Fermentation Station: Flavors of autumn

Saturday, October 31: 9:00 AM - 12:00 PM

“Bubble, bubble, toil and trouble!

Come celebrate the bounty, magic, and bubbly deliciousness of the autumn harvest through fermentation. 

Fermentation is an ancient food practice found worldwide that allows humans to safely preserve food for seasons of scarcity. In the process, flavors are transformed and nutrients are made more bio-available for our bodies to digest. In this class, we will explore ferments that both highlight the fall harvest and help us prepare for the winter to come. We’ll discuss the history, science, and process, and taste samples along the way. Participants will go home with a starter jar of two ferments, more recipes to try at home, and resources to continue to build their fermentation practice.

meet your instructor

Lynn Mullin has 15 years of experience as a teaching artist, with a master’s degree in community theater as a catalyst for social change. She is also a gardener, mother, and aspiring forager. She has been practicing fermentation for her household since her first kombucha SCOBY in college.