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  • Preserve and Ferment! Series

    Instructor: Brie Wakeland
    10:00am – 12:00pm
    $35 Arboretum members / $45 non-members (Includes Arboretum Admission)

    Questions? Please call the Education Department at 626.821.4623

    Master microbial alchemy with the primordial preservation sorceress herself. Uncommon culinary techniques enable you to add a flourish to your food’s flavors, improve nutrient content, and reduce your household food waste. From salsa to ricotta cheese, kimchi to sourdough bread, we’re pickling and preserving for every possible palate!

    Brie Wakeland recently returned from the Sandor Katz Fermentation Residency Program in Liberty, TN. She is a Certified Instructor for Slow Food Preservers LA, UCCE Master Gardeners, and is also a certified yoga instructor, and traditional sign painter.  She works during the school year teaching yoga, food preservation, gardening and culinary arts lessons to children and adults throughout the LA area.

    Ricotta, goat cheese, yogurt – September 15

    Register Here for September

    Join Brie Wakeland, food preservationist, for a workshop on easy techniques for making delicious soft cheeses and yogurt at home. Class includes a sampling of cheeses and yogurt, as well as, the option to take home a yogurt starter culture.

    Sauerkraut and Curtido – October 13

    Register Here for October

    Join Brie Wakeland, food preservationist, in a workshop exploring safe lacto-fermentation methods, recipes, and tools. Class includes a sampling of various lacto-fermented vegetables and a jar of either sauerkraut or curtido to take home; or bring your own small mason jar and take home both!

    Sourdough bread – November 10

    Register Here for November

    Join Brie Wakeland, food preservationist, for a workshop on how to safely make and bake your own sourdough bread starter. Workshop explores various known methods and techniques, includes a sampling of various sourdough breads, and the option to take home an active sourdough starter.

    Kimchi – December 15

    Register Here for December

    Join Brie Wakeland, food preservationist, for a workshop exploring the culturally rich culinary world of Kimchi. Learn how to safely make your own kimchi, using lacto-fermentation. Various recipes, including a vegetarian option and water kimchi, will be discussed and each participant will make a small batch of kimchi to take home.

    Jiaozi Dumpling Making

    Register Here for September

    Register Here for December

    Sunday, September 16
    Sunday, December 16
    Jackie Kuang, instructor
    1:00pm – 3:00pm / Oak Room
    $35 Arboretum members / $45 non-members (Includes Arboretum Admission)

    In Chinese homes, dumplings (or jiaozi in Mandarin) are a traditional food eaten on New Year’s Eve.  I’ll show you how to make Jiaozi. This will be a cooking class that features each of us as a chef who will get to eat his or her own cooking—eight mouthwatering vegetarian Jiaozi. There will be no pressure for performance as we’ll enjoy the slow and meditative way of making this wonderful food.

    I’m a certified nature and forest therapy guide with the Association of Nature and Forest Therapy Guides and Programs. I love guiding people for an immersive experience in the forest, and coming out feeling relaxed and revitalized. I also love teaching others how to make Chinese food, such as dumplings. I was born and raised in rural China. I spent a lot of time outdoors as a child, helping my grandmother gather firewood and following my grandfather around as he raised buffaloes. I came to the United States as a PhD candidate in 1990 and made Los Angeles my home after completing my studies.

    © 2015 Los Angeles County Arboretum and Botanic Garden • 626.821.3222 • 301 North Baldwin Ave, Arcadia, CA 91007 • Website Design by Kirk Projects.

    © 2015 Los Angeles County Arboretum and Botanic Gardens

    Phone: 626.821.3222

    301 N. Baldwin Ave, Arcadia, CA, 91007

    Site Design by Kirk Projects