Event: Locavore – Soaking, Sprouting & Fermenting


Come learn why traditional cultures historically have always soaked, sprouted, and leavened their grains, legumes, and seeds. We will be discussing the works of Weston A. Price and his contributions to nutritional research as well as the art of soaking, sprouting, and fermenting. This class will be full of information and will include a demo on how to cultivate a sourdough starter as well as other recipe ideas.