The Revolution Will Not Be Pasteurized
Join us for a fermentation workshop with Sash Sunday of OlyKraut 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.
David Muehleisen, Member of the Faculty: 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.
Melissa Barker '00, Organic Farm Instructional Technician: Melissa Barker graduated from Evergreen in 2000. She worked on local small-scale vegetable and livestock farms in the Olympia area and was caretaker for Oyster Bay Farm from 2000 through 2004. She began managing the Organic Farm at Evergreen in 2004. Melissa and her partner, Nate Lewis, own and operate an organic diversified livestock farm, Lincoln Creek Ranch in the Chehalis River valley.
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