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Wild Foods & Local Ferments

June 18, 2018 @ 6:00 pm - 7:30 pm

When you think ‘wild foods’, think about foods that have 10x the nutrients than that of farm-raised foods, foods that grow and thrive in the wild (like seaweed, nettles, sardines, clams, mushrooms, etc.), without our intervention, and fermented foods that are made with life-giving bacteria that we need daily to sustain a healthy lifestyle. Not only do these probiotic-rich foods play a critical role in our body’s ecosystem, our immune system, and are a source of vibrant energy, but did you know they help regulate the appetite, and reduce sugar and refined carb cravings, too?

Shelly Rose, Nutritionist and Natural Foods Chef, is partnering up with local fermentation artists, Bri McCarthy and Grant Collier of Wild Earth Fermentation, and Brett Nobile of Ninja Kombucha in part 1 of this “Wild Foods Summer Series”.

Shelly will kick off with the 101 of wild foods, their healing effects, where to find them, and will share recipes to prepare them so you can begin reaping the deeply nutritious health benefits they have to offer. We’ll then sip samples of bubbly Ninja Kombucha and taste crunchy, flavor-packed fermented goods from Wild Earth while we hear directly from our local makers as they share their passion for their craft, insight into the process, and hang out to answer any of your curious or burning questions around fermented foods and brews. Products will be available for purchase if you desire to take products home with you. For kombucha, feel free to bring your own glassware or purchase it from Ninja Kombucha at the event.

Find tickets here.

Come join these 3 local companies combining forces as they share the benefits of these ancient foods and how to deliciously ease them into your modern kitchen.

Wild Foods Summer Series
Part 1 – Wild Foods & Local Ferments Class at Ellwood Thompson’s Market

Part 2 – Wild Foraging field trip with partner and local mushroom expert, Steve Haas of Haashrooms

Part 3 – Cooking demo by Shelly highlighting practical and flavorful ways to enjoy wild foods

About the presenters:
Shelly Rose
Nine years ago in the Pacific Northwest while in college, Shelly’s appreciation for wild foods and ferments began. Between foraging bullwhip kelp from the San Juan Islands, rounding up fresh salmon berries and rosehips during farm school, or making homemade kraut and ginger beer, it was vibrantly clear that we needed to honor and continue these tried and true food ways. This class series is designed to provide rich education in the classroom, the kitchen, and the forest for all whom want to fall in love with and reap the health benefits from wild foods, too. Shelly is the founder of Pure Roots Nutrition, a company dedicated to fueling the lifestyles of outdoor adventurers and to getting back to the basics of simply eating real food, closest to the way nature made it.

Wild Earth FermentationWildEarthFermentation.com
Partners, Grant Collier & Bri McCarthy left their jobs in Washington, DC to bicycle around the Country in 2015. After visiting farms and exploring American cities, they became even more passionate about sharing fermented foods with their friends and family. Having dabbled in agriculture and fermenting in college and afterwards, they wanted to mix their interest in local, sustainable food systems with the magic of fermentation.

Ninja KombuchaNinjaKombucha.com
Brett Nobile is the founder and head brewer at Ninja Kombucha. Ninja Kombucha is dedicated to promoting healthy active lifestyles through small batch, craft kombucha. Over the last three years, they have served at hundreds of farmers markets throughout central and eastern Virginia helping expose people to the benefits of drinking this cultured tea. Ninja Kombucha have been members of Kombucha Brewers International since 2015 and they also locally teach classes on brewing kombucha at home.

Questions? Email us at TheBeet@EllwoodThompsons.com or call 804-359-7525.


June 18, 2018
6:00 pm - 7:30 pm
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The Beet at Ellwood Thompson’s

4 North Thompson Street
Richmond, VA 23221
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