Here you’ll find descriptions of our upcoming events (see the calendar below), Testimonials and past events.

What Live & Learn Participants are Saying:

“Practical and lots of fun. Very satisfying, too.”
“Lots of time for questions and good conversation. Thank you!”
“I love learning from people in the community and elders.”
“Loved the informal, hands-on style.”
“This was a great way to meet some good people!”
‘”Very peaceful and friendly.”
“A wonderful experience—practical, healthy, and joyful.”
“Excellent, a warm welcome. I learned lots and am confident to do this on my own.”
“Such a lovely experience. Pressure-free learning & more.”
“Just awesome, really appreciate small class size. Great fun and new information!”
“Fantastic!”
“Wonderful exchange.”
“Loved the stories and tradition.”
“Thank you for continued sharing of living wisdom and practice.”
“The whole course was fantastic!”

Events

2013 Workshops

Leonie Croy  ”Saving seeds that sustain us”
Mar 2 RC Hall – Leonie knows how empowering it is to save seeds from food you have grown in your backyard. Together you will explore how simple it can be when you start with plants that self-pollinate and produce mature seed in their first year. We will cover reasons for saving seeds, identify basic concepts of seed saving and relevant botanical terms and also discuss methods for harvesting and drying beans, lettuce and tomato seeds. By the end of your class you will have participated in a couple of seed cleaning methods and go home with a seed saving booklet and a package of seeds.

Maria Hunter  ”Advanced seed saving”
Mar 2 RC Hall – Maria Hunter of Dragonfly Seeds will lead a workshop that will cover advanced seed saving concepts and techniques for squash, brassica and other cross-pollinating seeds, including isolation and population size.  Denise Lagasse of the Sunshine Coast Seed Collective will share details about our squash growing, trading and sharing project, that we hope many coast gardeners will join in with this year. The ‘Squash Swap’ will begin with spring planting and come to fruition at the Fall Fair. The workshop will use an open space format, where participants will bring questions and we will set aside time to address these with on-site reference, or future follow up, in order to build the capacity of our community to become self-sufficient in seed growing and saving.

Sara Stewart “Edible Weeds”
Apr 3 Davis Bay hall – There’s no such thing as a weed! Extend you growing season by learning to identify common edible wild plants. Sara will teach you about the medicinal and nutritional value of a variety of greens and roots that often end up in the compost heap.  You will also head into the kitchen to learn how to use them in every day cooking and life. Turn your garden menace into a meal and a tedious chore into a harvest.

2012 Workshops

Marlene Stephens  ”West coast salmon wellington”
Dec 20 RW centre – Marlene would like to share a West Coast alternative to turkey with you this season. You will learn to use ready-made puff pastry to make Salmon Wellington and wow your guests. Each student will practice with a mini wellington and go home with ideas for other tasty uses for this pastry, including smoked salmon tarts. The versatile puff pastry is ideal with both sweet and savoury dishes!

Sara Stewart “Wildlife friendly farming”
Dec 18 RC hall – Sara will use her background of wildlife conservation to help participants learn to prevent conflict with wildlife on their property and in their community. Learn how to avoid attracting a variety of animals and deter them from eating your garden, fruit and livestock. You will be able to view your own land with a new perspective and be inspired to implement non-lethal techniques that encourage co-existence with nature.

Charlie Russel  ”Dry cured bacon”
Dec 8 Madeira park – In this class, Charlie will discuss meat curing techniques in general, including food safety when curing, and the specifics of the dry curing used for the best bacon, pancetta, guanciale and other cured meats. He’ll demonstrate making the cure, preparing the pork belly and curing environment, dredging, and the final smoking process. Students will get to see and feel the differences in the meat at each critical stage in the process, and we’ll conclude with frying up a strip or two for each student of the final product.

Heather Till  ”Festive holiday bread”
Dec 1 RW centre – In this fun, easy and kid-friendly workshop, we will create Festive Holiday Bread, fragrant and full of raisins, dried fruit and spices. We will shape the bread dough into a variety of loaves and buns, including a beautiful braided loaf that’s easy to make and impressive looking. Participants will take home samples of delicious bread they have made themselves.

Lisa Murata  ”Raising backyard chickens”
Dec 1 RW centre - Lisa has been raising chickens for the last 20 years and is currently running a successful farm here on the coast. In this class you will learn everything you need to get started with your own backyard flock including choosing your breeds and age of chickens, health, feeding, housing and predator protection. This beginner’s course will get you off to a great start.

Corey Smith  ”No fail shortcrust pastry”
Dec 1 RW centre – Corey will guide students in making a never-fail shortcrust pastry. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. Students will assist Corey in making mincemeat tarts and rustic Cornish pasty so we can taste this amazing pastry for ourselves.

Stephen Murphy  ”A mushroom walk in the woods”
Nov 28 RC Prov. Park – Local mushroom enthusiast Stephen Murphy will guide a walk to discover the rich diversity of fungi in the local forest of the Sunshine Coast. Participants will meet at the Roberts Creek hall where we will gather before we leave to enter the forest. We will be carpooling to the class destination a short ride away and we will be leaving the hall at 12 noon sharp. As we walk and discover fungi we will stop and attempt to identify and observe mushrooms in their natural habitat. The focus will be on identification techniques and habitat observation rather than collection of edibles.

Heather Till  ”So you just don’t think you like tofu!”
Nov 3 RW centre – This creative and hands-on workshop is filled with cooking tips and recipes that will change your mind about tofu. We will make and sample tofu burgers and sweet and sour tofu, plus learn how to prepare tofu as a substitute in recipes that call for chicken or beef.

Marlene Stephens “Sri-Lankin chutney”
Nov 3 RW centre – This is the genuine Sri Lankan chutney you may have tried at the New Moon Festival on those delicious samosas. Come and learn to make a big batch so you can share and have plenty for yourself. We will make some ourselves and take the recipe home. We also get to taste some while the jars process and you will get a jar to take home with you.

Marina Stjepovic “Sourdough bread from scratch”
Nov 3 Rockwood Centre – Do you want to make delicious Sour dough bread at home? Do you know how to keep the starter “alive?” Come and learn to prepare and maintain your own sour dough starter from scratch and learn how to make a loaf of naturally leavened artisan bread using the no knead method. Marina really just wants to show people how to break free from recipes, and FEEL how to make bread. We also get to taste some too!

Bernard Wera “Chicken butchering 101″
Oct 28 RC – So you want to raise chickens for your own meat, but are not sure if you have what it takes to ‘harvest’ them? This is the class for you … a hands-on introduction to chicken butchering, covering how to catch, kill, and process our feathered friends humanely & efficiently to a ready to cook or freeze state. Each participant will process at least 2 birds.

Heinz Engalmann “Hugel Culture”
Oct 27 Mason rd Sechelt – Heinz is inviting you to his field on Mason rd. to learn how to construct a Hugel Culture bed for gardening. In his 20′s after hearing and reading about hill beds he constructed a ten-metre long bed using what he found on the farm. The growth was so incredible that he decided to build another bed like it the following year. After years of experimentation Heinz is constructing another one of these beauties on his farmland in West Sechelt and will teach us how to build one in the process.

Stephen Murphy “Explore the world of mushrooms”
Oct 24 RC hall – Stephen, a mushroom enthusiast, will take you on a tour of the mushroom world. Learn to read a mushroom key, discover spoor prints and how to grow your own mushrooms at home. We will cook up a few of these tasty delights then try them out. Come and be inspired by the mushrooms that grow all around us.

Leonie Croy & Maria Hunter “Saving seeds that sustain us”
Aug 8 RC Hall – Leonie and Maria know how empowering it is to save seeds from food you have grown in your backyard. Together you will explore how simple it can be when you start with plants that self-pollinate and produce mature seed in their first year. We will cover reasons for saving seeds, identify basic concepts of seed saving and relevant botanical terms and also discuss methods for harvesting and drying beans, lettuce and tomato seeds. By the end of your class you will have participated in a couple of seed cleaning methods and go home with a seed saving booklet and a package of seeds.

Todd Thompson “Distilling cedar oil”
July 21 RC hall - Todd will show us how to use two different styles and sizes of stills. He would love to answer your questions about all of its uses and will demonstrate the process of transforming cedar boughs into an oil. You can use this oil for many purposes like cleaning supplies and aroma therapy. The still can be used to distill many different products. You will learn about still safety, about the variety of possible ingredients in creating oils and spirits as well as how the still works on the inside and out. Don’t miss this!

Rashmi Singh “Coastal market feast”
July 18 RC hall - In our first ever collaboration with the Farm Gate Market, we present a new series of cooking classes: The Coastal Market Feast. Rashmi Singh will use what she finds from the vendors at the market to create a delicious dish with an Indian flare. Rashmi is the owner of Curry in the Creek and an incredible chef. She will meet her class in the market common at 4pm sharp. To begin our class, we will follow her through the market to purchase amazing ingredients from the friendly vendors. When our basket is full, we will head into the kitchen and Rashmi will show us how to use the ingredients we bought to create a dinner to remember.

Marina Stjepovic “Sourdough bread from scratch”
June 14 Rockwood Centre – Do you want to make delicious Sour dough bread at home? Do you know how to keep the starter “alive?” Come and learn to prepare and maintain your own sour dough starter from scratch and learn how to make a loaf of naturally leavened artisan bread using the no knead method. Marina really just wants to show people how to break free from recipes, and FEEL how to make bread. We also get to taste some too!

Leonie Croy & Maria Hunter “Saving seeds that sustain us”
June 5 Davis Bay Hall – Leonie and Maria know how empowering it is to save seeds from food you have grown in your backyard. Together you will explore how simple it can be when you start with plants that self-pollinate and produce mature seed in their first year. We will cover reasons for saving seeds, identify basic concepts of seed saving and relevant botanical terms and also discuss methods for harvesting and drying beans, lettuce and tomato seeds. By the end of your class you will have participated in a couple of seed cleaning methods and go home with a seed saving booklet and a package of seeds.

Heinz Engalmann “Hugel Culture”
Apr 28 Mason rd Sechelt – Heinz is inviting you to his field on Mason rd. to learn how to construct a Hugel Culture bed for gardening. In his 20′s after hearing and reading about hill beds he constructed a ten-metre long bed using what he found on the farm. The growth was so incredible that he decided to build another bed like it the following year. After years of experimentation Heinz is constructing another one of these beauties on his farmland in West Sechelt and will teach us how to build one in the process.

Maria Hunter “Seed Saving for beginners”
Mar 3, 2012  Roberts Creek HallMaria Hunter of Dragonfly Seeds and Mojave Kaplan will lead a workshop that will cover basic seed saving concepts for vegetables and herbs.  If you can grow a bean plant, you can save seeds. It is truly fun and easy, and you can save a lot of money, too!  Learn hands-on seed cleaning, storage tips, and participate in lively discussion.  Bring envelopes to re-use for seeds.

Maria Hunter “Advanced Seed Saving”
Mar 3, 2012 Roberts Creek HallMaria Hunter of Dragonfly Seeds and Mojave Kaplan will lead a workshop that will cover advanced seed saving concepts for tomatoes, squash and other difficult seeds.  Mojave will share some wonderful stories of her experiences in gardening and seed saving that will explain the more complex aspects of keeping seeds until next year.

Linda Moorcroft “Whole Wheat Bread”
Feb 21, 2012  Sunshine Coast  Alternative School
Learn to make bread from scratch.  Linda has over forty years of incredible knowledge and can answer your questions on this delicious art.  Make and taste many homemade breads and take home the recipes.

Kim Wilkinson “Wild Dock Seed Crackers”
Feb 11, 2012 Roberts Creek Hall Learn how to harvest and process the seeds of the Western Dock plant.  We will make home-made crackers using the seeds and participants will go home with a recipe for the crackers, and a new appreciation for this wonderful wild food plant!

Bernard Wera “Liver Pate”
Feb 11, 2012 Roberts Creek Hall Bernard will lead you through preparing a mouth watering Liver Pate using local meats and ingredients.  He is excited to be able to share some of the health benefits of locally grown meats.  We will make and sample the Pate then participants can take some home to share with their sweet Valentine.

Margaret Robinson “Cake Pops”
Feb 11, 2012 Roberts Creek Hall
Learn to create this most trendy of treats, the delicious Cake Pop.  Margaret will lead you through preparing different shapes and sizes to tempt your taste buds.  You will also be able to take a few home to share with that special someone come Valentine’s Day.

2011 Workshops

Barb Higgins “Salves and Stories”
Dec 16, 2011 Roberts Creek Food Hub Barb will show you how to make a salve with Comfrey that will make you wonder why you didn’t do this a long time ago.  This salve can be used on all parts of your body and will make your skin feel younger.  It also makes a great gift for the holidays.  And if we’re good Barb will share some tales of insight so don’t miss out!

Steve Murphy “Explore the World of Mushrooms”
Dec 16, 2011 Roberts Creek Food Hub Stephen, a mushroom enthusiast, will take you on a tour of the mushroom world.  Learn to read a mushroom key, discover spoor prints and how to grow your own mushrooms at home.  We will cook up a few of these tasty delights then try them out.  Come and be inspired by the mushrooms that grow all around us.

Marlene Stephens “Holiday appetizers using Phyllo pastrty”
Dec 16, 2011 Roberts Creek Food Hub Marlene will show you how to make delicious treats for the holidays using Phyllo pastry.  You will learn to use a variety of ingredients and techniques to prepare your own goodies. She will then send you home with the recipes to try out on your Christmas guests.

Rick O’Neill “BC Wildlife in Pictures”
Dec 13, 2011 Sechelt Arts Centre Join Rick O’Neill for a photographic tour of the wildlife and habitat here in beautiful British Columbia.  He will share his many adventures in the wild, snapping pictures and show you a collection of his greatest finds.

Holly Ann Higgins “Honoring the Salmon”
Dec 12, 2011 Sunshine Coast Alternative School, Sechelt Holly Ann will provide each participant with a beautiful Sockeye salmon to work with.  She will show you how to fillet the fish, then how to use the rest to make a delicious salmon broth.  Holly believes in using every part of the fish and will show you all the hidden wonders that most people throw away.

Sheilagh McKenna “What’s the Buzzz at the Library”
Nov 25, 2011 Sechelt Library Sheilagh will introduce you to the fascinating world of the bees and show you the equipment and tools of the trade. You will discuss the differences between wasps and bees for better identification, talk about the inner workings of the hive, about the bee dance and what it all means.  Come and taste some local honeys and pollen too!

Holly Ann Higgins “Honoring the Salmon”
Nov 22, 2011 Gibsons Arts building Holly Ann will provide each participant with a beautiful Sockeye salmon to work with.  She will show you how to fillet the fish, then how to use the rest to make a delicious salmon broth.  Holly believes in using every part of the fish and will show you all the hidden wonders that most people throw away.

Linda Moorcroft & Faye Hansen “The magic of Bread”
Nov 22, 2011 Gibsons Arts building Learn to make bread from scratch.  Linda has over forty years of incredible knowledge and can answer your questions on this delicious art.  Make and taste many homemade breads and take home the recipes.

Bernard Wera “Chicken Butchering 101″
Oct 29, 2011, 2879 SC Hwy, Robert’s Creek So you want to raise chickens for your own meat, but are not sure if you have what it takes to ‘harvest’ them?  This is  the class for you … a hands-on introduction to chicken butchering, covering how to catch, kill, and process our feathered friends humanely & efficiently to a ready to cook or freeze state. Each participant will process at least 2 birds.

Annette Clarke “Making Cattail and Grass Containers”
Oct 22, 2011 2546 Miles Rd, Robert’s Creek Cattails are an abundant local source both of wild food and an excellent fibre for weaving.  Learn about this and other local sources for making containers of woven, dried plant materials using simple weaving, braiding and coiling techniques.  You’ll come away from this class with more knowledge on native natural fibres, your very own  cattail mat or container and / or grass basket, and some great ideas on cattail cuisine!

Barb Higgins “Wild mountain teas”
Oct 18, 2011 Robert’s Creek Food Hub
Learn from Barb how to make delicious teas from plants that grow here on the Sunshine Coast.  She wants to share the knowledge of which teas taste the best and her experiences using these plants in many ways during her life.

Krystal Beley “Fruit canning for begginners”
Oct 18, 2011 Robert’s Creek Food Hub Join Krystal as she processes apples from the Fruit Tree Project into delicious apple sauce. This is a great way to make use of the season’s abundant fruit by preserving it  for the winter months.  Participants will learn to prepare and can the apple sauce and will take home a jar and the recipe for this local treat.

Trish Thompson “Chicken 3 Ways”
Oct 18, 2011 Robert’s Creek/Food Hub Trish will use a Rotisserie chicken from the local grocer and turn it into 3 amazing meals for the whole family.  We will start by portioning the chicken for the first dinner then the participants will make a delicious chicken casserole and a savoury chicken soup with what is left.  Time and money saving tips!

Annette Clarke “Keeping Warm Naturally:  Wool-bearers & Spinning Class”
Oct 16, 2011, 2546 Miles Rd, Robert’s Creek
This class introduces different types of woolly animals and their fibres (sheep, llama, goat and rabbit), and the handling and preparation of their wool.  Learn about how to wash, card and spin their fibres.  Get hands-on experience with the spinning wheel!

Holly Ann Higgins, “Honoring the Salmon”
Oct 15, 2011 Rockwood Centre, Sechelt
Holly Ann will provide each participant with a beautiful Sockeye salmon to work with.  She will show you how to fillet the fish, then how to use the rest to make a delicious salmon broth.  Holly believes in using every part of the fish and will show you all the hidden wonders that most people throw away.

Linda Moorcroft & Faye Hansen “The Magic of Bread”
Oct 15, 2011 Rockwood Centre, Sechelt Learn to make bread from scratch.  Linda has over forty years of incredible knowledge and can answer your questions on this delicious art.  Make and taste many homemade breads and take home the recipes.

Krystal Beley “Make Applesauce From Scratch”
Sept 29, 2011 Salvation Army, Gibsons Join Krystal as she processes apples from the Fruit Tree Project into delicious apple sauce ~ sweetened or unsweetened, chunky or smooth, spiced or not, a great way to make use of the season’s abundant fruit  by  preserving for the winter months.  Participants will learn to prepare  and can the apple sauce and will take home a jar and the recipe for this  local treat. You will also learn some basic facts about apples including the best ways to store you abundant crop.  There will be various apple  treats to sample and recipes available to get you inspired to cook with  apples.

Justin French and Nadi “Plum-apple chutney from scratch:  Beginner course in fruit canning”
August 24, 2011 Robert’s Creek Food Hub Join us as we process apples and plums from the Fruit Tree Project into delicious chutney ~ a perfect, slightly spicy condiment for just about any meal, and a  great way to make use of the season’s abundant fruit by preserving for  the winter months.  Participants will learn to prepare and can the chutney, and will take home a jar and the recipe for this local treat.  A great  introductory class to become familiar with canning, and learn more ways  to preserve fruit (other options will be discussed).

Annette Clark, “How to creat frog homes!  An introduction to natural pond building and wetland restoration.
“Sept 11, 2011 Shirley Macy Park, Gibsons Learn about wetland ecology including native plants and amphibian species.  Participate in a hands-on pond-restoration project at the Shirley Macey Park in Gibsons, and learn how to create your very own natural pond for habitat, as a beautiful landscape feature, and best of all, as natural mosquito control!  Families welcome.

Rashmi Singh “Delicious Dosas”
July 6, 2011,  Roberts Creek Food Hub Dosas are gluten-free crepes made from a fermented batter of lentils and rice flour – a healthy option especially for those who can’t eat wheat.  Participants will learn how to make the dough and the filling which is a potato/spinach dish spiced with aromatic Indian spices. It is simple but nourishing and is completed with a yummy coconut chutney as a side condiment. This is food from the Southern part of India which does not use many wheat products.  Come prepared for a  hands-on workshop, and enjoy a delicious meal.  Handouts will be provided. This is an opportunity to widen your culinary horizons and share with your friends and family.

Rashmi Singh “Delicious Dosas”
June 11, 2011, Gibsons Rec Centre Dosas are gluten-free crepes made from a fermented batter of lentils and rice flour – a healthy option especially for those who can’t eat wheat.  Participants will learn how to make the dough and the filling which is a potato/spinach dish spiced with aromatic Indian spices. It is simple but nourishing and is completed with a yummy coconut chutney as a side condiment. This is food from the Southern part of India which does not use many wheat products.  Come prepared for a  hands-on workshop, and enjoy a delicious meal.  Handouts will be provided. This is an opportunity to widen your culinary horizons and share with your friends and family.

The Wonders of Kale, with Tawha Barboza
Tawha will teach you how to prepare some amazing foods featuring Kale as a primary ingredient ~ yummy enough that even kids will gobble them up!  Learn about the health benefits of this prolific plant that grows year-round in SC gardens.  Contact nadi@onestraw.ca to register.

Nourishing Nettles with Sarah Ward.
Sarah will teach you not only where to look for this wild edible treat, but also how to ethically harvest (withOUT stinging yourself!) and prepare a variety of delicious, nutrient-rich recipes.

Wild Dock Seed Crackers, with Kim Wilkinson
Learn how to harvest and process the seeds of the Western Dock plant, our local native buckwheat. We’ll make home-made crackers using the seeds and participants  will go home with a recipe for the crackers, and a new appreciation for this wonderful wild food!

Gathering Through The Year, with Justin French
Learn when to pick key wild foods here on our beloved Sunshine Coast.  Justin will share with you what to bring on the hunt, and when to look for these amazing foods right outside your door.

The Art of Food Preservation, with Justin French
Justin will show you the tools needed to preserve your favorite fruits and vegetables in canning jars. Also covered is pressure canning meats, dried foods and local mushrooms. He will answer questions and offer recipes while the participants taste some delicious canned treats!

2010 Workshops

Ocean Walk and Cockle Gathering Lesson with Barbara Higgins
On August 20, participants in a Live & Learn workshop travelled to Sargeant Bay to learn about coastal foods from Sechelt (shíshálh) First Nation elder Xwu’p'a’lich Barb Higgins and her daughter Holly Ann Higgins. Barb shared childhood memories and discussed coastal medicinal plants. Holly Ann demonstrated how she “walks for cockles,” searching with eyes and feet for the large shellfish at low tide. Cockles, sometimes known as “heart clams,” are a traditional food source in this area, and participants enjoyed searching for them. (Note: gathering cockles and other shellfish requires a tidal (saltwater) fishing license from Fisheries and Oceans Canada.) Later, Barb and Holly Ann explained how they process cockles by steaming and smoking. Barb talked about her grandfather’s activities on the nearby Trail Islands. The outing concluded with beautiful singing and drumming, led by Holly Ann and Barb with all participants joining along.

Wild Berry Walk on the Mountain with Barbara Higgins
Sechelt (shíshálh) First Nation elder Xwu’p'a’lich Barb Higgins led a group of Live & Learn participants up the mountain above Trout Lake to learn about respectful gathering of wild foods. Barb taught participants how to gather native huckleberries, trailing blackberries, thimbleberries, salal berries, and even some elusive blackcaps (wild raspberries). Students also learned a song and some lessons about honouring wild and native foods.

Pressure Canning Salmon with Faye Hansen and Justin French
September 15, 2010 – Faye Hansen and Justin French taught Live & Learn class participants how to can salmon. Pressure canners may look scary and blow off steam, but they were no match for Faye, Justin, and their fearless students! Canning salmon is a great way to preserve the fish. Pressure canning also turns not only the filets but also the skin and even bones into a delicious, healthy, ready-to-eat treat in a jar. Thanks to Holly Ann Higgins for providing the salmon.

Apple pie with Trish Thompson
September 8, 2010 - Apples, apples, everywhere this time of year. Trish Thompson taught how to make a healthy and delicious apple pie, including how to make a home-made crust using locally ground flour. Thanks to the Fruit Tree Project for the apples and the Flour Peddler for the flour.

Canning Fruit with Faye Hansen
September 1, 2010 - Faye Hansen demonstrated how to make three kinds of homemade jam with a variety of local fruits .The class included not only making the jam, but learning how to safely and efficiently can the jam in glass jars to enjoy through the winter and beyond.

Fruit Cobblers and Crumbles with Trish Thompson
August 25, 2010 - Easier and faster than pie, with a minimum of fuss and extra ingredients, fruit crumbles are a great way to bake up a variety of fruits to eat now or freeze for winter. Trish Thompson taught students how to make cobblers with locally gathered apples and plums.

Making pie with Trish Thompson
August 18, 2010 - Trish Thompson taught how to not be intimidated by that mountain of wild blackberries and yellow plums, but turn them into berry-plum pie. Participants also learned how to make a flawless crust using locally ground flour and several options of shortening. Thanks to the Fruit Tree Project for the fruit, and to The Flour Peddler for the flour.

Chutneys and Cordials with Trish Thompson
August 11, 2010 - Trish Thompson guided a Live & Learn class into new ways to use all those yellow plums that are practically falling from the sky this time of year on the Sunshine Coast! The class made and canned an exotic yellow Plum Chutney, learned to use a hand-grind processor for plums, and brewed up a delicious Plum Cordial drink. Thanks to the Fruit Tree Project for the plums.

Beginning Jam Making and Canning with Barbara Higgins
August 4, 2010 - Sechelt (shíshálh) First Nation elder Xwu’p'a’lich Barb Higgins taught participants the timely action of taking last fall’s fruit out of the freezer to make room for the incoming, as well as processing some of the abundant local cherries that are so freely available this time of year. Participants learned the basics of making and canning jam, and each participant got to take home a jar of “Cherry Razz Mixed Berry Jam” that they just had canned!