Workshop provides food for thought
A fermentation workshop took place in Coupar Angus recently as part of Scotland’s annual reuse event, Pass It On Week, which ran until Sunday, March 19.
Pass It On Week is billed by organisers as a great opportunity to swap, share, donate, buy, sell or repair any type of used item from clothes to bikes, books to sports kit, and gadgets to tools.
And the fermentation workshop, which was a collaborative project organised by Forward Coupar Angus, Coupar Angus Food Focus and Slow Food Tayside and North Fife, aimed to highlight the potential for vegetables to be used rather than thrown away.
Workshop leader Claire Briegel demonstrated how to make fermented food that would last for at least a year out of small quantities of vegetables.
Workshop Some of the participants on the fermentation workshop in Coupar Angus