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BETA Class for Internal Use: Latin American Curtido Kraut (Online)

**This is a BARN internal beta class. We will be offering it again to Members and the public at a later date. Please watch future BARN e-newsletters.** Studies link the heal

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BETA Class for Internal Use: Latin American Curtido Kraut (Online)

BETA Class for Internal Use: Latin American Curtido Kraut (Online)

**This is a BARN internal beta class. We will be offering it again to Members and the public at a later date. Please watch future BARN e-newsletters.** Studies link the heal

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Registrations Closed

About

**This is a BARN internal beta class. We will be offering it again to Members and the public at a later date. Please watch future BARN e-newsletters.** 

Studies link the health of your gut microbes to everything from preventing inflammation and obesity to enhancing hormone balance and mental health.  While recommending probiotic supplements may prove helpful, a more traditional and delicious Rx to maintaining a happy belly is the inclusion of friendly-bacteria rich foods, such as sauerkraut, kimchi, miso, yogurt and tempeh in the diet.  During this lively kraut-making class students will discover how easy it is to make at home and learn, via a short lecture, why eating it can be beneficial.

Details:

  • Registration will close on Wednesday, March 3rd at 11:00 AM.
  • A shopping and equipment list will be in your registration confirmation email.
  • This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorial. Please make sure you have the most current version of the Zoom software.
  • A Zoom link, prep work, and recipes will be sent to the email you registered with. Please watch for this email. You may need to check your spam folder for emails from BARN.
  • Tuition assistance is available. Click here to apply.

Instructor Bio:

Cynthia Lair has written three cookbooks, given a TEDx talk on "How to Cut an Onion", and regularly performs improvisational theater. She has been on faculty at Bastyr University since 1994 and was the founder of Bastyr’s Bachelor of Science in Nutrition & Culinary Arts degree program.
 
Her latest book, Sourdough on the Rise:  How to Confidently Make Whole Grain Sourdough Breads at Home (Sasquatch Books) was released October 2019.

The fully-revised fourth edition of Feeding the Whole Family (over 80,000 copies sold) from Sasquatch Books arrived in 2016. A cheerful-looking third edition of Feeding the Young Athlete was released in 2016 by the publisher Readers to Eaters, who are committed to food literacy for children.

Ms. Lair presented at Dr. Andrew Weill’s annual Health & Nutrition Conference in Arizona in 2015 and 2017 and frequently teaches and lectures in the Seattle area. You can frequently find her performing (and teaching) improvisational theater at Unexpected Productions near Pike Place Market or with The Edge at BPA.

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