Ferments, Ferments, Ferments Class

For tens of thousands of years, our ancestors ate fermented foods almost every day. We are now coming to realize that the probiotics and other microorganisms present in these dishes are necessary for the health of our gut biome. Some fermented foods are complicated to make and take a long time to process. But a fruit kvass can be put together in under three minutes, a beet one in about five, and fermented mayonnaise and ketchup can be made in ten or fifteen minutes each.

Come and learn how with Celeste Longacre, author of “Celeste's Garden Delights.” Samples will be provided so that you can taste how delicious these healthy and vital foods are.

Class Limit: 20

When: Saturday, April 22, 10–11:30 a.m.
Instructor: Celeste Longacre
Cost: Members: $25, Non-members: $40

Preregister online here.
After preregistering, you will be contacted by one of our staff to complete the registration process.

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