Fermentation Nation 2019
Students foraged for wild foods by kayak as part of the Fermentation Nation summer program.
July 17, 2019
What’s it like to make a pizza from scratch? High school students from across the country spent a week in the ESFL learning to make sausage, cheese, and sourdough crusts.
They visited food producers, practiced estuarine foraging on a kayak trip up Radcliffe Creek, and learned how to chop wood to heat the ESFL’s wood-fired oven. By the end of their visit, ESFL Interns Analiese Bush ’22 and Max Moore ’22 taught them to identify more than a dozen wild edible plants in the area.
Last modified on Sep. 12th, 2019 at 5:50pm by Shane Brill.
