Food Sovereignty Series – Hire Me!

The quest for food security can be the common thread that links the different challenges we face and helps build a sustainable future.” ~José Graziano da Silva, United Nations Food and Agriculture Organization (FAO) Director-General

Food Sovereignty is the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems.” La Via Campesina

Food Sovereignty is the right every human has of choosing, buying, exchanging and consuming, growing, harvesting, preserving and making healthy, ethical and regenerative food for themselves and their loved ones”. ~ Silvia Di Blasio

The Food Sovereignty Workshops Series includes 14 core workshops and some optional ones. The workshops can be taken individually or as a series. Taking as a series is recommended for people serious on improving the self-reliance and resilience of their households and communities.

Workshop 1, Food Sovereignty essentials:

  • What is food sovereignty and do we get there as individuals and communities? Can we design our way there in a budget?
  • Food security, food sovereignty and the challenges ahead: climate change, resource depletion and social justice
  • Learn basic facts about food and how to make truly sustainable and resilient choices for your household and community.
  • In this interactive workshop you’ll design your own food sovereignty and learn tips to do so in community. Together, we will explore creative ways to make food choices that are healthy, sustainable and tasty and the ways available for preserving them beyond canning!
  • Some concepts included: permaculture basics, food skills in a budget, food preparation and preparing food from scratch.

Workshop 2, Food & kitchen skills for households in a budget:

  • Safe kitchens 101
  • Kitchen staples
  • Food portions, healthy and nutritious choices
  • Fibres, fats and proteins
  • Meal planning
  • Buying food in a budget
  • Food preparation for resilience and sustainability
  • Avoiding waste

Workshop 3, Growing food in small spaces and year-round

  • Growing food 101
  • Making soil
  • Water management
  • Maximizing space and harvest with permaculture
  • Microgreens
  • Sprouts

Workshop 4, making food from scratch: vinegars and kombuchas

  • Fruit vinegars 101: using your fruit scraps, creating your own ferment
  • Herb infused vinegars
  • Kombucha 101
  • Fruit and herb flavoured kombuchas

Workshops 5, 6 and 7 making food from scratch: yogurts and cheeses

  • Making your own cultures
  • Buying and exchanging, preserving cultures
  • Yogurt 101
  • Soft cheeses 101
  • Feta cheese 101
  • Cultured vegan cheeses

Workshop 8: making food from scratch: breads

  • Creating, using and feeding the starter
  • The make of a bread

Workshops 9 and 10: making food from scratch and preserving the harvest: ferments and kimchis

  • What’s fermenting?
  • Fermentation 101: sauerkraut and other veggie-based ferments
  • Fruit and veggie kimchis


Workshop 11: preserving the harvest: pickling

  • Veggie pickling
  • Fruit pickling

Workshop 12: preserving the harvest: canning fruits and jams

  • Canning 101 and food safety
  • Canning whole fruits
  • Canning jams and butters

Workshop 13: preserving the harvest: canning sauces and chutneys

  • Canning veggies safety 101
  • Canning sauces and chutneys

Workshop 14: making a livelihood from food sovereignty

  • Creative ways to grow and preserve food in community
  • Mapping your community
  • Selling or exchanging your products: legal and business information

Optional workshops:

  • Making healthy pizza from scratch
  • Making healthy brownies out of black beans!
  • Making your own granola bars (healthy and yummy!)
  • And many more…

Supplies and materials needed:

  • A food safe certified kitchen
  • Canning equipment (canning pots, jars and new lids)
  • Seeds for microgreens and sprouting
  • Special list for each workshop (TBA) including fruits, vegetables, spices, etc.
  • Kitchen equipment (will send list later)

Facilitator fee: $25/hour plus accommodation and meals

Total hours: 14 X 3 hours/each: 42 hours

Suggested length: 7 days at an average of 6 hours/day (intensive), or two sessions of 3.5 days each with a “break” in between of a week or a few days.

Total facilitator: $1050

Total cost of series: depending on supplies for food preparation and number of participants

Suggested fee per participant: $50/workshop or $600 for entire series

About me:

12510428_10153779001918898_1411234160295500952_nSilvia is a Food Skills master trainer, certified canning instructor, food sovereignty advocate, blogger and facilitator for the Surrey and White Rock Food Action Coalition. Silvia teaches permaculture, resilience, food sovereignty, fermenting and pickling, canning, growing microgreens and making most foods from scratch at various locations. She combines her passion for food sovereignty and community resilience with her career as social entrepreneur coach and facilitator, ecotherapist and Reiki master. Silvia is also a Work that Reconnects facilitator, a Global Ecovillage Network ambassador, EDE facilitator candidate and a long-term supporter of O.U.R. Ecovillage.

She blogs and supports the social media and communications of value-based organizations such as WTR Network, the Deep Times Journal and SOCS, among others.

Visit her website at:

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