What you'll learn
The steps in making a handmade crock
All about the clay
Why use a crock for fermentation
You will be able to ask your questions
Meet the speaker
Jody Beck
Our August Guest at TFS
In addition to being a potter, Jody Beck is a professor of landscape architecture at CU Denver, a printmaker, a gardener, and a fermenter. His favorite fermented foods are a really simple sauerkraut made with cabbages from his farmshare (shout out to Monroe Farms!) and beets fermented with cloves and garlic. He has been making pottery for about 25 years and recently decided to start making more complex vessels - so fermentation crocks seemed like a natural focus. Jody finds them almost as addictive to make as the things that come out of them.
This is a special opportunity to see just how those crocks that make our ferments so delicious are made.
This presentation will be a combination of in-process videos and Jody's explanation, followed by a Q and A.
The combination of text and imagery make the testimonial feel more personal and credible.
The combination of text and imagery make the testimonial feel more personal and credible.
Our Monthly Webinars are FREE to everyone at the time of the Live Event
Recordings are available to TFS Members, along with all our archived events.
Sign up to join this special event. You will receive a reminder email 24 hours in advance.