FermentingVegetables

Announcing Traditional Nutrition Workshop Series

FermentingVegetables

Taught by TFC’s friends Lauren Jadovich and Hunter Bahre.

Flyer Here: NutritionWorkshopSchedule

Admission to each class is $10  |  RSVP to ljadovich@gmail.com

Schedule
April 16, 12:45-2:00pm Sourdough
May 10, 6:00-7:30pm Fermenting Vegetables
May 24, 6:00-7:30pm Sourdough
June 14, 6:00-7:30pm Kefir
July 19, 6:00-7:30pm Sprouting
August 16, 6:00-7:30pm Bone Broth
August 30, 6:00-7:30pm Fermenting Vegetables
About the workshops:
Sourdough

In this introductory workshop, you will create your very own sourdough starter for making all sorts of fermented baked goods. Learn about the history, science and the benefits of consuming sourdough, and sample several foods.

Fermenting Vegetables

Learn how to create your own sauerkraut! During this basic course you will create your very own sauerkraut, learn the process of fermenting vegetables and the benefits of consuming fermented foods, and sample a variety of fermented foods.

Kefir

Kefir is an ancient probiotic drink made by fermenting milk. Learn the benefits of consuming fermented milk in the form of kefir and how to make it. Each attendee will have the opportunity to take kefir grains to continue making at home!

Sprouting

Soaking and sprouting grains, legumes, beans, vegetables, and nuts decreases the anti-nutrients, while increasing digestibility. Learn how and why to sprout your food, learn the methods, sample sprouted foods, and become skilled at making your diets even more nutritionally dense.

Bone Broth

The art and science behind the age-old tradition of bone broth is new again. Join us to learn the benefits of consuming bone broth. Come learn why and how to make bone broth and incorporate it into your diet.