“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
~ Julia Child
“If you have come to help me, you are wasting your time. But f you have come because your liberation is bound up with mine, then let us work together.” Aboriginal leader Lily Watson
Being in the kitchen is only second to being in nature: there are so many mysteries and so much life to experiment with, observe and have fun!
Tomorrow, I’ll be attending the “Art of Hosting” training in Bowen Island. As the training website states: “Rooted in the Four-Fold practice of the Art of Hosting, this event teaches a participatory approach for leading, convening, and engaging groups. We work with collaborative methods including World Café, Open Space Technology, ProAction Café, Circle Practice, The Work (engaging limiting beliefs), collective storytelling and more.”
I savour with anticipation the joy of being privileged enough to attend this training, and later being able to bring it back to my project and the people who are willing to change from the ground up.
When I’m back, I’ll be also attending the Cooperate Now Bootcamp, hosted by BCCOOP, where we will be learning about the creation and running of cooperatives: probably the face of the future healthy local economies…
What all this has to do with Kombucha and SCOBYs, you may ask?
One of the reasons I love making food and drinks from scratch is the versatility and the feeling of self-reliance, but also the potential for grassroots community organizing, the inherent fun and exploratory potential and the definitely sense of freedom, healthy anarchy and radical empowerment one gets from making our own basic needs at home and in community.
Kombucha, same as making vinegar, bread, yogurt or cheese from scratch, is both and art and a science: you need to “feed” the culture with the right combination of bacteria and yeast, but they are already there: they are no foreign or top-down transplants. Yet, the good balance between yeast and bacteria, as well as the right feeding and the ongoing care and love you provide are the real actors behind the results…making any of these drinks and foods takes team work: you can’t make kombucha without observing, understanding, respecting and caring for the colony of bacteria and yeast, your role is only that of a facilitator…
Making these things and taking care of them also reminds us of facing our own “demons” and knowing when it is time to trim parts away and add more nourishing stuff to feed the “good guys” inside of us…
Back into the kitchen, I take some time to check the state of my SCOBY (symbiotic culture of bacteria and yeast), change the “waters” in the SCOBY hotel and make some more kombucha for when I’m back (a bi-weekly event at home, to get the kombucha batches going)
Here the steps to care for your kombucha SCOBY, if you want to learn more and have a group or 1-1 fun kombucha workshop, send me a note so we can arrange the details. As part of my workshops and consultations, you’ll get a new healthy SCOBY and some kombucha culture as well as access to many great recipes for kombucha flavours and use of both kombucha and SCOBY in anything from meals, desserts and drinks to house-cleaning, personal care and even dogs and human’s treats!
Yes, you can even make jewelry out of your kombucha SCOBY, but all that is material for another blog post…
Making basic kombucha:
Taking care of your SCOBY:
Here the pictures of today trimming process: