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motherlove ferments

Sustainable Gift Wrapping Workshop - December 13th

Sustainable Gift Wrapping Workshop - December 13th

Regular price $15.00 CAD
Regular price Sale price $15.00 CAD
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Sustainable Gift Wrapping 


Join The Market Bags for an evening for sustainable gift wrapping. Did you know that over 540,000 tonnes of wrapping paper ends up in landfills each year? Come and learn our tips and tricks for a more eco-friendly approach to your wrapping this holiday season.

Each guest will receive reusable or planet-friendly materials, ribbons and adornments for 3 gifts (bring your gifts in to wrap!) along with instructions on how to use them. Additional reusable wraps and bags will be available for purchase


Workshop is 2 hrs long and the cost is $15.00. 


    • Date: Wednesday December 13th
    • Time: 5:30 - 7:30pm
    • Where: The Kombucha Bar 109-889 Vaughan Ave Kelowna BC (downtown across from BC Tree Fruits)

    Workshop is lead by Julia Mathers founder/CEO of The Market Bags.

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    See all FAQ's in "About Section"

    Frequently asked questions

    What is Kombucha?

    Kombucha is a fermented tea beverage that has been consumed for centuries and is known for its health benefits. It is made by fermenting sweetened tea with a culture of bacteria and yeast, known as a SCOBY (symbiotic culture of bacteria and yeast). The SCOBY metabolizes the sugar in the tea, producing various acids and trace amounts of alcohol, giving kombucha its slightly-sweet, slightly-tangy taste. It is a source of probiotics, which are beneficial bacteria that can support gut health and digestion. Kombucha also contains antioxidants, b-vitamins and digestive enzymes.

    What is Water Kefir?

    Water kefir is a fermented beverage made from water, sugar, and kefir grains. It is a non-dairy alternative to traditional milk kefir and is a popular choice for those who are lactose intolerant or prefer a dairy-free probiotic drink. Kefir grains used in water kefir are not actual grains but rather small, gelatinous, symbiotic clusters of bacteria and yeast (SCOBY). When these kefir grains are added to a mixture of water and sugar, they initiate the fermentation process. During fermentation, the kefir grains consume the sugars, producing lactic acid, carbon dioxide, and a variety of beneficial bacteria and yeasts. The resulting water kefir has a slightly tangy and effervescent flavor, which can be further enhanced by adding fruit, herbs, or other flavorings during a secondary fermentation. This versatile beverage is not only a source of probiotics but also provides various vitamins and minerals.

    What is a SCOBE?

    A SCOBY is an acronym for "Symbiotic Culture of Bacteria and Yeast." It is a slimy, rubbery, pancake-like substance that is used to ferment tea to make kombucha. The SCOBY contains a colony of bacteria and yeast that consume the sugar in the tea, producing lactic acid, acetic acid, and alcohol. These acids give kombucha its characteristic sour taste and also have antimicrobial properties that help to preserve the tea. The yeast in the SCOBY also produces carbon dioxide, which gives kombucha its fizzy texture. The SCOBY is also known as "Mother" or "Mushroom" due to its appearance.