Have you ever wondered where vinegar comes from?
At this class on food preservation, you will learn what vinegar is and the chemistry behind the process. Learn how to turn nearly anything into vinegar, even some scraps! The class will include a demonstration of making a seasonal scrap vinegar (e.g. carrot or beet peels), a viewing of vinegar “mothers” and tasting samples of various vinegars. We will also touch on the benefits of fermented food and how adding these foods to our diets are a benefit to our overall health.
About the Presenter:
Emily Makrez, Owner of F-Word Farm: a place for farming, foraging and fermenting. Her interest in food took her to Seattle to pursue a Master's degree in nutrition at Bastyr University, but her love of New England brought her back home to start her own farm and delve deeply into the world of fermentation (lacto, koji, vinegar, & alcoholic) and foraging. She focuses on using every last bit of what nature provides and making it taste delicious.
Questions? Contact Kerry: keodonnell@somervillema.gov
