It was bacteria that first brought us together.
I first met Jamie Fiene and Laurie Smith, the power duo behind Foodwifery, at the Fermentation On Wheels potluck at my house in April. Jamie stood out with her bright red sweater. Laurie bustled in bearing blue bottles of kvass, a fermented drink.
They came because they've been making kvass, sauerkraut, sourdough bread, yogurt, kombucha and all sorts of traditional, fermented foods for nearly twenty years, convinced, through their own experience, that they are more nutritionally dense and good for you than Twinkie foods with unnaturally long shelf lives.
They're coming back this Sunday, August 9, from 1:00 PM to 4:00 PM to meet members -- and members-to-be -- of their Table Transformation Course.
The next open enrollment for the course is coming up in September. I've taken it. It guides you through what can feel like daunting changes to the way you shop and cook and think about food, culture and health. If you're in the Greater Ada Metropolitan Area (that means you, Toledo and Findlay!), come on by this Sunday to meet them and find out more. Bring a picnic lunch and a blanket. I'll provide something to drink, cups, plates and utensils.
RSVP through the link below!