Fermentation & Herbal Classes

Fermentation Classes:

Basic Lacto-Fermentation - Kraut and Kimchee: Sept. 4, 2011
Sunday 1PM; This class will focus on making sauerkraut and kimchee.

Beverages (Non-Alcoholic): Sept. 11, 2011
Sunday 1PM; In this class we’ll make kombucha, water-kefir, and ginger beer.

Tempeh: Sept. 14, 2011
Wednesday 7PM; We’ll make tempeh from scratch during this class, eat a batch of freshly incubated tempeh, and learn how to grow and harvest Rhizopus mold spores used in the fermentation process. (This is soy-free class.)

Vinegars: Sept. 28, 2011
Wednesday 7PM; This class will focus on making red wine, white wine, and apple cider vinegars. We’ll sample several different wine vinegars, learn a simple distillation method, and then titrate some vinegar to measure its acidity.

More Lacto-Fermentation - Vegetable Pickles, Salads And Juices: Oct. 5, 2011
Wednesday 7PM; Sauerrüben soup, ginger-carrot salad, vegetable pickles and fermented vegetable juices will be featured in this class.

Koji – the Secret to Miso Paste... and so much more!: Oct. 15, 2011. THIS CLASS IS CLOSED!
Saturday 1PM; Koji is the starting ingredient for saké, miso paste, pickles and amazake.The focus of this class is learning how to make your own koji. We’ll make, harvest and sample a fresh batch of rice and/or barley koji

Miso Paste: Oct. 29, 2011
Saturday 1PM; In this class we’ll make a batch or two of miso paste using fresh koji and a tasty legume, and pack it for fermentation. Then we’ll harvest and taste a crock of aged miso paste. (This is soy-free class.)

Miso Pickles: Nov. 5, 2011 THIS CLASS IS CLOSED!
Saturday 1PM; Miso paste is a great medium for pickling vegetables, eggs and fish, which will be the focus of this class.

Condiments: Nov. 19, 2011 THIS CLASS IS CLOSED!
Saturday 1PM; Hot pepper sauce, spicy lime pickle, lees pickles, mustard and certainly some others will be featured in this workshop.

Special Events:

Making Medicinal Tinctures at Home Without Electricity - A Basic Course in Tincture Making: This is a beginner's workshop in making medicinal herbal tinctures, and all are welcome to participate. In this class you'll learn the Folk Method and Weight to Volume Method for tincturing by maceration, with a water-alcohol menstruum. We'll prepare two fresh tinctures, and harvest two mature tinctures, all without electricity.
Saturday, August 20, 11.30-1PM at the Northwest Herbal Fair

$25 for the day, $90 for 3 days of herbal workshops and music
Northwest Herbal Fair, Mt Vernon, WA - August 19-21
This is one of my favorite gatherings! Please check it out. Specific day and time for the workshop coming soon!

Preserve Traditions! Ferment Fest: Bring back the tradition of preserving food through fermentation. Special Guest Favero Greenforest will demonstrate making chickpea miso and yellow split pea tempeh. Homemade tempeh tastes soooo much better than the frozen ones from the store! Learn to preserve foods in season and maximize flavor, nutrition and economy. Know where your food comes from!
Saturday, Sept. 24, 11AM-3PM

$35 per person, including tastings and recipes.
Preserve Traditions! Ferment Fest, Wild in Rice, Rice, WA - Sept. 24, 11AM-3PM
more info …

Herbal Classes:

Essential Oils & Hydrosols: In this class we’ll use a brandy distiller, and a simple inverted lid method to make and distill an essential oil and accompanying hydrosol.
Dates to be announced.

Herbal Tinctures: This is a beginner's course in making medicinal herbal tinctures. In this class you'll learn the Folk Method and Weight to Volume Method for tincturing by maceration, with a water-alcohol menstrum. We'll prepare, press and sample herbal tinctures.
Dates to be announced.

Making Tempeh with Favero

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.

Location

Columbia City neighborhood in SE Seattle

Details

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.

Cost

The cost per class is $45.00 if you register prior to one week before class; otherwise $55.00 per class. If you’re really daring, you can register for the entire series for $360. 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.

Contact

faverogreenforest@mindspring.com
Get on the email list, and be notified of future classes!
206 778-8733

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

www.wildfermentation.com

Testimonials

"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
www.friendsofthetrees.net

2011 Events

Favero will be teaching at:

Northwest Herbal Fair August 19-21, 2011

Preserve Traditions Sept. 24, 2011