In this class we learn about the good microbes that build your resilience and save money by preserving in season vegetables for later use.

In this class you'll learn all about specific acetobacter microbes that create the zing in your kombucha and your acetic acid in vinegar.

We will be discussing molds, bacteria, salinity and the ability to break down proteins into amino acids and creating that all mighty umami.

In this class we will address the modern approach to creating a safe and flavourful fermented and dried meat products.

In this class we will learn and  discuss the simplicity of smoking and curing, and how to make them, preserve them and serve them.

In this class we'll learn all about sourdough, and using living yeast to rise our bread, naturally.

In this class we will be talking about alcoholic fermentation, its legality and how to create amazing flavours in beer and wine.