#koji

Making Fish Sauce, Fish Fertilizer, and Garums

By Meredith Leigh The earliest evidence of fish sauces, or garums, dates back as early as the 3rd century BCE, made by ancient Greeks, and much speculation exists regarding whether the practice traveled from the shores of the Black Sea to the many other regions where garums are found, or if people across the Mediterranean, […]

Making Fish Sauce, Fish Fertilizer, and Garums


  • June 2, 2020
    5:00 pm - 8:00 pm

This workshop has been canceled due to COVID-19 and will appear as a blog post. Stay tuned for the link! How fitting, that fermentation is as applicable for your gut ecosystem as it is for the soil in your garden. In this class, we will truly explore the parallels between worlds as we explore the (more…)

Making Miso, Tamari, and Soy Sauce


  • May 5, 2020
    6:00 pm - 8:00 pm

Miso, Tamari and Soy Sauce are foods with which many people are familiar, if not dependent. How are they made? In this workshop, Meredith Leigh will shed light on the history of these preparations, and teach you how to make them at home. She will also share information and ideas about the renaissance happening with (more…)