Eat | Alyson Lundstrom | Sat & Sun 12pm – 1pm
Chances are you’ve already eaten something fermented today! Want to find out exactly just what a Scoby is? Or how they have helped shape the way we eat?
In this workshop Alyson Lundstrom provides answers and tips on how to preserve, pickle, and ferment. She will also guide you on how you can improve your health and reduce food waste. Learn how fermenting foods saved our ancestors, how fermentation could play a part in our population based food crisis and get a hands on tutorial on how to make your own Kombucha.
During this session participants will discover the history of beneficial bacteria, and why and how we should preserve our foods, how to maximize nutrients, and the importance of gut health. Participants get to taste, prepare and take home their own batch of kombucha with scobys, raw materials, jars, and instruction sheet.