Archives for category: Previous Workshops

Oats & Grains
with George Wright

Wednesday, 19th March, 2014
Ottawa City – Location upon RSVP
7 – 9pm //

Cost: Free but donations are appreciated
Participants: 20 person limit for this event

Wild grains have been a staple in the human diet for millennia. Oats in particular is a rich source of carbohydrate, minerals and fibre and is recognised for lowering cholesterol, triglycerides and insulin levels. It is also beneficial to skin and hair health. George will share his knowledge of the many grains he grows with emphasis on oats. Oat recipes abound from breakfasts to desserts to facials.

Come join us and learn lots about one of our understated delicious and easily prepared grains. George and his wife Kim have been mixed farming for a number of years at their Castor River Farm in Metcalfe, Ontario. They raise heritage pork, chickens and a milking cow along with cultivating a large variety of grains including rye, triticale, flax and several types of wheat to name only a few. No chemical fertilisers or sprays are used in amending the Castor River soils. The animals raised along with nitrogen fixers such as red clover naturally enrich the quality of the soil. A biodynamic calendar is followed for planting, cultivating and harvesting. Their farm is also completely operational by wind and solar generation. George and Kim’s grains are sold at their Castor River Farm store as well as at some local Farmers’ Markets. You can learn more about their growing practice at



Your Resilient Wallet

Managing your limited finances while living sustainably
with Pamela Scaiff & “experts”

Workshops, every Monday from 20th Jan – 24th Feb 2014  
Ottawa City – Location upon RSVP
7 – 9pm //

We are very excited to introduce Pamela from Resilient Wallet who has organized a 6 part workshop series to help you begin the new year on the right foot.

It is not unusual at the start of a New Year to ponder changes to our lifestyles which will help us feel more fulfilled. Increasingly though, our financial security “appears” to be at odds with living lightly and sustainably. The Resilient Kitchen is very pleased to welcome back Pamela Scaiff, a major contributor to our presentations since our inception three years ago!

During this time, Pamela has been fine tuning and lowering her family’s carbon footprint on limited financial resources while keeping her family well housed, warm, fed, clothed and happily recreationally engaged. No small feat and not without its snags but Pamela has learned lots and is ready to share.

This series of six workshops aims to address specific topics of living ecologically and within our personal financial means.  Pamela and her panel of six “experts” will share methods which will stimulate conversation, discussion and idea “take-aways” for you to initiate in your sustainable lifestyle.

Join us at the Resilient Kitchen beginning Monday January 20th for the first of six consecutive weekly workshops. RSVP at

For further information on Pamela’s journey see her blog.

You can also view the e-mail sent out to those on our mailing list, it includes an orange button with a link to a black and white poster to post within your local community. If you wish to recieve information about our upcoming workshops you can sign up to our mailing list here.

Homemade Seasonal Arrangements

Corrie Rabbe

Wed. December 4th, 2013

Making your own arrangements doesn’t have to be scary, expensive or time consuming. Come and join us for a fun filled festive workshop! Corrie Rabbe returns to Resilient Kitchen for a third time to show you how to create attractive centerpieces, outdoor arrangements, and garlands using local and reused materials. Participants will have the the opportunity to do some hands on arranging as a group.

While attending university, Corrie worked as a floral designer for over four years creating corsages, wedding bouquets and elaborate arrangements for special events. She left the floral industry for a career in the non-profit world, where she currently works. Corrie is also co-owner of local business Radical Homestead where she posts a weekly project blog, offers workshops on herbalism, fermentation and more; in addition to selling her jellies and honey. She volunteers as a community garden coordinator and is on the board of Transition Ottawa.

Location: 464 Metcalfe, CCOC Centretown Citizens Ottawa Corporation
(entry details upon RSVP)

Cost: Free, Donations are appreciated.

Registration: There is a limit of 25 participants for this workshop,
RSVP to:
More information on our workshops

Find out more about Transition Ottawa
Organized by Transition Ottawa
“Building community resilience in a changing world”
Resilient Kitchen gratefully acknowledges CCOC (Centretown Citizens Ottawa Corporation) for its support of the workshops.

The Secrets of Beef Broth Revealed.

With Paul Slomp and Rosanne Iland.

Monday, 6th May, 2013
6:30 pm – 8:30 pm

Paul Slomp will tell it like it is! He is the local farmer/owner of Grazing Days. With his impressive national and international work experience in farming, Paul will expose the sound and “gritty” principles of raising high quality beef, why it excludes Monsanto genetically modified alfalfa and how his CSA or Community Support Agriculture farm works. Our grandmothers knew that the rich, aromatic homemade stock cured many ailments. This gelatinous liquid contains easily absorbed minerals which strengthens our immune systems. Rosanne will illustrate how to make this nourishing basic food using impeccable ingredients such as Grazing Days beef marrow bones. The broth can then be used as an elixir of life or a gastronomic delight in soups, sauces and stir-fies.

Please bring a small bowl and spoon for tasting.

Gluten Free Bread and Yoghurt Making

with Terry Battles

Wednesday, 27 February, 2013
6:00 pm – 8:00 pm

Eating gluten free requires major changes in ones diet and lifestyle. The most difficult changes is probably finding a tasty, nutritious substitute for wheat based bread.  Terry will demonstrate quick and easy to make savory and sweet coconut and coconut-flax breads. As many people are intolerant to cow’s dairy, Terry will also demonstrate how to ferment your own yoghurt using goat’s milk.

Location: 420 Cooper Street, Ottawa, Ontario, THIS IS A NEW LOCATION FOR OUR WORKSHOPS.

Registration:  As there is a limit of 20 participants for this workshop, please RSVP to:

Cost: Free.  Everyone is welcome without exception. Donations will be accepted but are not obligatory.

About Terry Battles: 

Terry is currently studying at the CanadianSchool of Natural Nutrition in Ottawa.  A celiac with a longtime interest in gluten free cooking, Terry went grain free after moving to Canada and has been experimenting with gluten-free, sugar-free, and grain-free recipes for ever since.  Terry will offer advice on dairy-free alternatives.  She ferments the yoghurt for 24 hours as recommended by the SCD and GAPS diets in order to remove most of the lactose while maintaining the highest concentration of beneficial bacteria.

Building Your Economic Resilience

with Maxim Cosette & Ottawa Community Currency Network

Thursday, 21 February, 2013
7:00 pm – 9:00 pm

Have you been wondering how to extend the life of your dollar?  Do you have a skill you would like to trade?  Do you have an unfulfilled need due to lack of ready cash?  If you have answered yes to any of these questions, this is the place to be.  The Resilient Kitchen is pleased to host Ottawa Community Currency Network (OCCN) to outline the advantages of trading skill and how it develops both individual and community resiliency.  This evening challenges you to think differently about money, community, and resiliency.  Learn more about OCCN at

Location: 464 Metcalfe Street, (Metcalfe and Catherine, Entry details upon RSVP)

Cost:  Free. Everyone is welcome without exception. Donations will be accepted but are not obligatory.

Registration:  As there is a limit of 30 participants for this workshop, please RSVP to:

What’s in store: 

Besides learning how and participating in the barter process you will be entertained by the musician Max the Banjo Man!  Max Cossette will provide a unique blend of folk, storytelling, Americana and claw-hammer music!  Find out more about Max at


Your ideas, your skills, and “your needs,” a mug, and “finger snack” to share with listed ingredients.

Easy Holiday Treats

with Pheona Arnott and Edelweiss D’Andrea

Wednesday, Dec. 5, 2012
7:00 pm – 9:00 pm

It wouldn’t be the holidays without a few sweet treats, and making them
in advance is so much easier than scrambling with them when you have
guests.  Pheona and Edelweiss will make almond milk, caramelized
popcorn, sponge toffee, and almond and ginger cookies, perfect for
family get-togethers and parties with friends. Everything will be vegan
and delicious. (we promise!)

Location: 464 Metcalfe Street, (Metcalfe and Catherine, Entry details upon RSVP)

Cost:  Free. Everyone is welcome without exception. Donations will be accepted but are not obligatory.

Registration:  As there is a limit of 30 participants for this workshop, please RSVP to:

About Pheona:
Pheona developed a passion for cooking and living creatively early in life. She studied Culinary Arts at Algonquin College to further her skills and was inspired by travels through south-east Asia.  Pheona enjoys taking traditional foods and adding a twist or two to create the unexpected within the familiar.  She is interested in redesigning foods to meet different food needs, presentations, and tolerances.

About Edelweiss:
Edelweiss D’Andrea has been cooking since she was a child.  She’s been vegetarian for almost 30 years and vegan for 3, and gets satisfaction out of ‘veganizing’ classical recipes.  She recently gave four workshops on vegan European cooking and is putting together a cookbook of favourite recipes.

Knitting/Crochet Meet-up

with Amy Jane Lawes & Amber Westfall

Thursday, November 15th and Thursday, December 6th, 2012

6:30 pm – 8:30 pm

Always fancied knitting or crocheting? Or maybe you’ve started and would like a little help?  Come to the Resilient Kitchen Knitting and Crochet Meet-up this November and December.

Amy and Amber will be on hand to get you started with a new hobby, or to offer support as you try out new techniques. And if you’re not stuck? Well, come along and share your skills, meet some new friends and work on your current project.

This workshop is free, and open to everyone.  We do ask that you bring your own yarn and needles/hooks. We will have a few spares for beginners to practise with, but it is easier if you can bring your own.

We will be putting the kettle on, so bring along a mug and a tea-bag, and we may even have biscuits to share.

Location: 464 Metcalfe Street, Ottawa, Ontario, Meeting room next to the main entrance.

More information:

Cost: Free.  Bring your own yarn, needles and hooks.

About Amy Jane Lawes and Amber Westfall: 

Amy Lawes has been knitting for over 20 years, and recently added crocheting to her lists of crafting obsessions too. She worked at Knit-knackers Yarn store until their relocation and taught crochet lessons there, as well as privately. Knitting is an obsession, and she completed 11 sweaters in 2011. In 2012 she has been taking it easier, working on knitted fish-hats, crocheted turkeys and also spinning her own yarn.

Amber Westfall learned to crochet as a child, taught by her grandmother and great-grandmother. Her first project was a sleeping bag for her Barbie. Since then she’s progressed to crocheting items for real people. Amber enjoys making things up as she goes along, but will read a pattern if she has to!

Homestyle Turkish Cooking for Herbivores

with Eren Buyukbicer

Tuesday, October 23rd, 2012

7:00 pm – 9:00 pm

Eren will demonstrate 3 Homestyle favourites from the south of Turkey that are cooked without animal products or gluten grains. He will show the connection of Turkish food culture to the earth by demonstrating a style of food not seen by tourists or Western media.

Location: 464 Metcalfe Street, Ottawa, Ontario, (Metcalfe and Catherine, Entry details upon RSVP)

There are a limited number of spaces (20 spaces). Please RSVP: (Entry details will be sent upon registration).

Cost: Free.  Everyone welcome without exception. Donations are appreciated but not obligatory.

About Eren:

Eren has been connected with his father’s Turkish food heritage since his visit to Turkey in 2006.  As a lacto-ovo vegetarian with a gluten intolerance, he has been cooking ethnic-inspired dishes at home since 2011.  Eren has since discovered that eating a lacto-ovo vegetarian and gluten-free diet has helped improve his health and is also more sustainable for the environment.


with Nui Esser

Wednesday, September 5, 2012
7:00 pm – 9:00 pm

Nui’s raw food journey began about four years ago. Since, incorporating a raw food diet she has experienced improved health benefits.

Location: 464 Metcalfe Street, Ottawa, Ontario, (Metcalfe and Catherine, Entry details upon RSVP)

There are a limited number of spaces (20 spaces). Please RSVP: (Entry details will be sent upon registration).

Cost: Free.  Everyone welcome without exception. Donations are appreciated but not obligatory.

More about the workshop leader:

Nui Esser:

Nui is the founder of Bee Glorious, an importer of green and eco-friendly products from small artisan communities who she supports in Thailand. Aside from her business venture, Nui always finds time to enjoy different activities and learning.

Her hobbies include: cooking, reading and outdoor activities. Knitting is a new hobby just started with Resilient Kitchen.

Nui loves to explore new cuisine.

Rawlicious Notes/Resources from Nui Esser:

  •  Russell James’ recipes have never failed, and taste good.  Note: we use less salt than he does, but that’s it.
  •  She has good info on the site and newsletter.
  •  There are “before and after” photos of folks who have tried the raw diet.
  • For green smoothies, “Green Smoothie Revolution” by Victoria Boutenko is recommended.  She is the ‘Queen of Smoothies’.
  • Remember: “Life is short, eat desserts first!”  The book “Ani’s Raw Food Desserts” by Ani Phyo is good. I find her recipes are easy compared to many other raw food books out there.