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MEET OUR INSTRUCTORS

Minga's instructors are professionals, hobbyists, radicals,

and nerdy DIY-ers who love to share what they do.

Seb and Bethany

Organic farmers and visionaries of Zocalo Organics. Food revolutionaries with a vision for the transformative power of connection between food production, food consumption, and community. 

Seb and Bethany lead

"Planning a Successful Home Vegetable Garden"

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"Veggie Gardeners' End of Season Seminar and Celebration"

Mike Hayward

Hiker, builder, upcycler, insatiable DIY-er, and self-taught cabin design guru. If he's not in his workshop at home, tinkering with his latest project, he's in the woods of northern Ontario perfecting an existing cabin or building a new one. 

Mike leads

"Tiny Homes, Cozy Cabins and Small Spaces: Insight, Foresight, and Practical Planning"

Luke Eckstein

Luke is a microbiologist and molecular biologist whose inner child never let him stop roaming around in the woods. From his first taste of  schoolyard "weeds", to harvesting wild fungi, Luke loves the never-ending adventure of learning about what you can find to eat (or NOT eat) in the woods. 

 

Luke leads

"Wild Edibles! Identification and Foraging"

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"Wild Mushroom identification and Foraging

David Fields

Organic Master Gardener, permaculturist, community change agent, and environmental activist. When he's not growing mushrooms in his house, he's cycling, reading, and playing games with his family.

David leads

"Grow your own Oyster and Wine Cap Mushrooms"

Matt Soltys

Formerly a licensed medical cannabis grower, compassion club supporter, certified in permaculture design, urban farmer, and currently working towards a degree in botany and biology.

Matt leads

"Introduction to Home-Grown Cannabis"

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"Cannabis Harvesting and Preserving: Introduction for the Home Grower"

Jamie Waldron

From small country butcher shop, to some of the top butcher shops in Canada, to published author, to educating countless groups of diners and students in the craft of butchery, Jamie is a crusader connecting people with the meat on their plates 

Jamie leads

"The Art of Pork Butchery"

Mary Galley

A Food Scientist with 20 years experience across different food categories, companies big and small, currently channeling her inner-Nonna to hone her pasta making skills (every chance she gets).

 

Mary leads

"Traditional Pasta Making"

Eric Voss

Engineering program manager by day who is passionate about sourdough bread baking in his off hours.Through trial and error and much repetition, he has personalized his bread making process and developed it into a truly rewarding and fulfilling pursuit.

 

Eric leads

"Sourdough Bread Baking"

©2018 by 10C Shared Space

519-780-5030 | minga@10carden.ca | Guelph, Ontario, Canada