- The Food Literacy Project (at Harvard University Dining Services) cultivates an understanding of food from the ground up. Education focuses on four integrated areas of food and society: agriculture, nutrition, food preparation and community. Ultimately, the project goal is to promote enduring knowledge, enabling consumers to make informed food choices.
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Tag Archives: fermentation basics
This Thursday, the Food Literacy Project hosted Alex Lewin (AB ’90) and author of Real Food Fermentation. Alex taught a class on fermentation fundamentals that ended with participants making a pint of sauerkraut to take home. Before the event, we asked … Continue reading