Thursday, July 26 - 6-8pm
Location: Mr. Green Beans - 3932 N. Mississippi Ave.
Cost: $10-20 sliding scale donation (There will be a donation jar at the sign in sheet when you arrive.)
Come learn the easy olde world technique of culturing vegetables naturally. Working with wild bacterias, we will talk about and demonstrate how to safely preserve your summer harvest for winter salads and condiments. Each participant will have the chance to make a quart of saurerkraut to take home, tend and enjoy later.
Tressa Yellig, is the executive chef and owner of Salt, Fire & Time. She is a graduate of the Natural Gourmet Institute for Health and Culinary Arts in New York and specializes in a variety of health supportive cooking styles, but mostly advocates the Weston A. Price Foundation’s nutritional p hilosophy of traditional fats, sprouted grains, pastured meats, raw dairy and fermented foods. She apprenticed under the worker-ownership of Three Stone Hearth in Berkeley, CA, the first community supported kitchen of its kind. Tressa works with a variety of nutrtion programs in the states and does consulting for nutrition programs. She has a special affinity for traditional food preparations and loves teaching them as well as introducing people to the nostalgic simplicity of whole foods.