Sonoma Family Meal invites you to an exciting new cooking workshop bringing the ancient art of preservation into your own kitchen with fermentation educator and founder of Golden State Pickle Works & Collective Cultures, Sam Paone. This 2.5 hour hands-on, collaborative class will explore two foundational styles of vegetable fermentation: a brined pickle and a seasonal saurkraut.

Learn the step-by-step process, the “why” behind fermentation, and how to confidently care for your ferments at home. Sam is even bringing her very own spice bar and some tasting samples to inspire creativity!

We'll cover:
- The basics of lactic acid fermentation
- Hands-on time with two ferment projects
- Flavor-building with spices and seasonal produce
- Tasting ideas and how to enjoy fermented foods daily

As this class is geared toward beginners, we will supply plenty of freshly prepped vegetables and will provide specific instructions (printed guide) for finishing your jars at home. You’ll go home with two jars of in-progress ferments. To finish the workshop, you will enjoy a thoughtfully-curated light meal featuring dishes that pair beautifully with fermented foods - giving you a great foundation for learning how to eat them in your daily life!

Whether you’re a seasoned cook or just starting out, this class will offer a fun, engaging learning environment, while raising funds for Sonoma Family Meal’s free culinary job training and food-security programs. It’s also the perfect chance to visit and experience where all the SFM magic takes place.

WHEN: Wednesday, September 24th, 2025, 5-7:30pm
WHERE: SFM community kitchen, 1370A Redwood Way, Petaluma

ABOUT THE CHEF:

Sam Paone is the founder of Golden State Pickle Works and Collective Cultures, a small-batch fermentation company based in Sonoma County. With a background in professional kitchens and over a decade of experience in fermentation, Sam brings a practical, approachable, and deeply flavorful perspective to preserving vegetables and building community through food.

Her workshops are engaging, hands-on experiences designed to demystify the art of fermentation. Participants leave not only with delicious, probiotic-rich ferments to take home, but with the knowledge and confidence to keep fermenting on their own.

Sam’s classes have been hosted by food nonprofits, community centers, and private retreats, and are always rooted in seasonality, sustainability, and a love for sharing food traditions.

Whether it’s a brined pickle, a seasonal kraut, or a conversation around the table, Sam believes in teaching fermentation as a tool for nourishment, creativity, and connection.