Instructor: Trevor Ring | Community Cultures
Wed., Oct. 25 | 6 - 8 p.m.
$55 members | $60 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Taking inspiration from Phipps' Hawaii exhibit, this class dives into preserving ingredients grown in Hawaii (using both native and non-native ingredients). We'll explore the process of making poi (a traditional fermented dish from the taro root) and fermenting fruits cultivated in Hawaii. Participants will walk away with ferments to bring home and learn about the different approaches for fermenting Hawaiian ingredients.