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.
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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! 




Trust Your Gut: Kombucha! Sunday, August 14 | 10 am - 12 pm

Enjoy the benefits of kombucha and learn how to brew it at home for a fraction of the cost while nourishing your human microbiome. At this lively, hands-on demonstration participants will have the opportunity to sample different brews, pet a real live SCOBY (find out what a SCOBY is!) and learn the basics for brewing kombucha at home. DIY kits and copies of The Big Book of Kombucha will also be available for purchase at the event.

Hannah Crum is the author of The Big Book of Kombucha!  She and Alex LaGory created Kombucha Kamp ( to provide highest quality brewing supplies, information, and support. Known as “The Kombucha Mamma,” Crum speaks at consumer and corporate events nationwide. LaGory is a writer and producer who, with Crum, mentors homebrewers and serves as commercial brewing consultant. The couple co-founded Kombucha Brewers International in Los Angeles, where they reside. 

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.

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.  
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.