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The Seasonal Kitchen – August
Aug 18 2016 /6:30 pm - 8:30 pm
“The Seasonal Kitchen: Cooking with the Bounty of the Region” is a year long series of cooking classes intended to teach people how to slow down and cook delicious, nutritious, locally grown seasonal foods.
In an attempt to reconnect people with the food and traditions from the past, each month’s theme will reflect the cultural practice of referring to the cycles of the moon based on seasonal offerings.
Fermentation is an age-old food preservation technique used to keep foods from spoiling and increase digestibility and nutrient-density. Rich in probiotics, fermented foods supply ample amounts of “good bacteria” to feed your body and your mind. In this workshop participants will learn how to make sauerkraut and carrot coins. Each participant will take home a prepared vegetable and beverage to watch fermentation unfold in their own kitchens.
Instructor Cole Ina‘s obsession with food is rooted deep in her role as the eldest of four children with a single mom. She was responsible at an early age to make sure her brothers and sister ate and ate well. A passion for nurturing through food quickly developed, and in the last five years fermenting food and sharing its benefits has become the focus of her spare time. The hobby propelled her to a position at Pilgrim’s Market a year ago making a variety of lacto-fermented products for the store, under the brand name Cultured Mama. She is currently working on creating a line that will be distributed regionally before the year’s end.
PRE-REGISTRATION REQUIRED; SORRY, NO WALK-INS.
SORRY,THIS CLASS IS SOLD OUT.
This program made possible by generous support from Pilgrim’s Market.