Shelburne Farms, 1611 Harbor Rd.
Over this two-day intensive, you’ll learn how to make fermented vegetables (kimchi anyone?), beverages (including a fruit-based wine), dairy products (yogurt, cheese, sour cream, kefir, etc.), grains, legumes, and starch. The two-day program includes lectures, demonstrations, and a hands-on element. All programming will be held in the Coach Barn at Shelburne Farms.
“For me, fermentation is a health regimen, a gourmet art, a multicultural adventure, a form of activism and a spiritual path, all rolled into one.” - Sandor Katz
Cost: Members $125; Non-members $135
About Sandor Katz
Sandor Ellix Katz is a fermentation revivalist. The hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), received a James Beard award.
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