Sept 2, 2017
11am to 5pm
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CHECK OUT CLASSES:
Both general and VIP admission tickets will give you access to ALL speakers and their presentations at no additional cost!
Janet Fletcher: Yogurt By You
Learn how to make wholesome, all-natural plain yogurt at home—no special equipment required. Janet Fletcher, author of Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner, will demonstrate the method of transforming milk into luscious, probiotics-rich yogurt and share lots of ideas for using yogurt at home. Samples provided.
Cedar Lobby Classroom
John Arends: Beerology – From Grain to Glass
Join John for a look at the ingredients, flavors, process and fermentation of Beer, the world’s most popular fermented beverage. John is the instructor of Cheers To Craft Beer and Hop into Homebrewing classes for Santa Rosa Junior College Community Education and an avid Homebrewer for over 25 years.
Ben Eksouzian: Fermented Sriracha
From 6 basic ingredients we can make our own Sriracha. While the standard bearer Huy Fong (aka Rooster Sauce) is actually not fermented just about all the other version’s made here in the USA or South East Asia are. There are a few basic rules to my method that avoid some of the basic pitfalls to fermenting hot sauce. Of course like any recipe you can vary the ingredients to your preference for heat, sweet, and savory elements. Equipment needed: A fermentation vessel such as a glass jar or a large tupperware container with lid, blender, food processor (optional), pot to cook it in, and strainer.
Lynda LeMole: Fermented Kitchen Medicines
Learn to make and use “Fire Cider” and other medicinal vinegars. We will explore the health benefits of traditional fermented foods like miso, umeboshi, kefir and cultured dairy products. Lynda will discuss and demonstrate how to use fermented foods in sickness and in health. Lynda is a Sonoma County herbal-nutritionist-alchemist who has worked and played with the healing earth elements since graduating Cornell University School of Nutrition in 1968. Former President, Co-Owner and Formulator of Traditional Medicinals (1982-2002), she also led United Plant Savers from 2002-2011. Fermenting is her favorite transmutation and she loves being in a pickle.
Cedar Lobby Classroom
Elizabeth Vecchiarelli: Fermenting Sodas with Water Kefir
Elizabeth Vecchiarelli is the owner of Preserved in Oakland: a kitchen shop focused on traditional methods of preserving. It’s a one-stop supplyshop for pickling, fermenting, brewing, cheese-making, dehydrating, infusing, canning and more! Preserved also hosts community-based workshops twice a week, every week! Elizabeth will be leading a workshop on “Fermenting Sodas with Water Kefir”. Attendants will have the opportunity to learn the simple process of brewing water kefir at home; how to impart flavors like root beers, ginger ales, fruit and herb sodas; and how to build carbonation naturally.
Autumn Teeter: Fermented Cabbage
Take a trip through time with the humble and amazing Brassica oleracea. Taste some yummy samples of the Eastern and Western cabbage fermentation traditions. Autumn Teeter is a California native residing in Alameda. History, comedy and fermentation enthusiast and hobbyist. Wannabe urban farmer. DIY experimenter. Nonprofit staffer. Cat herder. Hamilton nerd.
Todd Champagne: Pickle Like A Crockstar
One of the OPG (Original Pickling Gangstas) of the West Coast, Todd is an owner of Happy Girl Kitchen and loves to spread the traditional pickling gospel. Todd will show you the ABC’s of picklin’ like a crockstar and will be sure to inspire you to make your first batch of salt-brined sours – or give you tips and pointers to improve your summer dills. Stop by his booth before or after the presentation to sample the delicious spread of Happy Girl Kitchen preserves and pickles.
Cedar Lobby Classroom
Mary Sheila Gonnella: Why Healthy Bones Need a Healthy Gut and Ferments!
There are many nutrients that are needed for the dynamic process of bone resorption and remodeling. These nutrients come from the foods that we eat, but are dependent on a healthy GI tract teaming with beneficial bacteria. Learn more about the diverse nutrients our bones need, where to find them in foods, specifically focusing on the role of fermented foods and what they have to offer. We will talk about how best to nourish our GI tract for optimal bone health, especially as we age, so that together our food and our bacteria can support strong healthy bones.
Chris Byrne: Making Wild Meads
With minimal equipment and ingredients, you can make delicious mead on your kitchen counter. Wild, live mead making encourages the naturally occurring biology in the honey and on the fruits to “wake up”, making an ancient elixir with modern twists. In this presentation, we will discuss: starting the fermentation; experimenting with added ingredients (like fruits, herbs, and spices); knowing how to determine when the batch is ready to be bottled; bottle conditioning for natural carbonation; and more.
Jill Nussinow: Fermented Flatbreads and Soured Batters
Our local 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. In this class Jill will explore soured doughs and batters beyond the usual “San Francisco Sourdough.”
Cedar Lobby Classroom
Karen Solomon: Asian Pickles
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. This form of pickling is so very different than salt-brining and will soon become a favorite of yours.
Marley Peifer: Kick-Ass Kimchi – A Practical Approach
Join Marley to learn how to make delicious, versatile, nutrition-packed kimchi with an authentic taste. This practical approach to kimchi is a synthesis of traditional Korean methods with California ingredients and sensibility. Finished kimchis will be tasted and a new batch will be prepared in this workshop.
Keynote Speaker – Kombucha Mamma Hannah Crum:
Inner Terroir – Cultivating Healthy “Soil” with Kombucha
Just as the plants need healthy microbes in the soil to thrive, so do humans need healthy microbes in their “inner soil”, namely their guts, in order to thrive. Traditionally, we have augmented our bacterial intake through consuming fermented foods & drinks. Join the Kombucha Mamma as she explores why it is crucial to the planet that our earthly and humanly soils are populated with the right kind of organisms for optimal health.
Cedar Lobby Classroom
Karen Diggs: Fermentation – The Natural Anti-Aging Secret
Did you know that lacto-fermented foods such as sauerkraut, kimchi, and pickles can help you stay young? Learn the scientific reasons why these traditional live-cultured superfoods can improve memory, boost the immune system, and increase energy.
Nicole Easterday: Homemade Chévre to Blow You Friends’ Minds
Imagine this – you’re throwing (or attending) a party and guests show up to find that your appetizer is a sampling of four different-looking goat cheeses that you made from scratch yourself. They’re amazed and impressed and you shall forever be known as the cheese god/goddess. Our little secret? It took you less than 30 minutes of active time to make them all! We’ll show you how in this delectable and simple workshop. The perfect solution for impressive entertaining – easy, indulgent and elegant!!
We’ll demonstrate the process of making fresh chevre cheese from scratch in three easy steps and then teach the trick of making it look like you made four different cheeses by shaping and decorating them all differently. Bonus, you’ll learn some history of cheesemaking, important facts about milk quality and differences as well as the complex chemistry behind cheesemaking, all covered in a fun, easy to understand format.
These “add-on” tickets are for limited seating classes that include tastings and a 45 minute in depth educational presentation.
Cheese Tasting: Julia Berner, Cheesemaker at Tomales Farmstead Creamery
Cheese is an incredible product: a simple gallon of milk can be turned into anything from fresh,fluffy ricotta to tangy, salty, aged parmesan. Join Julia Berner, cheesemaker at Tomales Farmstead Creamery, to understand the alchemy behind cheesemaking. You will learn the basic process for cheesemaking to inspire your own home endeavours. We will discuss how different milk types including goat, sheep, cow, and water buffalo, affect the cheesemaking and aging process. Train your palette to detect complex flavors in yound and aged cheeses through a unique tasting experience.
You’ll be sure to gain a newfound appreciation for this fermented food that goes so well with just about anything!
Meet the Chocolate Makers: Jonas Ketterle of Firefly Chocolate and Liam Blackmon of CACOCO Drinking Chocolate
Did you know that ALL chocolate is fermented? In this participatory lecture and cacao power hour, you will be bedazzled by chocolate producers and founders Jonas Ketterle of Firefly Chocolate and Liam Blackmon of CACOCO Drinking Chocolate. Expect to learn about the process of chocolate making from bean to bear, health benefits, history, and the cutting edge of chocolatey regeneration, in addition to experiencing an amazing tasting from both producers! Come with a fresh palate, open ears, and any questions you have about this magical fermented medicine of the Amazon.
Yeasts for Cidermaking: Wild or Cultured? Presented by Scott Heath of Tilted Shed Ciderworks and Darlene Hayes, author of “Cider Cocktails: Another Bite of the Apple”
Yeast is the magic ingredient that turns apple juice into amazing cider, and the strain a cidermaker chooses can have a profound impact on flavor. Scott Heath, cidermaker at Tilted Shed Ciderworks, will share his experience in selecting and using different yeasts, both wild and cultured, and local author Darlene Hayes will talk about two of the great cider cultures of Europe – Spain, which has a long-standing wild yeast tradition, and Germany, which has embraced modern cultured yeasts. Best of all we’ll taste a range of ciders from Europe and the U.S. that highlight just how much our friends the yeasts bring to the flavor party.