fermented drinks: Tepache, Beet Kvass, and Shrub. Tepache is a traditional fermented Mexican drink, commonly sold on the street served straight over ice; it can also be cut with a beer or enjoyed with a little added rum. Pineapple rind is the main ingredient in Tepache, but we will take it to a whole new level with an addition of a few interesting spices. Beet Kvass has very deep roots in Russia; enjoy learning about some of the other Kvass flavors that can be made. Lastly, coming to us from England is Shrub, a fruit flavored vinegar drink that was traditionally brewed for its medicinal properties. Today we serve it over ice, fruit, sparkling water or incorporate it into mixed drinks. We will also be going over how to do a second ferment to obtain the fizz, what bottles to use, temperatures and more. Samples will be provided at the end of the class of all three drinks.
November 11 :: Port Townsend, WA :: Ages-Adult :: $55 + $15 material fee :: 10 am - 1pm :: Instructor Julie Martin