Rooted in Place: Using Fermentation and Wild Foods to Connect with the People and Places we Cherish Most
You feel the love of place in your bones. You know those places you go that just feel right: Where you feel comfortable and at home, but excited to be there all at once?
Or the memories of favorite people, who help make a favorite place what it is?
What if you could root even more deeply into those relationships, while discovering new and nuanced aspects of place, all through simple culinary practices and rituals?
Place-based eating is nothing new: It’s how we’ve eaten for most of history. But preparing and enjoying local foods, alongside an intention and practice of connecting to place, takes your experience from just eating locally to eating as a relationship.
In this self-study class, you’ll use your culinary ingenuity as your guide, working with wild microbes and wild foods, plus using your own memories and tastes to guide you down the path of deeper connection to a beloved place in the world.
You’ll leave with practical hands-on guidance, but also a new framework for looking at the world by connecting the physical world to the sensory world of taste and memory.
Plus, everyone who signs up in 2024 gets a special gift: The current version of the class, plus free access to the new expanded version of Rooted in Place, which launches in early 2025.