Talk : Preserving food naturally, with Meg Clarke & Jacky Sutton-Adam

Transition Cambridge

A talk by Meg Clarke and Jacky Sutton-Adam of Transition Cambridge: 
Preserving food naturally

What did we do before fridges? The process of fermenting foods - to preserve them and make them more digestible and nutritious - is as old as humanity, and gives complex flavours and health benefits. The talk will be about some fermentation basics - why and how - and will cover some vegetables and grains.This talk is part of an online talk series “<a href="https://www.transitioncambridge.org/wiki/TTTalks/TTTalks" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Transition to a Better Future</a>&quot; created by <a href="https://www.transitioncambridge.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Transition Cambridge</a>, with topics ranging from democracy and nature to imagination, water, food, art, and energy. All talks are free, with <a href="https://www.transitioncambridge.org/wiki/TT/Donate" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">donations welcome</a>. This talk series will run online until the end of March, 2021.

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Talk : Preserving food naturally, with Meg Clarke & Jacky Sutton-Adam

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Talk : Preserving food naturally, with Meg Clarke & Jacky Sutton-Adam

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