Upcoming Events & Workshops

Taking inspiration from Phipps’ Hawaii exhibit, this class dives into preserving ingredients grown in Hawaii (using both native and non-native ingredients). We’ll explore the process of making poi (a traditional fermented dish from the taro root) and fermenting fruits cultivated in Hawaii. Participants will walk away with ferments to bring home and learn about the different approaches for fermenting Hawaiian ingredients.

The world of miso can be compared to the world of wine, with its complexities and diverse flavors. This introductory class will give participants the confidence to make miso at home using different types of legumes and other ingredients. Participants will go home with a jar of miso to ferment and age at home.

Pull into the fermentation station with Trevor Ring of Community Cultures in a 5 part fermentation series at the East End Food Co-op this spring/summer!

This class explores the wonders of mold-based ferments, with a focus on koji (a primary ingredient of miso, sake, rice wine vinegar, etc.) and tempe(h). This lecture-based class will guide participants on how to make an incubator at home, produce koji and tempe(h), and the significance of these mold-based ferments. Participants will walk away with a koji product to ferment at home

Pull into the fermentation station with Trevor Ring of Community Cultures in a 5 part fermentation series at the East End Food Co-op this spring/summer!

In this class we will dive into lacto-fermented pickles by preserving locally-sourced produce and Phipps-grown produce right on site! Starting with a tour of the edible garden, we will harvest a variety of ingredients to ferment and preserve. Leave the class with a couple jars to ferment at home and the confidence to ferment a variety of vegetables.

When the summer bounty of berries has arrived, it’s difficult to hold ourselves back from simply eating them all or making pies with them. But what about fermenting them? This class explores how to harness the flavor of berries through wild fermentation. Participants will walk away with a jar of lacto-fermented berries and some wild soda to ferment at home.

Pull into the fermentation station with Trevor Ring of Community Cultures in a 5 part fermentation series at the East End Food Co-op this spring/summer!

Have you been wanting to make your own kombucha or other bubbly beverages at home? This class will dive into the different approaches for making “non-alcoholic” (under 1% alcohol) fermented beverages, such as kombucha, tibicos (water kefir), and wild soda. Walk away with starter cultures and beverages to ferment and carbonate at home!

This first class will focus on the significance of kimchi and the numerous approaches to fermenting vegetables using Korean pickling. You’ll leave with your own jar of seasonal Spring kimchi!

Pull into the fermentation station with Trevor Ring of Community Cultures in a 5 part fermentation series at the East End Food Co-op this spring/summer!

🙂 THIS CLASS IS NOW FILLED 🙂

Have you ever wondered what goes into making a perfectly crisp pickle? This class will dive into the world of lacto-fermented pickles using salt brines and how to ferment almost any vegetable using this process. Participants will understand the difference between vinegar and lacto-fermentation pickling and walk away with a jar of lacto-fermented vegetables.

Pull into the fermentation station with Trevor Ring of Community Cultures in a 5 part fermentation series at the East End Food Co-op this spring/summer!

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.

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.

The summer can be so hot and exhausting, but the power of tropical fruit and bubbly concoctions can be so relieving! This class will guide you through making easy, delicious sodas using wild fermentation and tibicos (water kefir). We will touch on tepache (a Mexican pineapple drink), ginger beer, and other tropical flavors!

In this class we will dive into lacto-fermented pickles by preserving Phipps-grown produce right on site! Starting with a tour of the edible garden, we will harvest a variety of ingredients to ferment and preserve. Leave the class with a couple jars to ferment at home and the confidence to ferment a variety of vegetables.

Learn all about the cultural, historical, and flavor components of kimchi production in this introductory class. We will appreciate the traditions of Korea, such as the gathering of people to make large batches of kimchi (gimjang). Walk away with new knowledge, a broader understanding of kimchi, and a jar of seasonal kimchi to enjoy at home!

Enter the world of microbes in this introductory class! You will learn about the nutritional, cultural, and practical aspects of fermenting vegetables safely in your home. This is a great class to help you understand the significance of fermentation and how to troubleshoot the simple process of making sauerkraut.

Learn about the intricacies of kombucha, tibicos (water kefir), wild soda, vinegar, and carbonation in this hands-on workshop. Trevor Ring of Community Cultures will lead participants in learning about the different methods for fermenting non-alcoholic beverages, utilizing a diversity of starter cultures and microbes. Participants will leave with a few started ferments and the knowledge of how to continue fermenting at home.