Beans and Seeds are a protein-rich, nutritious and affordable part of a VEGAN (or not) diet. Learn the 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.
Our events are INTERACTIVE, SPONTANEOUS and INFORMATIVE. Through taste, touch, sight, smell and discussion we will explore the fascinating microbiological processes that turn 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 will also be a do-it-yourself seed cheese making station so everyone can go home with their very own creation.
Suggested Donation: 10 Euros
What to bring?
Bring a small jar, a suggested 7-10euro donation and a curious appetite.
Please RSVP Alexis at alexisgoertz(at)gmail.com or 017654-415164 to ensure enough supplies for all who come.
Wednesday, 18th of March – 19 – 21h