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Workshop: Fermenting for Deliciously Preserved Foods (PM)

Please join our own local locavore Alison Page for an in-depth workshop, including hands-on, on
preserving food using lacto-fermention. This ancient and effective method is a low-energy, low-tech way to create deliciously preserved foods.
This is a repeat of the AM session. Email the organizer if your desired workshop is full and we can add you to the waiting list. Each attendee will gain a
thorough understanding for how this process works, work as a group on the preparation of at least two different lacto-fermented recipes and have the opportunity to
take home at least one jar of the finished product at cost (we will secure fresh organic ingredients at farmers market the week of the workshop). Based on the date we will most likely make a salsa and a carrot-ginger recipe but that may change based on availability of fresh ingredients. Location: A Portland Public or Community Kitchen TBD (email me if you have suggestions) 1pm to 4pm
$25 Fee Per Person - includes our expert instructor, mid-session refreshments and handouts. You are encouraged to bring a notebook as well. Please see our Meetup Event RSVP Guidelines:
http://permaculture.m...[masked] The event fee is only refundable up to 14 days before the event (unless we have to cancel it for some reason). If you cannot attend you can certainly transfer your spot to someone else and we will provide a list of names on the waiting list, if there is one. You can
learn more about Alison LePage
here and
here.

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  • A former member
    A former member

    A good amount of info was shared about the process and the benefits. I like the combo of info and hands on.

    August 30, 2009

  • Debra

    Great presentation of material and hands-on workshop -- definitely opened my eyes to the possibility of lacto-fermentation!

    August 29, 2009

  • A former member
    A former member

    Attended the afternoon session. Once more Lisa has facilitated a worthwhile and interactive session, under the guidance of Allison Page, holistic nutritionist. There was overview, discussion, then hands-on activity: Making a healthy salsa and pickled cucumbers.

    August 29, 2009

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Your organizer's refund policy for Workshop: Fermenting for Deliciously Preserved Foods (PM)

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  • the Meetup is cancelled
  • you can cancel at least 14 day(s) before the Meetup

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