Who wants to make Mozz?Join us at the Modern Stone Age Kitchen at 10:00am and then we'll walk down to the Chestertown Farmer's Market and pick up fresh milk from Nice Farms and have a chance to chat with Farmer Bob about what makes their milk so good. We'll bring back a few gallons of… Continue Reading Mozzarella Cheesemaking Class

This fermented vegetable cooking class will cover the basics of lacto-fermentation including: - Sourcing high-quality ingredients and essential fermentation equipment for your kitchen, - The basics of lacto-fermented vegetables, - Recipe development and execution, - Prepping vegetables, scaling ingredients, initiating and controlling fermentation, - Fermenting whole vegetables (such as carrots which are perfect for school… Continue Reading Fun with Fermentation

Who wants to make Mozz?Join us at the Modern Stone Age Kitchen at 11:00am on Saturday September 4th and then we'll walk down to the Chestertown Farmer's Market and pick up fresh milk from Nice Farms and have a chance to chat with Farmer Bob about what makes their milk so good. We'll bring back… Continue Reading Mozzarella Cheesemaking Class

You can make fresh fermented butter, yogurt, and kefir for your family. Not only will it taste delicious but you will save a ton of money.For thousands of years, milk has been transformed through fermentation into a multitude of foods including butter and buttermilk, kefir, yogurt, and cheese. These processes increased nutrient density and bioavailability,… Continue Reading Fermented Dairy: Butter, Kefir, & Yogurt Cooking Class

Join Dr. Bill Schindler for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. Long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread. Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all… Continue Reading Sourdough Bread Making Class