June 9: Kombucha & Wild Sodas with Soirée-Leone
We will explore using foraged and purchased ingredients to make kombucha and wild sodas, keeping your kombucha SCOBY (symbiotic community of bacteria and yeast) happy and thriving, using various sugars and sweeteners, and the infinite world of creative flavors.
Students will each receive a kombucha SCOBY and water kefir grains as well as a soda to ferment at home and enjoy.
The workshop will take place on June 9, 1-5pm in Cannon Hall, adjacent to Short Mountain Cultures at 1424 John Bragg Highway, Woodbury TN 37190. Refreshments will be served including a selection of kombucha, water kefir, and other fermented goodies.
This is a small workshop with hands on components. Limited to 20 participants.
Who is Soirée-Leone?
Soirée-Leone is a teacher and writer focused on putting food on the table. She lives and works from her 57-acre homestead in Middle Tennessee. Her traveling workshops share how to creatively and strategically preserve the food that we grow, glean, barter, and forage. She grew up on an off-grid homestead in rural Maine in the 1970s. After 25 years in San Diego, California, she and her husband left their urban homestead and moved to Tennessee.
Her work is included in Sandor Katz’s book Fermentation Journeys and Kirsten Shockey’s upcoming 10th anniversary edition of Fermented Vegetables.