CHESTERTOWN, MD–One of the goals of Washington College’s Eastern Shore Food Lab is to host internationally known food innovators who can educate people about how traditional foodways, while often the healthiest and most environmentally sustainable methods of preparing our food, are also deeply connected to cultural heritage. On April 18, Galia Kleiman will visit the ESFL and share her expertise in the traditional Mexican fermented beverage pulque, a historically sacred drink that today is seeing signs of a revival.
The event begins at 6 p.m. and is free and open to the public, although seating is limited, so registration is required.
Kleiman’s talk at the ESFL will focus on pulque, a traditional fermented beverage made from the agave plant that dates back at least 1,000 years to the Mesoamerican period, when it was considered a sacred drink reserved for priests and nobles. Today, those who know its history and cultural significance also appreciate it for its health benefits, which include vitamin B-complex, amino acids, and minerals iron and phosphorus.
Kleiman is the owner of La Cocina de Galia in Mexico City, a kitchen workshop where she teaches people about traditional cooking methods with a goal toward self-sufficiency, zero waste, and support for local farmers and food producers. A graduate of the Institute of Integrative Nutrition in New York, she gives cooking lessons, talks, and workshops on topics like microbiome, digestive system, and fermented foods, and advises families on nourishing traditional diets. She is currently the Mexico City Chapter leader for the Weston A. Price Foundation, an organization dedicated to restoring nutrient-rich foods in people’s diets through education, research, and activism. She’s also a mother of three children who writes and develops recipes for her website babylovesfood, a blog on natural food for children and babies.
Register here for this event: https://www.eventbrite.com/e/an-evening-with-galia-kleiman-pulque-the-ultimate-fermented-drink-tickets-59788302422
For more on the Eastern Shore Food Lab visit washcoll.edu/esfl
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~ Washington College’s Eastern Shore Food Lab
