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Meg Clarke and Jacky Sutton-Adams 
Tuesday 09 March 2021, 19:30-20:30
Preserving food naturally - A talk by Meg Clarke and Jacky Sutton-Adam
- 👤 Speaker: Meg Clarke and Jacky Sutton-Adams 🔗 Website
- 📅 Date & Time: Tuesday 09 March 2021, 19:30 - 20:30
- 📍 Venue: Online
Questions? Contact
Transition Cambridge
Abstract
What did we do before fridges? The process of fermenting foods – to preserve them and make them more digestible and nutritious – is as old as humanity, and gives complex flavours and health benefits. The talk will be about some fermentation basics – why and how – and will cover some vegetables and grains. Book here to receive the Zoom link; the talk is free, donations welcome. This talk is part of our online talk series “Transition to a Better Future”, with topics ranging from democracy and nature to imagination, water, food, art, and energy.
Series This talk is part of the Tuesday Talk Series series.
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