3-Way Pickling in the Hull-House Kitchen with Nance Klehm
Sunday, July 13, 2008
1-4pm
cost: $50
Please RSVP by calling 312.413.5353

Learn to pickle kimchi and pickles with salt brine, whey, and homemade vinegar, using lacto-fermentation.  Class fee includes all pickling supplies and foods. We will sample many tasty pickles during the classs. Nance Klehm is a radical ecologist, designer, urban forager, teacher, and artist. Her solo and collaborative work focuses on creating participatory social ecologies in response to a direct experience of a place. She has shown and taught throughout the world.



More about Hull-House Kitchen programs:

Re-thinking Soup

Gather every Tuesday starting August 19 to eat delicious, healthy soup and have fresh, organic conversation about many of the urgent social, cultural, economic, and environmental food issues facing us all.  
Please join us  in the historic Residents' Dining Hall, where Upton Sinclair, Ida B. Wells, W.E.B.DuBois, Gertrude Stein and other important social reformers met to share meals and ideals, debate one another, and conspire to change the world. Activists, farmers, doctors, economists, artists, and guest chefs will join us each week to present their ideas and projects.