Azadi Folk School teaches Chicagoans to ferment, forage, and reclaim their roots

Lameese Yousef weaves through the table’s row of ingredients, layering yogurt, seeds, and spices into a mason jar as she explains the history and culture of Sudanese fermentation. She is demonstrating how to make mish, a centuries-old fermented yogurt dip, to a group of nine workshop participants. “We were an ancient, heavily milk-consuming and cattle-raising […]

This excerpt comes from the named source. Read the original for the full reporting.