Our first kombucha class was a hit. Everyone had fun and got a SCOBY and starter to take home, along with written instructions. We tasted some of my fermented green bean pickles too and all agreed they wanted to make those too! I charged $20 for the 1.5 hour class, taught by myself and a certified alternative nutrition and health coach. That included the culture, which alone is selling for more than that on craigslist. For our next class, we had 7 people interested but all but one flaked out at the last minute! We quickly recruited someone from the farmers’ market to make it a class of two. Still fun, but we learned a lesson. Maybe require a deposit. So I created a post and sent it first to those enthusiastic attendees of our first kombucha class and none of them responded. Even a week before they had expressed interest. ”Let me know when we care going to make those dilly beans!” they’d said. Had we turned them off by requiring a deposit? Was the price ($35) too much? This class would be hands- on where the other was more of a demonstration. The students would go home with two jars, one each of lacto-fermented green beans and one of sauerkraut. The price included all materials. It also included raw whey which is hard to find here, as raw milk products are illegal to sell in my state. I wonder if anyone has any experience offering such classes. I could use some encouragement and advice.
I also always have the shadow of legality following me around. We wanted to start small and informal and see where it went, but do we need a waiver or “held harmless” agreement to be signed if people are making their food in my house? Whey constitutes a raw milk product and, as such, is commercially restricted in Virginia. I am not selling finished products per se, but helping people make their own.
About the Author...
Audrey's first love is massage. She is currently a student of energy work but is always up for a new challenge on "earth school." Audrey works part-time in the food and wine industry and is in the process of re-evaluating her relationship to food. She strives, above all, to be authentic as she finds her own way to health.