Courageous cooking class
Date of Event: September 22, 2012
Posted: September 17, 2012
GRANVILLE, Ohio—People have been fermenting foods for food preservation and good health for centuries. A cooking class, “Fermented Foods,” will explore the fermentation process used in creating certain foods at 3 p.m. on Saturday, Sept. 22, at Denison University’s Open House (204 North Mulberry Street). The class is free and open to the public but space is limited and registration is required. Contact firstname.lastname@example.org to register. This event is part of Denison’s Food and Culture Colloquium and is co-sponsored by Creativity & Courage: Denison’s Spectrum Series 2012-13, the Office of Multi-Cultural Student Affairs, The Open House and the Office of Sustainability. For more information, visit www.denison.edu/food-culture.
Representatives from The Going Green Store will share their knowledge of fermentation as they demonstrate how to collect whey from yogurt; make sauerkraut using different methods; and share locally-made kombucha tea, as well as versions of Russian kefir, Korean kimchi, and Eastern European kvass. After the demonstration, participants will be invited to begin the fermentation process and bring home a jar of their own fermented food.
CALENDAR LISTING: Denison University, Granville—Cooking Class: “Fermented Food,” at 3 p.m. on Saturday, Sept. 22, at the Open House (204 North Mulberry Street). Free and open to the public but space is limited and registration is required. Contact email@example.com to register. For more information, visit www.denison.edu.
Denison University, founded in 1831, is an independent, residential liberal arts institution located in Granville, Ohio. A highly selective college enrolling 2,100 full-time undergraduate students from all 50 states and dozens of foreign countries, Denison is a place where innovative faculty and motivated students collaborate in rigorous scholarship, civic engagement and the cultivation of independent thinking.
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