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 Ohio University 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 Ohio University.
