the history and techniques of fermenting food and beverages. from the earliest meads (honey wine) to the most advances modern cheese and wine making, see what happens when people preserve perishable foods and give them an extended shelf life with salts, vinegars and alcohols. you will take home a sourdough starter and mason jar full of fermenting vegetables from the local farms and knowledge to do it again and again at home. members connect with us for special pricing.

pura vida $35 // guests  $40