It's that time of year again! The kids are getting ready to head back to school, why not take a few courses yourself?  

I've just added a whole bunch of classes. In addition to  the usual ones-- like handmade soap, soy candles, sauerkraut, pickling and  kombucha-- I've added  2  brand new courses  that you've been asking for:
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First, there's  Sprouted Grain Bread.  Experienced whole meal  bread bakers who  want to go to the next level will love  this class. If you haven't yet taken my 100%  Whole Wheat Bread class, I highly recommend taking that one as an introduction before trying your hand at sprouted grains. I am teaching that intro class two times  before the  sprouted grain class happens on Sunday, Sept 18th.

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Second, there's my new Vegan Yogurt Making class. I've been experimenting with a few recipes to develop a yummy dairy-free yogurt. We'll try a couple in class, and we'll even make some home made muesli using fresh oats you'll roll in class.

Click  here   for course descriptions, dates, times  and registration.


Click  here  to see the classes in a calendar format. 

See you in class!
 
 

Countless workshops,  classes, and more!

We're finally installed in our new roost on Sunset Blvd, near Sunset Junction  in the heart of Silver Lake. It's a terrific spot-- a  warm and welcoming  environment with a teaching kitchen and creative workshop space.  Please come visit! We stock homesteading supplies  and the inspiration for D.I.Y. adventures of all sorts; plus we're thrilled to announce a mouth-watering schedule of new classes and workshops.
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Ever get the urge to make your own candles, soap, lip balm, body butter, or bath bombs ? How about ferment your own root beer, cider, ginger ale, kombucha, yogurt, vinegar, kefir, or home-brewed beer? Grow your own sprouts or mushrooms or sourdough starter? Pickle stuff? Make cheese? Tofu? Truffles? Keep bees, aquaponic gardens, or chickens in your yard? Mill, bake, and cook with whole grains? Design with succulent plants?  Concoct fancy cocktails? Upcycle old junk in creative ways?

We're now offering classes in all these luscious subjects... and more!  
Classes for adults meet on weekends and sometimes evenings during the week. 
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Our kids' workshop calendar has greatly expanded, as well!  We now provide after-school classes every week on a rotating schedule to make time for each kid's  busy schedule. Young folks can learn to cook (including lots of no-bake recipes), garden, and  recycle things to make cool new stuff and  creative gifts. Most classes are for children aged 6 and up, and parents are encouraged to drop off their kids, although sticking around to watch is always fine, too.

Visit our shop to pick up a calendar, or check out the listings  here.  We're always adding more, so check back regularly to see what's new.

We encourage pre-registration, as some classes fill up fast. Pop into the Roost to register. Tickets to all events and full course descriptions are also available in our online store  right here.

Don't forget! The gift of DIY makes a terrific present! We offer gift certificates for single workshops, series of classes, any item in our store, or  cash-value in any amount.

Thanks for your continued support, and see you soon at The Roost!
 
 
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WHAT: Swap food and make friends!
WHEN: Saturday, May 16, 11AM
WHERE: King's Roost Patio
HOW MUCH: $10 per  person; kids accompanied by grownups are free


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We're thrilled to announce the Eastside Food Swap, hosted by The Kings Roost with special guest, The True Spoon.

The Eastside food swap is a community event celebrating homemade, homegrown, and  foraged foods. This event aims to bring cooks, bakers, gardeners, and foragers together to  swap their edible creations, share stories, and develop new friendships. 

This event is open to anyone who pre-registers through The King's Roost (in store or  online) The only other requirement is that you bring something you made, grew, or  foraged yourself.  If you're bringing kids, please plan to supervise them. There is a $10 fee  to participate.

Most importantly you’ll be bringing food to swap. All swap items must be homemade,  homegrown, or foraged by you. Think preserves, baked goods, fruits, vegetables, herbs,  spices, condiments, marinades, and beverages. You can bring a bunch of one thing or  multiples of a few different things; 10-20 swap items are suggested (bring as many as you  may want to trade for and bring home). Keep in mind that swappers will be examining  and picking up your goods, so be sure to package them in a way that protects the food  and makes it clear the amounts you want to swap. When applicable, it is recommended  that you include food allergy information. If your food swap item is delicious, let it be  known by providing samples to the other swappers. Since swappers will be trading at will, attractive presentation and cute packaging is a great idea to make your products visually appealing.

All swap participants adhere to an honor code;  they agree to using the highest  cleanliness standards in their own kitchens and gardens to prepare their swap items. 

Swap participants also must agree to the following terms before registering  for the Eastside  Swap. By participating in these events, you are acknowledging that the food items being  traded are not necessarily prepared in commercial kitchens or spaces inspected by any  Government agency. By participating in these events, you are  also acknowledging that you will use the highest standards of safety and cleanliness in  food preparation.  

By participating in these events, you assume all liability; specifically, you agree to not hold liable food swap hosts, swap venue owners/providers or other swap participants.

If you have any questions, contact Celeste@thetruespoon.com!



 
 
When you  get right down to it, what the heck *IS* yogurt in the first place? Yogurt is milk that has been cultured with one or more strains  of lactobacillus-- bacteria that eat sugar, turning it into lactic acid. That's where yogurt gets its tangy flavor. 

Why would we want our milk full of bacteria? Good question. 

Like a bunch of other fermented foods, yogurt contains beneficial  probiotics. These tiny organisms live naturally in our gut, helping to break down our food and making nutrients bioavailable. They also crowd out the harmful bacteria, helping to maintain a healthy digestive track. Lacto-fermentation is a natural food preserver, and it's responsible for many of the delicious and nutritious foods  we love, like  cheese, pickles, beer, sauerkraut,  kefir, kimchi, kombucha, and even sourdough bread.

Making yogurt at home is fast and easy, and you end up with a pure product that contains none of the added sugar, corn syrup, flavors, colors, thickening agents,  preservatives and chemicals that are often found in store-bought yogurt. All you need is milk and a starter culture-- which is about a half cup of your favorite yogurt to kick things off.

Warm your milk, add your cultures, and let nature do the rest. A yogurt fermenter makes your job even easier, maintaining a steady 95 -100 degrees F while your yogurt incubates. But even that is optional as long as you have a warm spot to let your yogurt get going. Watch this week's video to see just how easy it is to have homemade yogurt!


 
 
At the King's Roost, we love aquaponics. And nothing grows better in fish poop than HERBS AND SPICES. We have them coming out of our ears-- mint, thyme, oregano, rosemary, sage-- and they go into everything. Fresh herbs liven up all your foods, drinks, and snacks. Put them in juices, water, and tea... salads, fresh produce, and sauces... garnishes! You can even sprinkle herbs on your cheese plate or cracker bowl to add a burst of flavor. But whether you buy fresh herbs or grow them at home, you've probably found that quite a bit usually goes to waste. The solution? Freeze your excess herbs into an HERBSICLE!

We sell a handy little device that compresses and freezes your zesty herbs into a push-up pop so you can slice garden-fresh goodness into discs or grate directly onto all your favorite salads, sauces, fruits, dressings, cocktails, and soft drinks. Forget your dried out old spice rack-- you can have fresh herbs all year, whenever you need them. This clever little gadget even has an erasable label so you can easily identify, name, and rename your herbs and spice blends.

Watch this quickie video; Roe shows you just how easy and convenient it is!
 
 
People don't always like cabbage... or know what to do with it. In under seven minutes, I'll show you how to make your own sauerkraut from scratch. So simple and easy. Delicious flavor, and YOU control how intense you want it to taste. The only ingredients are cabbage and salt-- the magic of fermentation does the rest. It's incredibly tasty and healthy... terrific on sandwiches, salads, wraps, and roast meats. Check it out!
 

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