fermentation

Today was all about fermenting and salinity. The Coyotes worked with cabbage in salt, the Phantoms and Rubber Band followed up on their sauerkraut from Friday, and the Sand Leopards are experimenting with pickling in different levels of salinity.

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This afternoon, fermentation expert and food-world celebrity Sandor Katz visited the school to talk to the kids about the use of salt in preserving food. We were lucky to catch him on his way back to New York from a fermentation festival in Petaluma.

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Noah and his mom brought apples and honey in to share for Rosh Hashanah so we could all start out the new year on a sweet note.

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At circle, the Rubber Band explained the process of osmosis with a short dramatic act:

Sauerkraut!

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