Greetings friends —
We know it’s been a long time since you’ve heard from us. Now as the season approaches (you know the one), we are opening up and want to see you!
May 4th is the start of our inaugural workshop series focusing on traditional preservation and food. Workshops will take place every other Saturday at our *new* Studio Kitchen, a commercial kitchen space we just finished on our property in Catskill, NY. Designed for adults with any level of experience, with some special family days, each workshop includes take home goodies and a meal together. Please check out the first five workshops up on the website, and stay tuned for more to come!
It’s been a decade since we (Carrie and Suresh) moved into our home overlooking the Manitou Catskill mountains, watched over by Atina the Corn Mother Goddess whose insight led us to open Atina Foods. We started with the dream of turning locally grown ingredients into value-added, shelf-stable products using traditional methods of food preservation. Besides making our award-winning ferments and condiments, over the years Atina Foods has conducted cooking events, demonstrations and workshops at our property and off site. Today, in a time of renewed appreciation of health and its relation to food, we feel called to focus more of our attention on this knowledge sharing. We will continue our Atina productions, including Carrie’s new Self Preservation products, available online, on-site and at select outposts. We would now like you to know how to make them!
Our vision is to share and expand upon practices of preservation of locally grown plants, with novices and experts alike, so that together we can resourcefully use the available bounty and live through the metaphorical winters. The accelerated growth of technology and the invisibility of food systems have overshadowed the natural skills humans have to make, grow, and enjoy food, our true livelihood. In this series of workshops, we aim to address these matters in our given locality.
Our workshops are designed to impart hands-on practical skills made up of material knowledge and cultural practices in a broad and natural bio-cultural environment, expanding how we look at resources and keys to interconnected sustainability. These practices have been crafted through traditional knowledge systems worldwide, without which we would not be here today. From our products to our workshops, Atina Foods is dedicated to incorporating, experimenting with and producing global taste and local harvest while maintaining a focus on balance, locality and sustainability with all living beings.
We are excited to welcome our newest team member Kate Ray, a plant-based chef and writer, who has joined us as our workshop facilitator and project manager; we urge you to check out her newsletter and cooking classes.
Stay tuned for more news in the next post! We look forward to seeing how we can grow together — and promise to stay in touch!
Please check out our Instagram for regular updates. And feel free to message us with any other relevant needs.
FIND US:
Pop Up Pickup Lunches on Fridays at Atina Studio Kitchen, 10 - 2pm (see Facebook and Instagram for updates)!
Catskill Home Store will be open on weekends starting May 4th.
Directions: Enter at 4470 Route 32, and pull in immediately to your right, where you will see our live edge small store, and red tin sided kitchen.
UPCOMING WORKSHOPS
Turmeric Ginger Pickle and Tonic
Saturday, May 4, 1-3:30pm
Learn to make turmeric ginger pickle, an immune-boosting Ayurvedic condiment from fresh turmeric and ginger, along with a turmeric ginger cinnamon drink using the peels, and share a vegan South Indian meal together with our creations.
Turmeric Ginger Herbal Jam and Tamarind Juice
Saturday, May 18, 1-3pm
Learn how to make this perfectly balanced fresh turmeric and ginger preserved in Indian sugar with pickled black pepper, and share a vegan South Indian meal together with our creations.
Dosa Making
Saturday, June 1, 1-3pm
In this Dosa-making workshop we will learn the skills to ferment grains and beans using natural fermentation agents, while we prepare delicious healthy snacks.
Coconuts + Art (For Families!)
Sunday, June 16, 1-3pm
To celebrate Father’s Day, we’ll be exploring the delicious and versatile coconut. Adults and older kids can try their hand at splitting whole coconuts, then we’ll use the flesh to make a tasty coconut chutney. The coconut shell will become our canvas for paintings and other works of art. Through food and art, we’ll learn about the many historical and culinary uses of the coconut. The event will conclude with a light snack and everyone will take home a jar of chutney and their artwork. All children must be accompanied by an adult. This workshop is recommended for ages 7-14.
Note: This workshop will be held outside. If the weather makes this impossible, we will cancel with a full refund.
Garlic Scape Pickle + Dust
Saturday, June 29, 1-3pm
Save the Garlic Scapes! Think beyond pesto — learn how to transform these fun scapes into a delicious year round and versatile Indian-style pickle and seasoning dust and share a vegan South Indian meal together with our creations.
