I've built a tabletop machine that dispenses and mixes ingredients to make a single cookie. The recipe can be customized for each cookie on the baking sheet, thus allowing the baker to test different ingredient variations.
Food Forward reveals the compelling stories and inspired solutions envisioned by food rebels across America who are striving to create a more just,sustainable and delicious alternative to what we eat and how we produce it.
In just one sunny window, you can grow enough Spirulina to supplement your diet every day! Spirulina microalgae is rich in protein and antioxidants; set up is quick and easy, and harvesting takes only a few minutes a day...
Mead (honey wine) is the original fermented beverage. Using minimal equipment, raw honey and water, young mead is ready in about 6 weeks. Come help make a batch and learn how to easily make this ancient beverage at home!
Watch milk turn from liquid to gel then curds and whey in this intro to home cheesemaking. Culture, cut, hoop, flip and salt. In only a few weeks, these fresh cheese pucks bloom with edible white molds.
Learn the science and techniques behind brewing your own vinegar then we'll show you how to infuse the vinegar with fruit and herbs to make excellent gifts for any occasion.
McVicker Pickles makes unique pickles, mustards and jams in small batches. We take traditional recipes from the Heartland and "Give 'em the McVicker!" with fresh flavor combinations that reflect modern California tastes.
Ponga rediscovers the art of Show & Tell! You put love into everything you make, now you can share what you love about your Maker project with the world. Show Ponga what you've made and together we'll tell the world.
Workshop Weekend is a community-based two-day event of 1- to 3-hour long hands-on workshops across a variety of disciplines, from crafting to engineering to gardening, all taught by local, passionate makers.