The art of fermentation preserves and enhances foods and flavors of the season. Celebrate spring by learning to make cultured dairy and whey, beet kvass, fermented beets and turnips, spring kimchi, and more. A hands-on class; suitable for new and experienced fermenters.
Dr. Nishanga Bliss, D.Sc., L.Ac. is a holistic doctor with over 20 years experience in nutrition, herbology and Chinese medicine. She teaches at the Acupuncture and Integrative Medicine College as well as Bauman College in Berkeley, California. Visit her blog at http://gastronicity.blogspot.com, or check out her book, Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy.