Probiotics & Fermentation
with Dr. Susan Lappan and Adam Fetty
SUNDAY, January 24th I 1- 4 pm I Agricultural Conference Center, 252 Poplar Grove, Boone
***This workshop has been rescheduled from Saturday Jan. 23rd to SUNDAY Jan. 24th***
Join Dr. Susan Lappan and fermentation enthusiast, Adam Fetty, as they share their knowledge of different fermentation practices. You will learn how to easily make simple fermented foods and drinks to boost your gut health. With hands-on demos and samples to taste, it will be an event you will not want to miss.
Dr. Lappan will provide us with the science behind fermentation and probiotics as well as the reasons why eating certain foods is so beneficial to our health. Adam will then demonstrate a few popular fermentation practices and how to make kombucha, kimchi, keifer/yogurt.
Bring a clean mason jar! There will be samples to take home and taste the finished product, so we are highly encouraging participants to bring a container to take a sample home.
Join Dr. Susan Lappan and fermentation enthusiast, Adam Fetty, as they share their knowledge of different fermentation practices. You will learn how to easily make simple fermented foods and drinks to boost your gut health. With hands-on demos and samples to taste, it will be an event you will not want to miss.
Dr. Lappan will provide us with the science behind fermentation and probiotics as well as the reasons why eating certain foods is so beneficial to our health. Adam will then demonstrate a few popular fermentation practices and how to make kombucha, kimchi, keifer/yogurt.
Bring a clean mason jar! There will be samples to take home and taste the finished product, so we are highly encouraging participants to bring a container to take a sample home.
Maggie Black Pottery
Door Prize: Fermentation Crock!
Thank you to Maggie and Bucky Black, from Maggie Black Pottery (Foscoe, NC) for their generous contribution to our workshop this year. They will be donating a small crock as a door prize, everyone who attends this workshop will be entered to win this local masterpiece!
The Blacks met each other at an Ayurvedic health center in Massachusetts where Bucky was the spa chef and Maggie was a massage therapist. This led to an exciting job at Neverland Valley Ranch, where for 3 years the couple cooked for Michael Jackson and his guests. After having 2 sons the couple finally came home to the Blue Ridge Mountains in the early 1990s. Maggie returned to her early love of pottery, learning from local potters Eric Reichard, Lucy Hamilton and Bob Meier. Bucky found his passion as a Waste Stream Biomass developer, sawing and drying artisanal lumber from discarded logs. The Blacks have just gotten into fermenting foods in the last couple of months after reading Sandor Katz’s book “Wild Fermentation.” Maggie is making a couple of different kinds of pottery fermentation crocks in her studio/shop in Foscoe. They’re greatly looking forward to learning from the experts teaching at the workshop, and will bring a few crocks along.
Dr. Susan Lappan
Susan has always believed that playing in the dirt is good for you, and has been exploring that hypothesis in various ways for the last few decades. As a behavioral ecologist specializing in nonhuman primates, her research interests range from reproductive strategies to plant-animal relationships, and as an anthropologist, she is particularly interested in the ways that our interactions with other organisms shape every aspect of the human experience. Susan earned her PhD in Biological Anthropology in 2005, and has been teaching in the Anthropology department at ASU since 2009.
Adam Fetty
Adam is a culinary professional that focuses on integration with local food systems. He has experimented with various types of fermentation for over a decade and first became excited about microbial cultures through bread-making. He soon realized how important the role that fermentation plays in all aspects of life and sought to explore its applications, particularly in food and drink. Now Adam loves to share what he has gathered through his experiences, especially with vegetable fermentation, as this craft has proven to be an effective preservation method for storing locally grown food.
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All Proceeds Benefit
Blue Ridge Women in Agriculture $20 - 1 Participant (purchased before Jan. 22 at Noon) $30 - 2 Participants (purchased before Jan. 22 at Noon) $25 - 1 Participant (purchased after Jan. 22 at Noon Work Exchange Options Available. Email [email protected]
You may also register by mailing a check to Blue Ridge Women In Agriculture P.O. Box 67, Boone, NC 28607 |
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