Wednesday, April 27, 2016

The News for Spring, 2016

Hello Old Friends!

Camille here, the director of MuseumEats. So much has happened since we last wrote.

First of all - check out the events page on our shiny new website!

Second - facebook and instagram, and scout magazine, oh my!

Third - MuseumEats is teaming up with outside facilitators and other enterprises to spread the love and network, in order to LEARN SO MUCH MORE and promote holism.

Fourth - I am taking a break from public workshops after our co-facilitated class on May 1st to audit the MuseumEats project from an intersectional feminist perspective. This is because I want to build allyship with the First Nations on whose territory this enterprise teaches and harvests, to make space for workshops that are accessible and inclusive. MuseumEats has always been about food security, so it's time to get serious about it.*

Last - Still bringing wild greens to restaurants that have been harvested regeneratively. I still don't meet deadlines or quotas because nature decides what I bring and when I bring it. Also still accepting private bookings for workshops. Email with inquiries.

The next step is figuring out whether to put MuseumEats on hiatus over the summer while I WWOOF/volunteer or if we should keep doing events until something comes to us to lead us elsewhere.

Thanks for keeping in touch - stay tuned for new events posted to our website and facebook pages.

Stay Wild,


*In our current economic system, I am realizing that the best way to affect change is either by refusing to economically participate, or to subvert the system from within. If I can operate an enterprise that simultaneously pays my bills while fighting the colonialist patriarchy then I think I am contributing in a meaningful way. If anyone has any feedback or ideas about this, please get in touch with me! I will share food, medicine, and homemade hooch with you... or teach your workshops... or make you laugh... if you catch me at the right time I might even have money to share with you.

Wednesday, February 10, 2016

Two Workshops and a Dinner

Hey Buds,

Our website is being spun by the electronic spiders and coming along real nice.

The season is warming up quickly and lovely green shoots and medicinal mushrooms are becoming available. The cool temperature and easily accessed greens make for great fermentations, and the change of season and influx of pollen is encouraging us to get natural medicine.

MuseumEats is responding with two workshops and a dinner.

1) Workshops!

February 21: Medicinal Mushrooms and Cottonwood Propolis: featuring take-home tinctures, decoctions, broth, and cleansing greens.
 9:30-5 $50

February 22: (FULL) (Industry Monday) MuseumEats Wildcrafting Workshop: "Infusions, Shrubs, and Wild Herbs." Registration is fully booked but email us to get on the waitlist. 
10-2 $50

2) Dinner!

February 15th 6:30-11pm
This is another Colab @ Latab. This time we are featuring naturally fermented wines (From Matt Sherlock of Lock & Worth and Sedimentary Wines) paired to the wild ferments on the collaborative menu between Kris Barnholden and Annabelle Choi. 

Dinner is ticketed, from 6:30-9:30, buy tickets here

Drinks and snacks available after 9:30 for walk-ins, come hang out with us!

3) The Future! 
We have lots and lots of special stuff planned for workshops and adventures. Please stay tuned and check our events page on the website. 

XO Cam

Tuesday, January 12, 2016

Official Website and Collaborative event @ Latab Restaurant!

Hey everyone!

I've been working hard on building an official website and planning wildcrafting workshops and an intensive wildcrafting weekend in May. Stay tuned for details and have a peek at the website if it piques your interest :-)

MuseumEats is also collaborating with Latab Natural Wine Bar on the third Monday of every month for an evening event to feature some local food talent and wild products. You can learn more about it here. It's a casual affair with not-so-casual products and ideas. Limited reservations available - if you're interested please do come check it out, and bring your thinking cap because we would like to be discussing the direction of the Canadian Food Identity.

That's all for now! Just a little hello and update. I hope your New Year's resolutions are working out (I didn't really make any, except to get shit done - seems like I've been doing it.)

XO Cam