Azadi Folk School teaches Chicagoans to ferment, forage, and reclaim their roots
Summary
Lameese Yousef weaves through the table’s row of ingredients, layering yogurt, seeds, and spices into a mason jar as she explains the history and culture of Sudanese fermentation. She is demonstrating how to make mish, a centuries-old fermented yogurt dip, to a group of nine workshop participants. “We were an ancient, heavily milk-consuming and cattle-raising […]
Description from Chicago Reader.
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Azadi Folk School teaches Chicagoans to ferment, forage, and reclaim their roots
Lameese Yousef weaves through the table’s row of ingredients, layering yogurt, seeds, and spices into a mason jar as she explains the history and culture of Sudanese fermentation. She is demonstrating how to make mish, a centuries-old fermented yogurt dip, to a group of nine...
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