"We must remember, rediscover, and reclaim our ancestors, however we can, and honor, protect, and perpetuate their gifts, including tangible ones such as seeds and fermentation processes. Cultural revival is necessary in order to maintain their great legacy to us. Keeping it alive is the ultimate in ancestor worship." — The Art of Fermentation by Sandor Ellix Katz
|Scenes from the 2015 Farm to Fermentation Festival held in Santa Rosa this past Saturday.|
|A couple of lovebirds pose for me in front of Red Horse Pizza from Sebastopol.|
|Woodfour Brewing Company located in the beautiful town of Sebastopol, California.|
|Foxcraft Hard Ciders were delicious — I especially liked the Blood Orange cider.|
|Baeltane Brewing out of Novato was serving up delicious artisanal beers.|
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.
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.
|Jeff Wilson of Bubbies® spent a great deal of time with us sharing info on large scale fermentation.|
|The beautiful fermentation crockery on the left is available from Architectural Ceramic Design.|
|Angela Wooten of Taylor Maid Farms serves up some nitrogen draft tap cold-brewed coffee to Mark. I already had my quota of caffeine for the morning, but I did take a sip. |
Wow... absolutely delicious!
|The San Francisco Microscopical Society provided several microscopes |
and slides for attendees to check out. Beneficial bacteria rules!
We managed to hang out and be entertained for almost the full six hours. The different array of products and knowledgeable people present was truly amazing. We also participated in a fermenting class unexpectedly, when seats became available. More about that with this week's recipe at the bottom of this post.
|Sonoma Brinery's handmade sauerkrauts and pickles are delicious and always in my fridge if I am between batches of my own sauerkraut or pickles.|
|Scott Heath and Ellen Cavalli of Tilted Shed Ciderworks. The Barred Rock Barrel-Aged Cider |
is aged in Tennessee Bourbon barrels. Yum!!
|Ciders from Specific Gravity Cider Company and mead from the San Franciso Mead Company.|
|Kimchi is a traditional fermented Korean side dish made with vegetables and a variety of seasonings. Current research has shown that it has antiviral properties.|
|Aruna Lee of Volcano Kimchi—a San Francisco-based producer of quality handmade kimchi.|
|Reverend Nat's Hard Cider, The Bone Broth Company and Revolution Bread.|
|Happy Girl Kitchen Co. and Kraut Source—from whom I purchased new fermenting supplies.|
|Russian River Brewing Company — famous for its elusive Pliny The Elder |
and other traditional "hopped-up" brews. These guys were a lot of fun.
|Beer Belly Fermentation Supply was brewing right out of the nearby fountain.|
|Mark and I each came home with a jar of veggies to ferment from the class we attended. We are each trying out a different top that we bought at the festival. Check out the simple recipe below.|