Fermentation has become one of the most intriguing food trends of recent times. Ahead of the trend, April Danann, Food Scientist, Clinical Naturopathic Nutritionist and an expert in Wild Fermentation techniques has been developing her practice, producing fermented foods and teaching about their health benefits for the past decade.
Now for the first time, April Dannan’s Wild Fermentation Workshop is coming to Cork City for the first time on Thursday 6th April at the Crawford Gallery Café.
Although living in West Cork, this is the first time she has found time to present her workshop to the people of Cork City. The beautiful setting of the Crawford Gallery Café being an ideal space to share her knowledge and techniques with others who would benefit from learning more about how eating and drinking fermented foods can improve their health.
“In this Workshop, participants will learn about the basics of Wild Fermentation, the how and why it is beneficial for health. We will taste lots of fermented foods that I make from SCOBY that are direct descendants from my original captured wild yeast, from sourdough bread to sweet treats; sauerkraut, ginger-bugs, a variety of different herbal infused Apple Cider Vinegars and my specialty Herbal Kombucha. I will be introducing several methods of fermenting foods, various means of increasing nutritional content and bioavailability of nutrients as well as how to create exquisite tasting high vibration tonics.”
April’s background is firmly fixed in science with an MSc and BSc (Hons) to her name and currently researching her PhD in Naturopathic Medicine. But her approach to life is one that taps into the sweet spot where science and nature meet to create maximum benefits in health, nutrition and wellbeing.
The Happy Pear has hosted April and her workshop at their phenomenally popular café in Greystones, also stocking her Apple Cider Vinegars. Dave Flynn, one half of the dynamic Happy Pear duo said: “We have done a good few workshops with April and filmed some videos with her. She is an incredibly passionate and amazing woman that will inspire all in her path to ferment! She really is inspiring and one of front runners of recent and rising fermenting on movement in Ireland. We look forward to lots more workshops with April in the future!”
Included in the evening are extensive notes, your own sourdough starter to take home, tastings and samples of food that is alive!
Tickets are €75pp, places can be booked online www.aprildanann.com.