Reclaiming ancient cultural practices by mindfully making and sharing sourdough bread from a 23 year old Russian rye culture, yoghurt from a 100 year old Eastern European culture and delicious kefir from real kefir grains originating from Caucasus. And whilst the bread and yogurt was fermenting we were exploring the wonderful world of bacteria as transformers and change makers to see how fermentation could be a model for re-imagining a more thriving and sustainable human culture!


Living Cultures workshops at Fintry Trust, Surrey, UK

For more info see my Living Cultures blog.

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