Eastern Shore Food Lab

Fermentation Nation 2019

  • Students foraged for wild foods by kayak as part of the Fermentation Nation summer program.
    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 at 5:50pm by Shane Brill.