Cooking Classes Not Just
For Alternos
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Image courtesy of Teros Facebook |
Foodies and environmentalists are more closely related than you might
think.
The foodie trajectory often starts or ends with your own cooking.
Foodies do ‘try this at home’, learn new techniques, and explore food culture
and cultural food. Delving into global food production politics will have you immersed
in locavore, organic and ethical food production before you know it.
The green lifestyle journey is not so different. Except their starting
place is reducing harm to the planet and they end up foodies, moving from large
supermarkets and manufacturers to local and self-production.
Marketing itself as ‘your shop for a healthier, greener and happier way
of living’, Teros opened last October. They specialise in eco-friendly and fair trade products: modern cloth nappies, electric pushbikes, organic dog food,
stone-ground organic flour, fresh local honey, yogurt making kits,
dehydrators, biodegradable baking paper and cling wrap. If it’s green, you’ll
probably find it there.
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Image courtesy of Teros Facebook |
Their success indicator is to make a measurable impact on reducing harm
to the environment. The creative forces behind Teros are all motivated to help
people live a sustainable green lifestyle. But it’s not just the products they
sell. Trying to live differently can be daunting to the novice, so they also hold classes
focused on sustainable food production.
Teros is making a contribution – providing local access to environmental
products and opportunities to develop skills for a greener more active way of
living.
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Image courtesy of Teros Facebook |
The Two Girls have participated in three of their classes so far: cheese
making, raw chocolate and fermenting. There are others: bee keeping, fruit wine
and raw food for example.
These are both old and new food techniques. Some techniques have lost
popularity over generations or they are cultural practices you may not have
been exposed to. Raw food is introducing a new approach to food – food not
treated by heat, unrefined and processed, often gluten-free and Paleo.
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Image courtesy of Teros |
The
re/introduction of these techniques is also fueled by an interest in
gut-health. Increasingly research is demonstrating our overall health is
connected to intestinal wellness. This is food that’s good for you and the
environment.
Each class is different because it is forged by the unique approach of
each instructor. Some are more hands on than others. All are insightful. By far
our favourite has been the fermenting class where we all got a cabbage, salt,
spices, two jars, and made eastern European sauerkraut and Korean kimchi. The
instructor brought with her a lovely mix of tradition, experience and
pragmatism, and welcoming of other’s experiences.
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Image courtesy of Teros |
Their classes are as much for newbies as they are for old sea dogs.
Along with The Two Girls who have keen to continue learning new cooking skills,
for many participants, the techniques taught are old friends. Their input is
invaluable with questions that come from experience. They come to learn what
they haven’t mastered by trial and effort like the cheese maker of 10 years who
attended a class to finally learn the elusive skill of rolling and stretching
mozzarella. These practitioners of alternative food production also come
because the classes provide a space for a community of interest. The Two Girls
are right behind opportunities for these social networks to build. Community is
the other contribution that Teros is making to Hobart and to sustainability
overall.
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My sauerkraut and kimchi |
Teros is keen to get feedback and class scheduling is demand driven. If
you’re interested in something in particular, let them know. They’re also
interested in pursuing online and informal get togethers, so keep a watch on
their developments if you’re interested.
Teros are located at 117 Elizabeth Street, Hobart.
Find them on Facebook here.
Their webpage has information on the courses here.
They’re open Monday to Friday between 9.00 am and 5.30 pm, Saturdays, 9.00 am until 4.00 pm and Sundays, 10.00 am until 2.00 pm.