Taught by Angela Davis
Angela Davis is a Holistic Health Coach, Certified Healing Foods Specialist, and the owner of Nourishing Works Holistic Health and Wellness Coaching. She is also the Food Education Manager for Just Food, a New York City based nonprofit organization, that empowers and supports community leaders in their efforts to increase access to locally grown food, especially in underserved New York City neighborhoods. Angela has been making homemade fermented foods since 2007 and serves as the co-organizer of NYC Ferments, a monthly Meet-Up of fermentation enthusiasts. Angela is passionate about home cooking, local sustainable agriculture, and reviving the ancient tradition of lacto-fermentation.
Come experience the magic of miso! Miso is a high-protein seasoning that originated in Japan and has played a significant role in Japanese culture and cuisine for thousands of years. In the US, we are most familiar with miso soup, however, miso has a wide variety of culinary uses. It is also widely recognized in Japan for its health-supportive properties.
In this workshop, you'll learn the basics of miso - the science, its health benefits, its culinary uses, and how to make homemade miso. Together, we will make a batch of chickpea miso (gluten free and soy free) and everyone will get their own jar of miso to ferment at home. Handouts with instructions and recipes will be provided so you feel comfortable making your own miso at home. You will also learn how to make your own miso soup.
(class size: 12, demo + discussion)