Monday, March 25, 2013 from 6:30 PM to 9:00 PM
Monday, March 25, 6:30-9PM, Ticketed
Fermentation for Spring Renewal
$50 for 18 Reasons members; $60 for the general public
The art of fermentation preserves and enhances foods and flavors of the season. Learn to create ferments for spring that deliciously support health, gently cleansing and nourishing you and supporting your liver. In class, we will make use of fresh spring produce to create seasonal kimchi, salsa and pesto, as well as a number of tonic fermented beverages including beet kvass and flavored kombuchas.
About the instructor:
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 http://gastronicity.blogspot.com. 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.
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