In September, I taught my second home brewing workshop in Norman at Scissortail School of Art. My good friend Lindsey is the owner there and she allows me access to her studio for shows and classes. She also rents the studio for art - themed birthday parties and private events. It's perfect for kids. Check out her site for a little tour and to contact her for bookings.
We had an intimate gathering of ladies that afternoon for a quaint discussion on the art of home brew and women's health. I was encouraged by the fact that I did not know any of them. We created new friendships and continued the ongoing conversation about creating our tribal intersection through modern culture. We sipped on flavors of my personal elixir and snacked on tasty, healthy treats. It was pretty perfect.
I'm happy to announce that I've been invited to teach another workshop in December at the new Native Roots Market location in downtown OKC. This will be the first workshop for the city. You can get the details and see the event flyer below.
I always bring four different and unique flavors of my personal home brew to sample. You can get a taste of the variations at your direction when you do it yourself. Controlling the flavors, herbs, acidity, carbonation and nutritional profile are all part of perfecting your elixir. Taking ownership of the ways in which we heal ourselves puts us in the driver's seat of optimum wellness. We are creating our personal lifestyle brands and signatures, writing and editing success stories as we go.
We also passed around SPIDER CIDER and discussed the symbiotic benefits to having that and kombucha flowing through our bodies every day. They both regulate PH and keep our digestive and immune systems firing in top form.
Though kombucha is made from green or black tea, I have been experimenting with Hibiscus flowers. They're really beautiful in their dried form and contain a natural bright pink dye that turns the tea and the culture pink.
This is raw kombucha culture. The round one was made with Hibiscus. It is not actually a mushroom though it is commonly referred to as one. Because it ferments, it falls under the science of Mycology, which is the study of fungi, including their genetic and biochemical properties, their taxonomy and their use to humans. Consider the the implications of penicillin and it's antibiotic properties. The same activity is present in the tea made from kombucha.
The next workshop is scheduled for Sunday, December 1 at Native Roots Market, located at 131 NE 2nd Street in downtown Oklahoma City. I'm bringing some tasty appetizers from my garden to table menu and seasonal flavors of home brew to sip on. Attendants get to take home starter culture and literature with complete brewing, bottling, flavoring and safety guidelines. Starter kits will be available for purchase separately. They include everything you need to start brewing immediately.
Space may be limited. If you would like to pre-register and save your spot, you may do so through Pay Pal by posting your payment to redmagnetic@gmail.com. Cost is $40. You can RSVP, ask questions, get directions and additional details on the Facebook event page here.
Join us and bring a friend!
Photos by Keisha Register and Greer Inez.
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