09.17.17 // Koji in Every Kitchen with Meredith Leigh // 5:30-7pm

Koji is a beneficial mold, traditionally used in producing miso, sake, and shoyu (soy sauce), however its uses are far broader, including pickling, curing meat, and maybe even composting. In this session, learn about the positive power of koji, and how to grow your own culture.

$20 per person, includes a starter culture

Over the past 15 years, Meredith has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of sustainable food. She's developed a farmer co-op, founded and catalyzed non-profit ventures, grown vegetables, flowers, and meats, owned and managed a retail butcher shop, and more. She's the author of "The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore", and the forthcoming "Pure Charcuterie: The Craft & Poetry of Curing Meats at Home". Above all, she is committed to real, good food, as a means to connect with people, animals, and plants, learn new skills, create intentionally, stay inspired, and experience deliciousness.



*Photo from www.kojiya.jp




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