The Berkshire Fermentation Festival is a free day long celebration of the diversity of all things fermented. We are excited to connect local fermentation educators and businesses with food enthusiasts in a day of education and empowerment! Come participate in workshops and lectures, meet local fermenters, check out what our fermentation vendors have to offer, and participate in the social ferment/culture. More info coming soon on the 2017 Berkshire Fermentation Festival! In the meantime, save the date!...
2016 Berkshire Fermentation Festival Thanks to everyone who made last year such a huge success! We especially thank our wonderful, local sponsors. We have 30+ vendors sampling and selling their products, as well as demos, lectures, a culture swap, science corner, book signings, games, live music and more. Check out last years event for a taste of whats to come this fall.
2016 Schedule of Events
We have two presentation areas, FIZZ and POP POP Tent: 10:00 Cultured Dairy: The good and bad and the nutritious and delicious As part demonstration and part lecture, six time cancer survivor and Natural Health Educator and Coach, Dan Hegerich, will take you through an introduction to the Art (play) and Science (experimentation) of cultured dairy; specifically dairy milk. In this presentation you will learn to understand the two basic types of culturing milk, the two main aspects to culturing milk, and two main principle concepts to consider when consuming cultured milk products and much more. Samples will be available. 11:00 Observations of Fermentation: The foundation of creativity is observation. With Luke Pryjma Observation implies a relationship. What is between you and your ferment? I enjoy being sloppy, playful, wild, witty and a little bit dangerous with fermentation. This is a lecture that blends science and anecdotes for an experience of one part calamity, one part adventure, one part addiction, one part insight. Certainly, boundaries will be tested and I honor those that aren't. 1:00 Tepache & Friends: Mexican Fermented Beverages with Adam Elabd Discover some of the diverse and delicious fermented beverages of Mexico. You'll learn how to make and get to taste homemade tepache and learn about the process and tradition behind it and several other traditional ferments such as tejuino, colonche, tibicos, pulque, tequila & mezcal. Be sure to check out his books for sale at the resource table! 2:00 Phoebe Young makes fermented, cold smoked, semi dry sausage she calls New Lebanon baloney. She will describe her process specifically and talk about fermenting meat as one of several strategies for meat preservation. 3:00 Kimchi: Making and Cooking with It With Andrea Chesman The Korean pickled vegetable known as kimchi is one of the most popular fermented pickles in America, as well as in Korea. Learn what it takes to make authentic-tasting kimchi and how to cook with it when it begins to get too sour to enjoy straight out of the jar. Samples will be shared.
FIZZ Tent: 11:30 Adamah will cover the basics of lacto-fermentation with mixed, seasonal vegetables from our farm in Falls Village, CT. Learn about the process of home-scale and commercial pickling, how it can fit into the garden and kitchen at home or to reduce waste on the farm. 1:30 Cheryl of Contraband ferments cultured nut cheese 2:30 Richard Bourdon, owner of Berkshire Mountain Bakery will present on ultra fermented low carb, high protein bread. If time permits, he will also speak about how the best foods can make you sick.
All Day Kushi Institute: Miso soup, natto, tempeh, sauerkraut food demos and presentation on vegan macrobiotic cooking and lifestyle. Live Music! Moonshine Holler 11- 1:30 pm & Whiskey Jack String Band 1:45- 4pm Culture swap Bring cultured to trade and share at our culture swap table. ie sourdough starter, scobys, kefir grains, etc. For the kids Jenny with Food Adventures will be making vegetable ferments
Are you interested in participating? We are looking for vendors, presenters, sponsors, and volunteers! Contact us to get involved.