FERMENTATION NATION

Our summer conference for high school students blends anthropology, ecology, and gastronomy, and nutrition in an intensive hands-on experience.

How can we optimize health and restore our environment? Join the Eastern Shore Food Lab at Washington College in our journey to answer this question as we fuse ancient food wisdom with modern culinary arts.

Many of our most nutritious foods are fermented and pizza is no exception. Over the course of four days, you will learn how to make wild-yeasted crusts topped with cured meats, hand-stretched mozzarella cheeses, and forage for nutrient-dense wild greens. You’ll cook your creation in a wood-fired oven — only after splitting the wood to fuel the fire! Not only will you enjoy the best pizza of your life but you will have made every part of it yourself — entirely from scratch!

You’ll deepen your expertise with fermentation and take home your own kimchi, kombucha, and kefir. And you’ll have the empowering experience of learning how to identify wild edible plants and patterns that reveal our place in the natural world.

Rethink what you know about food. Gain skills to last a lifetime. And reconnect with what it means to be human.

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