Fermentation Kitchen

Kimchi, sauerkraut, yogurt, and beer. What do they all have in common? Fermentation! Come co-labor alongside legions of microbial workers. We’ll teach you the basics of becoming microbial shepherds, and send you home with something delicious.

Space is limited. Registration required:
https://goo.gl/forms/i337LfCHxX1u25qq1

This two-hour workshop is being led by Harvey Mudd professor, Christy Spackman and the Hive’s associate director, Shannon Randolph.