Second Nature | Natural History Museum of Los Angeles

We invite you and your family to take part in this stimulating series, bringing together Museum exhibits and workshop experts.

Butterfly Pavilion is Back!

Sept 16 – Oct 16, 2016
Our beloved butterflies have a new Butterfly Pavilion to call home.

Tickets now on sale!

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New Exhibits Open!

L.A. is more wild than you think! Come celebrate the transformation of NHM into an indoor-outdoor Museum!
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Second Nature

NHM’s Fall 2016 Second Nature workshop series explores the topic of fermentation via three individual classes: kombucha, bread, sauerkraut. These workshops are fun, hands-on opportunities to learn something new. Something that will soon be second nature to you!

The Museum welcomes you, urban naturalist, foodie, master gardener, DIY tinkerer, and all around fun seeker! 

 

 

FALL SCHEDULE

Breadmaking 101 Wednesday, September 14 | 6:30 pm - 8:30 pm



Explore the basics of making the healthiest bread you can eat: 100% whole-grain, fermented sourdough. Learn how to get a sourdough starter going, the simple tools you'll need to guarantee success, as well as the fine points of shaping the dough. Everyone will go home with a sourdough starter and a loaf of bread to bake the next day.

Instructor
Erik Knutzen is the co-author, with his wife Kelly Coyne, of The Urban Homestead and Making It: Radical Home Economics for a Post-Consumer World. He also writes for magazines including Make, Urban Farm and Yes. He is the co-founder, with Mark Stambler and Teresa Sitz, of the Los Angeles Bread Bakers.
 

Sauerkraut Sunday, October 30 | 10 am - 12 pm



Fermentation is one of the hottest food trends -- for good reasons -- it is healthy and easy to do. Learn the art, science, and history of sauerkraut in this hands-on workshop and leave with a jar filled with fermenting cabbage…soon to be delicious sauerkraut. Learn everything you ever wanted to know about this ancient craft, taught with humor and more than a decade of experience.  
 
Instructor
Ernest Miller is a chef, historian, educator, consultant, and speaker who teaches classes in museums, schools, and kitchens throughout Southern California. He is the co-leader of Slow Food Los Angeles, he is on the speakers’ bureau for the Culinary Historians of Southern California, lecturer for the National Food and Beverage Foundation, Chef Instructor at Le Cordon Bleu, director of Slow Food Preservers of Los Angeles County, and the founder of RLM Provisions LLC.