This month Andrew Cobb will present on his apprenticeship at the Possibility Alliance (PA), a electric free and low petroleum permaculture farm in Missouri. At the farm they cooked by wood fire, made wattle fences from the forest, raised animals, and hosted visitors looking to learn about nonviolent living.
Want to learn to make homemade Kombucha and Wild Fermented root drinks like Ginger Beer, Turmeric Beer, and Sunchoke Beer? They are all fermented to be full of probiotics (healthy gut!), non-alcoholic (less than .5 percent), and simple to make.
Come learn the ancient art of fermentation! It’s a way to preserve food, harvest probiotics, spread food cultures, and get creative with your food. In this introductory class, we will cover the basics of the fermentation process, taste homemade ferments, and you will make and take home a mason jar of your first vegetable ferment! Your gut is already thanking you. The class is based on the teachings of Sandor Katz’ book Wild Fermentation, an essential reference for budding home fermenters.
Have you wondered what it means to be sustainable or how you might transition to a more sustainable way of living. What ways are you inspired to make changes in your lifestyle, your neighborhood, workplace or the Houston area that offer more care for the earth, care for people and creates community? Through storytelling of active projects in the Houston area, we will discuss and work together on ideas for projects, large or small that you may have envisioned.
Grains developed with the advent of agriculture and fermentation was right in step. In this introductory class, come learn the magic of sourdough pancakes, dosas (lentil pancakes), soured oats, and fermented yogurt granola. These delicious treats are healthier than most of their off-the-shelf alternatives as fermentation breaks down the enzymes which release the full nutritional value of the grain or bean.
Want to build your own home garden, but don’t know where to start? Come learn about the design process and considerations that go into building up your garden. Learn about where the best places are for your beds, how to build them, and the costs involved. Walk away with the tools to get your garden built just in time for the oncoming Fall.
It's time again for our infamous year-end holiday potluck. Please join us as we reflect upon the successes of this year, project our goals for the year ahead, and celebrate local food and friendship in Houston. We'll say thanks to Libby Kennedy for her service as co-chair, and unveil the 2017 schedule.
Join Ethan Hughes of the Possibility Alliance for a 2 hour workshop on Conflict Transformation and Nonviolent Communication. Ethan has studied NVC for many years and practices it daily at his permaculture homestead. He has organized and been part of restorative circles, and notes that his community wouldn't exist without them.
This class will focus on NVC in group situations like Food Not Bombs. What approach can be taken when someone in like cuts and a fight breaks out? What if someone wants to call the police for a non-emergency? How can we understand peoples motivations and what drives them to anger and aggression?
Want to learn to make homemade Kombucha and Wild Fermented root drinks like Ginger Beer, Turmeric Beer, and Sunchoke Beer? They are all fermented to be full of probiotics (healthy gut!), nonalcoholic (less than .5 percent), and simple to make. Kombucha is a fermented tea that acts as an adaptogen, which helps the body maintain homeostasis. The wild root drinks bring wild yeasts and bacteria from your environment into your system, which makes for a happy gut. The main ingredients are simple; water, the root or SCOBY, and something sweet.
Come learn the ancient art of fermentation! It’s a way to preserve food, harvest probiotics, spread food cultures, and get creative with your food. In this introductory class, we will cover the basics of the fermentation process, taste homemade ferments, and you will make and take home a mason jar of your first vegetable ferment! Your gut is already thanking you. The class is based on the teachings of Sandor Katz’ book Wild Fermentation, an essential reference for budding home fermenters. This class will use locally grown produce whenever possible, meaning that the vegetables we ferment in class will change by the season! We have fermented cabbage, beets, carrots, daikon radish, green beans, turnips, mustard greens, and more. These nutritious goods have been flavored with dill, fennel, oranges, garlic, and ginger. Come see what’s in season and make your own combination!
Want to learn to make homemade Kombucha? It's a fermented tea full of probiotics (healthy gut!), nonalcoholic (usually around .5%), and simple to make. Kombucha acts as an adaptogen, which helps the body maintain homeostasis. The main ingredients are simple; water, a SCOBY, tea and something sweet.
10% of the proceeds to this class current indigenous resistance projects and movements. In the past this money has gone to Two Rivers Camp, AIDA and Survival International. These groups champion tribal peoples and defend their land and culture. As we celebrate their wisdom in our class we will also be sending support for their way of living to continue.
Our great ancestors have described our sitting meditation — zazen —as the pivotal activity of all Buddhas. This practice is also the pivotal activity of all events. It is our own pivotal activity.
This retreat will explore this inconceivably wonderful activity of all Buddhas. Join the retreat to hear the teachings of this wonderful teacher.
Led by Tenshin Reb Anderson Roshi
Senior Dharma Teacher of San Francisco Zen Center and Founder of Houston Zen Center
Join Cavanaugh Nweze and Andrew Cobb of West Street Recovery to hear about grassroots relief work and ongoing empowerment work in communities of color in Houston's Eastside. The team started out doing boat rescues and 5 weeks after the storm they continue to demo homes and coordinate supply needs for these communities. They are also […]
