Fermentation Workshop

w/Ben Walker

Sunday, May 9, 2010  /  1-3 p.m.
3459 W. Diversey, Apt. 3

$10 per person (no one will be turned away for lack of funds)
Snacks provided

Hello all and happy Spring!

Ben Walker will cover the basic how-to’s and what’s-it’s of fermentation and it’s history, and focus on the dairy cultures this time. There will be samples of, and instructions for, making a number of simple milk-based ferments, along with some delicious dairy-free alternatives. These will include herbed yogurt cheese, kefir, creme fraiche, coconut milk yogurt, and more. Small starter cultures will be available, so bring your own container with a lid if you can.

Though not dairy ferments, some extra kombucha mothers will also be available (Ben and his roommates are up to their eyes in them). Representatives of two local businesses will be offering discounts to workshop participants. Qa’id Hassan of Whole Earth Meats (wholeearthmeats.com) will deliver any pre-orders to the workshop free of charge and will also be giving away 15% off coupons for his selection of local grass-fed meats. Emily Hildebrand of Essential Acupuncture Chicago will be offering 20% off the first acupuncture treatment for participants. Some delicious light fare will be provided by Jen Breckner, our host-extraordinaire.

The workshop will be led by Ben Walker, an urban farmer, beekeeper, and student of traditional Western herbalism. The location is 3459 W. Diversey #3 (Diversey & St.Louis), near several buses and the Logan Square (Spaulding exit) Blue Line stop. There is also plenty of street parking nearby. Any questions? Ben- 815-257-6007, or notriptocleveland11@yahoo.com.

Hope to see you there!