Island SodaWorks Bistro

Yes, we're leaving 124 Harlech, but we wouldn't leave you stranded.... STOCK UP TOMORROW AND BOOST THAT IMMUNITY, BABY <3 (reserve by commenting here and we''ll be sure to save some for you.... dragonfruit and rose petal soda available too)... (...please, don't mind the mess, we' re MOVING!!!) See more

We need to stand up for the basic principles of democracy, because without that we have nothing <3

SODAWORKS SUMMER SERIES PRESENTS THIS FRIDAY, AUG 16TH, 6-8PM <3 (might run late <3) Got Zucchini?... Come learn new, delicious ways to keep that garden goodness well into the rainy season. Bring your zucchini, and we'll supply all the organic ingredients and instruction you need to transform it into jars of preserved goodness, to keep or share with loved ones. We will explore a few traditional methods of preserving, transforming your summer squash into culinary delights You will need a sharp knife a cutting board your zucchini your awesome self ...and we'll supply everything else! cost is $35 per person To register, please send full amount via etransfer to [email protected] with your name and contact details

Still a few spaces left for this salve-making class tomorrow! (Thursday)

3 SPACES LEFT!!! This Sunday!!! Preserve all that Garden Goodness with beneficial probiotics!!!... Digestive health is key to our overall health! Let's celebrate the bounty of Summer with nutritious snacks and important skills. Learn to add more natural probiotics and feed your gut good bacteria through delicious raw fermented foods. Improve your understanding of what makes a good ferment, and how to troubleshoot the ones that might have gone awry Sodaworks head zymurgist, (that's science speak for fermentation freak), Mandolyn will be hosting a super fun, wildly informative, intensive fermentation workshop SUNDAY AUG 04, 1-5pm We will cover the foundations of fermentation, as well as answer some commonly asked questions, such as: 1.which vessels are best for fermenting, 2. the difference between anaerobic and aerobic fermentation (and why you should care) 3. salinity vs inoculants 5. How safe ARE ferments? what about botulism? 6. can I just scrape that off and eat the rest? 7. does the type of salt really matter? ...as well as touch on some of the properties of local, medicinal plants that work well in fermentation. Learning will happen whilst we work together and make a delicious batch of bubbly, probiotic dilly carrots spicy beans cultured Salsa Super-Sauerkraut AND Sodaworks legendary turmeric fermented onions Take Home List 500ml organic/local dilly carrots 500ml organic/local spicy beans 500ml super sauerkraut 250ml organic/local cultured salsa 250ml turmeric fermented onions Fermentation notebook and worksheets $175/per person Class Participants will supply their own clean mason jar(s) in the sizes required for take-home goodies and must show up to each class with a clean cutting board, and a sharp knife.... (lots of people find an apron beneficial, we have a tendency to get wild in the kitchen :) ) SPACE IS LIMITED, SO PLEASE RESERVE EARLY Registration can be done by sending an email money transfer for the full amount to [email protected] with your name and contact details

#sodaworks #salve #healing #calendula #organic #skincare #traditionalmedicinals #healyourself #alwayslearning #kitchenwitch

Preserve all that Garden Goodness with beneficial probiotics!!! Digestive health is key to our overall health! Let's celebrate the bounty of Summer with nutritious snacks and important skills. Learn to add more natural probiotics and feed your gut good bacteria through delicious raw fermented foods. Improve your understanding of what makes a good ferment, and how to troubleshoot the ones that might have gone awry... Sodaworks head zymurgist, (that's science speak for fermentation freak), Mandolyn will be hosting a super fun, wildly informative, intensive fermentation workshop SUNDAY AUG 04, 1-5pm We will cover the foundations of fermentation, as well as answer some commonly asked questions, such as: 1.which vessels are best for fermenting, 2. the difference between anaerobic and aerobic fermentation (and why you should care) 3. salinity vs inoculants 5. How safe ARE ferments? what about botulism? 6. can I just scrape that off and eat the rest? 7. does the type of salt really matter? ...as well as touch on some of the properties of local, medicinal plants that work well in fermentation. Learning will happen whilst we work together and make a delicious batch of bubbly, probiotic dilly carrots spicy beans cultured Salsa Super-Sauerkraut AND Sodaworks legendary turmeric fermented onions Take Home List 500ml organic/local dilly carrots 500ml organic/local spicy beans 500ml super sauerkraut 250ml organic/local cultured salsa 250ml turmeric fermented onions Fermentation notebook and worksheets $175/per person Class Participants will supply their own clean mason jar(s) in the sizes required for take-home goodies and must show up to each class with a clean cutting board, and a sharp knife.... (lots of people find an apron beneficial, we have a tendency to get wild in the kitchen :) ) SPACE IS LIMITED, SO PLEASE RESERVE EARLY Registration can be done by sending an email money transfer for the full amount to [email protected] with your name and contact details

At the MidIslandPublicMarket on Veterans Rd until 4 PM!!!

Head on over to my official page Mandolyn Jonasson for Courtenay Alberni Greens