The word "pantry" derives from the same source as the Old French term paneterie; that is from pain, the French form of the Latinpanis, "bread".

In this workshop Pantry Cleanout for Health we will look at the history of the pantry, from nutritionally dense food to to the highly processed pantries of today. Better yet in this workshop you will learn fundamental for your own pantry cleanout and how to upgrade what you are feeding yourself and your family. 

From seed oils, to GMOs, to old world preservation techniques we're going back to the days of your great grandmother to upgrade your contemporary day life.

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Fermentation is one of the oldest food processing methods that’s still used today. And we are so excited that Cheryl from Contraband Ferments will be with us to lead us in this online workshop.

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.  

Menu includes: Sauerkraut, sauereuben, beet kvass and fermented salsa

Instructor: Cheryl Paswater, Chief Fermantationist & CEO of Contraband Ferments

Class Time: 6:00-7:30PM

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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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Join us on a fermented adventure to India, Africa, and beyond as we explore making fermented breads. In this class we’ll talk about the history of these breads, fermentation and we can make breads more digestible, as well as learn to make them yourself. We will cover the making of dosa, injera, idli, and a gluten free sourdough bread. Come eat with us and learn to go home and do it yourself! 

** This is a gluten, dairy, and nut free course **

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