Wild Foods & Fermentation Workshop!

When: July 14-15, 10am to 5pm (includes lunch)

COST: $120-85 requested donation

Come participate in a cultural revolution! Wild fermentation is a way of incorporating the wild into your body, becoming one with the natural world. Wild foods possess a great, unmediated life force which can help us adapt to shifting conditions and lower our susceptibility to disease. Microorganisms are everywhere, and the techniques for fermenting with them are simple and flexible. In this workshop, we will spend time walking outdoors, getting to know some local plants and harvesting edibles and medicinals, and together we will make kimchi, idli, kefir, herbal elixir meads, and much more. Come and join us!

Sandor Ellix Katz, also known as Sandorkraut, is the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003). He is also an herbalist, an activist, a builder, and a craftsperson. He travels widely spreading fermentation fervor by demystifying fermentation processes and encouraging people to embrace our bacterial allies. His new book The Revolution Will Not Be Mirowaved: Inside America's Underground Food Movements came out last October. Check out his website www.wildfermentation.com.

Frank Cook has studied with herbalists, shamans, doctors, professors, and medicine men around the world, who have initiated him into many ways of walking with plants. He leads a simple life communicating, teaching, reflecting, and delving deeper into the mysteries of the plant kingdom and our place in the web of life. For more information visit www.plantsandhealers.com

Contact: workshops@tryonfarm.org.

We are community and conservation working together.