Winter Warmers Chery & Lia 12.14.20
The following classes are now closed for registration.
It's early - admittedly - but don't we all want to look to the spring and summer? What's your best guess on gathering? We like optimism - and are hopeful that the summer looks like a new "normal".
If you are looking forward to being able to see your friends and neighbors and spend the afternoon outside in the sun - consider Mukai Farm & Garden as a gathering place for your parties, reunions, anniversary celebrations birthday celebrations, and of course weddings!
We have opened our unique and beautiful farm and garden for a limited amount of summer private events. You can rent by the hour, day or weekend.
Email: tina@tinashattuck.com for a brochure with what will be available and pricing.
Viva the summer of 2021!
We look forward to the conversation tomorrow!
If you want to join -please know that the suggested donation is just $5-but if that is a barrier - please join anyway. We welcome all who want to dive deeper in this conversation.
Topic: Karen Hill Anton
Time: Jan 13, 2021 05:30 PM Pacific Time (US and Canada)
Join Zoom Meeting
zoom.us/j/94147834078?pwd=Sm9Fc091c3U3OXZHa0swY21QYmpvUT09
Meeting ID: 941 4783 4078
Passcode: 148244
Coming up soon-excited to make Kimchi - join us won’t you?!Mukai Master Class presents:
Kimchi 101
Saturday January 23, 2021 1PM
$60 Workshop fee
Optional $10 kit with all of the ingredients you need to make your own kimchee at home
Teacher: Suni Kim
Kimchi is a humble, but complex staple dish of Korea. It packs a punch! Traditionally made from seasoned and fermented cabbage, its origins date back to the first century B.C., as a type of pickling process designed to preserve and extend the lifespan of vegetables.
On January 23, at 1 PM, Vashon’s own Suni Kim will be conducting a Kimchi 101 Mukai Master Class workshop. This class will explore the history of kimchi, and demonstrate how to make a basic kimchi with readily available ingredients and precise measurements that you can make in your own kitchen. At the end of this class, you will have the basics of kimchi-making and a jar of your own homemade kimchi!
Suni Kim is a South Korean native who studied food engineering at Chungnam National University in Daejeon, South Korea. A longtime islander, she co-owned Island Spring Tofu, and ran a thriving catering business for 15 years. She is now retired.
Register at: docs.google.com/forms/d/e/1FAIpQLSe8AZDdp5F1RSrtqmDyceoz5pkPaf7NuZ1iRgzVjVdtSbT3cg/viewform
Are you turning 20 in 2021?
In Japan Seijin No Hi, or Coming of Age Day, is celebrated on the second Monday of January each year to honor those who have reached or will turn 20 in that year, thus officially becoming “legal adults.” This year Seijin No Hi falls on January 11, and all Vashon people starting their 2nd decade are invited to participate in a remote ceremony. Here’s a video with more information:
m.youtube.com/watch?feature=share&v=jMDSliAqYcE#dialog