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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