Making CHICHA the ancient Mayan-Aztec spirit drink - Part II of Making Vinegars : Indybay

Making CHICHA is Part two (2) of the three part workshop: Making Vinegars from tropical seasonal and local fruit. Ancient Latin American culture (Mayas-Aztecs) has been fermenting food and drink for thousands of years. Vinegars were made from tropical fruits like pineapple and later from bananas using natural fermenting agents. And corn was used to make CHICHA, a spiritual and ceremonial licor. Francisco Jimenez from Costa Rica, brings together all these traditions as he demonstrates how to make CHICHA and sheds light on its importance in Mayan-Aztec ceremony.

Making CHICHA the ancient Mayan-Aztec spirit drink - Part II of Making Vinegars
Date	Saturday April 14
Time	11:00 AM - 1:00 PM
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Location Details
Phat Beets Farmers' Market in North Oakland 5715 57th Street (corner of Market and 57th behind the Arlington Clinic) Oakland, CA 94608
Event Type	Class/Workshop
Organizer/Author	Michele
Email	michele [at] phatbeetsproduce.org
Phone	510-851-1742
Address	5715 Market Street, Oakland, CA 94608
Making CHICHA is Part two (2) of the three part workshop: Making Vinegars from tropical seasonal and local fruit. Ancient Latin American culture (Mayas-Aztecs) has been fermenting food and drink for thousands of years. Vinegars were made from tropical fruits like pineapple and later from bananas using natural fermenting agents. And corn was used to make CHICHA, a spiritual and ceremonial licor. Francisco Jimenez from Costa Rica, brings together all these traditions as he demonstrates how to make CHICHA and sheds light on its importance in Mayan-Aztec ceremony. For more event information: http://www.phatbeetsproduce.org Added to the calendar on Tuesday Mar 20th, 2012 6:37 PM

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