I taught a class/make-your-own workshop on sauerkraut and salt-fermented pickles, which I expected to be kind of a flop, since so many people get that "eew yuck" reaction to sauerkraut. That said, I filled up the class, used up all the supplies I brought (and should have brought more), gave away every handout, and generally made a giant mess helping people learn and make their first batch of kraut. I also made the sauerkraut for the evening feast, and can report that four quarts of sauerkraut is just about right for 40 people.
The evening finished with dancing, and I was infuriated to not be able to join in, thanks to a Morton's neuroma in my left foot. This is what I get for deciding to try to slim down by getting back into running. I mainly helped teach, played the music, and observed the goings-on.
In lieu of pictures, below is the documentation for my sauerkraut class. Enjoy, and if you make your own, please let me know how it goes. You won't be disappointed.