Archive for the 'Uncategorized' Category

Encounters with Imagination – July 11 to 22

Posted by on Mar 06 2011 | art, education, Rudolf Steiner Centre Toronto, Toronto Waldorf School, Uncategorized, waldorf teacher education, workshops

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Welcome parents, educators and artists interested in working with the imagination. The Rudolf Steiner Centre Toronto has invited a team of internationally acclaimed artists and educators to offer a diverse selection of practical and artistic workshops. Each explores how the capacity for imagination can be cultivated to serve the arts and education and to enrich our lives. Enrol in one, two, three or four of these week-long workshops and savour your encounter with imagination.

The capacity for imagination is central to advances in all fields of human endeavour. Scientists, artists and educators alike rely upon creative capacities to forge new understanding and build healthy relationships. The cultivation of imagination is fundamental to Waldorf education, in which teachers and students alike are encouraged to perceive living interconnections between seemingly separate things. These reveal that individuals and objects are but a part of a whole meaning-filled world. Imagination lifts the veil of materialism and offers insights into how to work holistically in any endeavour.

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Fire and Bread – February 7, 2010

Posted by on Jan 13 2010 | Baking Bread with Children, bread, Rudolf Steiner Centre Toronto, Toronto Waldorf School, Uncategorized, workshops

FireAndBreadTWSFeb10

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Fire and Bread at Toronto Waldorf School

Posted by on Oct 04 2009 | Uncategorized

Marta leads bread baking workshop

Marta leads bread baking workshop

This past Saturday at the Toronto Waldorf School together with 17 enthusiastic bakers, we made a mountain of sourdough bread: country hearth loaves, spelt with honey and an all rye sourdough. All the loaves were light, richly textured and delicious. The mood too was light, filled with song and good questions about nutritional issues concerning wheat, gluten and yeast intollerance – a full day. Keep posted to learn about more bread baking and bread oven building workshops.

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Posted by on Oct 04 2009 | Uncategorized

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Hal Walker plays BANAKULA

Posted by on Sep 29 2009 | Uncategorized

My dear friend Hal Walker has the ability to make music with just about anything. He is a highly skilled pianist and harm0nica player and is always exploring new instruments and ways of making music. He leads a church choir and teaches music of all varieties as an artist in residence and wandering minstrel. It is great to see him in action on his new website playing BANAKULA. Check it out.

Hal Walker plays Banakula

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carbon salon

Posted by on Jun 29 2009 | Uncategorized

My long time friend Yoram has been working on a website to help people assess their carbon footprint and work towards limiting their impact on the environment. This is an exciting bit of social-environmental webware. Pay him a visit at:
http://www.carbonsalon.net/

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all spelt loaves?

Posted by on Jun 27 2009 | Baking Bread with Children, bread, Uncategorized

Jennifer Muller

Today at 6:20am
Hi Warren, I hope you are well. Your daughters look beautiful! I have been enjoying your bread cookbook but wanted to ask you a question about spelt. I used your recipe but cut out the white flour as I was trying to make it with just spelt. However, it wasn’t done on the inside when it should have been, and I noticed that the spelt just keeps taking in more and more water when kneading it. Do you have any suggestions for making just spelt bread with no other flour or do you always suggest using white or wheat with it? Thanks!

 

Today at 7:20pm
Hello jennifer,
Greetings to ol’ England. We are in sunny Canada and the girls are asleep – almost…
Always nice to talk about bread!
Baking with all spelt is nice and flavourful. As there is so little gluten to make the dough stiff, I tend to work it quite wet in the mixing bowl and kneed it as best I can in the bowl. it does not need as much kneading. then I put it in loaf tins and bake it as usual. If it is raw in the inside, then you could try baking it longe at a slightly cooler termperature.
Good Baking,
Warren

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little baker

Posted by on Jun 23 2009 | Uncategorized

Little baker

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