The art of fermentation preserves and enhances foods and flavors of the season. Celebrate the bounty of autumn produce with harrissa, butternut squash kimchi, wine and malt vinegars, and fruit and herb shrubs. Suitable for both beginning and experienced fermenters.
Tired of the same old brine? Take your pickling to a whole new continent with Karen Solomon, longtime 18 Reasons instructor and author of Asian Pickles (and Jam It, Pickle It, Cure It).
The art of fermentation preserves and enhances foods and flavors of the season. Learn to create ferments that deliciously support health, gently cleansing and nourishing you and supporting your body.
In introductory class, you will become familiar with the basic techniques that will help you transform produce into nutritious, probiotic foods, with a focus on seasonality and letting nothing go to waste. We will make use of local produce to preserve lemons, create sauerkraut, and make fermented salsa and pesto.
The season of jam is upon us! With ripe fruit bursting off the grocery shelves, it’s time to dust off that big canning pot and put up a batch of summery goodness to last through the winter. Making jam is a hot and messy affair best managed with a little help from our friends. Our Community Can Jam is a new experiment - it’s not a class, exactly, though jam-master Shakirah Simley will be on hand to guide us through her recipe. Rather, it’s an old-fashioned community gathering that will include equal parts socializing, learning, and standing over a hot pot of jam.
Tired of the same old brine? Take your pickling to a whole new continent with Karen Solomon, longtime 18 Reasons instructor and author of Asian Pickles (and Jam It, Pickle It, Cure It).
In this class (a combination of hands-on and demonstration) we will visit the salty, sweet, spicy, vinegared, and fermented vegetables of Japan, Korea, China, India, and Southeast Asia, discussing each region’s unique properties and techniques. We will taste and craft together to help develop your own culinary skills and Asian pickling palate.
Maia Hirschbein loves olive oil. And she believes its use should extend beyond the kitchen walls.
In this 2 hour course, Maia, along with special guest Valerie Miller, will teach you how to create natural and effective skincare products from olive oil and a few other edible ingredients.
A combination of hands-on cooking and demonstration. Participants will take home a copy of Shakirah's preserving guide and jars of all in-class concoctions.
A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of cheese alongside an array of snacks.
Don't have a space to age cheeses but dying to make something old and stinky? This is the home cheesemaking path for you: feta. All you need in a jar and a pinch of space in the fridge. Learn the recipe from milk to finished cheese then play with brine and various marinades.
