BEGIN:VCALENDAR VERSION:2.0 PRODID:-//PYVOBJECT//NONSGML Version 1//EN BEGIN:VTIMEZONE TZID:America/Montreal BEGIN:STANDARD DTSTART:20001029T030000 RRULE:FREQ=YEARLY;BYDAY=-1SU;BYMONTH=10;UNTIL=20061029T070000Z TZNAME:EST TZOFFSETFROM:-0400 TZOFFSETTO:-0500 END:STANDARD BEGIN:STANDARD DTSTART:20071104T030000 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:EST TZOFFSETFROM:-0400 TZOFFSETTO:-0500 END:STANDARD BEGIN:DAYLIGHT DTSTART:20000402T030000 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=4;UNTIL=20060402T080000Z TZNAME:EDT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20070311T030000 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:EDT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:20261024T024300Z - 98735@am655a.odoo.com DTSTART;TZID=America/Montreal:20261108T130000 DTEND;TZID=America/Montreal:20261108T180000 CREATED:20261024T024300Z DESCRIPTION:Canning party : Fermentation\nWhat you get by participat ing: 🥕 Jars full of local and seasonal vegetables\, good all year 🗝 "Turnkey" experience: process guided by the organizers 🔪 Essential skil ls: low-tech food preservation 🥢 Snacks and tasting of fermented produc ts 🧡 Good company\, new connections\, and community All this for $50 pe r person. ($60 starting November 5) 📅 Sunday\, November 8 🕐 1 PM 📍Abercorn Lacto-fermentation is one of the oldest preservation methods that exists. No heat\, no pressure cooker\, just vegetables\, salt\, and b acteria doing the work for us. Not only does it preserve\, but it also inc reases the nutritional value! You come to transform\, we take care of the rest. Sourcing\, recipes\, equipment\, and organization. It’s the invisi ble work that discourages many people from starting on their own. All you have to do is show up and jump right in the fun part! We’ll be making ki mchi and sauerkraut\, which everyone takes home. We’ll also ferment othe r vegetables depending on what our local farmers have available in the day s leading up to the party\, giving a second life to imperfect produce alon g the way. You come with empty jars\, you leave with full ones\, and above all with the know-how to do it again at home. We explain the why behind e ach step: salting\, brine\, what’s happening inside the jar\, how to tel l a fermentation is going well. It all happens as a group\, around a table \, with people from your area. To snack\, we will have you taste a variety of fermented products\, served with good sourdough bread. Vegetable purch ases are planned according to the number of registrations: sign up early t o help us plan well. The ticket price goes from $50 to $60 on November 5. DTSTAMP:20261024T024300Z LOCATION:Abercorn SUMMARY:Canning party : Fermentation X-ALT-DESC;FMTTYPE=text/html:Canning party : Fermentation\nWhat you get by participating: 🥕 Jars full of local and seasonal vegetables\, go od all year 🗝 "Turnkey" experience: process guided by the organizers 🔪 Essential skills: low-tech food preservation 🥢 Snacks and tasting of fermented products 🧡 Good company\, new connections\, and community All this for $50 per person. ($60 starting November 5) 📅 Sunday\, Novem ber 8 🕐 1 PM 📍Abercorn Lacto-fermentation is one of the oldest prese rvation methods that exists. No heat\, no pressure cooker\, just vegetable s\, salt\, and bacteria doing the work for us. Not only does it preserve\, but it also increases the nutritional value! You come to transform\, we t ake care of the rest. Sourcing\, recipes\, equipment\, and organization. I t’s the invisible work that discourages many people from starting on the ir own. All you have to do is show up and jump right in the fun part! We ’ll be making kimchi and sauerkraut\, which everyone takes home. We’ll also ferment other vegetables depending on what our local farmers have av ailable in the days leading up to the party\, giving a second life to impe rfect produce along the way. You come with empty jars\, you leave with ful l ones\, and above all with the know-how to do it again at home. We explai n the why behind each step: salting\, brine\, what’s happening inside th e jar\, how to tell a fermentation is going well. It all happens as a grou p\, around a table\, with people from your area. To snack\, we will have y ou taste a variety of fermented products\, served with good sourdough brea d. Vegetable purchases are planned according to the number of registration s: sign up early to help us plan well. The ticket price goes from $50 to $ 60 on November 5. END:VEVENT END:VCALENDAR