The Art of Fermentation: Learn to make delicious lacto-fermented foods in this hands-on/demonstration workshop. Fermentation is a traditional way of food preparation that not only preserves the harvest but also yields greater nourishment, a healtheir digestive system, and thus increased vitality. We will make kimchi, brined garlic, lacto-fermented beets and ginger carrots as well as fermented and cultured beverages including kombucha, honey wine, and sodas that are actually good for you. You will leave with the skills necessary to begin lacto-fermenting foods at home.

Continuing education event for NSCA members of Virginia as well as other health professionals who work with athletes. The clinic will cover topics in athletics ranging from training to rehab. Cost: NSCA member, $60; NCSA student member, $35; others, $70. Registration on-site in Schewel Hall. Sponsored by the National Strength and Conditioning Association. For more information, please contact Dr. Stephen Smith at 434.544.8392 or smith.s@lynchburg.edu.

7:45 check-in; 8 a.m. - 5 p.m., presentations