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 […] The post Azadi Folk School teaches Chicagoans to ferment, forage, and reclaim their roots appeared first on Chicago Reader. ...read more read less