Your Food is Alive  


Bacteria and natural yeasts have important roles in the food that we eat.  This workshop is a fun opportunity to explore how many foods depend on the actions of yeasts and bacterias, and what exactly those actions are (buuurrrrp)!

Little Ones ages 5 to 9

Food: pizza

  • Learners Will:
  • observe that yeast produces carbon dioxide as it feeds
  • build familiarity with fermented foods
  • engage in making a pizza as an example of a food that depended on fermentation to produce it Your Food is Alive

Growing Ones aged 10 to 15 and Taller Ones aged 15 and up

Foods include a selection from: fermented vegetables; cured meat; yogurt; cheese; water kefir drink; kamboucha; sourdough or fermented grain bread/pizza; miso; ketchup  (since fermented foods made during the workshop will not be ready immediately, participants will be invited to sample a variety of already fermented foods).

The Big Idea: That bacteria and natural yeasts have important roles in the food that we eat.  That a lot of foods depend on the actions of yeasts and bacterias.

  • Learners Will:
  • observe that yeast produces carbon dioxide as it feeds
  • build familiarity with fermented foods
  • engage in making fermented foods
  • engage with the scientific process
  • make and share observations, predictions, conclusions

***specific workshops based on making pizza are not available gluten free