ISBN: 9781931498234 Year Added to Catalog: 2004 Book Format: Paperback Book Art: 25 b&w illustrations, more than 90 recipes Dimensions: 7 x 10 Number of Pages: 208 pages Book Publisher: Chelsea Green Publishing Old ISBN: 1931498237 Release Date: July 1, 2003 Web Product ID: 170
Also By This Author
The Flavor, Nutrition, and Craft of Live-Culture Foods
This comprehensive workshop is led by the world renowned fermentation expert, and New York Times best selling author, Sandor Katz. He will lead you in daily hands-on fermentation projects and classes. Along with Sandor, five of Ashevilles top wild food experts -Alan Muskat, Natalie Bogwalker, Marc Williams, Asia Suler, and Luke Cannon- will take you on field excursions to discover, taste, and learn how to work with nutritional edibles you can find most anywhere. Demonstrations, lectures, food tastings, and community gatherings will all be included. In this workshop, you will learn how to nourish yourself and heal your body with fermented foods, as well as identify and prepare wild and medicinal edibles that you can integrate into your kitchen and daily diet. If you are a food connoisseur, aspiring naturalist, chef, health professional, urban homesteader, or hungry student, you will gain life-long wisdom from this week-long immersion.
2500 Heady Ridge Road, Red Boiling Springs TN 37150
Sandor Katz will lead the Annual Harvest and Kraut-Chi-making Workshop at Long Hungry Creek Farm in Red Boiling Springs, TN, with Jeff Poppen, the legendary barefoot farmer."Harvesting will take place at 10:00 AM, while the fermentation workshop will begin at 1:00 PM. Bring cutting boards, knives, graters, and jars to fill with veggies.