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April 24, 2014
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Traditional foods for better health


The first, on July 22, will focus on fermented veggies and drinks using lacto fermentation as the traditional method of pickling garden produce with salt instead of vinegar. The process helps to replenish the digestive tract with healthy flora and will focus on sauerkraut, pickles, kimchee, ginger ale, beet kvass, kefir and kombucha. The second, on August 19, will tackle healthy snacks without processed and refined sugars for children and adults. Snacks to be explored include fudge, muffins, cake icing, crackers, beef jerky and crispy nuts.

The sessions are held at Hills Country Inn in Callicoon Center and run from 12:30 to 3:30 p.m. at a cost of $30 each. For reservations or more information contact Maria Grimaldi at 845/482-4164.