Mentor: Anne-Marie Fryer
This four week online course will explore some of the many benefits of fermented and cultured foods, and why it is important to include them regularly with every meal. You will be guided through the steps of making sauerkraut, kimchi, pickled vegetables, kefir, soft cheese, and yogurt, as well as get a chance to discover new fermented drinks such as kvass, wines, and beers. I will aim at answering personal questions around your culturing and fermenting experiences. Open enrollment.
Course comes with downloadable lessons and five instructional videos
Anne Marie Fryer - audio welcome
Student Manual ~ WWU Social Network
** Ongoing Registration for this four week course - Join Anytime **
When I turned 50 I received in the mail a free one-year subscription to the magazine AARP (American Association of Retired People). In the March/April 2006 issue was an article featuring the nine most important foods for health and longevity. It was stated that Polish women who ate cabbage and sauerkraut four or more times a week were 74 percent less likely to develop breast cancer. This study was presented by the American Association for Cancer Research.
Intuitively we know that cultured and fermented foods are real health foods and now our intuition is also supported by one of our society's most well-respected organizations. I have since wondered why this was not on national news for weeks on end, but that is another issue. Naturally fermented and cultured foods are an exceptional way to prepare different ingredients and some of the most important side dishes and condiments in our diet. They are often overlooked or not mentioned when we describe what we had for dinner, and yet they are pivotal in creating a well-balanced, nutritious meal.
They add a bounty of nourishing, life-promoting substances and life forces, almost miraculous curative properties, and a wealth of colors, flavors, and shapes. They increase the appetite, stimulate the digestion, and make any simple meal festive and satisfying. Below is a short synopsis of the content of the four lessons. The course will be highly practical with many hands-on activities.
Lesson One discusses some of the reasons for including cultured and fermented foods in the diet and why choosing the very best quality, seasonal ingredients is important.
Lesson Two will guide you in a step-by-step fermentation process of making sauerkraut, kim chi, and pickled vegetables.
Lesson Three covers how to culture foods such as yogurt, kefir, and soft cheese and why culturing of dairy products is especially important.
Lesson Four will discuss the fermented and cultured drinks kvass, wild berry elixir, and rosemary beer.
Course goals: The goal of the course is to have participants become familiar with some of the many health benefits of fermented and cultured foods and to get hands-on experience in making these very significant complements to every wholesome, nutritious meal. Participants will have the opportunity to learn how to make nine cultured or fermented foods and will be expected to make at least two different ones through the four-week course.
About the Mentor: My name is Anne-Marie. I am a Waldorf class and kindergarten teacher, biodynamic farmer, author, and nutritional counselor. I have taught nutritional cooking and counseled for 25 years in my homeland Denmark, Europe, and the United States. I am the author of “Cooking for the Love of the World, Awakening Our Relationship to Spirituality Through Cooking.”
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