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Fermented Foods for Health and Wellbeing with Nick Barnard
Mon 28 November 2016, 20:00 – 22:00 GMT
Nick Barnard is the co-founder and managing director of Rude Health and author of "Eat Right", the acclaimed guide to applying traditional food wisdom to sustain us today.
Nick's presentation at Emerson College will be not only a fascinating talk but also a workshop in how to make fermented foods. As part of the evening, we will all learn how to make (and to take away a jar) of home-made sauerkraut (all ingredients supplied, please bring your own 500-750ml jam jar with a secure lid).
Nick will help us to find true nourishment and pleasure in the discovery, preparation and eating of real foods and drinks. It’s not about fashionable dieting or being anxious about food choices, it’s about positive eating. Our ancestors enjoyed an ever-changing, seasonal variety of natural ingredients that they then ate raw, cooked, sprouted, salted or fermented - and so can we!
Nick takes a modern approach to this traditional and inherited understanding of nutrition, with techniques including making butter, yogurt, ghee, lard, broth, kimchi, sauerkraut, kefir and kombucha as well as sprouting grains and activating nuts.