<html><body style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><div><div>Begin forwarded message:</div><br class="Apple-interchange-newline"><blockquote type="cite"><div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><font face="Helvetica" size="3" color="#000000" style="font: 12.0px Helvetica; color: #000000"><b>From: </b></font><font face="Helvetica" size="3" style="font: 12.0px Helvetica">Rachel Firak <<a href="mailto:rfirak@gmail.com">rfirak@gmail.com</a>></font></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><font face="Helvetica" size="3" color="#000000" style="font: 12.0px Helvetica; color: #000000"><b>Date: </b></font><font face="Helvetica" size="3" style="font: 12.0px Helvetica">February 2, 2012 9:48:17 AM EST</font></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><font face="Helvetica" size="3" color="#000000" style="font: 12.0px Helvetica; color: #000000"><b>Subject: </b></font><font face="Helvetica" size="3" style="font: 12.0px Helvetica"><b>2/9 FreeSkool class: Intro to Fermentation</b></font></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><font face="Helvetica" size="3" color="#000000" style="font: 12.0px Helvetica; color: #000000"><b>Reply-To: </b></font><font face="Helvetica" size="3" style="font: 12.0px Helvetica">Rachel Firak <<a href="mailto:rfirak@gmail.com">rfirak@gmail.com</a>></font></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; min-height: 14px; "><br></div> </div><span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal"></span><b><font size="4"><span style="vertical-align:baseline;font-variant:normal;font-style:normal;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal">2/9 Intro to Fermentation - Bacteria, Yeasts and Molds - Making Vinegar, Switchel and Shrub</span></font></b><br> <br><span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal">When: Thursday, February 9th, 6:30 - 8 pm<br> Where: Downtown Ithaca (RSVP for location)</span><br> <span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal">Cost: <b style="color:rgb(0,153,0)">FREE</b> and open to the public</span><br> <span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal">Please bring: A small glass jar with a lid, if you have one.</span><br> <span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal"></span><br><span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal">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.</span><br><span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal"></span><br> <span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal">RSVP to Rachel at </span><a href="mailto:rfirak@gmail.com" target="_blank"><span style="font-size:16px;font-family:Times New Roman;color:#1155cc;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline">rfirak@gmail.com</span></a><span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal"> or <a href="tel:440%20242%209646" value="+14402429646" target="_blank">440 242 9646</a> for location. This class is special diet/food allergy friendly; in your RSVP, please indicate any dietary restrictions you have.</span><br><span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal"></span><br> <span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal">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!</span><br> <span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal"></span><br><span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal">Intro to Fermented Beverages: A six-part series</span><br> <span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal">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.</span><br><span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Arial;font-weight:normal"></span><br> <span style="vertical-align:baseline;font-variant:normal;font-style:normal;font-size:16px;background-color:transparent;text-decoration:none;font-family:Times New Roman;font-weight:normal">Thursdays: 2/9, 2/23, 3/8, 3/22, 4/5, 4/19, 6:30-8 pm</span><br clear="all"> <br>-- <br><font style="color:rgb(102,102,102)" size="2">Rachel Firak<br>New Farmer Training Coordinator<br>Groundswell Center for Local Food & Farming<br>PO Box 6679<br>Ithaca, NY 14851<br></font><a style="color:rgb(102,102,102)" href="http://www.groundswellcenter.org/" target="_blank">www.groundswellcenter.org</a><br> <br><font style="color:rgb(51,51,51)" size="2"><i><span></span>Helping diverse learners develop the skills, knowledge and access to resources they need to build more equitable and sustainable local food systems</i></font><br><br></blockquote></div><br></body></html>