Cherie Thompson has an agricultural science degree from University of Guelph and over 25 years of food industry experience - from field to fork. Product development, restaurant owner, personal chef, caterer, recipe tester and developer, contract chef and writer. She currently works for Lactalis Canada and teaches Food Labs at Western University. She will give us the basics of how fermentation preserves food, as well as making it healthier by improving digestion, lowering inflammation and adding nutrients.  

Participants will explore 4 stations:

• Kimchi (fermented cabbage relish) - led by Cherie Thompson 

  • • Spiciness is adjustable 

• Sourdough bread - led by Lindsay Harris  

  • • How to make bread and tips for success  

• Yoghurt - led by Nancy Traut 

  • • There are many ways to make this staple and save money 

• Lox (brined salmon) - led by Rob Pihl  

  • • A delicious way to prepare salmon 

Earlier This Year