The Santa Rosa Finley Community Center Santa Rosa, CA
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The Farm to Fermentation Festival is revving up to be another fantastically lively event. There will be classes on making fermented foods and beverages at home, delicious samples from California's premier fermented food producers, and educational presentations from authors and entrepreneurs in the industry. This event continues to grow in attendance each year as fermented foods begin to appear on more and more grocery shelves. Truly, the greatest thing about the popularity of fermented foods is that they are incredibly beneficial to consume.
New this year! -DIY Pickle Station -Fermented Rootbeer float bar -Home Maker's Kraut-Off -Cheese pairing with Madame de Fromage
Some of our vendors include: Ozuke Foods, The Kefiry, Wildbrine, Revive, Russian River Brewing, The San Francisco Mead Company, Gypsy Cheese Co, Tilted Shed Ciderworks, Redwood Hill Creamery, Devoto Orchards Cider, Heidrun Meadery, and many, many more!
General Festival Schedule:
11:00 am 5:00 pm: Festival Vendor Hall Open
Experience the taste of fermented foods from around the world and learn how to make many of them at home in your own kitchen!
12:00 pm 4:00 pm: VIP Libation Lounge Access
Our VIP garden will be open for you to sip on ciders, meads, beers, and wines from some of California's best craft producers!
1:30-2:45 Cheese and Beverage Pairing
Join Colette Hatch, also know as Madame de Fromage, to experience the complex and unique flavors of fermentation through her pairing of local cheeses with beer, cider and mead
Presentations will include:
Alex Lewin: "Take Back Your Food and Your Health"
As author of Real Food Fermentation, Alex loves talking about fermentation and food in general. His great wish is that by sharing his enthusiasm for fermentation at home, he can serve others on their paths to food consciousness and wholeness. Learn why Alex set out to publish his book and what recipes he recommends to start your fermentation journey.
Karen Solomon: "Asian Pickles: Starting a Nuka Ferment"
Karen is a long-time food writer and published author of Jam It, Cure It, Pickle It and Asian Pickles. Karen writes for many food blogs and is always tinkering in her kitchen with new preservation and cooking experiments. Join Karen to learn the steps towards creating your own traditional Nukazuke pickles at home.
Jeff Cox: "The Nature Of Health"
Long time food writer for the Press Democrat, home wine maker, gardener and author of From Vines to Wines and The Essential Book of Fermentation, Jeff has been studying microbes for many years. He understands that the health of any ecosystem is directly proportional to its biodiversity and will discuss the health benefits of increasing the biodiversity of your intestinal tract with fermented foods.
Jill Nussinow: "Ferment with the Seasons"
Our Veggie Queen and Alternative Registered Dietician has been teaching plant-based nutrition for over 20 years. As author of The New Fast Food and The Veggie Queen: Vegetables Get the Royal Treatment, she is an avid fermenter of local Sonoma County produce. If you haven't heard Jill speak, you don't know how fun veggies can be. Go ahead ask her about the only batch of pickles that didn't turn out right. Learn what's best to ferment in the warm, bright, long days of summer and what is best to ferment in the cold, dark, long nights of winter.
Todd Champagne: "Crunchy Sour Pickles like a (c)Rockstar"
If you haven't jumped elbow deep into your own batch of briney goodness, let Todd show you the way! Todd is the owner of Happy Girl Kitchen and creator of delicious seasonal ferments and preserves. When he isn't making pickles, he enjoys teaching others his tried-and-true methods for making a very first batch with success.
Trish Carty: "Your Digestive Health"
Learn how to take control of your digestive health through home-made fermented foods and beverages. As a Certified Nutritional Therapy Practitioner, Certified Healing Foods Specialist, and Professional Chef for over 30 years, Trish works with many people to use fermented foods as a tool for improving digestive health. Trish will teach us how to make cortido a Latin American cabbage ferment and coconut water kefir at home.
Oron Benary: "Scale Up: Turn Your Brew Into A Business"
Oron is the CPA, Owner and Meadmaker of The SF Mead Company and Brothers Drake Meadery. He brings us years of experience creating sensational meads and will provide tips to those who have friends exclaiming "you should be selling this stuff!" If you want to turn your experience and skill as a home brewer into a viable business, join Oron to learn to focus on while scaling up your production.
Ellen White: "Making Your First Batch of Kimchi"
Fermentation requires no heat or electricity; just salt and vegetables! Listen to Ellen, owner of Ellen's Kimchi, about the benefits of preserving your harvest through the kimchi process. Learn why the ingredients in this ferment (garlic, ginger and green onion) benefit our bodies even more throughout the fermentation. Ellen's Kimchi is a living product that comes with a birthdate on it learn why this powerful ferment doesn't have an expiration date.
More Presentations Added Soon!
Finalized schedule including times and locations will be available in August.
Sunday Aug 24, 2014 11:00 AM - Sunday Aug 24, 2014 5:00 PM | $15.00 - $45.00
The Santa Rosa Finley Community Center (View)
2060 W College Ave
Santa Rosa, CA 95401