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Making vinegars and Maya-Aztec spirit drink from tropical seasonal and local fruits
Date Saturday March 17
Time 11:00 AM - 1:00 PM
Location Details
Phat Beets Saturday Farmers Market
5715 Market Street (behind the Arlington clinic on 57th and Market)
North Oakland, CA 94608
Event Type Class/Workshop
Emailmichele [at]
Address5715 Market Street, Oakland, CA 94608
Ancient Latin American culture (Mayas-Aztecs) has been fermenting food and drink for thousands of years. Vinegars were made from tropical fruits like pinapple and later from bananas using natural fermenting agents. Corn was used for CHICHA, a spiritual and ceremonial licor. Francisco Jimenez from Costa Rica, brings together all these traditions in a 3 part workshop.

March 17, Part I: Making Vinegars from fresh tropical fruits like bananas, pineapples and California seasonal fruits and wine vinegars.

April 14, Part II: Making ancient CHICHA from corn - the real ceremonial Maya-Aztec drink and other healthy drinks like ginger beer and fresh sodas.

June 16, Part III: Harvesting (Cocecha) of vinegars and making festival tropical food
Francisco Jimenez has been activist in the grassroots healthy and organic food movement for over 10 years. He also works for immigrant rights, the homeless population and teaches Spanish in the San Francisco Bay Area.
Added to the calendar on Monday Mar 5th, 2012 10:51 AM