“To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe" - Michael Pollan
Join qualified nutritionist Lydia to learn about digestion, what food intolerances are and
how to make fermented foods for optimal digestion.
This workshop is an introduction to wild fermentation.
Learn to make Sourdough and Apple Cider Vinegar.
You will take home your very own sourdough dough to bake the next day.
$70 per person
To buy a ticket please Email me at firstname.lastname@example.org (while I figure out why paypal and stripe have suddenly given up on me)