Learn about the health benefits of consuming naturally-fermented sourdough made with ancient grains. Attend free lectures or take various fermented workshops.
SATURDAY, FEBRUARY 17, 2024
12:00 pm Cultured Foods: Elevated Taste by Randy Olsen
1:15 pm Sourdough Bread: History, Science, and Health Benefits by Hemato Institute and Kevin Ham
2:30 pm Einkorn – Before Gluten Was a Problem by Donna Schwenk
SUNDAY, FEBRUARY 18, 2024
12:00 pm Kombucha Unveiled by Howard Reichenbach
1:15 pm Sourdough Bread: History, Science, and Health Benefits by Hemato Institute and Kevin Ham
2:30 pm Cultured Foods: Elevated Taste by Randy Olsen
SATURDAY, FEBRUARY 24, 2024
12:00 pm Cultured Foods: Elevated Taste by Randy Olsen
1:15 pm Sourdough Bread: History, Science, and Health Benefits by Hemato Institute and Kevin Ham
2:30 pm The Dead Milk Crisis by Mark McAfee
SUNDAY, FEBRUARY 25, 2024
1:15 pm Sourdough Bread: History, Science, and Health Benefits by Hemato Institute and Kevin Ham
2:30 pm Cultured Foods: Elevate Taste by Randy Olsen
