Date & Time: February 17, 2014, 6:00 pm – 8:00 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

In this class we students will have the chance to make and take home 1 quart of sauerkraut. We will also demonstrate, taste and discuss techniques for sprouting beans, nuts, grains & seeds, which successful examples of all of them to help students gain a clear understanding of what to look for as well as how to use their sprouted foods in their everyday menu plans. Please bring a one quart mason jar with a lid.

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-krauts-sprouts-winters-immortal-vegetables/