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Kelp and Fermentation

Sunday, April 18, 1pm - with Rich Shih and Chef Eric Cooper

  • 15 US dollars
  • Virtual Program

Service Description

Rich Shih, author of Koji Alchemy and Chef Eric Cooper of Forage in Cambridge, MA share ideas for how to incorporate kelp into fermentation projects at home and discuss the history and future of kelp preservation. Forage is a neighborhood bistro that partners with local farmers, fisherman, and foragers to offer a local, seasonal ingredient driven menu. Rich Shih is one of the leading culinary explorers of koji and miso in the United States and an in-demand food preservation consultant.

Upcoming Sessions

Contact Details

+ 860-415-6031

Yellow Farmhouse Education Center

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