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.

  • Gluten-Free Baking
    Blackhawk
    Saturday, March 3, 2018, 11 am
    handson
    $80.00


    • Savory Cheddar and Dill Muffins
    • Olive and Rosemary Bread
    • Almond Sponge Cake with Dairy-Free Ganache and Rum-Banana Filling
    • Pinwheel and Tea Cookies
    Discussion of considerations for going gluten-free.
  • Fermentation Basics
    San Mateo
    Saturday, April 7, 2018, 11 am
    handson
    $80.00


    • Classic Sauerkraut with Exotic Spices
    • Fermented Asparagus and Carrots
    • Homemade Kimchee
    • Homemade Kombucha
    • Bloody Mary Cocktail Using Kimchee Brine
    Participants will take home a jar of their handmade sauerkraut plus a kombucha starter.

  • Gluten-Free Baking
    San Mateo
    Saturday, April 14, 2018, 11 am
    handson
    $80.00


    • Savory Cheddar and Dill Muffins
    • Olive and Rosemary Bread
    • Almond Sponge Cake with Dairy-Free Ganache and Rum-Banana Filling
    • Pinwheel and Tea Cookies
    Discussion of considerations for going gluten-free.