Advanced Food Preservation

ADVANCED FOOD PRESERVATION: CULTURES AND FERMENTAION*

Beth Coop

37652, CEU 1, $80 + $30 materials fee payable to instructor

Date:               3/1/2014-3/2/2014

Day:                Saturday, Sunday

Time:               Saturday, 10:00AM-5:00PM; Sunday, 12:00PM-5:00PM

Location: Saturday and Sunday, Gunnison Community Center Kitchen

This session covers ways to preserve food through fermentation. Participants explore fermenting foods using wild cultures and “domestic” cultures, and class projects include sauerkraut, kim-chi, yogurt (dairy and non-dairy), sourdough, kombucha, soft cheese, bread, tempeh, wine and miso, among others.  This course emphasizes sourcing local ingredients, minimizing food waste, and reducing resource consumption during the food preservation process. Each student can expect to leave with at least 2-3 items prepared by the class.

For more information or to register, please contact Extended Studies, Taylor 303, 970-943-2885, or online at www.western.edu/extendedstudies

Event Date: 
03/01/2014 - 10:00am
Athletics
Current Students
Faculty & Staff
Parents & Families
Future Students
Location: 
Gunnison Community Kitchen