Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
Kathryn Lukas, the co-author of The Farmhouse Culture Guide to Fermenting, is a former chef and the founder of Farmhouse Culture, an award-winning fermented food and beverage company based in Santa Cruz, California. A native Californian, Kathryn’s love affair with food started in her grandparents’ farmhouse kitchen where home-grown ingredients were turned into simple, yet delicious meals. Years later, she fell in love with fresh fermented sauerkraut at her restaurant in Stuttgart, Germany. Kathryn returned home to the US in the late 90s and learned how to make live-culture ferments through a Natural Culinary Program in Santa Cruz. Obsessed, she traveled the globe in pursuit of ancient fermentation techniques and in 2008 founded Farmhouse Culture. She now shares her love and knowledge of fermented, live-culture foods and their powerful healing qualities through workshops and retreats worldwide.
All demos take place in the CUESA Classroom (under the tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.