Fermentation for Summer
This class is a combination of demonstration and hands-on.
Monday, June 16, 6:30-9:00pm
Tickets: $40 for 18 Reasons member, $45 for the general public
The art of fermentation preserves and enhances foods and flavors of the season. Celebrate the bounty of summer produce with fermentation, in brine and with whey, creating effervescent drinks, picnic-ready pickles and an array of condiments to enhance your summer meals and preserve the harvest for the cooler seasons. Suitable for both beginning and experienced fermenters.
Nishanga Bliss, MS, L.Ac. has been practicing in the holistic health field for over 20 years. She is an acupuncturist, herbalist, integrative nutritionist, and assistant professor of Chinese medicine at the Acupuncture and Integrative Medicine College in Berkeley, California where she grows, cooks, ferments, savors, teaches and writes about sustainable food. Visit her blog at http://gastronicity.blogspot.com. She is the author of the Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy, just released New Harbinger Press.