Fermentation Workshop

It was a full kitchen at the Steinbach Arts Council as Andrea Wheeldon shared her knowledge about fermented food preservation. We learned about the economic, health, and culinary benefits of this ancient and too-often overlooked food preservation method (which, by the way we have to thank for wine, cheese, yogurt, sauerkraut, cured meats and pickles, among others). Thank you Andrea for an informative and enjoyable afternoon!