"By eating a variety of live fermented foods, you promote diversity among microbial cultures in your body....By fermenting foods and drinks with wild microorganisms present in your home environment, you become more interconnected with the life forces of the world around you." - Sandor Katz
Fermentation is the process of converting carbohydrates to alcohol or organic acids using microorganisms. It is a form of food preservation as well as a way to promote gut health.
In this workshop, you'll learn different kinds of fermentation and pickling; from vinegar pickles to quick pickles. There will be an assortment of Local Roots vegetables and spices to choose from to customize your own jar of fermented goodies to bring home!
To kick off the night, Local Roots founder Wen-Jay will discuss the the guidelines we ensure each of our farmers must meet so you're receiving the highest quality, nutrient dense produce.
All tickets include 1 drink from the bar.
Testimonials from past Local Roots events
"I very much enjoyed learning about eggs-- the different labels, sources, and methods used by farmer and industry to make the product more attractive for consumers. Egg Restaurant was a great location to host the workshop and everyone was very friendly." - Katarina Piasevoli
"The zero-waste brunch was filled with awesome food that incorporated "scraps" (think: veggie broth, spinach stem salad, etc.) and interesting conversation. It brought out a lot of people who are involved / interested in the zero-waste space and it was great to learn from all of them over a delicious meal. Great way to spend a Sunday morning!" - Emma Loewe
About the instructor:
Chef Evan has been acknowledged by the James Beard Foundation, received the StarChefs Rising Stars Sustainability Award, and is the head chef at Egg Restaurant. He is also a food justice advocate and educator, speaking about culinary and farm topics on NPR.
(photo from a previous cooking workshop)
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Local Roots Experiences are fun, pop-up events where we bring the farm to you!
Delicious, farm-fresh harvests are closer than you think.