When: Sun., April 13, 10 a.m. 2014
On Sunday, learn to preserve seasonal produce and turn your kitchen into a probiotic-powered fermentation station at a Spring-Summer Fermentation Workshop at Sticky Art Lab (1682 University Ave., Berkeley). Get hands-on lessons in using salt, whey, brine, and miso to ferment fresh foods from instructor Nishanga Bliss, who has worked in the holistic-health field for more than twenty years. Every participant will make a fermented condiment to bring home.
Anneli Star Josselin Rufus