Kimchi, sauerkraut, yogurt, and beer. What do they all have in common? Fermentation! Come co-labor alongside legions of microbial workers. We’ll teach you the basics of becoming microbial shepherds, and send you home with something delicious.
Space is limited. Registration required:
This two-hour workshop is being led by Harvey Mudd professor, Christy Spackman and the Hive’s associate director, Shannon Randolph.