Date & Time: February 22, 2014, 1:00 pm -3:00 pm

Location:

Charlee’s Kitchen
NCNM Helfgott Research Institute and Community Education Center
2220 SW First Avenue
Portland, Oregon.

Instructor: Chef Tressa Yellig, Salt, Fire & Time

Kombucha is a detoxifying beverage made with a “mother culture” and Kefir is a probiotic and immune boosting tonic that also is created with the help of a “mother culture.” In this class we will discuss and taste a variety of home-made vs. store bought beverages as well as showing students how to make these two tonics and care for these self-perpetuating cultures. Students will be able to take home a SCOBY to practice with.

Tressa Yellig

Tressa Yellig specializes in a variety of health supportive cooking styles including vegan, macrobiotic, and Ayurvedic traditions and is an advocate of the Weston A Price Foundation’s nutritional philosophy. She is a graduate of the Natural Gourmet Institute in NYC and apprenticed under the worker-ownership of Three Stone Hearth in Berkeley, CA.

Learn more about Tressa Yellig and other classes she teaches at FAMI.

To learn more and to register please visit: http://foodasmedicineinstitute.com/events/fami-kombucha-kefir/