Trout Lily Deli & Market Workshops in 2016
We are fortunate to have many talented people who are dedicated to healthy living lifestyles in our greater community of Western North Carolina. From our farmers to herbalists to chefs and nutrition experts who want to share their knowledge with the community. Many are our family, friends, and neighbors. Trout Lily Market is proud to offer these workshops – they are convenient and very affordable. Learn how to make your own healing salves, start your journey in home brewing, learn the secrets and health benefits of fermentation, grow your own mushrooms, and more…
April is “Get Gutsy” Month
Indy Srinath is a locally trained herbalist. She studies clinical herbalism at the Blue Ridge School of Herbal Medicine and is a member of the American Herbalists Guild. Indy is an homesteader, brewer, educator, writer and medicine maker. She grew up in the mountains of North Carolina studying our local plants and wildlife and is the resident herbalist at Eagle Rock Farm in Swannanoa.
Trout Lily Market will be hosting 2 workshops relating to “gut health”
“Create your own Kraut” – Wednesday April 13th 5-7
“Custom your very own Kimchi” – Wednesday April 20th 5-7
Cost: $30 per person.
Choose and Pay for Workshop:
So what this pre-biotic nonsense all about? They are raw FOODS: dandelion greens, garlic, onions, leeks, Jerusalem artichokes, asparagus, bananas and wheat bran. At Trout Lily, look for our special label on all the array of organic pre biotic and probiotic foods and vegetables and fruits that will nourish the good bacteria!!
Can the bacteria in your gut explain your mood? Most of us blame our occasional cranky outlook on hormones or the zodiac, but since 2007 scientists have been discovering that our moods could have a lot more to do with our intestinal health than we think!
Bacteria in our gut produce vitamins and enzymes. So what can we do in our everyday life to regulate our mood and cultivate healthy gut bacteria? The answer is simple—Probiotics and Prebiotics.
Take the class and take home your very own jar of ‘Gutsy Goodness’
Better yet – you will start your journey to Good Gut Health!
“Where there is beet soup and sauerkraut, there is plenty.”–Old English Proverb.
This spring, stock your pantry with plenty of traditional German sour cabbage or “Saurkraut”. In this workshop you’ll learn the art and science of making probiotic rich, healthy sauerkraut using local ingredients.
Store bought kraut is often pasteurized, which kills the beneficial bacteria produced during the fermentation process. We’ll work as a group to make sauerkraut and each participant will take home a large jar to continue fermenting. When the sauerkraut is ready to eat, you’ll have all the supplies you need to make more.
Supplies included in the workshop cost are a 16 oz mason jar, jar lid with airlock, Celtic® unrefined sea salt, and fresh cabbage.