Class # 3 in this 4-part series:
The history of live, fermented drinks is long and rich. Milk has been cultured into kefir and yogurt for centuries, both as a way to extend it’s life and to increase its digestibility and nutrient density. Water and tea can also be fermented (with the help of special communities of bacteria and yeast) into naturally bubbly, healthful soda alternatives with infinite flavor possibilities. Kendy will show you how to make these fun and nourishing drinks at home, with just a few minutes of prep and processing time, and a few days of patience
Traditional cultures knew how to nourish themselves with real, whole foods. Only recently, in the modern world of packaged and processed convenience foods, have we lost this knowledge; simultaneously, chronic illness is reaching epidemic levels. Join Nutritional Therapist, Kendy Radasky to reclaim the foundational food preparation skills, techniques, and health of our ancestors.
In this series of 4 classes, Kendy will lead participants in the time-honored traditions of broth-making, fermentation, culturing, and sprouting, with a pinch of cultural history, digestive and immune physiology, and bacterial microbiology mixed in! Participants will get to sample all foods and leave with handouts including recipes and nutritional facts and tips.