I’ll be collaborating with the team at Wild West Ferments to offer this event in the lovely work space in the former Cowgirl Creamery building in west Marin County. This weekend event shares techniques for making yogurt and kefir in home kitchens, and explains these sour milks in the context of other fermentations. The emphasis is on the sensorial, on using our senses to guide us in these fermentations and our relationships with food in general.

Details can be found here.

A general description of the two day workshops can be found here.