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    Informing Stony Brook University For More Than 60 Years
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    okra miso

    A lesson in “How To Make Homemade Miso” at the Charles B. Wang Center

    Melanie FormosaArtsOctober 10, 2019October 10, 2019

    Cheryl Paswater, Chief Fermentationist and CEO of Contraband Ferments, came to the Charles B. Wang Center on Oct. 4 to host the workshop “How to Make Homemade Miso.” Miso, a traditional Japanese product, is created through fermentation, a process that alters the microbial makeup of the food and offers unique health benefits.

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