IKI-NUTRITION AND FERMENTATION WEEKEND EXPERIENCE

For all the family!

Traditional ferments: sourdough, beet kvass, sauerkraut…

Taking advantage of the visit from an excellent chef friend from San Francisco, we are pleased to dedicate an entire weekend at our ecovillage to learning together about nutrition, cooking, fermenting… making sourdough breads and sweets, and baking them in our wood-fired oven!

Welcome to explore how we can preserve, accentuate the taste and nutrients of seasonal ingredients like pumpking, kale…

Where: IKI-GAIA ecovillage, periana, Málaga

When: 26 y 27 October
Start at 10am
Closing dinner with our creations at 7pm on Sunday

Workshop on donation base🤗

Contribution for all organic vegan and gluten free delicious meals in our ecovillage during the weekend: ADULTS and +12 : 25€/day, KIDs 8-12: 20€/day
KIDs 5-7: 15€/day
KIDs 0-6: Free

Accomodation in own tent or wan free! If you need accommodation, contact us

For logistical reasons, we have limited the spots to 15 (including children). Contact us through social media if you’re interested ±34659109809 or by email if you need more information.

Reservations until 22th. Limited places!

After studying culinary school in San Francisco, Daisy embarked on a journey to discover a deeper level of food and cooking by travelling. During 14 years on the road, he has gained knowledge and experience from Grandmas, chefs, community kitchens, off-grid communities and a plethora of other strange circumstances that lead to a further understanding around the world, Most importantly he learned to be a bridge for people that either lack access to good food or the knowledge of how to have it. He spends as much time as he can now cooking for community kitchens and giving workshops with the knowledge he has gained, especially in the art of fermentation.