No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
So, I am thinking of teaching classes in cultured/and fermented foods (not beer, wine or mead). I would love to know what you would like to see taught. What are your thoughts on topics, recipes and class length? What would you expect to pay for this class?
(Also, if anyone has any information about teaching classes or doing demo's I would love some information. Please private message me.)