Fermentation Workshop Series
**We apologize, this workshop series has been CANCELLED!**
Fermenting Krauts, Krautchis, and Root Vegetables
October 16, 6-7:30pm
Join ethnobotanist and clinical herbalist Hayden Stebbins to learn how to make variations of sauerkraut and krautchi (a mix between kimchi and sauerkraut). We tend to think specific foods have distinct recipes, but as Marc Williams puts it, if you look at foods as genres, you can open up a whole new world of flavor following a few basic principles. In this class, you will learn how to make variations on sauerkraut and kimchi to preserve some of your favorite leaf and root vegetables. You will be able to take what you learn from this class and make an endless amount of new foods and flavors in your own kitchen. There will also be lots of ferments to taste! Bring two clean small glass jars if you would like to take home a sample of what you make.
October 30, 6-7:30pm
Join ethnobotanist and clinical herbalist Hayden Stebbins to learn how to make delicious pancakes from oats, beans, rice, and more. Fermentation can be a great way to make simple, affordable grains and legumes more delicious, nutritious, and easy to digest. During this class, we will learn the ins and outs of preparing and cooking fermented oatmeal and buckwheat pancakes and fermented spiced rice and bean cakes. You can use what you learn in this class to diversify your meals, cut down on cooking time, and make great meals for very cheap! Of course, we will be sampling everything we cook.
Hayden Stebbins is an itinerant ethnobotanist, sustainable food production teacher, clinical herbalist, and amateur mycologist. Through Hayden's Harvest, Hayden offers herbal consults specializing in chronic issues, public events, botanical surveys for properties, and foraging, botany, and mycology classes for all ages.
Hayden grew up in Connecticut, graduated from Cornell University with a BS in Science of Natural and Environmental Systems, and earned his MS from Schumacher College in England in Sustainable Horticulture and Food Production. He has shadowed ethnobotanist Marc Williams (Director of botanyeveryday.com and Plants and Healers International, and editor of Botany in a Day) in Asheville, NC, taught about edible and medicinal plants and mushrooms up and down the eastern seaboard, and completed the full-time clinical herbalism program at the Eclectic School of Herbal Medicine.
Members: $25 per workshop
Nonmembers: $30 per workshop
Take one or both workshops!