September 17, 2019 7:30 pm

In conversation with Cheryl Paswater and Ann Yonetani
Co-hosted by NYC Ferments
Tasting to follow

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with their new book Miso, Tempeh, Natto & Other Tasty Ferments, offering accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities. The Shockeys present their book in conversation with local New York City fermenters who contributed to the project, including members of NYC Ferments! Stick around for the book signing and taste some samples!

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