Dive into the flavorful field of fermentation, food preservation, and mixology, and explore the botany and horticulture behind your favorite foods and drinks.
Fermentation
is
one
of
the
oldest
food
processing
methods
still
used
today.
Scientifically
known
as
zymology,
it
is
the
conversion
of
carbohydrates
into
alcohols,
carbon
dioxide,
yeast,
or
bacteria.
Beer,
miso,
sourdough,
kefir,
kimchi
and
many
other
delicious
foods
we
more...
Expert
beekeeper
Frank
Mortimer
walk
you
through
the
ins
and
outs
of
what's
needed
to
safely,
productively,
and
enjoyably
begin
to
keep
honeybees
in
a
populated
area.
You'll
learn
how
and
why
a
beehive
functions
as
one
living
organism,
as
more...
Fire
cider—a
spicy
herbal
tonic—has
been
known
for
centuries
as
a
powerful
immunity
booster.
Its
benefits
have
been
said
to
improve
blood
circulation,
prevent
and
treat
colds,
aid
digestion,
and
more.
Tap
into
ancient
healing
methods
with
Dee
Davis,
co-founder
more...
Join
herbalist
and
foraging
expert
Journei
Bimwala
for
an
immersive
walk
through
fall'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...
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...
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