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"
"Veggie Gardeners' End of Season Seminar and Celebration"
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.
"Tiny Homes, Cozy Cabins and Small Spaces: Insight, Foresight, and Practical Planning"
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.
"Wild Edibles! Identification and Foraging"
"Wild Mushroom identification and Foraging"
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.
"Grow your own Oyster and Wine Cap Mushrooms"
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.
"Introduction to Home-Grown Cannabis"
"Cannabis Harvesting and Preserving: Introduction for the Home Grower"
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
"The Art of Pork Butchery"
From microbiologist to international yeast tycoon, Richard is a master of fermentation in all its many forms. A founding owner of Escarpment Laboratories, Richard is an amateur baker who brings an in-depth knowledge of the science of sourdough to the table.
"Sourdough Bread Baking"