Fermentation: Conversation with Sandor Katz, S.E. Nash, and Chef Rick Mulli

The evening will begin at 6:00 p.m. with a free panel discussion and Q&A with our hosts and collaborators in the atrium of Kemper Museum of Contemporary Art. Complimentary kombucha sampling will be available, courtesy of Tea-Biotics. Doors open at 5:30 p.m.

A multicourse dinner will immediately follow, held in the Café Sebastienne Courtyard at 7:00 p.m. Featured natural wines, beers, and ciders will also be available for purchase. Tickets must be purchased in advance.

Sponsored in-part by the Hall Center for the Humanities and The Commons at the University of Kansas.