Friendly Ferments – A Festival of Fermentation & Culture

here’s a look at our last event,

the Festival of Friendly Ferments –

a Fermentation Revival with Sandor Katz

 

The Light Cellar presents . . .

 

Friendly Ferments – A Festival of Fermentation and Culture

featuring Sandor Ellix Katz (author of Wild Fermentation & The Art of Fermentation)

Join us in creating culture between people, bacteria, and yeast, as we bring together Calgary’s ‘culture’ of Fermentation Ambassadors and our featured guest speaker.

 

Sandor Ellix Katz of www.wildfermentation.com is the most recognized and leading voice on fermentation.

“Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century. Once you look at the world through the fresh eyes of such a genius, there is no going back to the tasteless world you had previously occupied.”

Gary Paul Nabhan, author of Renewing America’s Food Traditions and Desert Terroir

 

“Sandor Katz has proven himself to be the king of fermentation”

Sally Fallon Morell, President, The Weston A. Price Foundation

 

Why Fermentation?

Fermentation makes foods more nutritious, as well as delicious. Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures. Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.”  Sandor Katz

 

Did you know that many of your favorite foods and drinks are probably fermented?

For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha to name just a few…

“To ferment your own food is to lodge an eloquent protest—of the senses—against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live. Because your sauerkraut or home-brew will be nothing like mine or anyone else’s”

Michael Pollan, author of  Cooked: A Natural History of Transformation (2013) and of four New York Times bestsellers: Food Rules: An Eater’s Manual (2010);In Defense of Food: An Eater’s Manifesto (2008);The Omnivore’s Dilemma: A Natural History of Four Meals (2006) and The Botany of Desire: A Plant’s-Eye View of the World (2001)

 

Why a Festival?

Because we need to celebrate, especially around food and that which gives us life as we enrich our ability to engage our hearts and hands in ancient arts of crafting nourishing foods for ourselves!

This event is an opportunity for you to enter into the wonderful, uplifting and health-enhancing world of bacteria and microbes – the probiotics, what we call the Friendly Ferments.

 

On October 16th and 17th, 2015 you are invited to:

 

Friendly Ferments – A Festival of Fermentation and Culture featuring Sandor Katz

 

The purpose of this event is to create and bring together a fermentation community and culture!

 

Join us to:

Drink locally brewed kombucha, and naturally fermented ginger-ale sodas

Taste local sourdough breads, cultured cheeses, tempeh, pickled vegetables and more

Meet local fermenteurs, educators, producers and other like-minded folk

Hear from Sandor Katz in 3 feature key-note presentations

Learn about the the history of fermentation

Ask questions from our ‘Fermentation Ambassadors’ including Sandor Katz himself

See how fermentation is done with live demonstrations

Discover why fermented foods are so good for you

Create new connections and build the fermentation community and culture in Calgary

Exchange starter cultures, fermentation stories, tips and techniques

Experience a fun wholesome time with family and friends

Get Cultured! with Friendly Ferments

 

This will be the most probiotic and culture rich event of 2015!

 

Join us for one or both experiences of this 2 day event:

Friendly Ferments: A Festival of Fermentation and Culture

 

Friday October 16th

Bubbles ‘n Brine: The Flavours and Function of Fermentation – An Evening Talk and Taster with Sandor Katz

Enjoy tasting examples of fermentation, as Sandor Katz imparts to you his decades of wisdom and experience on the many ways in which fermentation enhances our food and drinks, in terms of flavor, preservation, nutrition, and digestibility. This will be the most cultured evening of the year, with the opportunity to ask any and all your questions around fermentation from the world’s most renowned expert on the subject. It’s a unique ‘cultural’ date, exploring a field of nutrition that is often misunderstood and avoided by the uninitiated and yet highly celebrated by those in the know. It promises to be an inspiring introduction as well as celebratory cultivation to all things fermented.

Friday October 16, 2015, 6:00pm – 9:00pm

Winsport Facility at C.O.P (Canada Olympic Park)

88 Canada Olympic Road SW

Markin MacPhail Centre – 2nd floor multipurpose room

Parking will be in the CSHOF lot, indicated on the attached map. The Markin MacPhail Centre (in grey) is on this map. Due to construction outside the park, on highway 1, you are  encouraged to arrive 15 minutes early, to compensate for any traffic entering the park.

view map

Schedule (subject to change):

6:00pm ­ Doors open – Bubbles n Brine Tasting

7:00pm Sandor Katz key­note talk:

‘The Flavors and Functionality of Fermentation’: Sandor will discuss varied fermented foods and beverages. The focus will be on the ways in which fermentation enhances food, in terms of flavor, preservation, nutrition, and digestibility and will finisih with a Q&A

 

Saturday, October 17th

Get inoculated into the culture of fermentation with a full day of festivities with Sandor Katz

A Fermentation Revival

A full-on experiential day of learning, tasting, and culturing fun! Come learn with Sandor Katz – the king of fermentation – how simple it is to make your own kraut, kimchi and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home. Be part of the fermentation revival!

Your day will revolve around getting cultured! Your ferment begins with your inoculation passport in hand as you tour the festival booths getting your passport cultured and learning throughout the day from our ‘fermentation ambassadors’ and Sandor Katz himself.

Have your photo taken at the I Got Cultured bubble booth, complete your passport and receive your wearable prize! Enter your best sauerkraut in the Kraut Off contest and maybe win our grand festival prize or try your luck at a very pickling game! Bring your extra starter, SCOBY, grains, spores or other  fermentation starter culture to share and exchange with other festival goers.  Whether you are a newbie who’s never even tasted kraut or your kitchen is bursting with SCOBIES –  we aim to pickle you!

You will taste, learn, discover, explore and more in this full day of friendly fermentation fun.

Saturday, October 17, 2015

10:00am – 6:00pm

Winsport Facility at C.O.P (Canada Olympic Park)

88 Canada Olympic Road SW

Festival Tent

Parking will be in the CSHOF lot, indicated on the attached map. The Festival Tent (in yellow) is on this map. Due to construction outside the park, on highway 1, you are  encouraged to arrive 15 minutes early, to compensate for any traffic entering the park.

view map

Schedule (subject to change):

10:00am ­ Doors open & welcome

10:30am ­ Presentation by Sandor Katz:­

The Art of Fermentation: A talk, demonstration and Q&A

Come learn how simple it is to make your own kraut, kimchi and other vegetable fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution.

Empower yourself with simple techniques for fermenting these healthful foods in your home.

Be part of the fermentation revival!

1:00 ­- 3:30pm Lunch ­ – Get Cultured! and let the fermentation revival continue with fermentation stations to visit, interact with, sample, learn from, make, create and engage.

For lunch, bring your own, visit a local establishment or grab a deliciously healthy vegetarian meal from the Yummi Yogi’s food truck that will be on site from 1-3:30 pm.

3:30 – 4:15pm Presentation w/ Malcolm Saunders­

4:30 -­ 6:00pm ­ Sandor Katz presentation and demonstration on Fermenting Dairy. Learn the basic concepts and simple techniques for fermenting with milk. Session will finish with a Q&A.

 

Register now to get cultured and join the fermentation revival!

 

PRICING FOR EVENT

Friendly Ferments: A Festival of Fermentation and Culture
Bubbles ‘n Brine: The Flavours and Function of Fermentation – An Evening Talk and Taster with Sandor Katz
Friday October 16, 2015, 6:00pm – 9:00pm
$65 before Oct 15th
$85 at the door

Youth (13-17 years): 50% off

Seniors & Students: 15% off

 

A Fermentation Revival
Get Inoculated Into the Culture of Fermentation With a Full Day of Festivities With Sandor Katz
Saturday, October 17, 2015, 10:00am – 6:00pm
$125 before Oct 15th
$135 at the door

Youth (13-17 years): 50% off

Seniors & Students: 15% off

 

Best Bubbly Deal Before Oct 15th
Adult Friday & Saturday 2 Day Pass: $149 (Saving of $71)
Youth Friday & Saturday 2 Day Pass – $50 (savings of $30)

 

Children 12 and under: Free

 

*Upon purchase of your ticket you will be automatically registered to the event guest list. Please bring your receipt (printed or electronic) as your proof of purchase to ensure ease of entrance.

 

Why You Should Be There!

This is sure to be a wild fun time for you and a rare opportunity to go deep into the world of Friendly Ferments. Its more than just learning, you will be seeing, tasting, asking, connecting, discovering and more.

Get to know and immerse yourself, in the heart of Calgary’s growing fermentation community and culture! You will be able to enjoy and be a part of the festivities, by taking in the wisdom from the world’s leading voice on fermentation, Sandor Katz, all whilst building powerful relationships with liked-minded friends, businesses, bacteria and community.

 

Register now to get cultured and join the fermentation revival!

 

and in case you don’t know…

 

sandor katz

Who is Sandorkraut anyways?

My name is Sandor Ellix Katz, and I am a fermentation revivalist.

My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission with this website is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture.

I am a native of New York City, a graduate of Brown University, and a retired policy wonk. In 1993, I moved from New York City to Cannon County, Tennessee, where I am part of a vibrant extended community of queer folks (and many other friends and allies). I have AIDS and consider fermented foods to be an important part of my healing. (See AIDS Links below.)

Since 2003 when my book Wild Fermentation was published, I have taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The New York Times calls me “one of the unlikely rock stars of the American food scene.” My latest book, The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals. The Southern Foodways Alliance honored me with their Craig Claiborne Lifetime Achievement Award. I have presented workshops in most of the states of the U.S., as well as Mexico, Canada, Costa Rica, Ecuador, England, Scotland, Ireland, Australia, New Zealand, Italy, Belgium, Sweden, Norway, Denmark, Indonesia, and India. Venues have included universities, farms, farmers’ markets, conferences, bookstores, and community spaces.

 

About the Light Cellar’s Epic Events:

This will be The Light Cellar’s 6th large-scale event in which aim to offer an unique and experiential learning and community building event based around trending food-themes while featuring world-class speakers.

Our previous epic events have received rave reviews and drawn upwards of 350 people, and include: The Golden Bean Chocolate Festival, the Medicinal Mushroom Symposium, ReWilding w/ Daniel Vitalis, as well as numerous other events with David Wolfe, Nadine Artemis of Living Libations and more.

 

What participants have said:

AMAZING! Beyond anything I could have possibly imagined… all my expectations were completely blown away but not only that the content struck much deeper and further to places within myself I hold most sacred, of which I got plus more. Thank you! Very much appreciated!!!

~ John A.

 

Register now to get cultured and join the fermentation revival!

 

Your Featured Fermentation Ambassadors:

Light Cellar Transparent Logo 2014

preserve_logo_BKGoodFood 2Integra Logo Wide 2011

calgary harvest

 

TrueBuch_Black

 

sage-grey scaleCuttingEdgeCulturesLogo

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