September 15th, 2024: Oyster Kimchi Workshop

**This event was cancelled due to low sign-up rates. To support Slow Food East Bay (and other local, grassroots) events, please sign up well in advance of the event date! The most critical part of our programming is participation!**

This event was conceived as the second in a series of hands-on seafood workshops, designed to combine skills and confidence-building around fish with conversations about what a local, sustainable seafood system looks like.

Kimchi an ingenious use of our local shellfish! This class will was to be led by none other than Elizabeth Vecchiarelli, the owner and founder of Preserved with more than 15 years of experience in local, sustainable, and handmade food. We were thrilled for the chance to have Elizabeth's passion for learning, creating, and sharing the joys and health benefits of traditional culinary techniques as a part of our Slow Fish Workshop Series. We hope to engage her again in the future!

Attendees would have spent the afternoon outdoors, learning about the basics of fermentation and kimchi. Each attendee was to prepare their own pint jar of oyster kimchi to take home and finish fermenting.

This event would have featured a discussion with The Wild Oyster Project, who works towards restoring wild oysters in the San Francisco Bay through a series of projects and programs — like working with local oyster farmers and oyster lovers to recycle oyster shells to build native oyster reefs. They also partner with local planners and developers to build sustainable natural habitats to protect against erosion and rising sea levels. Their experience, knowledge and passion was to lead our discussion in all things oyster sustainability.