Kombucha @ Brooklyn Brainery
Jun
29
3:00 PM15:00

Kombucha @ Brooklyn Brainery

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture and we'll have a sample or two as well! 

CLICK HERE TO SIGN UP

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Fermented Condiments @ Brooklyn Brainery
Jun
30
12:00 PM12:00

Fermented Condiments @ Brooklyn Brainery

Location: Prospect Heights Brainery (190 Underhill Ave in Prospect Heights, BK)

Learn to make your own fermented condiments—ketchup, mustard, pesto, salsa, corn relish, hot sauce, and more—with Contraband Ferments.

Get the history and science behind fermentation, as well as the basic principles to make your own delicious, probiotic-rich condiments. If you’re a condiment junky like we are, then this is the class for you. Everyone will take home two 4-ounce samples of two different fermented condiments. 


CLICK HERE TO SIGN UP

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Fermentation 101 @ Wyckoff Museum Farmhouse
Jul
6
12:30 PM12:30

Fermentation 101 @ Wyckoff Museum Farmhouse

Smell, taste, discuss and make a few simple seasonal ferments. In this workshop we’ll explore and craft delicious types of ferments that are easily made at home without any special ingredients or equipment. You’ll leave with a basic understanding of how fermented foods are made, why they are good for you and how to make your own sauerkraut and fermented veggies at home.

About Tickets:

This workshop is a free demonstration. Fermentation jar kits are available for purchase if you’d like to take home your own fermented veggies. Kits are $10 each. We like to make sure our programming is accessible to everyone so we are offering a base rate of $5 per kit if you pre-reserve. If you are able to contribute beyond that, pay it forward and help support local artists! Supplies are limited.

CLICK HERE TO SIGN UP

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Kombucha @ Brooklyn Botanic Gardens
Jul
11
6:00 PM18:00

Kombucha @ Brooklyn Botanic Gardens

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you. All participants will take home a starter culture and we'll have a sample or two! 

CLICK HERE TO SIGN UP

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Fermented Vegetables @ 92Y
Jul
15
7:00 PM19:00

Fermented Vegetables @ 92Y

Fermentation is one of the oldest food processing methods still used today.

Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi, and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making sauerkraut, why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

CLICK HERE TO SIGN UP

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Fermented Foods: A Bubbly History and Funky Future @ Brooklyn Historical Society
Jul
18
6:30 PM18:30

Fermented Foods: A Bubbly History and Funky Future @ Brooklyn Historical Society

Whether in service to preservation, nutrition, or flavor, fermentation has been a key component of many culinary traditions throughout time. We explore the process of fermentation, its history, and recent innovations, with local makers Kheedim Oh of Mama Oh’s Premium Kimchi, Alex Ingallsof Pilot Kombucha, and The Gefilteria. Contraband Ferments’s Cheryl Paswater moderates this effervescent conversation.

For questions about this event or other inquiries, contact our Visitor Services desk at 718-222-4111, ext. 250.

Fermented Foods: A Bubbly History and Funky Future
Thursday, July 18
Doors: 6:00 pm
Event: 6:30 pm
$10 General Admission / $5 for Members

BHS Members: to reserve tickets at the member price, click on "Tickets" and enter your Member ID on the following page after clicking on "Enter Promotional Code." For questions about this event or other inquiries, contact our Visitor Services desk at 718-222-4111, ext. 250.

REFUND POLICY: Brooklyn Historical Society requires 24 hours notice before the date of the event to refund a ticket. No refunds are provided after that point. No refunds are provided on the day of the event and all subsequent days.

Brooklyn Historical Society public programs are made possible by the New York State Council of the Arts with the support of Governor Andrew Cuomo and the New York State Legislature; and, in part, by public funds from the New York Department of Cultural Affairs in partnership with the City Council.

CLICK HERE TO SIGN UP

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Jul
25
12:30 PM12:30

Kombucha @ Great Neck Library

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

We will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture!

CLICK HERE TO SIGN UP

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Fermented Condiments @ Brooklyn Botanic Gardens
Jun
2
10:00 AM10:00

Fermented Condiments @ Brooklyn Botanic Gardens

Learn to make your own fermented condiments-ketchup, mustard, pesto, salsa, corn relish, hot sauce, and more-with Contraband Ferments. Get the history and science behind fermentation, as well as the basic principles to make your own delicious, probiotic-rich condiments. If you're condiment-obsessed like we are, then this is the class for you. 

CLICK HERE TO SIGN UP

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May
30
6:30 PM18:30

Gut Health @ New York Botanic Garden (Midtown Campus)

Your digestive system is home to over 70% of your immune system! So keeping your gut in tip-top shape is crucial to maintaining good health. We will examine the difference between good and bad bacteria and explore how each affects your energy level, skin, and overall health. We'll focus on how to strengthen your digestion and create better eating habits, including by introducing fermented foods and herbal medicine into your diet.

CLICK HERE TO SIGN UP

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Miso @ Brooklyn Brainery
May
23
7:00 PM19:00

Miso @ Brooklyn Brainery

Location: Prospect Heights Brainery (190 Underhill Ave in Prospect Heights, BK)

In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We will cover soy miso and non soy miso’s in this class and make a chickpea miso for you to take home. We'll also sample some miso! 

If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!

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Fermentation Workshop + Fermented Lunch Event @ Hunt Hill Farm
May
18
12:00 PM12:00

Fermentation Workshop + Fermented Lunch Event @ Hunt Hill Farm

If you are interested Old World food preservation, gut health or fermentation in general this is the class for you! This unique, interactive, relaxed and extremely informative class is led by Cheryl Paswater, Chief Fermentationist and CEO of Contraband Ferments in Brooklyn, NY. She is also an Educator, Health Coach, Artist, Beekeeper and Writer.

A leading expert on fermentation and healing the gut, she has been described as “a teacher who is unfailingly patient and carefully describes everything. She’s generous in sharing her fermentation “secrets” with the world, and always keeps a sense of humor!"

We will prepare Fermented Vegetables and Sauerkraut – and conduct a fermented food tasting. We will cover the science behind fermentation, health benefits, history, demo and making, and safety.

During lunch Q & A, we will discuss other ferments such as kombucha and answer any fermentation questions you may have.

For our Lunch, we will prepare Tempeh Reubens! (sourdough, soy-free tempeh, sauerkraut, Swiss cheese, and a secret sauce) and a Vegetable and Miso Soup. If you have dietary restrictions, please let us know at your time of sign up so we may try to accommodate you.

CLICK HERE TO SIGN UP

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Fermented Herbal Sodas @ Brooklyn Grange
May
12
11:00 AM11:00

Fermented Herbal Sodas @ Brooklyn Grange

Brace yourselves for the palate explosion that these fizzy, buzzy sodas are sure to bring! While there are more choices on the market now for sparkly fermented beverages made with healthier ingredients, like kombucha and fruit sodas made with real fruit and cane sugar, they can be a bit on the pricey side. Fortunately, it is fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to brew your own carbonated herbal sodas, talk about the science behind them, and why they are good for you!

Fermentation is one of our oldest food processing methods. Scientifically known as zymology, it refers to the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation. We’ll prepare a ginger bug, the base to many natural fermented probiotic and effervescent beverages or sodas, and make and taste everything from Persian Doogh to old fashion root beer. Weather permitting we’ll tour the farm and harvest some herbs for our concoctions. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

Click here to sign up

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Kombucha @ The HORT (Riverbank State Park)
May
4
3:00 PM15:00

Kombucha @ The HORT (Riverbank State Park)

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture!

The Hort’s Fermentation Series covers a wide range of topics to inspire New Yorkers to engage in the age-old art of fermentation. The 5-session series covers popular topics like Miso, Kombucha, Cheese, and more! Each class is $30 or sign up for the whole series ($120) and get a class free!

Please arrive 5-10 minutes early to class as we start right on time.

Special Note: The class is located in the greenhouse and classroom at Denny Farrell Riverbank State Park. You may register online or in person. 

The Hort’s NYdigs program is proudly supported by The Burpee Foundation.

CLICK HERE TO SIGN UP

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Fermented Vegan Cheeses @ Brooklyn Brainery
Apr
14
2:30 PM14:30

Fermented Vegan Cheeses @ Brooklyn Brainery

Learn to make your own dairy-free and probiotic rich nut-based cheeses with Contraband Ferments in this demonstration and tasting based class. 

In this class we will teach you the basic principles behind making cheese using a variety of nuts and seeds. You’ll learn basic skills in fermentation, the history behind fermentation, and a variety of ways to make soft and hard rind cheeses, as well as secondary uses for nut cheese. Raw Fermented Cashew Cheesecake anyone?

This class is gluten, dairy and soy free. However nuts are an important part of all tastings and so we won't be able to accomodate students with nut allergies. We'll taste a few different cheeses in class and you'll go home with several recipes! 

CLICK HERE TO SIGN UP

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Shrubs! @ Brooklyn Brainery!
Mar
28
7:00 PM19:00

Shrubs! @ Brooklyn Brainery!

Delight your guests with these sophisticated, refreshing drinks! Both tart and sweet, a shrub is a tasty tonic made with a vinegar base, fruit, sugar, and herbs. Drink as a tonic or mix with mineral water or your favorite spirit.

Students will learn everything you need to know to make your own tasty shrubs at home as well as creating a take home shrub.

CLICK HERE TO SIGN UP

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Miso @ 92Y
Mar
14
6:30 PM18:30

Miso @ 92Y


In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We will cover soy miso and non soy miso’s in this class.

If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!

SIGN UP HERE

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Kombucha @ NYBG (Midtown)
Feb
28
6:30 PM18:30

Kombucha @ NYBG (Midtown)

  • New York Botanic Garden (Midtown) (map)
  • Google Calendar ICS

Fermentation is one of our oldest food processing methods. Scientifically known as zymology, it refers to the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. We'll cover the basic science of how to ferment tea to make kombucha, how it can improve your gut health, and ways to brew it yourself. You'll try your hand at preparing a drink and some fruit leathers. All participants will take home recipes and a starter culture.

RSVP HERE:

http://adulted.nybg.org:8080/cart65/jsp/session.jsp?sessionId=193CKG201B&courseId=192CKG201&categoryId=

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Fermented Vegan Cheeses @ Brooklyn Brainery
Feb
23
11:00 AM11:00

Fermented Vegan Cheeses @ Brooklyn Brainery

Location: Prospect Heights Brainery (190 Underhill Ave in Prospect Heights, BK)

Learn to make your own dairy-free and probiotic rich nut-based cheeses with Contraband Ferments in this demonstration and tasting based class. 

In this class we will teach you the basic principles behind making cheese using a variety of nuts and seeds. You’ll learn basic skills in fermentation, the history behind fermentation, and a variety of ways to make soft and hard rind cheeses, as well as secondary uses for nut cheese. Raw Fermented Cashew Cheesecake anyone?

This class is gluten, dairy and soy free. However nuts are an important part of all tastings and so we won't be able to accomodate students with nut allergies. We'll taste a few different cheeses in class and you'll go home with several recipes! 

SIGN UP HERE

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Kombucha @ 92Y
Feb
21
6:30 PM18:30

Kombucha @ 92Y

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture!


SIGN UP HERE

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Miso @ The HORT (Horticultural Society of New York)
Feb
9
2:00 PM14:00

Miso @ The HORT (Horticultural Society of New York)

In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We will cover soy miso and non soy miso’s in this class and make a chickpea miso for you to take home. We’ll also sample some miso! 

If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!

The Hort’s Fermentation Series covers a wide range of topics to inspire New Yorkers to engage in the age-old art of fermentation. The 5-session series covers popular topics like Miso, Kombucha, Cheese, and more! Each class is $30 or sign up for the whole series ($120) and get a class free!

Click here to SIGN UP: https://www.thehort.org/event/fermentation-series-the-art-of-miso/

Please arrive 5-10 minutes early to class as we start right on time.

Special Note: The class is located in the greenhouse and classroom at Denny Farrell Riverbank State Park. You may register online or in person. 

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Miso @ Brooklyn Botanic Garden
Feb
2
10:00 AM10:00

Miso @ Brooklyn Botanic Garden

In this course we will cover the basic science behind making miso, why it is good for you, and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, or koji. High in protein and rich in vitamins and minerals, miso has long played an important nutritional role in Japan. We will cover soy and non-soy misos in this class. If you are interested in DIY projects, Old World food preservation, gut health, or fermentation in general, this is the class for you!

SIGN UP HERE:

https://classes.bbg.org/CourseStatus.awp?&course=19WAEFOOF1M

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Miso @ NYBG (Midtown)
Jan
31
6:30 PM18:30

Miso @ NYBG (Midtown)

  • New York Botanic Gardens (Midtown) (map)
  • Google Calendar ICS

High in protein and rich in vitamins and minerals, miso has played an important nutritional role in Japan for centuries. In the traditional recipe, soybeans are fermented with salt and the fungus Koji, or Aspergillus oryzae. Explore the science behind making miso— both with soy and without, why it's good for you, and how to prepare it yourself. You'll walk away with recipes and techniques for making miso from soybeans, black beans, and nuts at home.

RSVP HERE:

http://adulted.nybg.org:8080/cart65/jsp/session.jsp?sessionId=193CKG208&courseId=192CKG208&categoryId=

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Fermentation: What is it all about?! @ Great Neck Library, Long Island
Jan
17
2:00 PM14:00

Fermentation: What is it all about?! @ Great Neck Library, Long Island

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making sauerkraut, why it’s good for you, and we’ll  teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

Registration suggested beginning Wednesday, January 2 at 10:00 a.m. by calling 466-8055, ext. 208/254 or register online.

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Jan
10
7:00 PM19:00

Kimchi @ Brooklyn Botanic Garden

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Kimchi is a fermented Korean dish made of vegetables with a variety of seasonings, traditionally stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi using everything from the traditional napa cabbage to cauliflower to cucumber. In this course we will cover the basic science behind making kimchi, discuss why it’s good for you, and teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

SIGN UP HERE!

https://classes.bbg.org/CourseStatus.awp?&course=19WAEFOOMWK

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Miso @ Brooklyn Brainery
Dec
6
6:30 PM18:30

Miso @ Brooklyn Brainery

In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We will cover soy miso and non soy miso’s in this class and make a chickpea miso for you to take home. We'll also sample some miso! 

If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!

CLICK HERE TO SIGN UP:

https://brooklynbrainery.com/courses/miso-making-cba48040-4e84-4496-95d5-785a69e77530

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Fermented Herbal Sodas @ 92Y
Nov
15
6:30 PM18:30

Fermented Herbal Sodas @ 92Y

While there are more choices on the market now for sparkly fermented beverages made with healthier ingredients, like kombucha and fruit sodas made with real fruit and cane sugar, they can be a bit on the pricey side.

Fortunately, it is fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to make your own fizzy herbal sodas, talk about the science behind them and why they are good for you! From Ginger Beer to Tepache we'll teaching everything you need to know to get you started!

Click here to sign up:    https://www.92y.org/event/fermented-herbal-sodas

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Fermented Vegan Cheeses @ Anima Mundi Apothecary
Nov
8
6:30 PM18:30

Fermented Vegan Cheeses @ Anima Mundi Apothecary

Learn to make your own dairy free and probiotic rich nut-based cheeses with Contraband Ferments. In this class we will teach you the basic principles behind making cheese using a variety of nuts and seeds. You’ll learn basic skills in fermentation, the history behind fermentation, and a variety of ways to make soft and hard rind cheeses, as well as secondary uses for nut cheese. Raw Fermented Cashew Cheesecake anyone

 

RSVP HERE:

http://consciouscityguide.com/fermentedvegancheeses2

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Fall Ferments: Pumpkins, Radishes, Beets, Carrots, and Beyond
Oct
25
6:30 PM18:30

Fall Ferments: Pumpkins, Radishes, Beets, Carrots, and Beyond

FERMENTATION IS ONE OF THE OLDEST FOOD PROCESSING METHODS STILL USED TODAY. SCIENTIFICALLY KNOWN AS ZYMOLOGY, IT IS THE CONVERSION OF CARBOHYDRATES INTO ALCOHOLS, CARBON DIOXIDE,YEAST, OR BACTERIA. BEER, MISO, SOURDOUGH, KEFIR, KIMCHI AND MANY OTHER DELICIOUS FOODS WE LOVE ARE THE PRODUCT OF FERMENTATION.


IN THIS COURSE WE WILL COVER THE BASIC SCIENCE BEHIND MAKING FERMENTS FOCUSING ON USING ALL OUR FALL VEGGIES: BEETS, TURNIPS, PUMPKINS, AND MORE. WE WILL TALK ABOUT WHY IT’S GOOD FOR YOU, AND WE’LL TEACH YOU HOW TO MAKE IT YOURSELF. IF YOU ARE INTERESTED IN OLD WORLD FOOD PRESERVATION, GUT HEALTH, OR FERMENTATION IN GENERAL, THIS IS THE CLASS FOR YOU!


RSVP HERE:

http://consciouscityguide.com/fallferments

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Fall Ferments: Sauerkraut and Beyond!
Oct
18
6:30 PM18:30

Fall Ferments: Sauerkraut and Beyond!

Fermentation is one of the oldest food processing methods still used today.

Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making sauerkraut, why it’s good for you and we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health or fermentation in general, this is the class for you!

Click here to sign up:   https://www.92y.org/event/fall-ferments

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Kombucha @ NYBG (Midtown)
Sep
27
6:30 PM18:30

Kombucha @ NYBG (Midtown)

  • New York Botanic Garden (Midtown) (map)
  • Google Calendar ICS

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture!

Click the link to sign up:

http://adulted.nybg.org:8080/cart65/jsp/instructorDetail.jsp?instructorId=129143

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Fermented Vegan Cheeses @ Anima Mundi Apothecary
Sep
20
7:00 PM19:00

Fermented Vegan Cheeses @ Anima Mundi Apothecary

Learn to make your own dairy free and probiotic rich nut-based cheeses with Contraband Ferments. In this class we will teach you the basic principles behind making cheese using a variety of nuts and seeds. You’ll learn basic skills in fermentation, the history behind fermentation, and a variety of ways to make soft and hard rind cheeses, as well as secondary uses for nut cheese. Raw Fermented Cashew Cheesecake anyone?

CLICK TO SIGN UP:

http://consciouscityguide.com/fermentedvegancheeses

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Fermented Herbal Sodas @ Great Barrington Library
Sep
15
1:00 PM13:00

Fermented Herbal Sodas @ Great Barrington Library

We're headed up to the Berkshire's! Join us for our workshop on Fermented Herbal Sodas at the Great Barrington Library! And stick around for the Berkshire's Fermentation Festival the following day at the Great Barrington Fairgrounds!

Brace yourselves for these fizzy, buzzy, sodas. While there are more choices on the market now for sparkly fermented beverages made with healthier ingredients, like kombucha and fruit sodas made with real fruit and cane sugar, they can be a bit on the pricey side. Fortunately, it is fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to make your own fizzy herbal sodas, talk about the science behind them, and why they are good for!

Visit http://gblibraries.org/ to sign up!

 

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