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Students chop red cabbage during a vegetable fermentation class led by Mo Katz-Christy, who will teach “Vegetable Fermentation for Gut Health” at Rockland Public Library on Thursday, Jan. 22. (Courtesy of Mo Katz-Christy)

What’s all this fuss about fermented foods? Why are fermented foods essential for gut health, and why are they so expensive? In this class at the Rockland Public Library, attendees will learn how to use any old vegetables to make delicious and nutritious fermented foods that replenish the microbiome, regulate the immune system and more. Participants will leave with a jar of kraut. For ages 18 and up.

The class will be led by Mo Katz-Christy at 6 p.m. Thursday, Jan. 22, in the Community Room. Registration is required by emailing [email protected] or calling 207-594-0310.

Katz-Christy (they/them) is a queer, Ashkenazi Jewish herbalist born and raised in Cambridge, Massachusetts, on unceded Massachusett land. They approach herbalism by connecting folks to the knowledge they already have about their body and herbs through working with kitchen medicine, ancestral traditions and mulberries falling on the sidewalk.

They graduated from a three-year clinical herbalism program at the Vermont Center for Integrative Herbalism in 2022. They work one-on-one with clients to address the root imbalances that are causing dysregulation and to promote long-term healing, focusing on gut health. Find out more about their work at mokatzchristy.com.

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