Spend the morning with Rich Shih, leading expert in fermentation and co-author of Koji Alchemy, exploring the magic of koji—the mold behind umami-rich favorites like soy sauce and miso. But koji can do so much more. 

In this hands-on workshop, you’ll taste, learn, and make your own koji creations while discovering how to harness the power of fermentation at home. Along the way, we’ll break down the science, culture, and culinary potential of this remarkable ingredient - and why it’s a true flavor game changer.

What we’ll cover: 

• Koji and Fermentation: Why koji matters and how it connects to traditional Japanese condiments and beverages.
• Hands-On Applications: Make short-term ferments like shio-koji, amazake, and kojizuke, and learn about longer-term ferments such as miso and soy sauce.
• Cultivating Koji at Home: Practical methods for growing koji, including incubator options for small and larger projects.

Sunday, November 9 from 10AM - 1PM at River Bar in Westerly, RI

With any questions, please email us at info@yellowfarmhouse.org or call us at (860) 245 - 5119.

Join Stonington’s beloved chefs Jess Spivey and Jorge Baldiviezo, owners of Stonington’s celebrated Meryl+Masa Sourdough Bakery and Latin Eatery, in their new kitchen for a hands-on baking class that showcases the incredible versatility of autumn's favorite fruit.

Discover how to turn new-crop apples into both elegant desserts and sophisticated savory creations. All experience levels welcome! With any questions, please email our team at info@yellowfarmhouse.org

Wednesday, November 12 from 5:30PM - 7:30PM | $150 per person

Location: Stonington Velvet Mill, Stonington CT 06378

Proceeds from these programs benefit Yellow Farmhouse Education Center, a 501(c)(3) educational non-profit organization.