Last night, we enjoyed co-hosting another sustainable workshop, "Healthful Home Fermenting: Kombucha and More" with Sustainable Contra Costa. Attendees of the workshop learned how two safely make kombucha at home from our fabulous instructor Jennifer Brennan, who gave everyone a SCOBI and starter to take home. Everyone loved tasting samples of pineapple and triple berry kombuchas as well as her delicious and healthy fermented cauliflower and zucchini. For more information on kombucha, please see this article from SCOCO's newsletter:
We have one more workshop in the sustainable living series, "Green Your Holidays," on October 18, before we start a new series in January 2019. For more information and to register for workshops, go to www.sustainablecoco.org.
Photos by Alison Clary