Classes for Fall 2014

My next class is this Saturday, Sept. 27  starting at 11 am here in my home at 727 N. 450 East in Orem.  No Fee, but lots of taste samples.    It will be a lacto-fermentation class that teaches the benefits of making your own sauerkraut and other vegetable ferments without heat or vinegar.  I will demonstrate kefir making, whey, kefir cheese and their benefits.  I will show you how to "liven" canned food with whey....lacto-fermentation.  Tastes of kombucha, sourdough bread, beet Kvass and the idea of Pulses....a potential nutritious food to make from your stored grain and legumes.  

Next class will be Wed. Oct. 22  at 6:30 again here at my home.  Again, no fee.  This class will discuss "Healthy Food Storage" and be focused on grains, wheat and legumes.  What can people do with all that wheat if they have gluten sensitivities?  That question and others will be addressed like, what other kinds of wheat are there?   what are alternative grains and are they good for storage?  How to make Pulses and why is sourdough bread better?   There will be taste samples as well. 

Last class will be Tues. Nov. 11 at 6:30 at the Herb Shop in Orem on State Street a little south of Center Street.   This will be another introductory class in Lacto-Fermentation.  No fee.   

Lacto-Fermentation is such a good skill and knowledge to have when times get tough. You can make storage food so much more digestible and nutritious and tasty knowing this old fashioned way of preparing food.  Learn this now and practice while things are still "normal" and convenient.