Monday, 26 May 2014


26 – 30 May 2014
With Sandor Katz, Eva Bakkeslett, Stephan Harding, Philip Franses and Michka Melo
New discoveries in microbiology are yielding exciting information about microbial communities and the roles that they play in our bodies and in all life. Learn about this new frontier of knowledge and how to explore these intercultural relationships in culinary, artistic, philosophical and practical ways.
In this course we will work with the microcosmos in new and ancient forms, from compost to kefir. Practical concepts and experiences fermenting foods and beverages will be an important component of the course.

Join us for a unique exploration into the amazing world of microorganisms and discover how they can inspire us to cultivate more tasty, vibrant, sustainable and collaborative communities. More info HERE 

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