20 // COASTWEEKEND.COM
Sou’wester hosts creative workshops in August
will be spent making plant-
ers, which will need to dry
overnight, and on Tuesday
students will stain, paint,
seal and add succulents.
The cost is $30 with
a $5 material fee, which
should be paid directly to
the instructor. Wear clothes
that are OK to get dirty.
Bring a sack lunch and/or
snack. Tea and coffee will
be provided.
The workshop is geared
for adults, but parent-guid-
ed children are welcome.
A maximum of 15 students
will be admitted.
SEAVIEW — The Sou’west-
er Lodge (3728 J Place,
Seaview, Washington) is
hosting a series of work-
shops in August that cover
writing, making clay plant-
ers and fermenting vegeta-
bles.
All classes are open to
the public and support the
lodge’s Artist In Residency
program. Students should
RSVP via souwesterfront-
desk@gmail.com.
Creative nonfiction
From 10 a.m. to 2:30
p.m. Saturday, Aug. 12,
Melissa Favara — a writer,
educator and vintage type-
writer enthusiast who lives
in Portland — will lead a
workshop, “Time/Travel:
Experiments in Typewriting
Creative Nonfiction about
Place and Movement.”
“Come play with vintage
manual typewriters and
focused creative prompts as
you experiment with writing
about places, travels, and
the various kinds of move-
ment you’ve experienced in
your life,” organizers said
in a release. “After writing,
we will work as a group to
create one-of-a-kind zines
in which you’ll include your
favorite writings from the
day.”
The cost is $30, plus a $5
material fee that should be
paid directly to the instruc-
tor. Bring a pen, notebook
and a sack lunch and/or
snack. Tea and coffee will be
provided.
SUBMITTED PHOTO
Melissa Favara
Fermented
vegetables
SUBMITTED PHOTO
Gina Senarighi, left, and Cooper Lee Bombardier
There’s an optional meet-
and-greet 7:30 p.m. Friday,
Aug. 11, in the lodge.
Teens and up are wel-
come. The workshop is
capped at 12 students.
Memoir writing
U-Pic k
100% Natural
Blueberrie s
Open Daily ‘til 6 pm
$2.00 lb.
Cranguyma Farms
113th & Sandridge
N. Long Beach, WA
Cooper Lee Bombar-
dier and Gina Senarighi
lead “Writing Through the
Cracks: Self-Forgiveness
& Compassion in Memoir
Writing” 10 a.m. to 3 p.m.
Tuesday, Aug. 15, and again
on Wednesday, Aug. 16.
“To write about pivotal
events from our own lives
requires a reckoning with
our pasts. How do we inter-
rogate ourselves to get at the
truth of our stories when the
details do not always shine
a glamorous light upon us?”
press materials ask. The
class will “give you tools
to get vulnerable in your
writing, scrutinize the past
from a place of compassion,
and help you to discover the
story beneath your stories.”
Bombardier is a Port-
land-based writer and visual
artist. Senarighi is a commu-
nication consultant, sexual-
ity counselor and certified
relationship coach.
The cost is $30 per
SUBMITTED PHOTO
Sash Sunday
workshop, or $50 for both
classes. If students wish to
take both classes, the re-
turning students on Wednes-
day would receive guided
writing time. Bring pens
and a notebook or paper to
write in/on (a legal pad with
a cardboard back is ideal).
Please bring a sack lunch
and/or snack. Tea and coffee
will be provided.
The workshop is for
students 18 and older. No
more than 20 students will
be admitted.
Succulent planters
Have fun clay-time ad-
ventures in a class covering
DIY succulent planters
and led by Jamin London
Tinsel, an artist living in
Portland.
The class will take place
10 a.m. to noon Monday,
Aug. 21 (to make planters),
noon to 3 p.m. Monday,
Aug. 21, (open studio
time) and 10 a.m. to noon
Tuesday, Aug. 22 (to finish
planters).
During this two-day
workshop, students will
create small succulent plant
holders. They will work
with non-toxic air-dry clay.
On Monday, the morning
A workshop, “Fermented
Vegetables 101,” will be
held 10 a.m. to 2 p.m. Sat-
urday, Aug. 26. Sash Sun-
day, the owner of OlyKraut,
will present the basics of
vegetable ferments.
“You will each make
a batch of sauerkraut and
a batch of brined pickles
before the day is done,”
organizers said. “We will go
through the basic sauerkraut
and pickle making process,
take a little dive into the
science of fermentation, and
discuss why probiotics are
so awesome.”
Sunday will also answer
questions and go over some
troubleshooting for home
ferments. Come with some
jars and lots of questions.
Sunday will bring the
veggies.
The cost of the workshop
is $30, plus a $10 material
fee to be paid directly to the
instructor.
Students should
bring 2-quart jars with a
wide mouth. Students with
a sharp chopping knife
should bring one. Please
bring a sack lunch and/or
snack. Tea and coffee will
be provided.
The workshop is aimed
at adults. A maximum of 15
students will be allowed.