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Winter Studio 2026
Booking

Fermentation 101: Miso
11am–1pm
Sunday, October 12
Taught by GPS Tony

What is fermentation? How can you ferment food safely in your own kitchen?

Learn this and more during Fermentation 101: Miso with GPS Tony, a chemical engineer and fermentation enthusiast. This two-hour session will include a lecture on fermentation basics, a sampling of homemade and storebought miso pastes, and time for each student to start their own 12 oz. jar of miso. Leave with a mason jar of inoculated beans and the confidence to begin fermentation projects in your own kitchen.

No experience necessary. All materials included.

Max: 8 people
$80

 GPS Tony has a Bachelor’s degree in Chemical Engineering and a Master's degree in Bioresource Engineering, where he focused on research in agricultural bioproducts. Currently working as a Bioprocess Engineer, he focuses on fermentation and downstream purification processes for enzymes. 
 
Tony has been experimenting with food fermentation since 2016, when he first made kombucha and yogurt in his dorm room. Since then, he has researched fermentation in food and agriculture, led a sourdough bread group (featured in the Wall Street Journal), and fed many friends.

Why March April? March April is the season of growth, facilitated by surprising changes in the weather. One day, sunshine. The next, pouring rain. It’s the variation, sudden turns in fate, and good, deep soil that make growth possible.