Classes and Workshops

Have an idea about something you would like us to have a workshop on? Email us at!

Interested in leading a workshop? Check out our Guide for Potential Instructors.

Upcoming Workshops


Preserving Your own Holiday Gifts with Camilla Wynne– Sunday, November 25, 2018 from 1-4 pm @ the Co-op, $45/ticket. Spread holiday cheer with homemade edible gifts! In this workshop we cover the basics of water bath canning, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one marmalade recipe (such as a Three Citrus-Ginger marmalade) and one chutney (like a Cranberry-Tamarind chutney), both of which make amazing stocking stuffers, hostess gifts, or a pantry arsenal perfect for complementing cheese plates or cozy morning breakfasts. You will leave the class ready to tackle any project and able to safety modify recipes to your taste. Instructor: Camilla Wynne is a writer, home preserving teacher, and the founder of Preservation Society, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers.

sausage 2

Homemade Sausage Workshop– Sunday, November 18, 1:00- 3:30 pm @ the Co-op, $45/ticket. This workshop will take you through everything you need to know to make your own delicious pork sausages. From butchering, grinding, seasoning, stuffing (and eating!). Mustard Seed member Jeremy Fedy will share all the knowledge you need to go home and experiment to your heart’s content. At the conclusion of the class you will be able to sample some of your creations with some artisanal mustards. You’ll take home the instructions and recipes too. This inaugural homemade sausage workshop will be one that you won’t want to miss!


The Art of Canning Fruit with Camilla Wynne – Sunday, July 15 1-4pm @ the Co-op, $45/ticket. In this workshop we cover the basics of canning fruits, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one jam recipe (such as raspberry with vanilla and cocoa nibs!) and one canned fruit (such as apricots in honey & chamomile syrup!). You will leave the class ready to tackle any project and able to safety modify recipes to your taste. Instructor: Camilla Wynne is a writer, home preserving teacher, and the founder of Preservation Society, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers.


Thinking and Eating Outside the Box: Making the Best of Your Local Bounty Box  POSTPONED UNTIL FALL 2018. $30/ticket. This workshop is a 6-part series where you can participate in as many sessions as you would like, from one to six! Classes are 1.5 hours on Thursday evenings. Inspired by the fresh goodness in each week’s Local Bounty Box, each workshop in this series will have its own unique topic and recipe to make. Information will be shared on how to use, store and prepare spring/summer seasonal veggies from the Local Bounty Box, and participants will also be prepare a meal to take home. Instructor: Lia Bunting.

Past Workshops

Lacto-Fermentation for Beginners: Fermented Carrot Sticks  – Monday, March 19 2018, 6:30-7:30pm @ the Co-op. $30/ticket. Lacto-fermentation is one of the oldest forms of food preservation, and to this day is used in many cultures around the world. In addition to preserving food, fermentation can help improve your diet by making nutrients more available and by replenishing your gut with beneficial bacteria. This workshop provides the tools and information required to demystify lacto- fermentation and make it easy for anyone to do at home. Each participant will bring home their very own jar of fermenting carrot sticks which are delicious as a snack or salad topping, as well as a simple airlock system that can be reused for future fermentation projects. Led by Vivien Underdown and Mattimus Goulet, who are passionate about food and have taught many fermentation workshops in the Hamilton area.

SOLD OUT!!! Making Sourdough Bread at Home – an IntroductionSunday, March 4 2018, 2:00 – 4:00pm @ the Co-op. In this class we will attempt to demystify sourdough baking and show you how easy it is to do in your own kitchen. This class will be interactive and hands on. We will cover how to make your own sourdough ‘starter’ or culture, what tools you need to bake bread at home, and how to go about baking your own bread from start to finish. You will be able to take home sourdough starter with you – please bring a container with a lid if you would like to do so. Jordan Weisz has worked in the food and hospitality industry for the better half of a decade and is in the process of opening his own restaurant here in Hamilton. Jordan has been baking sourdough for over a year now and has become very much obsessed with the craft of baking the perfect bread.

CamillaMarmelade.jpgThe Art of Marmalade (or, Preserving Sunshine) – Sunday, February 11, 1-4pm @ the Co-op. In this workshop master preserver Camilla Wynne will dive deep into marmalade, from its storied history to creative modern day recipes. We will sample different styles and flavours, and learn safe canning practices. In the kitchen we will prepare two different marmalades using distinct methods and customizable flavours. You will leave with a jar of each, ready to tackle any canning project and able to safely modify recipes to your taste. Camilla Wynne is a writer, home preserving teacher, and the founder of Preservation Society, a small batch canning company.

Bone Broth: Why make it, how to do it, and what to do with it-  Sunday, January 14, 2018 1-3pm @ the Co-op. $25/ticket. If you use the internet, you’ve no doubt heard of bone broth by now, and believe me it’s something worth talking about! Bone broth is invaluable from both a culinary and health perspective, and you’ll be shocked how easy it is to make. This workshop is for people who are curious about what all the hype is about, looking for tips on how to make it, and what to do with it in your kitchen when you’ve got it. We’ll make a few simple recipes, do some tastings, and you’ll take home a handout detailing all we’ve discussed. Led by Dr. Emily Bennett, ND.

wellness smoothie

Making Your Smoothies Winter Friendly: a gut-friendly, traditional medicine approach – Sunday, November 19, 2017 1-3pm @ the Co-op.  $20 members / $25 general admission. Smoothies are one of the easiest ways to get a solid dose of fruits & veggies first thing in the morning, but from a traditional medicine standpoint they can be tough on our digestion when we drink them through the cold weather months. Using an approach based in nutritional and traditional Chinese medicine, Dr. Emily Bennett, ND will guide you through the no-fail steps to making a super nutritious, delicious, gut-friendly smoothie every morning.


How to Make Kimchi at HomeMonday, August 28, 2017 from 6-8pm @ the Co-op. $20 for members / $25 for non-members. Instructor: Soyoung Lee from Samsara Fields Organic Farm. Bonus: take home a free jar of kimchi!


Beekeeping 101: Thursday, August 31, 2017 from 6-8pm. Begin @ the Co-op, majority of workshop will take place at the Victoria Park Pollinator Garden (5 minutes walk from the Co-op). Individual and household fees apply, kids are welcome. ($20 member/$35 member household; $25 non-member/ $40 non-member household). Instructor: Luc Peters from Humble Bee, a Hamilton urban beekeepers!



Vermicomposting June 25: 1-2pm @ the Co-op

Join us for a free workshop at the Co-op run by Green Venture & learn all about #vermicomposting. Bring exceptional growth to your veggie garden by using this composting technique which can be done from the comfort of your own home – even in small spaces!

Vermicompost is the product of the composting process using various species of worms, usually red wigglers, white worms, and other earthworms, to create a heterogeneous mixture of decomposing vegetable or food waste, bedding materials, and vermicast.

Kids and families are welcome. Tell your friends! After the workshop, Green Venture will be around to talk about their upcoming Eco Stars Summer #Camp for kids age 7-12.











Cooking with Spring Greens


Cooking with Wild Foods


Cheesemaking 101


Kombucha Workshop



2 thoughts on “Classes and Workshops

  1. Would be interested in attend your vegan soup class. Will you be having another one ? Can I be put on a waiting list for the next one if you have one?

    • Hi Pat, we don’t have one planned for the near future, but there was a lot of interest so we’ll definitely consider hosting another one! Thanks.

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