When the cold months hit us, our sense of local food abundance is often lost. However, when we look to the forest we can use microbial transformation to preserve its flavors. This workshop will explore how to use fermentation for culinary creativity with ingredients like pine needles, sap, mushrooms, and leaves.

This will be an in-person class. Chatham University’s current policy requires COVID-19 vaccinations for all students participating in face-to-face classes or campus activities.

Refunds will be issued up to 48 hours before the class.

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.