Bubbling Bayou Community Ferments

As it stands, the classes we are interested in teaching consist of,but are definitely not limited to as we are a growing and shifting collective consisting of people with various interests and backgrounds:

The Sauering Process: Lactofermentation and You (pickles/sauerkraut/kimchi)
Fizzy and maybe Sweet and almost always Healthful: Why Carbonated Beverages Don't Have to Suck (natural sodas(ginger

beer, satsuma limemade/kombucha/etc)
Yogurt/Cheese/Kefir Making
Wine Making
Beer Making
Head Cheese and other "Charcutterie"making
Canning and other Preservation
Et cetera et cetera

We have taught and provided products to skills gatherings all over the country, and in New Orleans we have supported the Community Kitchen collective (think New Orleans meaty food not bombs), the Black Mesa Stone Cabin Herbal clinic, and have taught with venues such as the Green Project Rebuilding Center, Tulane College, the New Orleans Free School, independent residences, and currently in talks with farms across the city, various schools, and other Food and Beverage based organizations. We are always interested in talking about other engagements and opportunities.