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.
Our focus tonight is YOGURT & BUTTER… that is, cultured milk — using a variety of milk-cultures from around the world with traditional recipes and new fusion ideas.
Be ready — will we TALKING, EATING, DRINKING, and MAKING. Everyone goes home with a lump of hand made cultured-butter, a full belly of probiotic treats and a head full of microbial-knowledge — so come with a curious appetite.
(please bring a jar or two if you have one)
ask about our student / entrepreneur discounts
spots are limited
contact: [email protected]