Ferments & Forages: Wèi Collective x Zoe Yang

<p>​What is “living” and “dead” food? What can Sichuan teach us about the impacts of U.S. food access? And how can fermentation help us function in relationship with the land?</p><p>​This workshop will explore these questions, and more. Participants will learn traditional Sichuan lactofermentation techniques, taste unique urban ferments, and take home their own 泡菜 (pàocài) jar crafted with specialty farm/artisan ingredients sourced from Sichuan.</p>