The Art of Traditional Foods – Glencoe, IL

Before factory farms and processed foods, people ate traditionally prepared nutrient-dense foods, such as sourdough bread, fermented sauerkraut, and bone broth. These foods were not only tasty but very nutritious, and the people were relatively free of modern diseases.

In this class you will learn how to prepare fermented foods such as sauerkraut, berries, and cultured salsa; and bone broth, which is full of bioavailable minerals, gelatin, and collagen. Tamara Mannelly will share tips to get your whole family to enjoy these foods (yes…even the little ones). You will sample some fermented items, and will receive a pint of frozen bone broth to take home.

This class costs $49 with an optional fermentation starter kit $20.  It is at the Chicago Botanic Garden.

Register here–> http://www.chicagobotanic.org/education/wellness_and_fitness/art_traditional_foods_fermentation_and_bone_broth_0