Instructor: Frank Giglio
- Tuesday, January 22, 2019, 9:30 – 3:00 p.m.
- 9:30 am to 3:00 pm
With thousands of years of use, fermented foods and beverages have been a staple in people’s diets around the globe. Producing and consuming fermented foods has a host of benefits that go well beyond the addition of probiotics. Learn the” how’s” and “why’s” we should be making fermented foods an integral part of our daily lives.
Frank Giglio is a classically trained chef with a strong focus on consuming seasonal and locally sourced wild and cultivated ingredients. For over ten years now, fermentation has become a go-to technique for him, allowing him to preserve a wide range of ingredients he grows or forages throughout the state of Maine. He is the father of two boys and lives off-grid in the Mid-Coast area.