Thank you for those who joined us in March to make kombucha and kimchi, hopefully you've been enjoying the results.

As mentioned at the meeting, we are trialling a new venue in April, a room on the second floor of the Tobacco Factory (Raleigh Road, BS3 1TF). We'll start at 8pm as usual, please enter the building through the Raleigh Road entrance (the same entrance as the theatre) and use the lift or stairs to go to the second floor. Committee members will be there already to make sure you find the room.
 
Our guest that evening will be actress and yoga teacher Alice Barclay who will be telling us about Iyengar Yoga, the most widely practiced form of yoga in the world.  Alice went to her first Iyengar class when she was in her late twenties, and it has been a huge and important part of her life ever since. She has lived or worked and travelled to India for intensive Iyengar courses. Alice will take us through a brief session that we can all join in with so please wear comfortable clothes that you can move around in. She will make it inclusive so that everyone can join in, she'll just need to know about any pregnancy or significant health issue before we start so she can make adjustments. 
 
April also marks the start of the new membership year. Membership for 2025-26 will be £51, and you will be able to pay by cash or bank transfer (BACS). We'll have the bank details available on the night.
 
We look forward to seeing you on Wednesday 30^th.

Our February meeting was a literature delight hearing from the entertaining AA Abbott about her latest novel, Run For Your Lies.

 
This month, we will be trying are hand at the art of fermented foods by making kombucha and kimchi. 
 
Kombucha is a mildly fizzy, fermented drink made from sweetened tea. As kombucha is the product of fermentation, a number of probiotic microbes are produced. At specific concentrations, these probiotic bacteria can help to balance levels of bacteria in the gut and improve digestion.
 
Kimchi is a traditional Korean side dish of salted, fermented vegetables. It’s been around for hundreds of years. Kimchi has gained popularity in the West more recently, partly for its flavour and versatility and partly because of its reputation for being healthy.
 
We will be providing the ingredients for both.  In order to take them home, please bring two jars  and their lids (preferably wide necked). You need to make sure they are clean.  If you can, please bring a chopping board and sharp knife (we will have a few spares).
 
As a reminder, membership subs are due in April.  The cost of membership for 2025/26 will be £51 and can be paid by cash or cheque.
 
We look forward to seeing you on Wednesday 26^th.