FEBRUARY FERMENTATION CLASSES AND EVENTS
February 6-10 || PASA – Farming for the Future Conference || MUST PURCHASE PASA CONFERENCE TICKET TO ATTEND||
I am honored and excited to be a featured speaker at PASA this year. On the docket are workshops on all the veg fermentation, room temperature cultured milks and kombucha. Check out the PASA listings for all the details!
Thursday 9 am – 12:30 pm – Ferment Your Vegetables: Probiotic Pickles & Beyond
Fermenting vegetables is so much more than just a fun way to preserve them. We’ll cover the basics of direct salted (i.e. kraut) and brined (i.e. pickles) vegetable ferments and we’ll even learn a way to drink your vegetable probiotics (vegetable kvass!). We’ll discuss equipment, salt, water, the vegetables themselves, food waste, health benefits, and best practices, and we’ll dive deep into the ways that understanding the basic science of this process will give you the freedom and confidence to dump bad (and boring) internet recipes and push the boundaries of flavor that fermented vegetables can provide.
Friday 8:30 am – 9:50 am – Fermented Milk for the Lazy & Cheap: Kefir & Mesophilic Yogurt
It truly doesn’t get easier than fermenting milk into yogurt or kefir. Mesophilic (or room-temp culturing) yogurts have diverse textures and flavors, and better yet, they require no special equipment or skill to make. You read that right, you don’t need no stinking yogurt-maker! Come learn the best practices and observe some of the fun and funky ways to eat your probiotics with virtually no effort and a budget that needs cover only milk and a jar.
Friday 12:50 pm – 2:10 pm – Kombucha Love: Make & Customize a Bottle for Next to Nothing
Kombucha is a delicious fermented tea beverage that’s been sweeping the nation for years now. But why pay $7 a bottle when you can make it at home for next to nothing? In this session, we’ll cover basic techniques for brewing single-batch and continuous, bottling, flavoring, fizz and the best way to make your booch taste the way *you* want it to taste!
We’ll discuss how to best care for your kombucha culture (SCOBY), problems you may encounter along the way and how to deal with them and we’ll debunk some myths about what this mystical brew really “does.”
Thursday 5:15 pm and Friday at 12:15 pm I’ll be signing books! Pop over to visit!
Tuesday, February 20: Kombucha Crazy! with Billy Penn || 7-8:30pm || Buy Tix Here || $15
They’ve already said it best, so find all the details in the link above!
MARCH FERMENTATION CLASSES AND EVENTS
Saturday, March 10: Salted and Brined at the Clay Studio || 1-3pm || Buy Tix Here || $35-$40 ||
I’m overjoyed to be back at the Clay Studio for another veg fermentation extravaganza. Learn all you ever wanted to know about making pickles and krauts. In this snack-filled workshop, I’ll will cover the basics of both salted and brined fermented vegetables, discussing their benefits and the inherent safety of the process while sharing some tips and tricks.
Better yet, each participant will go home with a handmade pickle weight by ceramic artist Miki Palchick, as well as ready-to-ferment jars of pickled and brined vegetables. (If you don’t know Miki’s work, click the link. Her stuff is STUNNING and frequently ferment-focused).
Thursday, March 22: Lei cha at Saté Kampar || 5pm on || Make a rez with Saté Kampar or just show up ||
Okay, fans of fermented vegetables and putting a pause on holiday excess (Chinese New Year, in this case) in favor of deliciousness of another variety, this one is for you.
There are so many amazing things about this dinner, I can hardly fit them all in here.
1) Lei cha is a traditional dish of the Hakka clan (nomads in China and beyond) and fermented vegetables play an important role in it.
2) Miki Palchick (you might have heard me rave about her crocks and other fermenty ceramics once or twice) made the appropriate ceramic vessel for chef and owner Ange Branca because they are both awesome, so of course they’re supporting each other.
3) Ange invited me to come sit in and sell and sign books, so I’ll be there for the first hour (5pm-6pm). I hope to see you there!
APRIL FERMENTATION CLASSES AND EVENTS