Karen Diggs, Kraut Source
Saturday, June 17, 2017, 10:30 am - 11:15 am
Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
Karen is a classically trained chef, certified nutritionist, culinary instructor, and author of Happy Foods: Over 100 Mood-Boosting Recipes. She studied at the California Culinary Academy (now Le Cordon Bleu San Francisco). After graduation, she worked for the Mandarin Oriental Hotel in Hong Kong and also helped to open restaurants there. Seven years later, Karen returned to the San Francisco Bay Area with her new culinary skills, ready for a shift from the crazy restaurant world. That’s when she found Bauman College, and enrolled to gain her certification in holistic nutrition.
Thanks to her time at Bauman, Karen got hooked on fermenting and became fascinated with traditional fermentation crocks. It was her fascination with the simple but elegant crock design, combined with her work as a nutritionist encouraging her clients to ferment their own foods, that eventually led her to an innovative idea. One day in the shower, Karen realized she could shrink the large crock-moat system and adapt it to fit on top of a wide-mouth mason jar. And that’s exactly what she has done with Kraut Source.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.