Hello, my name is Favero Greenforest, and I love to ferment food!
My vocation is a consulting arborist. I have always loved plants. And, I have always been fueled by my interests, which has led me to fermentation. Watching the transformation of the raw ingredients into an amazing food full of flavor and life is adventurous and fun for me.
The array of other interests that I’ve explored include making tinctures, essential oils, and soap; growing medicinal herbs and wild crafting; and making wild wines and mead.
So I have put together this line up of classes to experience and explore a wide array of fermented foods. Please join me in my cozy studio kitchen for some Fermentation with Favero.
Columbia City neighborhood in SE Seattle
These workshops include both hands-on and show-and-tell demonstration. In nearly every class, you’ll leave with something we’ve made in class, or to ferment at home. Plus we’ll be tasting samples of various ferments throughout the class.
The duration of each class varies depending on the topic, participants and amount of questions, or on how much fun we’re having. Generally, plan on 2- 2.5 hours.
Space is limited to 12 participants.
All of the foods that we will make and/or taste are organic. All the classes are soy-free.
The cost per class is $47.00 if you register prior to one week before class; otherwise $52.00 per class. If you’re really daring, you can register for the entire series for $400. You can either pay by PayPal using the buttons below each class, or by check/money order. Email me if you choose the latter. As long as the PayPal buttons are up, the class is open.
A word or two about cancellations: I know things come up and schedules change. And the week prior to a class I’m quite busy and focused on the class, and would rather not deal with cancellations. So my preference is for you to find someone to fill your slot, and have them teach you what they learned in class. Now if you need to cancel and its more than a week before a scheduled class, I’ll send you a refund using the same payment method you used to register for the class (and minus the fees if PayPal). No refunds if less than a week prior to a class.
Get on the email list, and be notified of future classes!
Resources on Fermentation and the Benefits of Eating Fermented Foods
Cultural Rehabilitation: The Health Benefits of Fermented Foods article by Sandor Katz
Fermented Foods: Top 8 Reasons to Eat Them
Fermented Foods and Gut Health
"Favero Greenforest’s fermented food products were the highlight of our excellent cuisine at the 2010 Northeast Washington Herbalists Gathering. We had no idea that cultured tempeh could be sooo good. Your body says yes. Most of us are used to soy tempeh in a plastic bag with a strong impression of fungal mycelium. I am anti-soy and have mild mycophobia so conventional tempeh does not turn me on at all. Favero uses various mixtures of common and little-known grains and pulses (beans, peas, lentils, chickpeas, etc). You can taste the mushroom flavor but the mycelia are barely noticeable. This gets around my mycophobia and onto my plate. Favero also makes miso, tamari, ferments, vinegars and wines of all kinds. The sky is the limit as far as I can tell.
The food presentation was as good as the taste. Colorful and beautiful food arrangements. Much of the food was fresh from our gardens. All in all, about as good as could be expected from one of the finest restaurants in Seattle, or better."
– Michael "Skeeter" Pilarski
Renowned Wildcrafter, Permculture Instructor, and Author
Favero will be teaching at:
Mother Earth News Fair
June 1, 2.30-3.30PM