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Food Lover’s Book Club is a bimonthly discussion of a cookbook or food-related book led by award-winning food writer Amanda M. Faison. The free gathering takes place at the Ross-Cherry Creek Library.
What are fermented foods and why do we want to eat them? Staples like chocolate, sourdough, and kimchi fall into this often misunderstood category. Food writer Amanda M. Faison and Adam Branz, executive chef of Ultreia, will dig into the craze and discuss fermentation’s health and taste benefits. Pick up a copy of Holly Davis’ cookbook Ferment: A Guide to the Ancient Art of Culturing Foods, From Kombucha to Sourdough ahead of time. Bonus: Samples!
Free, 6 p.m., Ross-Cherry Creek Library, 305 Milwaukee St., 720-865-0120