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Module 3 | Kitchen – Processing

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Module 3 | Kitchen – Processing

January 4 @ 1:00 pm - 4:30 pm

Food is our most common collective need. Many traditional local foods have been forgotten, and along with that, how to cook them in different ways, recognize their nutritional and medicinal values, and integrate them into our diets. At least once a week, interns will join the kitchen team and learn how to prepare the dishes served in our farm-to-table restaurant. Interns will also be involved in food processing – pickles, jams, drying flowers, ayurvedic powders, drying plantain, and tapioca to make flours, cakes, ice-creams, and more. 


January 4
1:00 pm - 4:30 pm
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