BEGIN:VCALENDAR
VERSION:2.0
PRODID:icalendar-ruby
CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTAMP:20260513T212251Z
UID:5Bf9jQ
DTSTART;VALUE=DATE:20180113
DTEND;VALUE=DATE:20180114
CLASS:PUBLIC
CREATED:20171105T110219
DESCRIPTION: This evening is all about fermentation.  \n\n "Fermentation is
  the process in which a substance breaks down into a simpler substance. Mi
 croorganisms like yeast and bacteria usually play a role in the fermentati
 on process\, creating beer\, wine\, bread\, kimchi\, yogurt and other food
 s. Fermentation comes from the Latin word fermentare\, meaning “to leave
 n.” \n\n Our three producers &amp\; one nutritional therapist  are: \n\n
  \n Joe Fitzmaurice\, Riot Rye bakery on sourdough breads and the starters
  which power them \n Rod Calder Potts (the other half of our host Julie) o
 n the journey of apples into vinegar  \n Hayley Milthorpe\, The Cultured F
 ood Co. Its all about the veg.. \n Eleanor Duggan (Nutritional Therapist &
 amp\; The Little Green Grocer) \n \n\n We kick off at 18.30 and finish 2 h
 ours later.....there will be tastings :-). \n\n The evening will explore t
 he reasons why food producers use fermentation\, their stories and passion
 s and will also look at the positive impacts of those foods on our health.
  \n
LAST-MODIFIED:20180113T174646
LOCATION: Highbank Organic Orchard\, Cuffesgrange\, Kilkenny
ORGANIZER:mailto:keithbohanna@me.com
SUMMARY:The Magic of Fermented Foods
URL;VALUE=URI:https://ti.to/biabeag/fermented-foods
URL;VALUE=URI:https://ti.to/biabeag/fermented-foods
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