|BioFuel Oasis is excited to be announce its urban farm class series for Fall 2014! We specialize in hands-on, seasonally appropriate classes designed to empower people.
MOST classes will be held at:
Sticky Art Lab, 1682 University Ave (at McGee), Berkeley
Chickens 201: Expand Your Chicken Knowledge!
Sunday, October 26th, 10 a.m.- Noon
Location: Sticky Art Lab, 1682 University Ave (at McGee), Berkeley
You are becoming a seasoned chicken keeper but you want to expand your knowledge and maybe your flock. In this class we’ll go over introducing new birds to your flock, health care from prevention to diagnosing problems, what to keep in your flock first aid kit for holistic and traditional care, nutrition and mixing your own feed and feed supplements, and the life cycle of chickens. We’ll also discuss dealing with predators, bio-security and behavioral issues and answer your most pressing chicken questions.
Instructor: When Rebecca Daun-Widner started chickening with her family in 2008 in Asheville, NC, she never imagined she’d eventually have an urban flock in Oakland. Enjoying the benefits of backyard chickens – eggs! shenanigans! poultry problem solving!- keeps her happy and grounded.
Learn the art of candlemaking and take away the tools and knowledge to do it at home! The smell of Beeswax alone is supportive to the immune system, and burning Beeswax candles produces negative ions that clean our air of odors, pollens, smoke, viruses, mold, dust mites, dust and other allergens. With Beeswax from a local beekeeper, we will learn how to make both dipped and container candles. Students will take home candles they made in class plus tealight molds and wicks to make more on their own.
Instructor: Jonah Aline Daniel is an Energetic Herbalist, Bodyworker, Beekeeper, Candlemaker, and Organizer currently based in Sonoma County. They have been making candles as home on a growing scale for the past 5 years and are the founder of Narrow Bridge Candles and Passionflower Plant Medicine.
Growing more mushrooms may be the best thing we can do to save the environment. They decompose toxic wastes, enhance garden/plant health, and have medicinal properties. In this class, we’ll focus on learning how to cultivate edible mushrooms! We’ll cover growing both Oyster and King Stropharia mushrooms on cardboard (to transfer to wood chips in your garden) and straw. In addition, we’ll demo an outdoor woodchip bed installation to grow from the cardboard. Everyone goes home with two mushroom kits and some woodchips!
Note: For better demonstration purposes and hands-on work, the class with be outside.
Instructors: Patty and Ray Lanier of the Mushroom Maestros, seasoned mushroom farmers in Lake County by way of Oakland.
Preserve the harvest, strengthen your digestion and immunity, and create intriguing flavors in your kitchen by learning the simple art of fermentation. This class is suitable for beginners and those who are already fermenting. We’ll start with basic wild fermentation and move on to various methods of fermenting with a culture. Demos and tastings of sauerkraut, curtido, komucha, wine vinegar, fruit shrubs and more . Everyone will make a seasonal kimchi or kraut to ferment at home. Bring a knife and cutting board!
Instructor: Nishanga Bliss is a holistic doctor who lives in Berkeley where she grows, cooks, ferments, savors, teaches and writes about sustainable food, She is the author of Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy.
Gouda is a delicious semi-firm cheese to be enjoyed from 3 months to 3 (or 30?) years of aging. The more it ages, the drier and more complex it gets. We will go over the basic principles and techniques to make this washed curd cheese. Once you’ve mastered the basics, you can play with it by adding herbs, seeds and treating its rind development in different ways. It’s so gouda!!
Instructor: Shannon Todd (who worked on farms in France as a cheesemaker), and Stephanie Soleil (who is French and teaches home cheesemaking in San Francisco)
Where can you get the best beer in the world? In your kitchen! Learn how to brew a 1 gallon batch of all-grain beer on your stovetop. We’ll go through all the steps of brewing beer: mashing, sparging, boiling, cooling, pitching, fermenting, and bottling, and we’ll do it on a scale that’s easy for anyone with a kitchen stovetop and a stockpot. We’ll also learn about the history and chemistry of beer. There will be samples to taste, and everyone goes home with a few bottles of beer!
Instructor: Gilbert Guerrero is an Oakland homebrewing enthusiast.
This popular class fills up every time we offer it, so sign up early! Honeybees are a joy to keep in the backyard simply for their buzzing presence and, on hot days, the smell of honey, wafting through the air within ten feet of the hive. They increase pollination in your yard and therefore increase your yields from fruit trees and vegetables. You may also harvest honey (gallons per year), beeswax, pollen, and propolis from the hive. We’ll cover what you need to know to feel ready to have a Langstroth backyard beehive – how to get bees, what equipment you need, where to put the hive, how to extract honey and upkeep the hive. There will be local honey to try.
Instructor: Jennifer Radtke has been keeping bees in her backyard for 9 years, and has developed the beekeeping education program at the Oasis. She is vice-president of the Alameda Co Beekeeping Association.
Make Your Own Mead!
Saturday, November 22nd, 2 p.m.- 5 p.m.
Location: Sticky Art Lab, 1682 University Ave (at McGee), Berkeley
Cost: $60 (all ingredients & equipment provided for a gallon jug of mead)
Learn the secrets to making mead–and take home your own gallon to ferment at home–at this hands-on class taught by apiarist, Robert MacKimmie of City Bees. Speculated to be mankind’s first fermented beverage, mead is easy to make at home, yet fine enough to serve at special occasions (read: no better way to impress guests at your next party). Participants will mix their gallon of mead under Robert’s ever-watchful eye, ensuring delicious results. The class will also discuss and review more advanced recipes for Cyser (apple and honey wine) and Melomel (fruit and honey). Best of all, plenty of tasty samples will be provided. Each participant goes home with a gallon jug of mead and recipes, ready to ferment!
Instructor: Apiarist Robert MacKimmie has successfully tended bees for 16 years. He manages 70 hives, mostly in San Francisco, producing neighborhood-based, micro-climate honeys.
How to Enroll
Please click the “Pay Now” button below the class description to reserve your spot in the class via credit card or debit card. (You don’t need a PayPal account – just click “Continue” next to where it says “Don’t have a PayPal account?”)
You can also sign up by calling BioFuel Oasis (510.665.5509) or coming in during business hours.
Our classes often fill up 1-2 weeks before class date, we strongly recommend you sign up early!
We have low-income and work-trade spots available. Please inquire if you would like to apply for one.
Cancellations must be made seven days in advance in order to receive a full refund. Refunds are not given for classes canceled less than seven days ahead; however, you can always send a friend in your place.