Observer Editor
“CommuniTEA Table”: The Washtenaw Food Hub
Every Wed. Food- and agriculture-related discussions & demos, with tastings.
(Nov. 5): “Sourdough Treats for the Holidays.” Home fermenter Liz Barney demonstrates how to make sourdough treats.
(Nov. 12): “The Benefits of Natural Yarn.” Fiber artist Robin Lehman on the beauty and sustainability of natural fibers.
(Nov. 19): “The Brinery Show & Tell.” David Klingenburger, founder of local pickling business The Brinery, discusses the tangy, flavorful world of fermentation.
(Nov. 26): “Fermented Drinks for the Holidays.” Ypsi kombucha brewer Rachel Kanaan on kombucha, tepache, kvass, and more.
5-6 p.m., Washtenaw Food Hub, 4175 Whitmore Lake Rd. $5 at the door. thewashtenawfoodhub.com.
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