You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added to it, and we can make both a primary ferment and a secondary one with your favorite fruit juice (yum! Blueberry kombucha!) We'll discuss it's fascinating history, how to make a decaf version, the right glassware and what the heck is a SCOBY? (It's provided if you need it, or ask a friend.) We'll discuss the microbiology of fermentation and what's really happening down there. Instructor Emma Holder (Masters in Micro/Immuno, McGill 1993, http://emmaholder.com) Zoom link, info and materials sheet provided upon registration.

Kimchi can be a relatively calm sauerkraut-like ferment of cruciferous (and other) vegetables, or it can be as wild gingery-garlicky-spicy as you wish! We'll build on this Korean-style ferment to create your own signature kimchi variation. We’ll also chat about the microbiology of fermentation and what's happening in our microbiomes. Instructor Emma Holder (Masters in Micro/Immuno, McGill 1993 http://emmaholder.com) Zoom link, Info and materials sheet provided upon registration.

As the plants move toward the fullness of Summer we will visit with these extraordinary beings in their early stages of growth. Mischa Schuler, herbalist and owner of Wild Carrot Herbs, will facilitate our evening rich with herbal folklore, laughter, and understanding of how to incorporate our new plant friends into daily Life. We'll meet at the monument at the intersection of Congress Street and Eastern Prom.