Join Nati Passow, Director of the Jewish Farm School and Drew Gold, JFCS Kitchen Educator for an opportunity to explore themes of resilience and preservation through our relationship to food. The month of Av in the Hebrew calendar is a time of mourning, as we recall moments of destruction in our people’s history. It is also a time of resilience, when we have responded to tragedy with strength and perseverance. Together we will learn about two different methods of food preservation and why these practices are important for our bodies and for the planet. Participants will make and taste sauerkraut and caraway beet pickles. Everyone will learn the basics of lactofermentation and water bath canning and go home with a jar of pickles and sauerkraut to continue fermenting at home.
July 23, 2019
6:30pm - 8:30pm
345 Montgomery Avenue
Bala Cynwyd, PA 19004 United States