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A Fermented St. Patrick's Day: Beyond the Boiled Dinner

Monday, March 11, 6-9PM, Ticketed

$50 for 18 Reasons members; $60 for the general public

Join authors Alex Lewin and Nishanga Bliss for a hands-on cooking class, lecture and St. Patrick's Day dinner. We'll discuss the health and culinary benefits of fermentation and work together to prepare and enjoy a traditional feast.


Cultured butter

Soda Bread

Corned beef cabbage rolls

Salad with kraut juice dressing

Fermented beverages

About the teachers:

Alex Lewin is an author, software engineer and architect, fermenter, health coach, real food activist, trained chef, raw milk drinker, motorcycle and scooter rider, and urban bicyclist. He writes the blog Feed Me Like You Mean It, and his first book, Real Food Fermentation, came out in June 2012.

Nishanga Bliss, MS, L.Ac. has been practicing in the holistic health field for over 20 years. She is an acupuncturist, herbalist, integrative nutritionist, and assistant professor of Chinese medicine at the Acupuncture and Integrative Medicine College in Berkeley, California where she grows, cooks, ferments, savors, teaches and writes about sustainable food. Visit her blog at She is the author of the Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy, just released New Harbinger Press.

18 Reasons
3674 18th St
Ticket price: $50 to $60

Monday, March 11, 2013 from 6:00 PM to 9:00 PM

18 Reasons
3674 18th St