Event

Fermentation for Spring with Nishanga Bliss

{This class is a combination of demonstration and hands-on.}
Monday, March 3, 6:30-9:00pm
Tickets: $45 for 18 Reasons member, $55 for the general public

The art of fermentation preserves and enhances foods and flavors of the season. Learn to create ferments for springtime, with fresh flavors that gently cleanse and nourish health as the weather warms. Enjoy the extra nutrition available in fermented dairy made from spring milk and cream, and sample fermented spring greens, herbs and tonic drinks. Lecture, demo, tasting and hands-on. Suitable for beginning and experienced fermentors.

Nishanga Bliss, MS, L.Ac. has been practicing in the holistic health field for over 20 years. She is an acupuncturist, herbalist, integrative nutritionist, and assistant professor of Chinese medicine at the Acupuncture and Integrative Medicine College in Berkeley, California where she grows, cooks, ferments, savors, teaches and writes about sustainable food. Visit her blog at http://gastronicity.blogspot.com. She is the author of the Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy, just released New Harbinger Press.