Marvin and Niki Klem, Slow Food board member and director of Trocaire College's Nutrition & Dietetics Program, will discuss the science, art, history and passion that drives their fermentation projects--with a Japanese twist.
Marvin will give a hands-on demo on how to make various fermented foods, including cherry blossom kombucha tea and classic sauerkraut, Japanese pickles and other traditionally fermented foods.
6:00 pm Doors open Meet friends and share a drink at the Campus House at Buffalo State cash bar 6:30pm Program promptly begins
Guests must be 21 & older There is a $5 suggested donation. See you there!
