Fall Ferments: Pumpkins, Radishes, Beets, Carrots, and Beyond
Oct
25
6:30 PM18:30

Fall Ferments: Pumpkins, Radishes, Beets, Carrots, and Beyond

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!


RSVP HERE:

http://consciouscityguide.com/fallferments

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Fermented Vegan Cheeses @ Anima Mundi Apothecary
Nov
8
6:30 PM18:30

Fermented Vegan Cheeses @ Anima Mundi Apothecary

Learn to make your own dairy free and probiotic rich nut-based cheeses with Contraband Ferments. In this class we will teach you the basic principles behind 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 secondary uses for nut cheese. Raw Fermented Cashew Cheesecake anyone

 

RSVP HERE:

http://consciouscityguide.com/fermentedvegancheeses2

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Fermented Herbal Sodas @ 92Y
Nov
15
6:30 PM18:30

Fermented Herbal Sodas @ 92Y

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 you! From Ginger Beer to Tepache we'll teaching everything you need to know to get you started!

Click here to sign up:    https://www.92y.org/event/fermented-herbal-sodas

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Miso @ NYBG (Midtown)
Jan
31
6:30 PM18:30

Miso @ NYBG (Midtown)

  • New York Botanic Gardens (Midtown) (map)
  • Google Calendar ICS

High in protein and rich in vitamins and minerals, miso has played an important nutritional role in Japan for centuries. In the traditional recipe, soybeans are fermented with salt and the fungus Koji, or Aspergillus oryzae. Explore the science behind making miso— both with soy and without, why it's good for you, and how to prepare it yourself. You'll walk away with recipes and techniques for making miso from soybeans, black beans, and nuts at home.

RSVP HERE:

http://adulted.nybg.org:8080/cart65/jsp/session.jsp?sessionId=193CKG208&courseId=192CKG208&categoryId=

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Kombucha @ NYBG (Midtown)
Feb
28
6:30 PM18:30

Kombucha @ NYBG (Midtown)

  • New York Botanic Garden (Midtown) (map)
  • Google Calendar ICS

Fermentation is one of our oldest food processing methods. Scientifically known as zymology, it refers to the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. We'll cover the basic science of how to ferment tea to make kombucha, how it can improve your gut health, and ways to brew it yourself. You'll try your hand at preparing a drink and some fruit leathers. All participants will take home recipes and a starter culture.

RSVP HERE:

http://adulted.nybg.org:8080/cart65/jsp/session.jsp?sessionId=193CKG201B&courseId=192CKG201&categoryId=

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Fall Ferments: Sauerkraut and Beyond!
Oct
18
6:30 PM18:30

Fall Ferments: Sauerkraut and Beyond!

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!

Click here to sign up:   https://www.92y.org/event/fall-ferments

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Kombucha @ NYBG (Midtown)
Sep
27
6:30 PM18:30

Kombucha @ NYBG (Midtown)

  • New York Botanic Garden (Midtown) (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 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!

Click the link to sign up:

http://adulted.nybg.org:8080/cart65/jsp/instructorDetail.jsp?instructorId=129143

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Fermented Vegan Cheeses @ Anima Mundi Apothecary
Sep
20
7:00 PM19:00

Fermented Vegan Cheeses @ Anima Mundi Apothecary

Learn to make your own dairy free and probiotic rich nut-based cheeses with Contraband Ferments. In this class we will teach you the basic principles behind 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 secondary uses for nut cheese. Raw Fermented Cashew Cheesecake anyone?

CLICK TO SIGN UP:

http://consciouscityguide.com/fermentedvegancheeses

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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 Vegan Cheeses @ The Plant Factory
Sep
9
10:00 AM10:00

Fermented Vegan Cheeses @ The Plant Factory

Learn to make your own dairy free and probiotic rich nut-based cheeses with Contraband Ferments. In this class we will teach you the basic principles behind 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 secondary uses for nut cheese. Raw Fermented Cashew Cheesecake anyone?

Click here to sign up:

https://www.hisawyer.com/plant-factory/schedules/activity/camp/470919

 

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Sauerkraut w/ Contraband Ferments + Herbal Medicine w/ Supernatural! @ The Woom Center
Aug
27
7:00 PM19:00

Sauerkraut w/ Contraband Ferments + Herbal Medicine w/ Supernatural! @ The Woom Center

We're teaming up with the rad ladies at Supernatural for an amazing night of Fermentation and Herbal Medicine! Join for a demo and workshop on Sauerkraut and it's health benefits and stick around for some herbal medicine magic complete with take-home goodies!

To RSVP click the link below:

http://consciouscityguide.com/herbalfermentationworkshopwith

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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 @ 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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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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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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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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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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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!

Screen Shot 2018-03-23 at 2.06.28 PM.png
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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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