Moon Feasts with the Green Chefs

Kitty Leatham and Kate Jeffe, host a monthly cooking series based on the cookbook, Full Moon Feast by Jessica Prentice. Before refrigeration, traditional cultures used this time to preserve their harvests by using a process called lacto-fermentation, as in sauerkraut. Sample the sour tastes of lacto-fermented foods such as Sour dough bread served with raw, local cheeses, Sauerkraut, Ginger ale, Lacto-fermented Tabbouleh, Waffles and Ice Cream Sandwiches. Recipes will be available.