Category Archives: Uncategorized

Fermented Beverages, Sunday May 26th, 1:00-4:00 pm

kvassFermented Beverages, Sunday May 26th, 1:00-4:00 pm

Ever wondered how your grandad made his own carbonated root beer? Or what kombucha is? In this focused workshop, we’ll explore the wide world of fermented beverages. From kombucha to kvass, ginger beer to fizzy sweet cider, we’ll look at the actions of microbacteria that turn the most mundane of ingredients into incredible delights! After a brief presentation on the theory of yeast and lactobacillus-based ferments, we will spend the workshop preparing a variety of drinks.

Samples will be provided, and each participant will take home the recipes and techniques necessary to independently explore and create fermented beverages, skills which will last a lifetime.  I will also bring kombucha cultures to distribute. If you would like one, please bring your own mason jar and lid.
This workshop will be taught by Chris Lambden, who has been fermenting up a storm since ’08, inspired by that first, questionable batch of kim-chi, as well as the work of Sandor Katz, the author of “Wild Fermentation”. Since then, he’s completely fallen in love with all things fermented, and has experimented widely. With a varied repertoire under his belt, Chris is a seasoned presenter on the topic, offering a great deal of knowledge and passion.
NOTE: due to the youth nature of this workshop, we will not be making
any alcoholic drinks.Suggested donation:  $10 (no one turned away)

Location:  the straw bale building at the Compost Education Centre, 1216 North Park St

Please visit our Eventbrite page to register, as space is limited.

The Garden Ecosystem workshop, POSTPONED! Date TBD!

beeThere is a plethora of communication happening right before our eyes in the plant world. Come hang out, get a glimpse into the intricate relationships between plants, and learn how we can read some of these plant signals to further our own understanding of our garden ecosystem. We’ll be talking companion planting, the importance of phenology (allowing different flowerings or migrations to be your signals for when to plant things) and taking an in-depth look at a handful of “all-star plants” that will blow your mind with all that they offer the garden and you.

Location: The straw bale building at the Compost Education Centre, 1216 North Park St, Victoria BC.

Suggested donation: $5-10 (no one turned away)

Please visit our Eventbrite page to reserve your space for this workshop.

Native Wild Foods, Saturday April 27th, 1:00-3:00 pm

sea asparagusVancouver Island is a wild foodie’s heaven!  There are tons of species of plants both native and invasive that make fantastic free fare. This workshop will focus on native edible species that are found in high enough abundance to be harvested sustainably.  Participants will be taught how to positively ID a number of native edibles as well as their poisonous lookalikes.  Historical and medicinal uses will also be discussed.

This workshop will be taught by Katy Harding, who you may remember from our edible weeds and mushroom walk events last year.  She has been munching on wild plants since she was a young child and has gained a keen knowledge of biology through her diploma in environmental technology and work term as a Garry oak recovery technician which helped develop many of the skills she uses today to ID plants.  Wild and home grown foods make up a large part of her diet and due to extreme caution regarding research and identification  she has not poisoned herself or any of those around her while pursuing her passion.

Suggested donation:  $5-10 (no one turned away)

Location:  The straw bale building at the Compost Education Centre, 1216 North Park St, Victoria, BC

Please register through our Eventbrite site, as space is limited.

Miso and Tempeh Making 101, Saturday April 20th, 1:00-3:00 pm

misoCome learn to make your own bean ferments! Tempeh and Miso are tasty and incredibly nutritious bean-based ferments which use the enzymatic power of specific fungal cultures to pre-digest and transforms ordinary beans into extraordinary culinary delights.

In this interactive workshop, we will cover the basic concepts involved in home fermenting. We will then dive into the specific world of bean ferments, including sourcing ingredients and equipment, with plenty of room for Q+A. Finally, we will get hands on, and make our own batches of Miso and Tempeh!  Each participant will take home some samples, as well as recipes, a ‘suggested reading list’, and inspiration for future fermenting fervor!

Please bring your own pint-sized mason jars for samples. If you forget, there will be some jars provided.

Location:  The straw bale building at the Compost Education Centre, 1216 North Park St, Victoria BC.

Suggested donation:  $10 (no one turned away)

Please register through our Eventbrite page.

SLUGS Movie Night: The Real Dirt on Farmer John, Sat March 23rd at 7 pm. This event takes place at Camas Books, 2620 Quadra St.

581899_548573098507502_806288011_n“My ancestors have farmed this land generation after generation, and I just about ended the whole thing. What do you do when nothing is left? And in a rural community where you aren’t welcome because you’re kind of different.” —Farmer John Peterson
The Real Dirt on Farmer John examines the decline in family farms and the increasing industrialization of farming in the U.S. through the lens of one farmer’s experience. Equal parts powerful and quirky, this film chronicles Petersen’s fight to keep his family farm as well as his battle to find his place in a rural community where radical thinking and creative self expression are not always entirely welcome.

Location: Camas Books, 2620 Quadra St

Cost: by donation, with all profits going to Camas Books

Aside

SLUGS is starting to get rolling for 2013! We’re working on a great line-up of workshops, but we need your help to make this year especially epic!  Drop us an email or contact us on Facebook to let us know … Continue reading

Video

Urban Homestead

This family produces over 6,000 pounds of food per year, on 1/10 acre located just 15 minutes from downtown Los Angeles. The Dervaes family grows over 400 species of plants, 4,300 pounds of vegetable food, 900 chicken and 1,000 duck eggs, 25 lbs of honey, plus seasonal fruits throughout the year.

From 1/10th of an acre, four people manage to get over 90% of their daily food and the family reports earnings of $20,000 per year (AFTER they eat from what is produced). The farm is completely organic!

To follow the Dervaes and their Urban Homesteading activites, you can find them at http://urbanhomestead.org

Gourmet Mushroom Adventure

Cole Hofstra’s pictures from the sunday forage

A couple of weekends ago I was lucky enough to be invited to a guided mushroom picking adventure that ended in an outdoor gourmet feast. My boyfriend is a member of The Foragers Galley which is a group of guys that try to survive off of foraging during sailing adventures; the crew is made up of a chef, a few cooks and some local food enthusiasts. This winter, the Galley boys and a local caterer named chef Castro Boateng teamed together to create a unique mushroom foraging experience. A group of 20 of us headed out into the backwoods of Sooke in search of some tasty fungi. Our guides said the mushrooms weren’t really popping yet, but we managed to find enough chanterelles to fill up several baskets. We were advised to look around before we bent down in a patch of mushrooms because if you don’t pay attention, the trees begin to look the same. We were also informed to stay together with a partner so that you have a better chance of keeping your bearings. Of course, I didn’t follow either of these pieces of advice. I got wrapped up in the mystical paths, wandered too far from the group and became utterly lost. Before I started to yell for help, I gave myself a moment to experience the feeling. The only word to describe the mist floating over the moss and array of fungal species is otherworldly; I felt like I was in an ancient fairytale. I’m not sure if the sound of silence or if the smell of the dew is  is more calming, but those woods were sure good for the soul. I finally stumbled upon the stream that led to the road and headed back to the group.

We encountered two main types of chanterelles; one looked golden yellow and the other looked an interesting shade of soggy brown. Both were equally as delicious.

Yellow Chanterelle

Winter Chanterelle

Jack O’Lantern on left, Chanterelle on right

There are several mushrooms that are considered look alikes. The main one that we ran into is called the Jack O’Lantern, Omphalotus illudens, that has thinner, more crowded gills than the blunt forked ridges of the chanterelle. This species is poisonous and will make you ill, but will not kill you. Always check with you mushroom field guide, but when in doubt, throw it out.

After a few hours of picking, we headed down to the beach where we sorted the mushrooms and warmed up with some tea while the guide crew prepared the prettiest meal I have ever ingested. We started off with a cream of cauliflower, celeriac and sauteed mushroom soup with a fresh thyme garnish. The soup came with a chanterelle duxelle crostini that was topped with a delectable mushroom consumme infused whip. For course two, we were served wild mushroom mashed potatoes, seared porcinis and braised beef short ribs topped with truffle shavings. I am drooling at the memory of this meal. For desert, Castro brought homemade shortbread cookies.

At the end, we all went home with chanterelle goodie bags. Everyone learned how to clean and sort the mushrooms so that they could do it by themselves next time.

If you are interested in spending your Sunday mushroom foraging with some knowledgeable folks and ending the day with a gourmet meal for cheap, contact The Foragers Galley boys or Castro Boateng through the links below. Treat yourself to a special outing and support some local entrepreneurs.

http://www.foragersgalley.com/

http://www.castroboateng.com/

There was another woman named Morgan Sterns doing a write up for Eat magazine about the rainy sunday afternoon. I got the pictures at the top of this post from her piece. Check out her beautifully written version of the day here: http://www.eatmagazine.ca/from-mushrooms-to-meals/

P.S. Click on any of the images to be directed to their source.

Mushroom and Lichen Dyes

At the Radical Mycology Convergence, Richard Gaines facilitated a few amazing workshops about creating dyes from mushrooms and lichens. Personally, I had never heard of this before; it was just another reason to fall in love with mushroom even more. Before introducing natural dyes, I want to talk about why they are important. Here is a little history and information about synthetic dyes. I sourced the content from Cotton Green: 

http://greencotton.wordpress.com/2008/06/18/synthetic-dyes-a-look-at-the-good-the-bad-and-the-ugly/ 

Before 1856, all dyes were made from extracts from plants, minerals and animals. Dyeing was an secretive art form; the most beautiful and exotic pigments were reserved for those with high status.. Scientists discovered a way to make synthetic dyes that were cheaper, brighter and easy to use. Dyed fabric was soon available to the masses and natural dyes became nearly obsolete. The chemicals used to produce these colours are often toxic, carcinogenic or even explosive. Some chemicals used in the dying process include:

1)Anililine- a popular group of dyes called the Azo dyes(specifically group III A1 and A2) which are considered deadly poisons (giving off carcinogenic amines) and dangerous to work with, also being highly flammable

2)Dioxin- a carcinogen and possible hormone disrupter

3)Toxic heavy metals such as chrome, copper and zinc (known carcinogens)

4) Formaldehyde (a suspected carcinogen)

Conditions for the people who work in dye factories can often be fatal. Deaths amongst factory workers from several caners, cerebrovascular disease and lung disease are significantly higher (40 times higher for some diseases) than in the general population. Although the dye on a finished garment is supposed to be chemically stable, a CNN report revealed that prolonged contact between clothing ad a warm body results in chemical absorption into the skin. Each new synthetic dye developed is a brand new compound, and because it is new, no-one knows its risks to humans and the environment. Most people have developed some type of chemical sensitivity to and will notice symptoms in different ways. Some of the ways these symptoms appear are in the form of skin rashes, headaches, trouble concentrating, nausea, diarrhea, fatigue, muscle and joint pain, dizziness, difficulty breathing, irregular heart beat, and/or seizures.

Each new synthetic dye developed is a brand new compound, and because it is new, no-one knows its risks to humans and the environment. Dyes are complex chemicals, and as anyone who’s washed a red shirt with a white shirt knows, they don’t stay put forever.

Environmental Pollution from Dye Factories:

Almost every industrial dye process involves a solution of a dye in water, in which the fabrics are dipped or washed. After dying a batch of fabric, it’s cheaper to dump the used water – dye effluent – than to clean and re-use the water in the factory.  So dye factories across the world are dumping millions of tons of dye effluent into rivers.Most countries require factories to treat dye effluent before it is dumped. Separating the dye chemicals from the water results in a dye sludge, and cleaner water. The water, which still contains traces of dye, is dumped into the river, and leaves the problem of what to do with the sludge?

China does have water pollution laws stipulating how dye waste water must be treated before it is discharged into rivers, but when the river downstream from a factory producing dyed textiles for Gap, Target and Wal-Mart ran dark red, investigators discovered that untreated dye effluent was being dumped directly into the river, close to 22,000 tons worth. Villagers say that fish died, and the lifeless river turned to sludge. The factory, a major supplier to several US stores, was attempting to save money in the face of companies like Wal-Mart’s pressure for ever-lower prices.  For more on this story, see the Wall Street Journal.

In Mexico, fields and rivers near jeans factories are turning dark blue from untreated, unregulated dye effluent. Factories dying denims for Levi and Gap dump waste-water contaminated with synthetic indigo straight into the environment. Local residents and farmers report health problems and wonder if the food they are obliged to grow in nearby fields is safe to eat.

Now, onto the main event: Some basic instructions from Richard Gaines’ information sheet on how to turn some of our local natural resources into sustainable dyes.

Mushroom dyes:

Some fungi can be used to produce colours and shades that cannot be, or are difficult to obtain, using plant or lichen dyes. Reds, purples and greens are some of these colours. Nice yellows, oranges and browns can also be obtained. The Boiling Water Method (BWM) is the only method commonly used for mushroom and plant dyes. It is also one of two methods used with lichen. The BWM is the primary dye application outlines in this introduction.

Lichen Dyes:

Lichens are used to produce some exceptional and bright as well as subtle colours. Striking reds, purples and blues are among the strong colours that can be produced. Lichen can also be used as a mordant for setting and influencing other colours obtained with mushroom and plant dyes. Lichens are unique for their use both as dye and mordant. Lichen dyes require mordant (covered in the next section). In BWM extraction, lichens with strong yellows as well os orange, maroon, brown and other earth tones are obtained. Many produce subtle colour and shades. These are well suited to be used as mordants. Lichens contain acids that are functionally mordants. While it is often desirable to use mordant to get good results with plant and mushroom dyes, lichens need no added mordant to set well. The Ammonia Fermentation Method (AM) is exclusive to lichens. Strong and striking colours can be acheived this was that cannot be obtained through other natural dye methods. The process requires time (ranging from three weeks to three months) and sustained attention to obtain the desired dye result. Only some lichens produce the unique results possible with the AM method. The Ochralechia and Umbilicaria lichens are among the most reliable.

Preparing Lichen

Mordants:

These are usually acidic metal salts, but can also be other acids and bases that help dyes penetrate fibers and in some cases can influence colours. Some mushrooms and plants have strong colours that will set without a mordant but in general for assuring colour set and assuring colour fastness (resistance to leaching and fading) mordents are used. Alum is the most commonly used mordent because it tends to brighten colours. Mordents Richard likes to use and experiment with inlcude Alum, Iron, Copper, Urine, Tannin and Rhubard leaf. In most cases he does not use the more toxic mordents such as tin or chrome. Instead, he strives to use mordents he can forage or produce himself.

Using the Boiling Water Method:

Animal fibres (wools, felts, silk, etc.) are the easiest to dye and show the most favourable and lasting results. Vegetable fibres (cottons, linens, hemp, etc) do not dye easily and require special treatment to get dye colours to set well. With a strong dye material a favourable result is sometimes obtainable but it fades rapidly with consecutive washes. Properly preparing and dyeing vegetable fibers for lasting results is a three day process not explained here. To dye wool, one should use equal amounts of dye to wool to assure a good result (proportions based on weight). The BMW is as easy as making tea!

Step 1) Bring water with dye material to a boil and then simmer for a half hour.

Step 2) Add wool or other dye stuff and simmer (do not boil) for another half hour. The material is usually dyed dyed by this point and can be removed from the pot. If you wish to assure a stronger colour set, leave the material in the pot over night or longer.

Step 3) Rinse immediately in cold water or let material dry and then rinse. Some colour run off is to be expected. If you do not rinse your finished materials, the excess colour will bleed out in the laundry staining other items.

Note: To avoid shrinking the wool and to preserve its softness it is best not to boil or “temperature shock” it. When placing it on the dye bath it is best to cool the dye bath first or soak the wool in hot water before adding it to the dye pot. Also, it is most favourable to presoak your dye material for about an hour before adding it to the dye pot. 

Richard did not have enough space on his two page instruction sheet to include the complicated AM dye process. However, he did include a list of recommended books:

Lichen Dyes,” Karen D. Casselman

Mushrooms for Color,” Miriam Rice

A Rainbow Beneath my Feet,” Areen and Alan Bessette

Mushroom for Dyes, Paper, Pigments and Myco-Stix,” Miriam Rice

All the Rain Promises,” David Arora

There are endless dye combinations to try and results to discover! Don’t forget to get your lichen and mushroom identification guide suitable to the region where you live!

A special thanks to Richard Gaines! You can contact him at rgainesiii@gmail.com

Radical Mycology Convergence: Grassroots Activism at its Finest

The Radical Mycology Convergence in Port Townsend on the 18th through the 22nd was pure magic. It was a weekend of perfect moments created by people coming together to empower and inspire each other in the sharing of knowledge. Best described by the event website, The convergence was a volunteer-run gathering of mycologists, fungal enthusiasts, and earth stewards sharing skills and information related to the numerous benefits of the fungal kingdom for humans as well as the planet. The Event included various remediation inspired projects (putting theory to practice) and offered a unique chance to build community with like-minded mycophiles (aka mushroom lovers) from around the world. It provided an opportunity to discuss ways to build the movement, collaborate on various projects and synthesize ideas for future work. This gathering was really valuable because it helped make information on the healing powers of fungi accessible to people from all walks of life. The affordable event provided workshops for all levels of experience, making it a very inclusive and encouraging space. The five-day event asked a 10-50 dollar donation per person and provided parking, camping and three meals a day. Everyone participated in maintaing the community whether it involved helping in the kitchen or cleaning up the compost toilets. Thank you to everyone who made this event possible.

I want to pause for a moment to apologize to any advanced mushroom enthusiasts reading this post. I am new at this, so everything I will be going over is quite basic. Similarly, please forgive me if I get any terminology mixed up and make myself sound silly. As a beginner, I was shocked to see how miseducated mainstream society has been about mushrooms. Mycophobia runs rampant, disguising the phenomenon of fungi and decomposition as something gross or dangerous. In reality, humans need to realize that biogeochemical processes have been interrupted and displaced to the point where seeking help from mycelium is imperative in re-establishing natural cycles. Certain strains of mycelium have even displayed promising results in decomposing plastic and transforming pollutants such as oil and pesticides back into organic matter. Some fungi can even survive anaerobic (without oxygen) environments such as landfills.

This excerpt called, “Why Radical?” from the RMC website is really important in understanding the vision of the gathering:

We see the use of fungal species for environmental betterment as an extension of “radical” or “deep” ecology, which considers all beings as having an inherent value and interdependence. Through the use of fungi to enact change, we are attempting to challenge assumptions about the importance of the fungal kingdom in our western culture in an effort to help shift our society’s relationship to the Earth toward greater harmony. One of the things that distinguishes the RMC from most of the other projects and activities going on in the world of mycology is that the kind of work we support is based on an anti-oppression analysis of the world’s problems and doesn’t rely as heavily on a globalized & industrial capitalist system. We also emphasize learning skills that help us live outside of that system and in better balance with the world via mycopermaculture, growing and foraging for our own food & medicine, and making mushroom paper and dyes.

Source: http://radicalmycologyconvergence.wordpress.com/

Here is a 15 minute video offering a taste of the event:

http://vimeo.com/52069765

If you think the environmental benefits of mushrooms are interesting, just wait until you hear about some of their medicinal properties. I had the pleasure of sitting in on a medicinal mushroom lecture from the lovely Linda Zurich. She had a whole table of sample mushrooms for us to look at and did a tea brewing demonstration. Mushrooms don’t have immune systems of their own, so they combat the bacteria they come into contact with by exuding antibacterial, antiviral, anti-fungal, anti-tumour, antihyperglycemic, anti-inflammatory, any many more properties. The coolest thing about medicinal mushrooms is that they are immune modulators; they interact with our bodies intelligently to recognize the imbalances. To put this into perspective, let’s compare it to taking a vitamin. Taking a vitamin boots your immune system, but taking medicinal mushrooms is bi-directional, targeting your immune system where you need it rather than using energy to overproduce. These medicinal substances are indigestible because they are trapped in chitin of the mushrooms. For those unfamiliar with the term, chitin is the same material that comprises the shells of shellfish or the exoskeletons of insects. To extract substances from the chitin one can either make a tea or a tincture, both of which are remarkably easy. To make a tea, you simply boil pieces of the mushroom until it is dark brown. To make a tincture, you put 100 proof alcohol with your mushroom of choice in a jar and shake the mixture up once a day for several weeks. There are plenty of tutorials on both of these processes on the internet, but here are two webpages to get you started:

A basic outline of tincture and tea making: http://www.willowharvestorganics.com/catalog.php?category=5

If you want to get a bit more complicated and make a double-extraction (a mix of tea and tincture) in order to maximize the benefit of the mushrooms check out this blog post:

http://themushroomforager.com/2012/02/06/chaga-from-tree-to-tea/

Some of the most well-known mushrooms include:

Reishi- Reishi has been called an “immune potentiator.” Recent studies have indicated that Reishi can have a number of other effects: Analgesic, Anti-inflammatory, Antioxidant, Antiviral through inducing interferon production, Lowers blood pressure, Cardiotonic action through lowering serum cholesterol, Expectorant & Antitussive, Liver (Hepatitis)-protecting and detoxifying, protection against ionizing radiation, Antibacterial, and Anti-HIV activity. Reishi contains calcium, iron and phosphorus as well as vitamins C, D, and B – including pantothenic acid, which is essential to nerve function and the adrenal glands.

http://www.healing-mushrooms.com/healing-mushrooms-guide.html

Cordyceps Mushroom
- Can be a powerful stimulant for macrophage activity, strengthening your immune system’s ability to fight against bacterial and viral infection. Human clinical studies indicate that Cordyceps can be effective for treatment of high cholesterol, poor libido/impotence, arrhythmia, lung cancer, and chronic kidney failure. It is also reported that Cordyceps causes smooth muscle relaxation. This can make it especially helpful for treating chronic coughs, asthma, and other bronchial conditions.

http://www.healing-mushrooms.com/healing-mushrooms-guide.html

Chaga- The primary active ingredients of Chaga are special mushroom carbohydrates, also known as polysaccharides/beta-glucans. These substances can enhance the feel-good chemicals in the brain. They can also benefit the intestine, slow down digestion, boost liver function and increase energy.There is also a chemical substance called betuli/betulinic acid which can only be found in this mushroom specie. Research shows that betulinic acid can kill cancer cells without damaging normal cells. It was discovered recently that this substance has an inhibition effect on topoisomerase – the enzyme that regulates the over winding or under winding of our DNA strands. Combined with the actions of polysaccharides, Chaga is indeed a very potent agent that can be used as a dietary supplement to promote good health. Aside from these main active ingredients, Chaga also contains several phystosterols (mainly inotodiol and lanostero). This mushroom also contains high amounts of melanin which is a natural antioxidant. Melanin is also responsible for the black color, as well as giving it the highest antioxidant levels of all natural foods.

http://www.chagamushroomguide.com/

Shitake-Shiitake (for centuries called “Elixir of Life” ) has been licensed as a anti-cancer drug by the Japanese FDA. Lentinan has shown some effect on bowel cancer, liver cancer, stomach cancer, ovarian cancer and lung cancer. Lentinan stimulates the production of T lymphocytes and natural killer cells and can potentiate the effect of AZT in the anti-viral treatment of A.I.D.S. Shiitake is rich in several anti-oxidants (Selenium, Uric acid & Vitamin A, E, & C) as well as Vitamin D. Shiitake mushrooms may also lower blood pressure in those with hypertension, lower serum cholesterol levels, increase libido, stimulate the production of Interferon which has anti-viral effects, and has proven effective against Hepatitis in some cases.

http://www.healing-mushrooms.com/healing-mushrooms-guide.html

Turkey Tail- These mushrooms are one of the most researched and respected of the medicinal mushrooms. Its main effects are to strengthen the immune system, particularly by enhancing the workings of one of the most critical cells, known as T helper cells. T helper cells tell all the other cells in the immune system what to do and to what degree, and when to stop.In cancer, the runaway cells often secrete compounds known as cytokines that give false signals to immune cells to stop working. This further enhances the ability of the cancer to survive. An unfortunate side effect of chemotherapy and radiation therapy is that they further damage the immune system, in part by inadvertently killing T helper cells.Turkey tail mushrooms have been the subject of a large number of controlled clinical trials in Asia showing that it can help rebuild the immune system in people with a wide range of cancers.

http://tlc.howstuffworks.com/family/medical-uses-for-turkey-tail-mushrooms-ga.htm

I have some information on mushroom and lichen dyes, as well as some pictures that I am getting developed from my film camera to share in my next post in a couple of days. Stay tuned!