Please join Jeanne Calabrese at this workshop presented by CCGA Education Committee. Open to everyone interested in learning about fermentation, this event is open to all; however, this hands-on worskhop is limited to 15 registerants, so don’t miss the sign up.

The process of fermenting foods– to preserve them and make them more digestible and nutritious– is as old as humanity. Fermentation is an artisanal process by nature; the practice of fermentation is a partnership with microscopic life which has been practiced throughout the world. Anyone can do it anywhere with the most basic tools.