Fermentation and Bone Broth – Chicago, IL

Before factory farms and processed foods, people ate traditionally prepared nutrient-dense foods, such as sourdough bread, fermented sauerkraut, bone broth, and more. 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, fermented berries, cultured salsa and more; and bone broth, which is full of bioavailable minerals, gelatin, and collagen. Even more importantly, you will hear why you should be consuming these foods. Tamara Mannelly will share tips to get your whole family to enjoy these foods (yes…even the little ones). You will be able to sample some fermented items, and will receive a pint of frozen bone broth to take home.

Chicago Botanic Garden

RSVP here: 

http://www.chicagobotanic.org/education/wellness_and_fitness/art_traditional_foods_fermentation_and_bone_broth