The Center for Critical Race Studies at the University of Houston—Downtown offers a space of retreat and reflection for all people, no matter your race, ethnicity, ability, gender, sexuality, religion, class, caste, or national origin. We welcome you to a critical and frank consideration of racialized violence in our country as well as manner in which institutions engage in racist actions under the guise of policy change. The Center recognizes that individuals and institutions are neither neutral nor colorblind.

Come learn the ancient art of fermentation! It’s a way to preserve food, harvest probiotics, spread food cultures, and get creative with your food. In this introductory class, we will cover the basics of the fermentation process, taste homemade ferments, and you will make and take home a mason jar of your first vegetable ferment! Your gut is already thanking you. The class is based on the teachings of Sandor Katz’ book Wild Fermentation, an essential reference for budding home fermenters. This class will use locally grown produce whenever possible, meaning that the vegetables we ferment in class will change by the season! We have fermented cabbage, beets, carrots, daikon radish, green beans, turnips, mustard greens, and more. These nutritious goods have been flavored with dill, fennel, oranges, garlic, and ginger. Come see what’s in season and make your own combination!