Actions and Detail Panel
Rapid Experimentation, Condiments, Chutneys, and more
Sun, May 28, 2017, 7:00 PM – 9:30 PM EDT
Rapid Experimentation: Condiments, Chutneys, and More
In this workshop we will be looking at advanced ways to create ferments from fermented salsa and ketchup to fermented chutneys, and more. Take your ferments to the next level in this workshop dedicated to all things "on the side."
Cheryl Paswater is a Fermentationist , Educator, Health Coach, Artist, Beekeeper, and Writer who after a near-death experience, turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching on fermentation, old world food preservation, the human microbiome, food ethics, and holistic health. Cheryl runs a popular fermentation project called Contraband Ferments. (www.contrabandferments.com), she’s a contributing writer for Edible Brooklyn, periodic co-host for the radio show Fuhmentaboudit! on the Heritage Food Radio Network, and is currently working on her first book. She lives in Brooklyn, NY with all her ferments (as pets).