Next Meetup

Fermentation 101 with Nichole Fausey
Nichole Fausey's Fermentation Course shows you how to ferment dairy, vegetables, fruits and beverages (not intentionally alcoholic (no beers, wines, meads this time)). The course normally runs 3-4 hours, depending on amount of attendees and questions). The investment for this workshop is $75, earlybird with the deadline of June 23rd or $100 cash-only at the door. There's no doubt that if you are not already fermenting, this class will change your life and the lives of your family. One of the easiest improvements you can make for your health is to start eating fermented foods now. Save yourself money by learning to ferment your foods and beverages at home. And if you grow your own, it's practically free. Fermentation is an integral element of Permaculture, a great way to preserve and add nutrition to your harvest, as well as making the food more easily digestible and nutrients more readily bio-available. Many people come to Fermentation because of health issues: lack of energy, chronic fatigue, fibro myalgia, cardio vascular disorders, persistent digestive distress/gastrointestinal disorders, neurological disorders, mental illness, Cancer, and many other diseases. Adding fermented foods and beverages has been known to help with all aspects of healing and improved immunity. At PermacultureDenton, our ultimate goal is your health and independence from the system that holds you hostage. Taking responsibility for your health is the only way to freedom. There will be many fermented foods from all categories to try during the class. What to Bring: Your $100 Cash investment (or for early-bird pricing, bring $75 cash, if you're local to Denton, or mail a check for $75 that arrives on or before June 23rd, 2018 to 2809 Nottingham Drive, Denton Tx 76209. If coming to the address, please call or text first:[masked]) Enthusiasm/Great Attitude Notebook (if you like taking notes (but it's not necessary)), and Pen Room in your belly, but make sure you do eat a light lunch ahead of time. Clear jars with lids if you want to purchase any starter cultures, optional. Cash to purchase starter cultures, optional a cutting board, a sharp knife/knives you're used to using (I recommend a butcher knife or a long serrated knife), a pint (2 cups) or smaller canning jar with good lid and 1-1/2 to 2 cups raw vegetables. Choose one or more from the following: radishes, rutabagas, turnips, daikon, broccoli, cauliflower, green beans or other snap-type beans, carrots. If you'd like to bring another kind of vegetable, please just run it by me first, but most likely, anything will be fine. We will provide the brine. ______________________________________________ Door opens at 1:10pm. Make sure to arrive by 1:15 to claim your spot and settle in. Class will begin at 1:30, no exceptions, and you won't want to miss a minute. We will have products to help you begin your fermentation journey at the course, and other products as well. Bringing your own jars is preferred. Products and Prices (cash only, please): Kombucha Starter Kit is $20 Tibicos grains starter set, $20 Dairy kefir grains starter set, $25 Yogurt starter, $5 NOTE: Contacting Nichole ahead of the workshop is a good idea. but not required, if you want starter cultures. Allow additional time in your schedule if you plan to get any starter sets, as they are culled out at point of delivery, except yogurt starter, which is made ahead of time in the containers in which it will be sold. Reservations receive first cultures, after which it will be first come first served. Please bring exact change. Write to [masked] or call or text[masked] to ask any questions and to register. Please let Nichole know if you have any dietary restrictions/allergies. Dairy is a big part of the day. LOCATION WILL BE ANNOUNCED CLOSER TO THE EVENT, BUT WILL BE IN DENTON. Bring two friends or more and you each get a $10 break on tuition.


2809 Nottingham Drive · Denton, TX


What we're about

Meet other local people who are making their lives more sustainable--whether in leaps or tiny steps. We are interested in many areas of sustainable living: organic gardening, permaculture, raising backyard chickens, beekeeping, starting a green community, homesteading, lobbying our political leaders to create a more sustainable environment, climate change, peak 0il, and preparedness.

Most of us are urban or exurban dwellers who are trying to create a positive impact on our environment and develop varied degrees of self sufficiency. Some of us are also interested in creating/moving to a sustainable eco-community.

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