The Revolution Will Not Be Pasteurized

Time: 1:00 PM - 3:00 PM
Room: TBA

Session Description:

Join us for a fermentation workshop with Sash Sunday of OlyKraut, June 1st in the Organic Farmhouse.  Come learn and practice the basics of making home-scale sauerkraut and hear the story of some of the trials, tribulations and tricks of starting and operating a small processed food business.

Facilitator Biographies:

David Muehleisen: David is a member of the faculty in sustainable agriculture and entomology at Evergreen. He holds a Ph.D. in Entomology from Texas A&M University, an M.S. in Botany and a B.S. Zoology from Clemson University. He is currently teaching in the Practice of Sustainable Agriculture program at Evergreen.

Sash Sunday '09: Sash co-owns and operates OlyKraut, a locally based raw fermentation business, supplying the local community with fantastic sauerkraut, kimchi and other probiotic goodies.  Sash has a personal and professional commitment to facilitating a more sustainable community by directly participating in the local food economy. Sash graduated from Evergreen in 2009 where she focused on the science of food, cooking and nutrition as well as sustainable agriculture. Currently Sash is enrolled in the MBA program at the Bainbridge Graduate Institute while continuing her good work with OlyKraut.

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