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
20 + DIY classes!
45 + fermented food and beverage vendors!
General Festival Schedule:General Festival Activities:
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 (Ages 21+)
Our VIP garden will be open for you to sip on ciders, meads, beers, and wines from some of California's best craft producers!
2:30-4:00 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 wine, cider and mead
Located in the Auditorium, join us behind the curtain for these presentations:
11:30 Trish Carty: "Your Digestive Health"
Learn how to take control of your digestive health through home-made fermented foods and beverages. As owner of Keep the Beet, 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.
12:30 Hannah Crum: "Making Healthy Sodas"
The "Kombucha Mamma" is the founder of KombuchaKamp.com - the most visited website in the world for Kombucha information, recipes and advice. Sodas are a fad and they are fading fast! So what's a 21st century bacteriosapien going to sip on? Fermented drinks, of course! Milk kefir, water kefir, kombucha and jun will all be covered in this demo + conversation about why our bodies thrill to the unique flavors and benefits of these tasty drinks that have been around as long as we have. Hannah has been fermenting and educating for over a decade. Stop by her booth to check out her cultures and take one home with you!
1:30 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.
2:00 Home Makers Kraut-Off
A Farm to Fermentation Festival First!! Our panel of expert judges includes: John Ash, Heather Irwin, Franco Dunn, Todd Champagne and Mara King. These five will pick the best of the best and crown Kraut King or Kraut Queen of Sonoma County. Bring a jar of your homemade sauerkraut to the festival and enter yourself in this competition at the raffle table. Our only rules are: you must not be a professional food producer, and the item must be a fermented sauerkraut.
2:30 Austin Durant: "Making Miso at Home"
Austin is the founder of Fermenters Club, an online community of food enthusiasts who share a love for traditionally-preserved, natural probiotic foods. He hosts workshops in his home city of San Diego and encourages people to form their own local group to workshops, food swaps and classes. Austin will be offering a presentation on miso making and will include tips for creating it with beans other than soy. Join this workshop to check out this ancient fermentation process. You'll head home to create this delicacy on your own - but be patient(!) - it will take one year to ferment.
3:30 Jill Nussinow: "Ferment With the Seasons"
Our Veggie Queen and Alternative Registered Dietician has been teaching plant-based nutrition for over 20 years. The author of Nutrition CHAMPS: The Veggie Queen's Guide to Eating and Cooking for Optimum Health, Happiness, Energy and Vitality and The New Fast Food 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. She will share stories, wisdom and brief recipes.
4:15 Raffle prize winners announced!
Will YOU be the winner of the 15 liter traditional Polish crock? Many prizes geared toward the home-fermenter will be given to the raffle prize winners! Must be present to win prize. Raffle tickets will be for sale on the day of the event, and VIP attendees will be given 5 raffle tickets upon entry.
Cypress Room WEST
Enter this cultured classroom from the patio near the food vendors:
11:30 Gregg Lindsley: "Using a Water Lock Crock to Make Kimchi"
Gregg is a ceramicists who specializes in fermentation wares. Have you ever wondered what that water mote is for on traditional crocks? How often do you need to fill it? Why is it bubbling at me? Join Gregg to learn about making a batch of kimchi and setting yourself up for success. This time-honored fermentation vessel is a must-have for any fermenter who is ready for batch after batch of deliciously cultured vegetables. Stop by Gregg's Earth and Fire Pottery booth to check out his handmade crocks!
12:30 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.
1:30 Chris Byrne: "Making Mead At Home"
We now know from scientific research that our human kind was imbibing on honey wines before the cultivation of grains or grapes. Mead IS the drink of our ancestors. Join Chris to rediscover this ancient "inspiration for poetry and pottery" using simple equipment and methods. Learn about wild fermentation of mead versus inoculation, and decide which direction you are going to take when you head home to make your first batch of mead.
2:30 Karen Diggs: "Making Sauerkraut: Sexy to Exotic"
Learn to "sexy-up" your sauerkraut with stimulating spices, healing herbs and and other unique ingredients to improve your health and please your palate. Karen is a Certified Nutritionist, Therapeutic Chef and culinary instructor at the Bauman College. In addition, Karen has recently co-founded Kraut Source, which is a stainless steel lid system to fit on any wide mouth jar. Join Karen to talk about fermenting in small and large batches, and varying your recipes!
3:30 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 what to focus on while scaling up your production.
4:30 Lisa Murphy: "Traditional Fermentation of Hot Sauce"
We have tasted fermented beer, wine and sauerkraut, but what about fermented hot sauces? Join Lisa, of SOSU Hot Sauces, to learn why fermentation contributes to the depth and flavors of chili peppers through this live tasting experience of hot sauces. Lisa is currently working on a barrel-aged hot sauce which will be ready for market this fall! Bring your spicy-lovin' soul over to Lisa to learn more about the traditional practice of fermenting peppers for sauces.
Cypress Room EAST
Enter this cultured classroom from the lobby near the ticket and welcome booth:
11:30 Mary Sheila Gonnella: "The Edible Effect of Sour"
What does the sour flavor do for our bodies? Sour is made of the elements Fire and Water, with the ability to warm our bodies. Learn how to use sour foods and beverages medicinally for digestive health. Mary Sheila will teach us which organs these sour treats stimulate and how to use fermented foods and drinks to benefit your digestive system. "How much is too much?" is a question that Mary Shiela can answer, along with the best fermented foods for your own digestive system.
12:30 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.
1:30 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.
2:30 Tiffani Beckman-McNeil: "Making Ginger Bug Sodas at Home"
Tiffani is the owner of Backyard CSA - your one stop Farm to Table online shop for delicious, local, and organic food options. Tiffani is also a seasoned home fermenter and has taught Ginger Bug sodas at our event since 2012! You don't want to miss out on her easy approach to starting a Ginger Bug with nothing more than organic ginger, organic sugar and water! You will be on your way to creating scrumptious concoctions for your friends and family after checking out her presentation.
3:30 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.
4:30 Mara King: "Making Traditional Umeboshi"
Umeboshi is a deliciously sour and salty preserved ume plum which has been a popular Tsukemono (pickle) in Japan for hundreds of years. Join Mara, the co-founder of Ozuke Foods, to learn about this traditional process. After salting and packing ume plums for their fermentation, a deliciously sour liquid is exuded from the fruit. This is ume "vinegar" that many of us know and love! Discover the joys of this Japanese delicacy and get ready to try your hand at a batch of salted plums or stone fruit at home!
Enter this cultured classroom down the hallway near the entrance of the event:
11:30 Nicole Easterday: "Small-Scale Lactofermentation"
FARMcurious.com is a favorite online outlet of ours for the urban farmer and home fermenter! Nicole reminds us that you don't have to have an expensive crock or an insatiable appetite for sauerkraut to explore lacto-fermentation at home. Sit in on Nicole's presentation to learn how to turn just about any produce into nutritious, tangy, fermented goodness! Stop by the FARMcurious booth to check out her fermenting kits for small scale production.
12:30 Paula Garay: "Basic Cheese Making"
Join Paula for this introduction to easy cheese making at home. She will offer a short demo on basic soft cheese making at home, and will discuss a few enzymes and different methods for making delicious home made cheese. Paula is a local farmer and will be ready to answer your questions about making soft cheeses, such as chèvre, with success!
2:30 Colette Hatch: "Madame de Fromage Cheese Pairing"
Limited Seating Only! We encourage you to purchase tickets to this event through our website, as it will sell out before the day of the event. Join internationally recognized cheese monger and connoisseur Colette to experience the tastes of Northern California through her pairing of cheeses with cider, wine and mead. Breads - including gluten free sourdoughs - will be available from traditional bakers in the area for sampling as well.
4:30 Aaron Gilliam: "Traditional Meat Curing: Salumi and more"
Fermentation doesn't stop with kimchi and kombucha. Aaron is the salumiere at Thistle Meats in Petaluma, a whole-animal butcher shop dedicated to ethically-raised and locally-sourced meats. Aaron has studied in Italy to learn traditional meat curing practices and now utilizes his old-world knowledge to create succulent and complex salumi and more. Join Aaron to sample and learn about his salumi making and be prepared to be inspired.
VIP Tasting Glass (for mobile) offers same VIP Experience as VIP Tasting Glass ($45.00 Minimum) This price has been added to accommodate users purchasing from a mobile device. BPT's Mobile Site does not list Variable Pricing.
|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
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|