Final Workshop Announcement – Ferment! Ferment! is Tomorrow

Ferment! Ferment! is tomorrow and we are elated to announce the third and final workshop in the series:

FERMENTATION TROUBLESHOOTING Q&A with author and fermentation revivalist Sandor Katz. Bring your failed experiments, horror stories, and questions. See if Sandor can diagnose the problem and offer any insight.
3:00 pm to 3:45 pm

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, along with the 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 was born and raised in New York City before moving to rural Tennessee, where he has lived for the last 24 years, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and other honors. For more information, check out his website www.wildfermentation.com.


A few last minute notes about Ferment! Ferment!: If you will be joining Ferment! Ferment! please take a moment to make a label for your ferment(s). It certainly doesn’t need to be anything fancy, just something simple that lets people know what it is, the ingredients and who made it. If you don’t have a chance to write a label in advance there will be supplies on hand when you arrive to make one.

There will also be a large steamer of rice to help balance out all the funky, salty and sour flavors. Enjoy!

Complete event details here.

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Second Ferment! Ferment! Workshop & Additional Details

Three days to go until Ferment! Ferment! and we’re excited to share the second session in the workshop series:

KOJI AND ITS DESCENDANTS
2:00 pm to 2:30 pm
Chef Ken will share a presentation on miso, shoyu, and shio-koji, and how you can use them to make pickles!
Chef Ken Formataro
For the last 40 years Ken Fornataro has been fermenting and preserving fish, grains and legumes with A. oryzae. Ken was appointed Executive Chef of The Hermitage in Boston in the 70s. He found himself ducking out the back door to Erewhon, where he befriended Aveline and Michio Kushi, Bill Shurtleff and other chefs who taught him traditional Japanese and Russian foods and fermentation techniques – including koji, amasake, miso, shio-koji, shoyu, sake, shoyu-koji and many kinds of tseukemono.
Ken continues to study microbiology, food, and fermentation. He has served as Executive Chef, Sous-Chef and Garde Manger of numerous restaurants. He is the Executive Chef and acting director of culturesgroup.net

A few last minute notes about Ferment! Ferment!: If you will be joining Ferment! Ferment! please take a moment to make a label for your ferment(s). It certainly doesn’t need to be anything fancy, just something simple that lets people know what it is, the ingredients and who made it. If you don’t have a chance to write a label in advance there will be supplies on hand when you arrive to make one.

There will also be a large steamer of rice to help balance out all the funky, salty and sour flavors. Enjoy!

Full event details at fermentferment.wordpress.com. Stay tuned for the final workshop announcement.

First Ferment! Ferment! Workshop Announced

With four days until Ferment! Ferment! We are thrilled to announce the first in the workshop series:

WEEKEND WARRIOR SOURDOUGH STARTER 101

1:15 pm to 1:45 pm

Join Amy Rosen Moran and Kim Joseph to learn how to create, adopt, and maintain a sourdough starter. They will also discuss making and kneading dough and there will be time for Q&A.*

Amy Rosen Moran

Amy spends her day as a mild-mannered executive in the fashion industry, but after hours, she lines up her Ball jars and enthusiastically works on her probiotic creations in her Jackson Heights kitchen. Her two children are out of the house – and her husband is very tolerant of the majority of their home being converted into fermentation larders. As a proud sourdough-momma, her bread and other creations have graced the table at NYC Ferments’ monthly meet ups and countless dinner parties and her sourdough starter has been split and shared with chefs in kitchens as far flung as Jackson Hole, the Algarve and Cape Town.

Kim Joseph

Kim is an entrepreneur and baker who specializes in sourdough creations! She sells mostly to friends and her local CSA, and is looking forward to soon baking her bread from a local restaurant in Jackson Heights. She hopes to create a cooperative bakery and help bring the Real Bread campaign to the East Coast!

Unless otherwise noted, all workshops will take place in the third floor kitchen.

*Bring a jar to take home some starter.

Full event details here. Stay tuned for more workshop announcements over the next couple days.

Less than two weeks until Ferment! Ferment!

Ferment! Ferment! is 12 days away!

What do you have in the works? What are you excited about? Looking for recipes? Join the conversation and share on the facebook event page.
Full event details here.

Less than three weeks until Ferment! Ferment!

Ferment! Ferment! is only a few weeks away, and there is still plenty of time to get some ferments going. Are you looking for ideas and inspiration for what to make? Check out Contraband Ferments for some interesting and seasonal recipes.

Want to spread the word about Ferment! Ferment! analog-style? You can download a flier.
There are still a few workshop slots open. Drop Zack a line at z.schulman at gmail if you’re interested in leading one.

FERMENT! FERMENT!

Gather to celebrate a decade’s worth of community building around homemade fermented food and drink!

BRING a homemade ferment to share or culture to swap
ENJOY delicious, funky, traditional, and experimental ferments
CONNECT with other DIY fermenters

Fermentation is everywhere and it deserves our love and attention. The goal of Ferment! Ferment! is to encourage home fermentation, and to come together to enjoy and share our experiences making these foods. In a world of fetishization of the food professional, let’s celebrate the amateur. Think of this as a party, potluck, and informal tasting.

Do you make something special with your homemade ferments? Maybe you concoct a unique mustard from your own vinegar, or cook up a satisfying soup from your own miso, or perhaps incorporate home-aged cheese into a delicious dish. How about a funky kraut or fiery kimchi! If so, this is your opportunity to share these types of things.

The guidelines are simple: bring a homemade fermented food or drink or something made with a homemade ferment to share. If you’re unsure if it’s fermented, just drop Zack a line and ask. Alternatively (or additionally) bring a culture/starter to swap at the culture exchange table. If you’re a professional fermenter, bring something that you’re not currently selling.

There will also be a few workshops going on throughout the afternoon. We have some open spots, so if you have skills and you’d like to share, let Zack know; there are modest stipends available for workshop facilitators.

RSVPs to Zack at z.schulman at gmail requested.

Saturday, November 18
1pm to 4 pm

Mayday Space
176 St. Nicholas Ave, 3rd Floor (between Stanhope & Himrod)
Brooklyn NY 11237

 
A note on accessibility: This event will be held on the third floor of Mayday Space. There is no elevator, but strong arms will be available for any assistance needed. Please get in touch with Zack to make arrangements or with further questions.

This event is free, but we’ll pass the hat to support the event.

Catch a Glimpse of NYC Ferments

If you’ve never been to the monthly NYC Ferments Meetup group and want to catch a glimpse into these get-togethers, here’s a short video featuring Michaela Hayes, NYC Ferments co-founder and co-organizer. Want to join us? All are welcome!

meetup-video