Private Cabin Oceanfront – CAD $3,464.00
Single w/ensuite Oceanfront – CAD $2,664.00
Single w/ensuite – CAD $2,504.00
Single w/shared bathroom – CAD $2,164.00
Couple w/ensuite Oceanfront – CAD $4,196.00
Couple w/ensuite – CAD $3,880.00
Couple w/shared bathroom – CAD $3,564.00
Twin w/ensuite oceanfront – CAD $2,100.00
Twin w/ensuite – CAD $1,940.00
Twin w/shared bathroom – CAD $1,780.00
Three-share w/shared bathroom – CAD $1,616.00
Women Dorm – CAD $1,420.00
Male Dorm – CAD $1,420.00
Mixed Dorm – CAD $1,420.00
Tent Site Single – CAD $1,400.00
Tent Site Couple – CAD $2,600.00
Commuter – CAD $1,260.00

All Packages Include CAD $1,160.00 Tuition

Date & Time Details:
Program begins: October 6
Program ends: October 10
Click here to view your detailed program schedule.

Tuition: $700 CAD (4 Nights)

Rooms & Meals: Rates listed below include room, 3 meals per day, use of hot tubs, and campus facilities. Tuition not included.

Room Type	Nightly Rate	4 Nights / 5 Days	5 Nights / 6 Days
Private ensuite	$451	$1,806	$2,257.15
Private shared bathroom	$366	$1,462	$1,828
Twin shared bathroom	$270	$1,081	$1,351.63
Dorm	$180	$720	$900

All bookings are subject to a 10% campus fee and applicable taxes. Click here for more room types and rates.

Scholarships : Hollyhock recognizes that economic opportunity is not currently equal for all; we encourage and welcome anyone registering for a program to apply for a scholarship. Scholarship applications are open. Click here to learn more and apply.

Terms & Conditions: You may find terms & conditions here.

Email us about program

Fermentation of Place

With Kirsten K. Shockey

October 6 - 10, 2024

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

Join world-renowned fermenter, Kirsten K. Shockey in this unique fermentation master class to learn how to ferment confidently and safely in your kitchen. You’ll learn the art and science of this ancient craft by exploring the abundance of Hollyhock during harvest—vegetables, apples, sea vegetables and salt. This workshop will be appropriate for both beginners and experienced fermenters.

The workshop will focus on place, we will be outside in the gardens, harvesting salt from the sea, and making in the kitchen. You will learn through demonstrations, hands-on projects, and plenty of time for discussion and tasting. By the end of this program, you’ll have the skill and confidence to successfully collaborate with the microbes that transform and enliven your food for extraordinary health and flavour in the place that you call home. All levels of fermenters welcome!

Learning Objectives

Learn a variety of fermentation techniques to ferment fruit and vegetables
Understand the microbes that ferment and their interaction with your microbiome
Understand the role of salt in fermentation and health
How to evaluate your ferments for safety and doneness
How to build an intuitive fermentation practice at home

Materials

All equipment and materials will be provided.

Daily Schedule

Here is your detailed program schedule.

Presenter

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