Intro to Cheesemaking
 
Join cheesemaker David Asher Rotsztain as we explore the fascinating realm of cheese. David will demonstrate and explain the techniques for making three basic styles of cheese: paneer, yogourt cheese and camembert, an aged rennet cheese. These lessons will provide a solid foundation for those interested in making cheese at home, or anyone who wants to know how their cheese is made.
 

In this advanced workshop, we will explore many different aged and fresh cheeses. Two new classes of cheeses will be introduced: hard cheeses and goat-milk cheeses. We will examine some of the many pathways for ageing soft cheeses by demonstrating the techniques of making blue cheeses, washed rind cheeses and feta. In addition, we will be learning about whey cheeses and mozzarella. Bring your cheesy questions, and David will help you along with your cheese making adventures. 

Join cheesemaker David Asher Rotsztain as we explore the fascinating realm of cheese. David will demonstrate and explain the techniques for making three basic styles of cheese: paneer, yogourt cheese and camembert, an aged rennet cheese. These lessons will provide a solid foundation for those interested in making cheese at home, or anyone who wants to know how their cheese is made.
 

Join cheesemaker David Asher Rotsztain as we explore the fascinating realm of cheese. David will demonstrate and explain the techniques for making three basic styles of cheese: paneer, yogourt cheese and camembert, an aged rennet cheese. These lessons will provide a solid foundation for those interested in making cheese at home, or anyone who wants to know how their cheese is made.
 

Join cheesemaker David Asher Rotsztain as we explore the fascinating realm of cheese. David will demonstrate and explain the techniques for making three basic styles of cheese: paneer, yogourt cheese and camembert, an aged rennet cheese. These lessons will provide a solid foundation for those interested in making cheese at home, or anyone who wants to know how their cheese is made.
 

April 20th 2012 - Sustainability: Beyond Rhetoric

Net Impact is a non-profit organization with studentand professional members using the power of business to create a more social and environmentally sustainable world. The organization has thousands of professional, graduate and undergraduate members on six continents, working in or pursuing careers in corporate responsibillity, social entrepreneurship, non-profit management, international development and environmental sustainability.

The conference will take place at:

Join the UBC Farm for this annual special fundraiser that features stories and meals from community members of diverse ethnic heritage. Stay tuned for details on music and special guests. Funds will support the UBC Farm's sustainability programming.

For more information, please visit: http://joyoffeeding.com/

In this advanced workshop, we will explore many different aged and fresh cheeses. Two new classes of cheeses will be introduced: hard cheeses and goat-milk cheeses. We will examine some of the many pathways for ageing soft cheeses by demonstrating the techniques of making blue cheeses, washed rind cheeses and feta. In addition, we will be learning about whey cheeses and mozzarella. Bring your cheesy questions, and David will help you along with your cheesemaking adventures.

Date: Wednesday, April 25th, 6-9:30pm

Join cheesemaker David Asher Rotsztain as we explore the fascinating realm of cheese. David will demonstrate and explain the techniques for making three basic styles of cheese: paneer, yogourt cheese and camembert, an aged rennet cheese. These lessons will provide a solid foundation for those interested in making cheese at home, or anyone who wants to know how their cheese is made.

The PSSA is proud to host a talk titled "Debunking Myths and Fallacies around Water Governance" by Dr. Raul Pacheco-Vega February 29th at 3pm in Henry Angus Room 435. Dr. Raul Pacheco-Vega's presentation will offer evidence to debunk the myth of water abundance in North America and discuss the difficulties in developing a cohesive water governance policy at an urban, national, and trans-boundary level in North America. Through this presentation, Dr. Pacheco-Vega will offer some answers to the question "what is the role of co-operation in water governance?"