Knowledge sharing on food, ancestral practices & sustainability

📅 Saturday, September 20th | 10 AM

📍 Tahanan Studio, Maidstone

💛 Sliding scale pricing from $35

Food has always been more than nourishment –  memory, tradition, and a way to care for ourselves and the earth. In this three-hour hands-on workshop, we’ll explore fermentation not just as a technique, but as a practice of living more simply, reducing waste, and reconnecting with nature.

We’ll prepare vegetables to ferment, craft naturally fizzy soda, and learn how everyday ingredients can transform into something both gut-healthy and delicious.

What to Expect

• Taste a variety of fermented foods and drinks

• Move through interactive stations to prep and flavour your own ferments

• Take home jars of veggies and a bottle of soda to ferment at home

• Receive a recipe zine to keep experimenting in your own kitchen

• Conversations over a shared meal

What You’ll Learn

• The magic of simple ingredients and how fermentation supports gut health

• Simple methods to ferment veggies and drinks at home

• How to store, prevent mould, and play with flavours

• Meet like-minded people who care about food, health, and sustainability

What to Bring

• Veggies you want to ferment (whether they’re fresh or saved from the special bags pile)

• An apron to keep your clothes clean

About Maysie

Maysie was born in Masbate, in the Visayas region of the Philippines, where preserving food was simply part of everyday life. From her lolo’s sun-dried tapa to jars of ginamos and the sweet taste of tuba, these flavours carried memory, tradition, and connection.

When she moved to Naarm nearly a decade ago, those foodways began to fade into the background as she built her life as an immigrant and creative. But over time, through gardening, cooking, and the encouragement of friends, she rediscovered that fermentation and preservation weren’t new skills to learn, but practices she had always carried within her.

For Maysie, food is more than nourishment; it’s memory, culture, and ancestry. Fermentation has become her way of honouring the earth, reducing waste, nourishing the body, and keeping her ancestral knowledge alive.

Through this knowledge sharing, she hopes to share her story and skills, not as an expert, but as someone relearning and reconnecting, inviting others to do the same, and to help build a community of makers and knowledge sharers.