From our organizers:
Lacto-fermentation! Pickling! Souring!
…Whatever you call it, every culture has a defining way of preserving the harvest. In this hands-on workshop, you’ll learn about traditional food preservation techniques, and in the process empower yourself with some new tools to minimize waste in your kitchen and become a better chef.
Participants will be guided by Michael Mangieri, a professional chef and former apprentice at Oko Farms, and will leave with multiple jars of freshly-pickled vegetables, sourced directly from Oko Farms and AgTech X. You’ll also hear from the founders of both organizations as to how their work fits in with the broader sustainable food movement in New York.