Tuesday, May 30
6:30 pm - 8:30 pm
Various culinary cultures have embraced, prepared, and eaten fermented foods for their delicious tastes and unique health benefits. Fermented foods contribute to a diverse and vibrant microbiome in the human body. This class will cover the art and science of fermentation, including a demonstration in sauerkraut preparation. Naturopathic nutrition with a focus on the healing properties of ferments will be addressed through discussion of the gut-brain connection in mental health, digestion, and immunity.
This course is for those seeking to expand their nutrition knowledge, for those interested in making home ferments, and for food lovers.
Students will get to take home fresh made sauerkraut.
Maria Geyman is a naturopathic doctor at Remede Naturopathics in the West Village specializing in nutrition and botanical medicine for endocrine, auto-immune, and environmental disorders. In addition to this practice, she runs a community clinic which serves NYC artists. She is an adjunct professor of Biology at Ramapo College of New Jersey and adjunct professor of Anatomy and Physiology at Pacific College of Oriental Medicine. www.mariageyman.com
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