Fermented Herbal Sodas @ Anima Mundi Apothecary
Jun
27
7:00 PM19:00

Fermented Herbal Sodas @ Anima Mundi Apothecary

Brace yourselves for these fizzy, buzzy, sodas. While there are more choices on the market now for sparkly fermented beverages made with healthier ingredients, like kombucha and fruit sodas made with real fruit and cane sugar, they can be a bit on the pricey side. Fortunately, it is fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to make your own fizzy herbal sodas, talk about the science behind them, and why they are good for!

Also, in the name of summer fun we will be making herbal soda floats! 

Click the link below to sign up: 

https://makeyourownfermentedsoda.splashthat.com/

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Summer Fermentation Series for Kids @ Kiddie Science!!
Jul
26
to Aug 16

Summer Fermentation Series for Kids @ Kiddie Science!!

 

Join us for our Summer Fermentation Intensive for KIDS!!! We're super excited to be joining forces with Kiddie Science to provide some science/health/food education to their amazing summer roster.

Mission Microbes!

Each week well be exploring microbes...the superheros (good bacteria) vs. the villians (bad bacteria). Students will be making ferments from Sauerkraut to Kombucha, pulling from the Kiddie Science garden, learning about their guts, and eating...lots of eating!

https://www.kiddiescience.org/fermentation-for-kids.html

 

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Quick Pickles @ Brooklyn Botanic Gardens
Jul
28
10:30 AM10:30

Quick Pickles @ Brooklyn Botanic Gardens

In this course we will cover the basics behind quick pickling! We’ll talk history and get you started in all things pickles, from Dill Pickles to Asian Pickles to Miso Pickled Eggs! Quick, easy, healthy, yummy—join us in looking at these Old World Preservation techniques!

To sign up click the link below: 

https://classes.bbg.org/CourseStatus.awp?&course=18SAEFOOQP

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Miso @ The Depanneur      Toronto, Canada
Aug
5
4:00 PM16:00

Miso @ The Depanneur Toronto, Canada

We're headed to Toronto! Join us at our upcoming Miso workshop at The Depanneur!

In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We will cover soy miso and non soy miso’s in this class.

 

If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!

More details to come!

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Fermented Herbal Sodas @ Hewlett Woodmere Library, Long Island
Aug
9
1:00 PM13:00

Fermented Herbal Sodas @ Hewlett Woodmere Library, Long Island

Brace yourselves for these fizzy, buzzy, sodas. While there are more choices on the market now for sparkly fermented beverages made with healthier ingredients, like kombucha and fruit sodas made with real fruit and cane sugar, they can be a bit on the pricey side. Fortunately, it is fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to make your own fizzy herbal sodas, talk about the science behind them, and why they are good for!

Click the link below to sign up:

http://ny.evanced.info/hewlett_woodmere/lib/eventcalendar.asp

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Fermented Vegan Cheeses @ Brooklyn Botanic Gardens
Aug
12
10:30 AM10:30

Fermented Vegan Cheeses @ Brooklyn Botanic Gardens

Learn to make your own dairy-free and probiotic-rich nut-based cheeses with Brooklyn-based Contraband Ferments. In this class, we will teach you the principles of making cheese using a variety of nuts and seeds. You’ll learn basic skills in fermentation, the history behind fermentation, and a variety of ways to make soft and hard-rind cheeses, as well as recipes using nut cheese. Raw Fermented Cashew Cheesecake anyone?

To sign up click the link below: 

https://classes.bbg.org/CourseStatus.awp?&course=18SAEFOOFNC

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Fermented Herbal Sodas @ Great Barrington Library
Sep
15
1:00 PM13:00

Fermented Herbal Sodas @ Great Barrington Library

We're headed up to the Berkshire's! Join us for our workshop on Fermented Herbal Sodas at the Great Barrington Library! And stick around for the Berkshire's Fermentation Festival the following day at the Great Barrington Fairgrounds!

Brace yourselves for these fizzy, buzzy, sodas. While there are more choices on the market now for sparkly fermented beverages made with healthier ingredients, like kombucha and fruit sodas made with real fruit and cane sugar, they can be a bit on the pricey side. Fortunately, it is fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to make your own fizzy herbal sodas, talk about the science behind them, and why they are good for!

Visit http://gblibraries.org/ to sign up!

 

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Fermented Condiments @ Brooklyn Botanic Gardens
Jun
16
10:30 AM10:30

Fermented Condiments @ Brooklyn Botanic Gardens

Learn to make your own fermented condiments—ketchup, mustard, pesto, salsa, corn relish, hot sauce, and more—with Contraband Ferments. Get the history and science behind fermentation, as well as the basic principles to make your own delicious, probiotic-rich condiments. If you’re a condiment junky like we are, then this is the class for you. 

Click the link below to sign up: 

https://classes.bbg.org/CourseStatus.awp?&course=18SAEFOOFC

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Fermented Condiments @ Anima Mundi Apothecary
Jun
11
6:30 PM18:30

Fermented Condiments @ Anima Mundi Apothecary

 

Learn to make your own fermented condiments—ketchup, mustard, pesto, salsa, corn relish, hot sauce, and more—with Contraband Ferments. Get the history and science behind fermentation, as well as the basic principles to make your own delicious, probiotic-rich condiments. If you’re a condiment junky like we are, then this is the class for you!

Also, in the name of summer fun...this workshop includes a small BBQ! We'll be throwing some hot dogs and veggies on the grill as part of our tasting portion of the evening. Feel free to bring a drink to share! 

Click the link below to sign up: 

https://makeyourownfermentedcondiments.splashthat.com/

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Sauerkraut and Femented Veggies @ MINKA Wellness
May
13
11:00 AM11:00

Sauerkraut and Femented Veggies @ MINKA Wellness

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making sauerkraut, why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! 

RSVP at the link below: 

http://minkabrooklyn.com/workshops/2018/4/23/introduction-to-fermented-vegetables-sauerkraut

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Under Story Festival
Apr
28
9:00 AM09:00

Under Story Festival

  • 99 Scott Avenue Brooklyn, NY, 11237 United States (map)
  • Google Calendar ICS

April 28th join us for the Under Story Festival in Brooklyn, NY! We'll be there teaching on Sauerkraut and Fermented Vegetables AND you can also find us at our booth where our team will be answering all your questions and selling some of yummy goodies to take home!

Visit:  http://www.understory.co/ to purchase tickets!

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Miso Alternatives @ Honey's Brooklyn
Apr
15
6:30 PM18:30

Miso Alternatives @ Honey's Brooklyn

Join us for our newest workshop "Miso Alternatives" at Honey's Brooklyn! This class is a follow up to our Introduction to Miso workshops where we explore alternative practices and uses for miso and koji. We will be venturing into the world of nut misos, misozuke pickles, miso cured eggs, koji cured meat, and more! It's gonna be a explosion in your mouth!

RSVP: info@contrabandferments.com

 

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Just Food Conference 2018
Mar
25
9:00 AM09:00

Just Food Conference 2018

  • Teachers College, Columbia University (map)
  • Google Calendar ICS
 Join us at this year's Just Food Conference on Sunday, March 25th at Teacher's College at Columbia University! We'll be there teaching on all things Sauerkraut and Fermented Vegetables! Tickets can be purchased on the Just Food website http://justfood.org/events

Join us at this year's Just Food Conference on Sunday, March 25th at Teacher's College at Columbia University! We'll be there teaching on all things Sauerkraut and Fermented Vegetables! Tickets can be purchased on the Just Food website http://justfood.org/events

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Miso @ Anima Mundi Apothecary
Mar
15
7:00 PM19:00

Miso @ Anima Mundi Apothecary

Join us for another MISO WORKSHOP at Anima Mundi Apothecary in Brooklyn, NY!

In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We will cover soy miso and non soy miso’s in this class.


If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!

RSVP at the link below:

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Feb
24
10:00 AM10:00

NYC Fermentation Festvial!

Join us for the second annual NYC Fermentation Festival! We're super stoked to be part of this amazing event again this year! Visit the Contraband Ferments booth and come check out our workshop "Mission Miso" to learn all things Miso making!

FEBRUARY 24TH   10-4PM

Brooklyn Expo Center      72 Nobel Street      Brooklyn, NY

NYC Fermentation Festival - Final 1.jpg

Join us for an amazing day of celebrating all things fermented! There will be vendors, workshops, kids corner, science corner, a pop-up bookstore, and more! $20 admission and volunteers get in free!

 

www.nycfermfest.com

 

 

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Introduction to Gut Health @ Brooklyn Botanic Garden
Feb
15
6:00 PM18:00

Introduction to Gut Health @ Brooklyn Botanic Garden

"Do you ever wonder what really happens when you chew your food? What about all those microbes in your gut? In this course, we will explore the body’s digestive process, looking at what the gut needs to heal and best practices for keeping it healthy. Note: This is a basic introduction and not for personalized health coaching or medical advice. "

https://classes.bbg.org/CourseStatus.awp?&course=18WAEFOOIGH

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Kombucha @ The HORT
Feb
8
6:30 PM18:30

Kombucha @ The HORT

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture!

This workshop is taught by Cheryl Paswater.  Cheryl is a Brooklyn-based certified fermentationist , educator, and health coach, who after a near-death experience turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching fermentation, old-world food preservation, healthy eating, sustainable food, and holistic health. She runs a popular fermentation project and CSA called contraband ferments.

To RSVP:

https://www.thehort.org/event/kombucha-intro-to-scoby/

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Fermented International Breads @ Brooklyn Botanic Gardens
Feb
4
10:30 AM10:30

Fermented International Breads @ Brooklyn Botanic Gardens

In this hands-on class, we will discuss the history and health benefits of fermented batters and learn to make four different breads from around the world; idli, injera, dosa, and sourdough. Students have opportunities to taste and sample and take away the skills to make their own yummy international breads! All breads will be gluten and dairy free.

https://classes.bbg.org/CourseStatus.awp?&course=18WAEFOOIBB

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Kombucha @ Clinton Hill Library
Jan
30
6:30 PM18:30

Kombucha @ Clinton Hill Library

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture!

This workshop is taught by Cheryl Paswater.  Cheryl is a Brooklyn-based certified fermentationist , educator, and health coach, who after a near-death experience turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching fermentation, old-world food preservation, healthy eating, sustainable food, and holistic health. She runs a popular fermentation project and CSA called contraband ferments.

FREE First come, first serve! We encourage you to arrive early to get your spot!

https://www.bklynlibrary.org/learn/adults

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Miso @ Brooklyn Botanic
Jan
27
10:30 AM10:30

Miso @ Brooklyn Botanic


In this course we will cover the basic science behind making miso, why it is good for you, and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, or koji. High in protein and rich in vitamins and minerals, miso has long played an important nutritional role in Japan. We will cover soy and non-soy misos in this class. If you are interested in DIY projects, Old World food preservation, gut health, or fermentation in general, this is the class for you!

https://classes.bbg.org/CourseStatus.awp?&course=18WAEFOOF1M

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Fermented International Breads @ Brooklyn Botanic Garden
Jan
21
10:30 AM10:30

Fermented International Breads @ Brooklyn Botanic Garden

In this hands-on class, we will discuss the history and health benefits of fermented batters and learn to make four different breads from around the world; idli, injera, dosa, and sourdough. Students have opportunities to taste and sample and take away the skills to make their own yummy international breads! All breads will be gluten and dairy free.

Sign Up:

https://classes.bbg.org/CourseStatus.awp?&course=18WAEFOOIB

 

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Dec
28
7:00 PM19:00

Miso Pop Up in Portland, OR!

Portland we're coming for you!!! That's right! Join us for a Secret Pop Up Miso Workshop in Portland, Oregon on December 28th @ 7pm! Come make miso with us and take home a jar of your own miso in this amazing workshop. 

RSVP us at  info@contrabandferments.com  to sign up. There is limited space so get your spot before we fill up. The location is in NE Portland and address of the event will be sent to you once you register.

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Fermented International Breads @ The Horticultural Society of New York
Dec
7
6:30 PM18:30

Fermented International Breads @ The Horticultural Society of New York

  • Greenhouse at Denny Farrell Riverbank State Park (map)
  • Google Calendar ICS

Explore the history, health benefits, and learn how to make Idlis (South Indian breakfast cake), Injera (Ethiopian flatbread), and Dosa (fermented crepe).

Please arrive 5-10 minutes early to class as we start right on time.

Special Note: The class is located in the greenhouse and classroom at Denny Farrell Riverbank State Park. You may register online or in person.

Click the link below to sign up:

https://www.eventbrite.com/e/international-breads-sourdough-injera-idlis-and-dosas-tickets-39204817665

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Miso! @ Brooklyn Botanic Gardens
Dec
3
10:30 AM10:30

Miso! @ Brooklyn Botanic Gardens

 

Join us for another amazing workshop at the Brooklyn Botanic Gardens!

In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We will cover soy miso and non soy miso’s in this class.

If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!

Click the link below to sign up:

https://classes.bbg.org/CourseStatus.awp?&course=17FAEFOOF1M

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Fall Ferments @ The Horticultural Society of New York
Nov
16
6:30 PM18:30

Fall Ferments @ The Horticultural Society of New York

  • Greenhouse at Denny Farrell Riverbank State Park (map)
  • Google Calendar ICS

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making ferments focusing on using all our fall veggies: beets, turnips, pumpkins, and more. We will talk about why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

Please arrive 5-10 minutes early to class as we start right on time.

Special Note: The class is located in the greenhouse and classroom at Denny Farrell Riverbank State Park. You may register online or in person.

Click the link below to sign up:

https://www.eventbrite.com/e/fall-fermented-vegetables-tickets-39204624086

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Fall Fermentation @ Brooklyn Botanic Gardens
Nov
4
10:30 PM22:30

Fall Fermentation @ Brooklyn Botanic Gardens

Wondering what to do with all that fall produce? Pumpkins, Beets, Sweet Potatoes, Parsnips, Turnips! Join us as we team up with Genspace at their new workspace in Sunset Park, Brooklyn! We'll teach you about the history and science of fermentation, the health benefits, and how to use up all your fall produce!

Students will be making and taking away a jar of fermented goodness and samples for tasting will be provided.


To sign up click the link below:

https://classes.bbg.org/ShowSchedule.awp?&Search=INSTRUCTOR&Target=MjY5NTYxMTMwMDAw&Title=Courses%20Taught%20by%20Cheryl%20Paswater

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Fermented Herbal Sodas @ Bitter & Esters
Nov
2
6:30 PM18:30

Fermented Herbal Sodas @ Bitter & Esters

 

Sparkly fermented beverages made with healthier ingredients like kombucha and fruit sodas are everywhere these days but they can be on the pricey side. Fortunately, it is fairly easy to make these delicious beverages at home! Join us to learn how to make your own fizzy herbal sodas, talk about the science behind them, and why they are good for you!
.

https://bitterandesters.com/pages/fermented-herbal-sodas

 

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Quick Pickles @ Brooklyn Botanic Gardens
Oct
15
10:30 AM10:30

Quick Pickles @ Brooklyn Botanic Gardens

Join us for another awesome workshop at the Brooklyn Botanic Gardens! We'll be going on a Quick Pickle Adventure! Everything you could want to know about making pickles quick and easy. From Lacto-Fermented Kosher Dill Pickles to Asian Pickles we'll be covering it in this course. Students will make a take away ferment and get to taste some of the yummy possibilities with these ferments.

To sign up follow the link below:

https://classes.bbg.org/CourseStatus.awp?&course=17FAEFOOQP

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Sauerkraut @ NAO Wellness
Oct
12
6:00 PM18:00

Sauerkraut @ NAO Wellness

We are so happy to be joining forces with NAO Wellness as their Resident Fermentationist! Join us for our first workshop at NAO on all things Sauerkraut! Students will learn about the history, science, and health benefits of Sauerkraut. Everyone will have the opportunity to make and jar to take home and there will be some yummy kraut from Contraband Ferments to taste!

Sign up will be posted shortly so save the date!

https://www.eventbrite.com/e/homeade-naturally-fermented-sauerkraut-tickets-38118588725

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Fall Ferments @ Genspace!
Oct
8
11:00 AM11:00

Fall Ferments @ Genspace!

Wondering what to do with all that fall produce? Pumpkins, Beets, Sweet Potatoes, Parsnips, Turnips! Join us as we team up with Genspace at their new workspace in Sunset Park, Brooklyn! We'll teach you about the history and science of fermentation, the health benefits, and how to use up all your fall produce!

Students will be making and taking away a jar of fermented goodness and samples for tasting will be provided.

To sign up click the link below:

https://www.eventbrite.com/e/fall-ferments-tickets-37046880216

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The Magical World of Kimchi! @ QED
Sep
10
11:00 AM11:00

The Magical World of Kimchi! @ QED

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Kimchi is a fermented Korean dish made of vegetables with a variety of seasonings, traditionally stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi using everything from the traditional napa cabbage to cauliflower to cucumber. In this course we will cover the basic science behind making kimchi, discuss why it’s good for you, and teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

https://qedastoria.com/products/kombucha-magic-1

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Kombucha Workshop @ QED
Sep
9
2:00 PM14:00

Kombucha Workshop @ QED

 

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture!

Follow the link below to sign up!

https://qedastoria.com/products/kombucha-magic

 

 

 

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NYC Ferments Event: "Fiery Ferments" Book Signing and Workshop with Kirsten and Christophen Shockey
Aug
31
7:00 PM19:00

NYC Ferments Event: "Fiery Ferments" Book Signing and Workshop with Kirsten and Christophen Shockey

Join the NYC Ferments Meetup Group at Fifth Hammer Brewing Company for a night with Kirsten and Christopher Shockey! Join us for a Workshop and Signing of their second book "Fiery Ferments" out with Storey Publishing!

Thursday, August 31st from 7-9pm at Fifth Hammer Brewing!

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Sauerkraut for Parents + Kids @ Brooklyn Botanic Gardens
Aug
23
6:00 PM18:00

Sauerkraut for Parents + Kids @ Brooklyn Botanic Gardens

"Fermentation is one of the oldest food-processing methods still used today. The science of fermentation, or zymology, studies the conversion of carbohydrates using yeast or bacteria into alcohols, gases, or acid. Beer, miso, sourdough, kefir, kimchi, and many other delicious foods are the product of fermentation. In this course we cover the basic science behind making the funky, fermented treat sauerkraut and why it’s good for you, and then we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you. This class is family friendly—parents and their children are welcome to enroll!"

https://classes.bbg.org/CourseStatus.awp?&course=17SAEFOOF1S

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