Karen Diggs

Karen Diggs is a certified nutritionist, therapeutic chef and writer. She graduated from the California Culinary Academy and Bauman College, where she is also currently a culinary instructor. Diggs honed her cooking skills as a chef at the Mandarin Oriental Hotel in Hong Kong and restaurants in Asia and the Bay Area. In 2014, she launched a successful Kickstarter campaign to fund Kraut Source (a stainless steel fermentation device that fits onto Mason jars for small batch making of superfoods such as sauerkraut, pickles and kimchi). Her main passion is to encourage everyone to start making their own live-cultured, fermented foods at home. She also has a new book titled Happy Foods by Viva Editions.

  • Gourmet Mushrooms: Food & Medicine
    San Mateo
    Friday, October 25, 2019, 6:30 pm

    An introduction to edible autumn mushrooms and their potential health benefits.
    Porcini and Chestnut Soup
    Grilled Lion’s Mane and Endive Salad
    Three Mushroom Risotto with Truffle Salt
    Cookies and Ice Cream with Candy Cap Mushrooms