In Ferment: 2015 Farm to Fermentation Festival Kicks off Annual Event

By August 16, 2015 September 21st, 2023 News
Jennifer Harris, organizer of the 2015 Farm to Fermentation Festival, gives a talk on fermentation and making pickles at the Arlene Francis Center on Sixth St. in Santa Rosa, Wednesday, July 31, 2013. (Crista Jeremiason / The Press Democrat)

It starts, where nearly all good things start, on the farm with veggies, hops, grains and more. Then comes the next stage, whether it’s farm to table, farm to fridge, or farm to city. Then there’s farm to fermentation that features everything from familiar pickles and ubiquitous sauerkraut to uncommon kefirs and all sorts of Kimchi that originated in Korea and that have spread around the world. Fermented foods are good for the digestive track and they taste mighty good, too, as cooks, chefs and nutritionists have long known.

This year, fans of fermentation gather on August 22 at the Finley Center in Santa Rosa for alcoholic drinks (ciders, beers, meads and wines) and non-alcoholic products, along with classes that demonstrate how you can make fermented foods right in your own kitchen, along with libations to enjoy in your own dining room. The 2015 Farm to Fermentation Festival provides a delicious time to celebrate both the ancient art and the modern science of fermentation.

The event starts at 11 a.m. and runs until 5 p.m. Information about the workshops and tickets are available at the 2015 Farm to Fermentation Festival website. Samantha Paone will show how to make salad dressings like Green Goddess. Jane Campbell will talk about making miso and using koji, a friendly fungus that’s used to make sake, soy sauce and more. Jill Nussinow, the Veggie Queen, reveals everything you need to know about seaweed krauts. And there’s lots more, too, to taste and discover.

Emily Somple, 28, who lives and works in Santa Rosa, would not miss the Fermentation Festival at the Finley for the world. “I grew up eating and liking sauerkraut,” she says. “When I was older I moved on to Kombucha, but for the most part I was a nubie to fermented foods and drinks. Then, I started to eat tempe and make my own Kombucha. Now, I keep a jar of Bubbies pickles in my refrigerator all the time and eat them almost any time of day. Fermented foods and drinks are part of my daily diet.”

Jonah Raskin, a contributor of the Slow Food Russian River newsletter will talk about his book, “Field Days: A Year of Farming, Eating and Drinking Wine,” on September 3, 2015 at the meeting of the Slow Food Russian River Book Group.

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