Keynote Speaker: Sandor Katz (Main Stage)
“Fermentation Revival: How Ancient Practices Became a Cutting Edge Culinary Trend.”
with Sandor Katz (Tennessee)
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and the Art of Fermentation (2012), along with hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him "one of the unlikely rock stars of the American food scene." The Art of Fermentation received a James Beard award, and in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. For more information, check out his website www.wildfermentation.com
"My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission with this website is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture."
New this year, enjoy our TASTE PLACE! Come sit down in the bluebird building ( The smaller building on site at the Crystal Palace) for a guided tasting of amazing fermented foods and beverages. Our fermented experts will help you taste your way through some of the best ferments and understand their importance in food culture.
Please Note: tasting workshops will be limited to 40 participants, first come first served.
Tea time!
Wi
th Artizen Kombucha (Perth, ON)
Presenting in the “Taste Place”
Tea has been a culinary force in human history for thousands of years. Did you know that some teas are fermented? Taste and learn about why good tea matters when brewing Kombucha.
Many years ago, Sebastien and Dasha from Artizen Kombucha delved deep into true tea to source the best ingredients for their kombucha production. This journey turned into serious tea passion that is still evolving! In this tea workshop we will aim to change your perception about teas. Whether you are into health, brewing kombucha or looking to elevate your tea drinking experience - this workshop is for you! We will not only share our tea knowledge, but also delight you with a ceremonial tea tasting of the following teas we came to be truly fond of:
Organic Lucky Hyson Dragon- a classic green tea and a great introduction for people entering the world of high quality loose leaf tea.
Oolong tea - this is a traditional Chinese tea processed through semi oxidization and has beautiful delicate profile, floral notes and irresistible smoothness.
Pu-erh tea is one of the oldest types of Chinese tea, partially fermented (and even claimed as probiotic) tea. This tea in taste is almost similar to chaga tea, very bold, strong aroma and complex.
For more information about Artizen and thier Tea line head over to our website: www.artizenkombucha.ca
THE FERMENTED GRAPE
with Kari Macknight Dearborn (Whitby, On)
Presenting in the “Taste Place”
Why talk wine at a fermentation festival? It's fermented grape juice – and it's delicious – but what do we know about how the wine goes from grape to glass? We'll cover a few different County wines as part of a conversation about their styles and flavours, and you'll be able to taste the how various fermentation techniques and times define those wines. You can visit the wineries afterward to pick up your favourites.
The seminar will be led by Kari Macknight Dearborn, wine educator and owner of Drink Better Wines + Spirits, an import agency based in Whitby.
Kari has been a fan of fermented foods since tasting her nan's pickles as a toddler - and she loves the wines of Prince Edward County.
SHRUBS: TASTY, TANGY BOTANICAL BEVERAGES
with Cheryl Paswater of Contraband Ferments (Brooklyn, NY)
Presenting in the “Taste Place”
Delight your guests with these sophisticated, refreshing drinks! Both tart and sweet, a shrub is a tasty tonic made with a vinegar base, fruit, sugar, and herbs. Drink as a tonic or mix with mineral water or your favorite spirit. Students will learn everything you need to know to make your own tasty shrubs at home.
Cheryl is the Chief Fermentationist and CEO of Contraband Ferments as well as a Educator, Health Coach, Artist, Beekeeper, and Writer.She contributes as a writer for Edible Brooklyn, has guest co-hosted on the radio show “Fuhmentaboudit!” (on Heritage Food Radio Network), Co-Organizes the NYC Fermentation Festival, and is a Organizer of the NYC Ferments Meetup. She is currently working on her first book and teaches workshops and at festivals both regionally and internationally. She lives in Brooklyn, NY with all of her cultures as pets (aka: bacteria, yeast, and mold).
MINI DEMOS 15 minutes of fermentation fun!
Catch these quick, informative and hands on demonstrations throughout festival day!
HOW TO MAKE:
Sauerkraut: with Sandorkraut!
Kombucha Flavouring: with Alex Currie, Pyramid Ferments
Ginger Beer: with Corrie Rabbe, Radical Health
Fermented Pickles: with Joel MacCharles, Well Preserved