Food for thought
December 18, 2017
4 min
Jack Demain stands at a table in the basement of United Campus Ministry and begins chopping a head of green cabbage, which he then massages in front of an attentive audience of about two dozen people, mostly 51ÂÒÂ× students. They’ve come to this presentation on fermented foods to learn how to make sauerkraut, part of a collaboration between the Athens Vegan Cooking Workshop and the student group Food Matters at 51ÂÒÂ×.
