Dive into the flavorful field of fermentation, food preservation, and mixology, and explore the botany and horticulture behind your favorite foods and drinks.
Japanese
knotweed
is
one
of
the
most
versatile
ingredients
in
the
forager's
spring
pantry
and
one
of
the
most
invasive
plants
in
the
U.S.
today.
In
this
walk-and-talk,
we'll
discuss
the
best
time
and
way
to
harvest
it,
its
use
more...
Join
herbalist
and
foraging
expert
Journei
Bimwala
for
an
immersive
walk
through
spring's
edible
landscape.
Using
sight,
touch,
smell,
and
taste,
you'll
learn
to
identify,
harvest,
and
understand
the
deeper
meaning
of
wild
plants-their
cultural
significance,
medicinal
power,
and
culinary
more...
Learn how to plant and care for a healthy, organic tomato garden. We'll explore how to create trellises, manage pests and diseases, devise a fertilizing regimen, and select and store your most successful plants' seeds.
Fermentation
is
one
of
our
oldest
food
processing
methods.
Scientifically
known
as
zymology,
it
refers
to
the
conversion
of
carbohydrates
into
alcohols,
carbon
dioxide,
yeast,
or
bacteria.
We'll
cover
the
basic
science
of
how
to
ferment
tea
to
make
kombucha,
more...
Wine
carries
the
flavor
of
the
land
where
its
grapes
are
grown—something
the
French
call
terroir.
Regions
where
the
same
grape
varieties
grow
differ
in
terms
of
climate
and
soil
composition.
This
is
partly
why
Chardonnay
wines
made
in
California
more...
Creator,
entrepreneur,
and
owner
of
organic,
vegetarian
cafe
Spring
Café
Aspen,
Sabrina
Rudin
grew
up
believing
"food
is
medicine"—a
philosophy
that
has
guided
her
both
personally
and
professionally.
Since
opening
the
café
in
2013
and
becoming
a
mom
in
2016,
more...
Cart (0)
