Craft Faire Postponed
Due to the impending Cold Rain & Snow we are gonna push our Artisan Craft Faire back into a date sometime in June. Stay tuned. Let's say a little prayer for all of the fruit tree buds on the across the state. This late spring freeze is pretty standard issue for our state, but it sneaks up on us every time.
There is a wonderful Artisan Market happening in Lyons on the St. Vrain on June 4th in Bohn Park from 10 AM - 4 PM. There will be lots of local vendors and live local music. For more info click HERE. There are still some slot open for vendors.
I finally made it by January Coffee yesterday with some coffee nerd homies including our favorite roaster Charlie from Color in Eagle, and Stephen from BVSD. What a tremendous coffee shop. It is amazing to see kind and welcoming customer service coupled with world class coffee in Boulder. I hope folks soak up the love that these guys dole out that eschews the pretentious coffee shop shtick that somehow still manages to exist out there. Props to Kristi and John for folding that into their mission statement:
Be kind. We believe in showing kindness through compassionate and caring actions and words. We show that we care by doing good, practicing empathy, and treating others well.Be inclusive. Our motto here at January Coffee is “great coffee is for everyone,” and we really mean that. We want to create a safe, inclusive, & welcoming environment on both sides of the counter.Have fun. However serious we are about our coffee, working in coffee should be fun. If we’re not having fun, we’re doing it wrong.Always be learning. We tried to word this ourselves, but someone else said it better than we could. “Live a life full of humility, gratitude, intellectual curiosity, and never stop learning.” — GZA
We experienced some technical difficulties with our online ticketing for Kirsten Shockey's fermentation class series, so I am re-posting here again with the link to tickets. We are incredibly pleased to hold some fermented space for the amazing Kirsten Shockey for her return to Moxie for a fermentation series. Learn to bring simple, yet powerfully delicious and nutritious, ferments into your kitchen and meals with this 3-part series. Each class will build on the previous class but also stands alone. Come just one or all three. This series will have something for everyone whether you have never fermented or want to learn more techniques and skills. As part of the series, you will have a chance to bring the previous ferments and talk about questions you had a long the way. All classes are presented through demonstration, tasting, and hands-on projects to take home.
In the first class, Mastering the Basics of Vegetable Fermentation, we will dive into everything you need to know to easily ferment any vegetable—the why, how, safety, and possibilities. Bring your questions, your curiosity and an appetite to taste the wonders of flavor. We will focus on artistry and creating a flavor arsenal of fermented goodies for your refrigerator using both local ingredients with a focus on zero-waste. We will use the seasonally available vegetables and you will go home with jars of your own to watch bubble on the counter. This course is designed to help you feel comfortable and safe to make anything you would like.
Fermentation frees many of the nutrients in our food making them more available to our bodies, think of the possibility when fermenting with plants that heal. In this second workshop, The Fermented Apothecary, we will talk about fermentation how you can use it to blur the line between food and medicine. You will learn to use herbs to make delicious, fermented condiments and herbal pastes.
We will put it all together in the final class of the series Fermented Condiments, but this class will stand on its own. Imagine delicious fresh condiments that are rich in flavor and natural probiotics. (When the only vegetable your loved one wants to eat is ketchup, make it count.) You will learn how to make all the classic condiments—Fermented! Make your own probiotic-rich Ketchup, Mustard, Mayonnaise and Hot Sauces. As well as techniques to invent your own.
This series of classes will be held in Lyons at our shop over 3 nights May 26, 31, and June 2 Purchase tickets HERE.
Here's a wee bit o Molly T this morning> By the way, did any bunny see Billy Strings last week? What's the matter with that kid? How come he's is so damn good? And a dead head to boot?