In this course we will cover the basic science behind making miso, why it is good for you, and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, or koji. High in protein and rich in vitamins and minerals, miso has long played an important nutritional role in Japan. We will cover soy and non-soy misos in this class. If you are interested in DIY projects, Old World food preservation, gut health, or fermentation in general, this is the class for you!
February 5, 2017 Check for other dates
Su from 10:30 AM to 12:30 PM
Administration Building Classroom 125
Please bring this confirmation for Garden admission. The Security Guard in the lobby of the Administration Bldg. at 1000 Washington Avenue will direct you to your classroom.
There are still openings remaining at this time.
Get your hands dirty in this workshop as you learn the art of kokedama, the cultivation of a plant encased in a hanging ball of moss. After a brief discussion on the history of kokedama and a hands-on demo by the instructor, you will pick a houseplant to repot in a moss ball and spend the rest of the workshop perfecting your craft. Everyone will make two new easy-care kokedama plantings to take home.
$79 member; $85 nonmember. (Fee includes $25 materials charge.)
Section A: Sunday, February 12, 2017 | 2–5 p.m.
Section B: Sunday, March 19, 2017 | 2–5 p.m.