Fermentation is inherently a practice based in mindfulness: It is the opposite of 'fast food,' refusing to participate in cultures of immediate gratification or disconnected eating. Instead, fermented foods ask us to show up with all our senses ready to engage, to slow down, and to watch something magical take shape, whether a crock of sauerkraut or carboy of beer. While this class is all about ferments, the techniques we use can be applied elsewhere in your cooking practice as well.
This text-based class is all about making your fermentation practice more intentional: Using our time spent preparing and consuming ferments as a time to cultivate presence, mindfulness, and a creative and curious sense of calm. You don't have to have any experience with meditation or mindfulness to take this class: Just a desire to learn and an open mind.
This course offers a number of different approaches to cultivating a mindful kitchen practice, so you can pick and choose among those techniques that resonate with you to create a personalized culinary mindfulness practice.
Our big emphasis is on sustainability: that is, creating a practice that feels approachable rather than overwhelming, and adds some gentle structure (as desired) and space for experimentation in ways that are easy to engage with each day, and flexible to the demands of life.