Hosted by Edible Alchemy CoLaboratory
Beans and Seeds are a protein-rich, nutritious and affordable part of a VEGAN (or not) diet. Learn our secrets for making these foods into dips and spreads that are easy to digest and packed with flavour.
In an anti-bacterial age, fermentation is quickly becoming a lost art. We are here to reclaim it as an energy efficient food-preservation technique which is rooted in our cultural histories. We are captivated and inspired by the way fermented foods engage our senses and enhance whole food eating..
This will be INTERACTIVE and INFORMATIVE. Through taste, touch, sight, smell and discussion we will explore the fascinating microbiological processes that turns beans and seeds into probiotic condiments.
Each participant will have the chance to sample and join in discussions about the benefits of fermented foods. There is a do-it-yourself seed cheese making station so everyone can go home with their very own creation.
Come join us on March 31st at 7:00 P.M.
Price 30 euro
Spots limited – register with Alexis at firstname.lastname@example.org