Location: Bellingham, WA

• Lactofermentation - Beyond kraut and kimchi.

• Fermented beverages from around the world. Students go home with kombucha and jun scoby and milk kefir grains.

• Fermenting with wild ingredients and perennial vegetables.

• How to make tempeh. Students go home with tempeh spores.

• Fermenting seeds, legumes and grains from the garden.

• Medicinal vinegars, honeys and syrups with plants grown in our gardens.

• How to build incubators at a low cost to make yogurt, koji, tempeh and more.

• Drinking vinegars: oxymels and shrubs.

• Root processing and harvesting 

• Fall tending of gardens 

• Cottonwood bud harvest