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

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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The Magical World of Kimchi! @ QED
Sep
10
11:00am11:00am

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

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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The Magical World of Kimchi Workshop @ Brooklyn Botanic Gardens
Aug
1
6:00pm 6:00pm

The Magical World of Kimchi Workshop @ Brooklyn Botanic Gardens

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

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Seasonal Ferments at Genspace
Jul
30
11:00am11:00am

Seasonal Ferments at Genspace

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 kombucha are all examples food and drink that are the product of fermentation.

Smell, taste, discuss and make a few simple seasonal ferments. In this workshop we’ll explore and craft two delicious types of vegetable ferments that are easily made at home without any special ingredients or equipment.

Follow this link to sign up:

https://www.eventbrite.com/e/summer-ferments-tickets-34989946873

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Fermented Herbal Sodas @ Brooklyn Botanic Gardens
Jul
18
8:00pm 8:00pm

Fermented Herbal Sodas @ Brooklyn Botanic Gardens

Brace yourselves for these fizzy, buzzy sodas. Sparkly fermented beverages like kombucha and fruit sodas made with real fruit and cane sugar can be a bit on the pricey side in stores. Fortunately, it’s fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to make your own herbal sodas as we talk about the science behind them and why they are good for you!

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

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Rapid Experimentation: Condiments, Chutneys, and More at Enlightenment Wines
Jul
16
7:00pm 7:00pm

Rapid Experimentation: Condiments, Chutneys, and More at Enlightenment Wines

Join us for the final workshop of a three part series with Enlightenment Wines at Honey's in Brooklyn!

In this workshop we will be looking at advanced ways to create ferments from fermented salsa and ketchup to fermented chutneys, and more. Take your ferments to the next level in this workshop dedicated to all things "on the side." Come on an adventures of all things "sides" and "sauces" and on another eating adventure!

https://www.eventbrite.com/e/rapid-experimentation-condiments-chutneys-and-more-tickets-32459748983

 

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Summer Ferments @ Wyckoff Museum Farmhouse
Jul
15
12:00pm12:00pm

Summer Ferments @ Wyckoff Museum Farmhouse

Fermentation Workshop and Demonstration

July 15 @ 12:00 pm - 2:00 pm

Free - $5.00

Smell, taste, discuss and make a few simple seasonal ferments. In this workshop we’ll explore and craft two delicious types of vegetable ferments that are easily made at home without any special ingredients or equipment. Depending on what’s in season there may be additional ferments to explore.

http://wyckoffmuseum.org/calendar/fermentation-workshop-and-demonstration/

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Lady Science Forum : Science and Business of Kombucha
Jun
8
7:00pm 7:00pm

Lady Science Forum : Science and Business of Kombucha

The Lady Science Forum is going on a field trip! For our June event, we're heading to Island to Island Brewery where we'll hear from three amazing women about the science and business of brewing.

Alex Ingalls, founder of Pilot Kombucha, will investigate the business of fermentation.

Danii Oliver, founder of House of Juice, will walk us through the science of nature's lifecycle - seed to produce, produce to juice, juice with bacteria, to juice with yeast.

Cheryl Paswater, driving force behind Contraband Ferments, will dig into fermentation science and gut health.

Join us for a lively discussion about the science behind one of our favorite drinks!

RSVP here:

https://www.facebook.com/events/423096784737824??ti=ia

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Kombucha @ Genspace
May
7
11:00am11:00am

Kombucha @ Genspace

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!

https://www.eventbrite.com/e/fermentation-kombucha-tickets-33586099929

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Koji, Mothers, and Grain Cultures at Enlightenment Wines
Apr
30
7:00pm 7:00pm

Koji, Mothers, and Grain Cultures at Enlightenment Wines

Join us for the second workshop in a three part series with Enlightenment Wines at Honey's in Brooklyn!

In this workshop we will be looking at the different cultures and inoculants used in fermentation. From Koji (moldy rice), SCOBY's, Kefir Grains, and more we will look at what these things are, how we use them, how to care for them, as well as taste testing a variety of yummy ferments. Students will be playing with and taking home cultures from this workshops!

https://www.eventbrite.com/e/koji-mothers-and-grain-cultures-tickets-32459720899

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Sauerkraut at the Brooklyn Public Library at Clinton Hill
Mar
28
6:30pm 6:30pm

Sauerkraut at the Brooklyn Public Library at Clinton Hill

Join us for another amazing Sauerkraut workshop at the Clinton Hill Library!

Fermentation is one of the oldest food-processing methods still used today. The science of fermentation 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 attend!

Click the link below to sign up!

http://www.bklynlibrary.org/calendar/fermentation-101-sauerkra-clinton-hill-library-031417

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Lacto Fermented Drinks at Enlightenment Wines
Mar
26
7:00pm 7:00pm

Lacto Fermented Drinks at Enlightenment Wines

Join us for the first part of a three part series with Enlightenment Wines at Honey's in Brooklyn!

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 using natural biology, talk about the science behind them, and why they are good for you!

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

https://www.eventbrite.com/e/lacto-fermented-drinks-and-herbal-sodas-tickets-32459648683

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Kefir and other Dairy Ferments at Genspace
Mar
17
11:00am11:00am

Kefir and other Dairy Ferments at Genspace

Join us for another amazing workshop at Genspace!

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 focus on fermenting milk and milk alternatives to make Kefir.

Kefir contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. Kefir can be made from any type of milk- cow, goat, sheep, coconut, rice or soy. Although it is slightly mucous forming, the mucous has a “clean” quality to it that creates ideal conditions in the digestive tract for the colonization of friendly bacteria. We will also be talking on yogurt, kefir cheese, and more!

https://www.eventbrite.com/e/fermentation-making-kefir-tickets-32475216246

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NYC Fermentation Festival!
Feb
25
10:00am10:00am

NYC Fermentation Festival!

February 25, 2017!! Save the Date for the first ever NYC Fermentation Festival at the Brooklyn Expo Center, co-organized by Fuhmentaboudit!, NYC Brewers Guild, NYC Ferments Meetup, Contraband Ferments, Ferment Ferment, Star Fish Junction, and Just Food! Stay tuned for more details!

 

 

 

https://www.facebook.com/NYCFermentationFestival/

www.nycfermentationfestival.com

 

 

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Kimchi! at the New Women Space! -- TBD!!!
Feb
12
12:00pm12:00pm

Kimchi! at the New Women Space! -- TBD!!!

** Note: this workshop is currently TBD and may change over the next week. **

Join us for our first Kimchi workshop of the year at the amazing New Women Space in Greenpoint, Brooklyn. Come spice it up in this workshop where we will cover the science, history, health benefits, and how to of the world of kimchi.

 

Details TBD. Please check back for link or sign up at the New Women website at www.newwomenspace.com

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Miso 101 at Enlightenment Wines
Feb
5
7:00pm 7:00pm

Miso 101 at Enlightenment Wines

 

In this workshop 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!

No need to sign up for this one! Show up and pay at the door! $15

http://enlightenmentwines.com/

 

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Miso 101 at Brooklyn Botanic Gardens
Feb
5
10:30am10:30am

Miso 101 at 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, 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=17WAEFOOF1M

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Sauerkraut for Parents & Kids!
Jan
8
10:30am10:30am

Sauerkraut for Parents & Kids!

 

"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=17WAEFOOF1S

 

 

 

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Fall Ferments Workshop
Nov
20
11:00am11:00am

Fall Ferments Workshop

Learn to Ferment Your Own Fall Vegetables in this workshop at Genspace taught by Cheryl Paswater of Contraband Ferments.

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! Each participant will take home a jar of delicious fermented fall vegetables.

https://www.eventbrite.com/e/fall-ferments-workshop-tickets-28899005704

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The Magical World of Kimchi!
Nov
13
11:00am11:00am

The Magical World of Kimchi!

 

Learn to Ferment Your Own Kimchi in this Workshop at Genspace taught by Cheryl Paswater of Contraband Ferments.

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.

Kimchi is a traditional fermented Korean dish made of vegetables with a variety of seasonings. In traditional preparations, kimchi was 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 cucumbers.

In this course we will cover the basic science behind making kimchi, 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!  Each participant will take home their own jar of kimchi. 

 

 

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Science (as) Culture - The Microbiome, A Long Table Discussion
Oct
25
7:00pm 7:00pm

Science (as) Culture - The Microbiome, A Long Table Discussion

Join us as we will taking part of this long table discussion on the Human Microbiome! We will speaking at the first of a three part series.

 

Science (as) Culture

The Microbiome - redefining the biology and culture of what it means be human

Are we alone? Depends who you ask! We all have over 100 trillion microbes living in and on our body, so we’re never really alone.

The microbiome, which represents the population of all the microbes - bacteria, fungi, protozoa and viruses - that live on and inside the human body, is important in human health and disease. New discoveries about the microbiome are revolutionizing how we see the world around and within us.

In this long table discussion, we will focus on the collection of microorganisms – troublesome invaders, benign guests, and essential collaborators – that live in and on all of us. We will explore how this realignment of friend and foe changes the very way we think about the world. Our invited guests from diverse disciplines including the biological sciences, anthropology, art, ecology, ethics, and humanities will bring an interdisciplinary perspective to the table and act as seeders for a larger group discussion.

Take a seat at the table and be prepared to take participate in this three-part conversation defining the microbiome and redefining what it means to be human. 

We are Cultured

What is the microbiome, where does it come from, and how does it connect to culture?

Oct. 25th

 

Microbiome in the City

What do we know, who is doing what, and how does it change what we think we know?

Nov. 2nd

 

Microbiome: the 1000-year view & how to get there?

Does the microbiome change how we imagine the future and what it means to be human?

Dec. 7th

The Commons Café, 388 Atlantic Ave, Brooklyn

                                                          7-9pm

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Wild Fermentation: An Evening with Sandor Katz and Just Food
Oct
19
6:30pm 6:30pm

Wild Fermentation: An Evening with Sandor Katz and Just Food

                 The Laurie M. Tisch Center for Food, Education & Policy Presents

Wild Fermentation: An Evening with Sandor Ellix Katz and Just Food

 

Join us for a special evening with fermentation revivalist and author Sandor Ellix Katz to celebrate the release of his revised and updated edition of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started the fermentation revolution, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world.  Since the publication of the first edition of Wild Fermentation in 2003, Sandor Katz has taught hundreds of sold-out workshops across the country. On this rare visit to NYC, Sandor will demonstrate how easy it is to make your own fermented vegetables, share stories from his new book, discuss fermentation practices, and answer troubleshooting questions.

Sandor will be signing copies of the revised and updated edition of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.  In addition, there will be a delicious tasting of fermented foods from local artisanal producers. Take advantage of this unique opportunity to learn from one of the top experts and enthusiasts of fermented foods.  Empower yourself with simple techniques for fermenting these healthful foods in your home. Be part of the fermentation revival! 

You can pre-order your copy of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.  Copies of the book will also be available at the event.

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.

All proceeds from this event support Just Food's efforts to empower community leaders who are transforming the food system in New York City. To learn more about Just Food's work, visit justfood.or

Note: This is a demonstration workshop.

Tickets are transferable, but not refundable!

Have questions about Wild Fermentation: An Evening with Sandor Katz and Just Food? Contact Tisch Food Center & Just Food


Teachers College Columbia University
525 West 120th Street
Cowin Auditorium
New York, NY 10027
 

Wednesday, October 19, 2016 from 6:30 PM to 9:00 PM (EDT)

Organizer

Tisch Food Center & Just Food

The Laurie M. Tisch Center for Food, Education & Policy, Teachers College Columbia University cultivates research about connections between a just, sustainable food system and healthy eating and translates it into recommendations and resources for educators, policy makers, and community advocates. The Center focuses on schools as critical levers for learning and social change. To learn more about the Tisch Food Center visit www.tc.edu/tisch.  

Just Food empowers and supports community leaders to advocate for and increase access to healthy, locally-grown food, especially in underserved NYC neighborhoods. To learn more about Just Food visit, www.justfood.org.

 

 

 

 

 

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Teaching at Berkshire Fermentation Festival
Sep
11
10:00am10:00am

Teaching at Berkshire Fermentation Festival

We're going to be in the fermenting fray at the Berkshire Fermentation Festival this year teaching about fermented nut cheeses! Our Chief Fermentationist, Cheryl Paswater will be at the festival all weekend! Come say hello and get to know more of the fermenting community.

Check out the schedule below:

SCHEDULE of Events

We will have two presentation areas, FIZZ and POP

POP
10am    Cultured Dairy:  The good and bad and the nutritious and delicious
As part demonstration and part lecture, six time cancer survivor and Natural Health Educator and Coach, Dan Hegerich, will take you through an introduction to the Art (play) and Science (experimentation) of cultured dairy; specifically dairy milk.  In this presentation you will learn to understand the two basic types of culturing milk, the two main aspects to culturing milk, and two main principle concepts to consider when consuming cultured milk products and much more.  Samples will be available.  


11am    Observations of Fermentation: The foundation of creativity is observation. With Luke Pryjma  
Observation implies a relationship.  What is between you and your ferment?  I enjoy being sloppy, playful, wild, witty and a little bit dangerous with fermentation.  This is a lecture that blends science and anecdotes for an experience of one part calamity, one part adventure, one part addiction, one part insight.  Certainly, boundaries will be tested and I honor those that aren't.

1pm    Tepache & Friends: Mexican Fermented Beverages with Adam Elabd
Discover some of the diverse and delicious fermented beverages of Mexico.  You'll learn how to make and get to taste homemade tepache and learn about the process and tradition behind it and several other traditional ferments such as tejuino, colonche, tibicos, pulque, tequila & mezcal. Be sure to check out his books for sale at the resource table!

2pm    Phoebe Young makes fermented, cold smoked, semi dry sausage she calls New Lebanon baloney. She will describe her process specifically and talk about fermenting meat as one of several strategies for meat preservation.

3pm    Kimchi: Making and Cooking with It With Andrea Chesman
The Korean pickled vegetable known as kimchi is one of the most popular fermented pickles in America, as well as in Korea.  Learn what it takes to make authentic-tasting kimchi and how to cook with it when it begins to get too sour to enjoy straight out of the jar. Samples will be shared.

FIZZ
11:30am    Adamah will cover the basics of lacto-fermentation with mixed, seasonal vegetables from our farm in Falls Village, CT.  Learn about the process of home-scale and commercial pickling, how it can fit into the garden and kitchen at home or to reduce waste on the farm.    

1:30pm    Cheryl of Contraband ferments cultured nut cheese

2:30pm    Richard Bourdon, owner of Berkshire Mountain Bakery will present on ultra fermented low carb, high protein bread. If time permits, he will also speak about how the best foods can make you sick.

Benjamin Wolfe and two of his grad students will be set up all day sharing with us their latest research in their lab on the microbiology of sauerkraut. They are learning that different varieties of cabbages have distinct microbiomes and where you grow your cabbage can impact the microbes that end up in your ferments. They will provide an update on their latest findings and will will have a microscope setup so we can see sauerkraut microbes up close. Make sure to stop by his table!

Come visit the resources tent for book signings!

All Day --Kushi Institute: Miso soup, natto, tempeh, sauerkraut food demos and presentation on vegan macrobiotic cooking and lifestyle.

Live Music!
Moonshine Holler 11- 1:30 pm
&
Whiskey Jack String Band   1:45- 4pm

Culture swap
Bring cultured to trade and share at our culture swap table. ie sourdough starter, scobys, kefir grains, etc.

For the kids
Jenny with Food Adventures will be making vegetable ferments
 

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Aug
31
10:00pm10:00pm

Fermented Flavors: Sourdough and other breads

 

Join Genspace to expand your senses and learn how to make fermented bread like sourdough, dosa, idli, and injera in this one-day workshop taught by Cheryl Paswater of Contraband Ferments

In this class, we will discuss the history and health benefits of fermented breads, which use naturally occurring lactobacilli and yeasts to create a unique and mildly sour taste. In this workshop, we will discover, make and eat these delicious breads. 

Every participant will take home their very own sourdough starter culture. 

Idli is a traditional breakfast in South Indian households. It's a savory, cloud-like cake that is popular throughout India and neighboring countries. These cakes are made by creating a batter consisting of lentils and rice that is then fermented and steamed. Bring your own favorite fermented chutney or sambar to share.

Injera is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia and Djibouti (where it is called canjeero or lahooh), Yemen (where it is known as lahoh), and Sudan.

Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Tamil Nadu, Karnataka, Telangana, Andhra Pradesh and Kerala. It is also popular in other parts of India, and other countries like Sri Lanka, Nepal, Malaysia and Singapore.

Sign up here:

https://www.eventbrite.com/e/fermented-flavors-how-to-make-sourdough-and-other-breads-tickets-26832686287

 

 

 

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Seasonal Ferments
Aug
6
1:00pm 1:00pm

Seasonal Ferments

Smell, taste, discuss and make a few simple seasonal ferments. In this workshop we’ll explore and craft two delicious types of ferments that are easily made at home without any special ingredients or equipment: a sauerkraut (and its cousins) as well as various styles of sour cream. Depending on what’s in season there may be additional ferments to explore. Materials fee: $8.

http://wyckoffmuseum.org/education/summer-programs/urban-homesteading-workshops-2016/

 

 

 

 

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The Invisible World of the Gut Microbiome and Fermented Foods with Cheryl Paswater and Erin Cramm
Jul
17
11:00am11:00am

The Invisible World of the Gut Microbiome and Fermented Foods with Cheryl Paswater and Erin Cramm

This workshop will start with a lecture explaining what the human gut microbiome is, why scientists think it’s important in supporting our mental and physical health, and how probiotics fit into the picture. Next will be a fun demo on how to make and where to find fermented foods that are full of healthy bacteria!

Tickets $40 each. Click here for more information or to purchase tickets.

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Fermented Herbal Sodas with Cheryl Paswater
Jul
9
11:00am11:00am

Fermented Herbal Sodas with Cheryl Paswater

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 you!

View Event →