Book now and get 15% off campus rates! Offer valid until May 31, 2023.
  • Private Cabin Oceanfront – CAD $2,982.00
  • Single w/ensuite Oceanfront – CAD $2,390.00
  • Single w/ensuite – CAD $2,254.00
  • Single w/shared bathroom – CAD $1,954.00
  • Couple w/ensuite Oceanfront – CAD $3,796.00
  • Couple w/ensuite – CAD $3,520.00
  • Couple w/shared bathroom – CAD $3,244.00
  • Twin w/ensuite oceanfront – CAD $1,902.00
  • Twin w/ensuite – CAD $1,762.00
  • Twin w/shared bathroom – CAD $1,622.00
  • Three-share w/shared bathroom – CAD $1,482.00
  • Women Dorm – CAD $1,298.00
  • Male Dorm – CAD $1,298.00
  • Mixed Dorm – CAD $1,298.00
  • Tent Site Single – CAD $1,238.00
  • Tent Site Couple – CAD $2,336.00
  • Commuter – CAD $1,182.00

Date & Time Details:
Starts with dinner on August 30
Ends with lunch on September 3

Sample program schedule

Location: Cortes Island

Tuition: $650 CAD + $40 CAD Material Fee

Campus Rates: Campus rates include accommodations, meals, Hollyhock activities, use of hot tubs and campus facilities (does not include tuition). Click here for details.

Scholarships: Program experiences are enriched by having a multitude of voices and experiences that reflect global plurality. Our scholarship program is one of our key strategies to expand program access to underrepresented and marginalized communities.

A limited number of scholarships are available per program with awards ranging from partial to full tuition. We encourage applicants from those whose identities intersect with, but are not limited to: Black, Indigenous, People of Colour, 2SLGBTQIA+, people with disabilities, newcomers, youth, and elders.

Please apply for a scholarship within your program registration form. We ask for a 5% refundable deposit to apply. Contact us directly if you are unable to pay this deposit.

Email us about program

Fermentation Demystified

With Kathryn Lukas-Damer and Kirsten K. Shockey

August 30 - September 3, 2023

Learn to collaborate with the microbes that make your foods delicious and your health vibrant.

Expert fermenters Kirsten and Kathryn come together in this master fermentation class to explain the safe and simple process of how to ferment in your kitchen. You’ll learn about the history, science and health benefits of this ancient craft while exploring a wide variety of techniques used to ferment everything from sauerkraut, kimchi and kvass to pickles and condiments as well as miso and Nordic yogurt (both dairy-based and vegan).

The workshop will be balanced between hands-on classes, garden walks, and demonstrations and plenty of time to taste and discuss our creations. By the end of the workshop, you’ll have the skill and confidence to successfully collaborate with the microbes that transform and enliven your food for extraordinary health and flavor.

Through taste and practical experience, you can expect to learn:

  • The history, science and health benefits of fermentation.
  • How to evaluate your ferments for safety and doneness
  • How to build an intuitive fermentation practice at home

“Super simple. I love that you are teaching fermentation without insisting that we need lots of fancy burp tops and contraptions to do fermenting.” – Past Participant

Schedule

A detailed schedule will be available 1-2 weeks in advance of the program. View sample schedule here.

Terms & Conditions

You may find our terms & conditions here.

Presenters

Kathryn Lukas-Damer
Kathryn Lukas-Damer, an early thought leader and pioneer in the Fermented Foods movement, is the founder and former CEO of the national fermented food company, Farmhouse Culture and co-author of award winning The Farmhouse Culture Guide to Fermenting: Crafting Live Cultured Foods and Drinks from Kimchi to Kombucha. In her…
Learn more about Kathryn Lukas-Damer
Kirsten K. Shockey
Kirsten K. Shockey is the author of award-winning Homebrewed Vinegar, coauthor, with her husband, Christopher Shockey, of award-winning The Big Book of Cidermaking; award-winning Miso, Tempeh, Natto & Other Tasty Ferments; Fiery Ferments; and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods over twenty years ago…
Learn more about Kirsten K. Shockey