[ShareTompkins] Fwd: 2/9 FreeSkool class: Intro to Fermentation

[Shira Golding]

Begin forwarded message:

> From: Rachel Firak <rfirak at gmail.com>
> Date: February 2, 2012 9:48:17 AM EST
> Subject: 2/9 FreeSkool class: Intro to Fermentation
> Reply-To: Rachel Firak <rfirak at gmail.com>
>
> 2/9 Intro to Fermentation - Bacteria, Yeasts and Molds - Making  
> Vinegar, Switchel and Shrub
>
> When: Thursday, February 9th, 6:30 - 8 pm
> Where: Downtown Ithaca (RSVP for location)
> Cost: FREE and open to the public
> Please bring: A small glass jar with a lid, if you have one.
>
> What are fermented foods? In this class, we’ll talk about some of  
> the organisms (bacteria, yeasts and molds) that culture foods, where  
> they come from, and the various ways human beings have propagated  
> them. We’ll also discuss cultured foods you can make “from scratch”-  
> without already having a starter piece of the culture. We’ll  
> conclude with a demonstration of how to make vinegar from scratch,  
> and a few tasty beverages (shrub and switchel) that can be made with  
> it.
>
> RSVP to Rachel at rfirak at gmail.com or 440 242 9646 for location.  
> This class is special diet/food allergy friendly; in your RSVP,  
> please indicate any dietary restrictions you have.
>
> This class is part of a six-part FreeSkool series on Fermented  
> Beverages, held every other Thursday evening. Come to one or all of  
> them!
>
> Intro to Fermented Beverages: A six-part series
> Learn how to make raw, living, plant-based fermented beverages!  
> Fermented foods have been consumed for thousands of years and are  
> healthful, delicious, inexpensive, simple, and fun. In this class  
> we'll meet twice a month to study and drink low/non-alcoholic vegan  
> fermented beverages, from ferment celebrities (kombucha, ginger  
> beer, nut milk) to more obscure characters (boza, amazake, and  
> tibicos). We'll also discuss fermented food safety and regulation,  
> health benefits, and the current literature on B12 in fermented  
> foods. Starter cultures will be provided. This class is special diet/ 
> food allergy friendly; RSVP with dietary needs.
>
> Thursdays: 2/9, 2/23, 3/8, 3/22, 4/5, 4/19, 6:30-8 pm
>
> -- 
> Rachel Firak
> New Farmer Training Coordinator
> Groundswell Center for Local Food & Farming
> PO Box 6679
> Ithaca, NY  14851
> www.groundswellcenter.org
>
> Helping diverse learners develop the skills, knowledge and access to  
> resources they need to build more equitable and sustainable local  
> food systems
>

-------------- next part --------------
An HTML attachment was scrubbed...
URL: <https://lists.aktivix.org/pipermail/sharetompkins/attachments/20120202/224a8bbf/attachment.htm>