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Weavers Way Workshop: Fermentation 101 - Sourdough, Sauerkraut, Kimchi and...
Thu, June 22, 2017, 7:00 PM – 8:30 PM EDT
Make your food more delicious and nutritious with simple techniques!
In this class, we will discuss how to open up a whole new world of flavor following a few basic principles. You will learn how to make variations on sauerkraut and kimchi, sourdough oat pancakes and oatmeal, rice and bean ferments, and how to incorporate pre and probiotics into multiple foods.
Sliding scale suggested donation: $10-$30. Reserve your place and pay here (below), or to reserve your place and pay at the door, email email@example.com.
The workshop willbe led by herbalist and ethnobotanist Hayden Stebbins. Hayden graduated from Cornell University with a Bachelors of Science in Science of Natural and Environmental Systems and earned his Masters of Science from Schumacher College in England in Sustainable Horticulture and Food Production. He has since shadowed ethnobotanist Marc Williams (Director of botanyeveryday.com and Plants and Healers International) in Asheville, NC, teaching and learning about edible and medicinal plants and mushrooms up and down the eastern seaboard, and has completed the full-time clinical herbalism program at the Eclectic School of Herbal Medicine led by Thomas Easley and Matthew Wood. If you are interested in learning more, visit haydensharvest.com. If you are interested in a clinical herbal consultation, email Hayden at firstname.lastname@example.org.