Miso making, community listening, bagpipes, solstice and jars full of love

Hello microbial hosts,

As well as our Culture Club Jar Swap in December (see info re time change below), we are over the moon to announce that we will also be hosting a miso making workshop. Apologies for the late notice!

Monday December 9  

6pm - 9pm

Senior Citizen's (read Daylesford Town Hall)
$10 entry

We have special guest Rick Tanaka who's only in the country for one month coming to teach it. Some of you may have attended our 2018 miso making workshop that Rick also taught. Here are some of Mara Ripani's fabulous photos from that workshop:

Rick will be showing us the traditional method of Japanese miso making.

This is a watch and learn demonstration not a hands on workshop. If you are keen to go home and make your own miso, we have 15 take-home packs (biodynamic soy beans, koji (starter culture made in Melbourne) and pink lake salt).

The take-home packs are $50 and include the event entry fee.

If you would like one of the 15 take-home packs, please email us to secure your spot and so we can send you the payment details. Payment must be received prior to the workshop.

Workshop entry is $10 cash at the door and includes a bowl of miso soup. No need to book, just come along.

What a wonderful year of microbial mingling it's been. Thank you everyone!! Monday's miso-making will be the final Culture Club event for the yea. We are taking a break in January and will be back on Saturday February 1 with more gut-filling goodness.

URGENT REQUEST: We are desperately looking for someone to collect $15 kilos of koji from Prahran in Melbourne on Friday. Please let us know if you are able to do this for us. Many thanks!
UPDATE: Thank you Yael for offering to collect our koji!!

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Jar swap, time swap

Due to the Daylesford Highland Gathering street parade at 9.30am this Saturday, Culture Club's Jar Swap will now run from 10.30am - 12.30 instead.

How lovely: kilts, bagpipes, long socks and thriving gut bacteria.

See you then!

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December Wild Fennel

St Johns Wort is now up and flowering. So for our next Wild Fennel gathering we will be making St Johns Wort oil and balm and looking into the medicine of this sunloving plant.

Please bring a small jar (baby food size or smaller) to take some balm home. There will be box for offerings/small donations.

We'll use olive oil and beeswax in the balm.

Saturday 21st of December

9.30am -12.30pm

Senior Citizens Kitchen, Daylesford Town Hall

You might like to bring...
- some solstice celebration snacks or herb tea
- a notebook
- herbs, seedlings, seeds or homemade remedies, etc you would like to share or trade
- stories to share

This is a free gathering and everyone is welcome to attend.

FB event here.

* * *

An outbreak of democracy

Thanks to the 150 residents from across the shire, the Mayor and councillors who joined the community-led meeting regarding proposed revisions to Local Laws #2 on Tuesday night. It was an inspiring demonstration of local democracy. Here is a video highlighting the key points. Submissions are still open until Friday 13 December, and we encourage people to attend the meeting on Monday 16 December at 6pm at the Daylesford Town Hall. 

There is a website being built that will host submissions and other relevant information to help people stay up-to-date with the Local Laws No. 2 info. You can join the mailing list by heading here: www.hepburncommunity.org

We made miso

Thank you Rick Tanaka for coming to teach us how to make miso. We all learnt so much and thoroughly enjoyed your Culture Club workshop. Thank you Mara Ripani for once again taking beautiful photos so we have a record of the event. Thanks everyone who came along!

Miso Making

Hello microbial hosts,

There is no December Culture Club this coming Saturday but instead it will be this coming Tuesday December 4 from 6pm - 9pm at the Senior Citizen's room behind the Daylesford Town Hall.

We have special guest Rick Tanaka who's only in the country for one month coming to teach us miso making. Some of you might remember when Rick taught miso making back in 2013:

Rick will be showing us the traditional method of Japanese miso making.

This is a watch and learn demonstration not a hands on workshop. If you are keen to go home and make your own miso, we have seven take-home packs (biodynamic soy beans, koji (starter culture) and pink lake salt). The koji is locally made in Hepburn. The take-home packs are $50 and include the event entry fee.

If you would like one of the seven take-home packs, please email us to secure your spot and so we can send you the payment details. Payment must be received prior to the workshop.

Entry is $10 cash at the door and includes a bowl of miso soup. No need to book, just come along.

This will be the final Culture Club for 2018. What a wonderful year of microbial mingling it's been. Thank you everyone!! We will be taking a break in January and will be back on Saturday February 2 with more gut goodness.

Tempe Making Workshop

Our local tempe maker Edward Brand (you may have met him at the Dylesford market and sampled his wares) will teach us how to make some for ourselves, send us home with a fresh block and the ingredients to make several batches.....
We will have a light dinner with tempe and miso soup to sustain and nourish us. Do you want to join us?
Thursday, April 10th 6 to 9pm   $55   Maximum 8 people   venue tba

go here to book

hrn@internode.on.net

Eat Your Ethics

Sausage-making workshop
This hands-on class involves cutting, mincing and stuffing a variety of sausages depending on the season: everything from bullboar and bratwurst to fennel, sage or garlic. You’ll never buy sausages of dubious ingredients again. Enjoy a lunch of your very own ethical sausages served with a seasonal salad plucked from the garden, and sourdough bread fresh from the oven.

© Photo courtesy of Kathryn Healey

Sausage-making workshop: Sunday 18 August 2013
Location: Jonai Farms, 129 Morgantis Road, Eganstown
Time: 10.30am – 3:00pm
Cost: $100 per person includes morning tea, farm tour, workshop and BBQ lunch
Bookings essential: 0422 429 362 or jonaifarms@gmail.com


Butchering demonstration
Tammi will demonstrate how to break down half a pig, teaching you where your favourite cuts come from and why we can’t all just eat bacon and ribs. We’ll give you tips on our favourite ways to cook some of them, and finish the day with a barbecue of Jonai Farms ethical pork served with a seasonal salad plucked from the garden, and sourdough bread fresh from the oven.

Butchering Demonstration: Sunday 15 September 2013
Location: Jonai Farms, 129 Morgantis Road, Eganstown
Time: 10.30am – 2.30pm
Cost: $85 per person includes morning tea, farm tour, butchering demo and BBQ lunch
Bookings essential: 0422 429 362 or jonaifarms@gmail.com

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Here are some great pics from the Tread Lightly Permaculture miso making workshop in Ballarat, featuring HRN's miso master, Rick Tanaka. TLP run some really fantastic courses, which you can see here. [PDF]

Photo: Jayne Newgreen

Photo: Jayne Newgreen

Photo: Jayne Newgreen

Photo: Jayne Newgreen

Photo: Jayne Newgreen

Photo: Jayne Newgreen

Photo: Jayne Newgreen