Cook a Wild Lunch: Fire, Smoke, and Ferment (Szymon Szyszczakiewicz, Foragerium)

Overview of wild food preservation techniques. Learn about the place of ancient food preservation
and storage methods in the modern world.
Founder of Foragerium, Szymon, has over 30 years of experience in foraging and food preservation.
He’s also an environmental scientist, member of The Association of Foragers and permaculture
enthusiast that actively campaigns to promote the importance of self-sufficiency, resiliency,
sustainability, and healthy food.
What you will learn:
-how to cold smoke the fish and cheese
-how lacto fermentation works and its uses for wild food preservation
-how to ferment mushrooms
-how to embrace the seasonality to build resiliency
-how to prepare a delicious meal from simple ingredients
What to expect:
-in-depth information
-quality tuition in a friendly, relaxed atmosphere
-tasty and nutritious lunch cooked over the fire