Cooking with Attitude: Sprouts and Microgreens — an ultimate local food exp

We can all grow sprouts and microgreens in our kitchen! In this workshop, we’ll build our “in-door garden beds” and try a few yummy ways to cook sprouts and microgreens. Salad? Think again! How about some soup and appetizers for your next potluck (or party)? It’s an ultimate local food experience!

Megumi is a life-long foodie, try-and-error bread baker, casual fermenter, beginner forager, intuitive cook, stubborn gardener, and more than anything else, a global food justice educator with firm commitment in local food.

Megumi shares her love for food as well as for humans, plants, animals, soil, air, and water that bless us with food through programs such as "Cooking with Attitude."  Please visit Everyone’s Food Sovereignty Alliance website for more: https://www.foodsovereignty4everyone.org

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Host or Publisher Megumi Sugihara