Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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. Discover cover the basic science behind how to ferment vegetables – from sauerkraut and beets to carrots and corn. Then, try your hand at fermenting whatever vegetables you have in your kitchen while we discuss the many health benefits fermented foods can provide. 

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Learn the basic science behind making miso, its health benefits and how to make miso variations at home for different uses, including traditional soy and non-soy recipes. Nibble on tasty miso-seasoned nosh while you learn during this semi-hands-on class.

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 has important nutritional value. This class is ideal for anyone interested in DIY projects, food preservation, gut health or fermentation in general.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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'll discuss both soy and non-soy misos. 

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

We'll also prepare a miso in class to take home and sample some varieties! 

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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 fermented veggies of all sorts, 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! 

We'll make a pint of veggies to take home! 

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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 and switchels at home. We'll make a shrub to take home as well. 

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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 fermented veggies of all sorts, 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! 

We'll make a pint of veggies to take home! 

All participants will take home a starter culture so that you can brew your own kombucha at home, and we'll taste samples as well! 

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Environmental toxicity stresses our immune systems and makes us more prone to allergies. Consider what changes you can make to your home to make it a safer place for you and your loved ones-from simple but essential product swaps to certain chemicals to avoid altogether. We'll cover dryer sheets, body products, water systems, and more! See website for materials list.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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.

Materials for Online Classes:
Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Discover new ways to use your garden's bounty! Overgrown peppers, tomatoes, basil and more can be used as a great base when creating your own condiments such as ketchup, mustard, pesto, salsa, corn relish, and hot sauce. and more. Led by experts at Contraband Ferments, you'll learn the science behind the fermentation process as they demonstrate the basic principles of making your own delicious, nutritional, and probiotic-rich condiments.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Fermentation is one of the oldest food processing methods still used today. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation. Discover the basic science and techniques behind fermentation and enjoy appetizers as you discuss the many health benefits fermented foods can provide.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Learn to make your own fermented condiments 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. 

We'll make fermented salsa to take home and Cheryl will be discussing other condiments and demoing how to make fermented ketchup and other condiments as well!

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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 fermented veggies of all sorts, 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! 

We'll make a pint of veggies to take home! 

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Come join us for a fun and hands-on workshop where we'll learn how to make delicious kimchi from scratch together!

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Fermentation is one of the oldest food processing methods still used today. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation. Discover the basic science and techniques behind fermentation and enjoy appetizers as you discuss the many health benefits fermented foods can provide.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Fermentation is one of the oldest food processing methods still used today. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation. Discover the basic science and techniques behind fermentation and enjoy appetizers as you discuss the many health benefits fermented foods can provide.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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 fermented veggies of all sorts, 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! 

Recipes will be sent ahead of time if you want to make it along during class! 

Looking for a kombucha mother so you can get a brew started during class? Check out Gem Cultures or Cultures for Health

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Your digestive system is home to over 70% of your immune system! So it’s crucial to keep your gut in tip-top shape in order to maintain good health. We will discuss the difference between good and bad bacteria and explore how each affects everything from your energy level to your mood.

We’ll focus on how to strengthen your digestion, create better eating habits, and introduce fermented foods, herbal medicine, and other supportive foods into your diet.

Looking for a kombucha mother so you can get a brew started during class? Check out Gem Cultures or Cultures for Health

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Come learn how to ferment vegetables with Contraband Ferments on June 1st, 2024 from 2-4 PM. The event will be hosted at the Fleur + Forage Studio off of Covington Hwy. The exact location will be shared upon signing up.

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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?

Recipes and supplies will be sent ahead of time if you want to make it along! 

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

In this talk, we'll cover one of the most important aspects of health: the toxins that lurk within all of our homes.

Environmental toxicity stresses our immune systems, makes us prone to allergies, and more. In this workshop, we will cover simple but essential swaps, updates, and in many cases, the need to just stop using certain things. We'll cover everything from dryer sheets to toothpaste, and more!

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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!

Looking for a kombucha mother so you can get a brew started during class? Check out Gem Cultures or Cultures for Health

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Festival to celebrate the science of Fermentation and the health and wellness behind it!

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Learn the basic science behind making miso, its health benefits, and how to make miso variations at home for different uses, including traditional soy and non-soy recipes. Nibble on tasty miso-seasoned nosh while you learn during this semi-hands-on class.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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. Discover cover the basic science behind how to ferment vegetables - from sauerkraut and beets to carrots and corn. Then, try your hand at fermenting whatever vegetables you have in your kitchen while we discuss the many health benefits fermented foods can provide.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Your digestive system is home to over 70% of your immune system! So it’s crucial to keep your gut in tip-top shape in order to maintain good health. We will discuss the difference between good and bad bacteria and explore how each affects everything from your energy level to your mood.

We’ll focus on how to strengthen your digestion, create better eating habits, and introducing fermented foods, herbal medicine, and other supportive foods into your diet.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

In this talk, we'll cover one of the most important aspects of health: the toxins that lurk within all of our homes.

Environmental toxicity stresses our immune systems, makes us prone to allergies, and more. In this workshop, we will cover simple but essential swaps, updates, and in many cases, the need to just stop using certain things. We'll cover everything from dryer sheets to toothpaste, and more!