Scott Marks 2 p.m., Oct. 11
During this 90-minute workshop, participants will learn about the history and health benefits of fermenting, the differences between "pickling" and fermenting, watch a demo of a simple seasonal fermented recipe, and then start their own fermented dish to take home. Workshop fee includes a quart-sized mason jar. RSVP required.
- When: Saturday, March 2, 2013, 10 a.m. to 11:30 a.m.
- Cost: $10 - $25