- SATURDAY, SEPTEMBER 21, 2019
- 10:00 AM 11:00 AM
- THE KITCHEN AT THE BOSTON PUBLIC MARKET (MAP)
Come discover this ancient fermented (and very tasty) superfood with Kirsten and Christopher Shockey, authors of the best-selling “Fermented Vegetables and Fiery Ferments.” You may only know this flavor-packed paste from the soup that you see on menus in Japanese restaurants, but there is so much more to miso! In this workshop you will learn why miso is so incredible—from mind-boggling health benefits to amazing flavor.
- THU, OCT 17, 2019 10:00 AM to SUN, OCT 20, 2019 11:00 AM
The 2nd Fermentation Congress in Oaxaca, Mexico. Workshops, conferences and tastings with local and foreign experts from different genres of fermentation. Pulque, Tuba, corn whiskey and other fermented beverages.
- FRI, OCT 18, 201910:00 AM SUN, OCT 27, 20194:00 PM
- BROOKINGS OREGON (MAP)
Planned 50 “experiences” in 10 days all along the Southern Oregon Coast from Brookings up to Reedsport. We are going to be one or more of those experiences so stay tuned as everything is finalized. If you are on the West Coast during this time plan for it.
- SUNDAY, NOVEMBER 3, 2019
- 11:00 AM 5:00 PM
- NC STATE EXTENSION OFFICE (MAP)
This event creates a space for all of WNC and surrounding communities to join together in honor of fermentation, food preservation, farming and food resiliency in Madison County, NC. All profits & proceeds from the festival will be donated to the Beacon of Hope Food Bank of Marshall, NC. There will be FREE demos on food preservation & fermentation, music, family friendly activities and of course local and regional fermenters, foodies and crafting vendors ranging from local farms to local potters, fermenters, crafters and much more!
- SUNDAY, NOVEMBER 10, 2019
- 9:00 AM 5:00 PM
The Third Annual Fermentation Festival for the state of Florida. This time is in St. Petersburg and details are coming.
- Wednesday, September 18 , 2019
- 7:00 PM – 9:00 PM
- $20 limited to 15 guests (plus invited birthday celebrants!)
- Resobox, Long Island City, New York (Map)
Ken Fornataro of culturesgroup and Christopher and Kirsten Shockey or Ferment Works will provide tastes and discuss microbrewing – like, things you can reasonably do at home – of things like shoyus, amino sauces, mirins, sake, doboroku, fish sauces, hot sauces, vinegars, misos, pickles, and popped grains.
- TUESDAY, SEPTEMBER 17, 2019
- 7:30 PM 8:30 PM
- GREENLIGHT BOOKSTORE (MAP)
Corn Symposium – September 8 and September 9
Corn Symposium is a two-day event in New York City, dedicated to all things corn. Bringing together a wide range of speakers, presenters, chefs, farmers, scientists, teachers, topics and other related programming, our goal is to shed light on corn, and this omnipresent ingredient.
The first day, Sunday September 8th, will be a day spent at The New School’s Tishman Auditorium, hearing lectures and panels; viewing presentations; participating in discussions; meeting and connecting with people over corn. The tickets for the first day is $100, and includes lunch. This first day is presented in collaboration with Food Studies program at The New School.
The second day, Monday September 9th, will be a day of hands on classes, tastings and demos where techniques, flavors and experiences will be shared in smaller, more intimate groups at various kitchens in and around the city. (Ticketed separately, you can choose your own adventure and buy tickets a la carte).
TOPIC48 SCHOLARSHIP. Because we want our events to be accessible and inclusive, we try to keep our ticket prices relatively low. However, we recognize that for some people, the cost may still be a bit of a stretch. If you would like to attend the symposium but find the ticket price out of reach, please email us and tell us a little bit about yourself – where you work, and why you would like to attend. We will be reserving several tickets at a heavily discounted rate. email@example.com
Koji Workshop Weekend Intensive
We welcome you to join us for our first koji workshop in North Carolina hosted by The Eco-Institute at Pickards Mountain and Rich Shih of OurCookQuest. We are holding back-to-back sessions over two days, at The Eco-Institute’s farm and retreat center located in the outskirts of Chapel Hill, NC. The goal is to help you understand the fundamentals and versatility of this amazing ingredient to add depth to your dishes, while creating a network of relationships. Day 1 Saturday, August 24: Fundamentals. The first block will cover a variety of applications. We will demonstrate how to make shio koji (umami marinade), kojizuke (pickles) and amazake (a sweet rice drink) as well as how to use them in multiple ways to make your food more delicious. During the afternoon session, guests will learn the straightforward process of making basic rice koji using aspergillus oryzae (koji-kin) spores. We will cover incubator options and show you how to build two simple setups, one with an immersion circulator and the other with a cooler and inexpensive aquarium components. At the end of the afternoon session, you will make your own shio koji to take some umami magic home.
Day 2 Sunday, August 25: Advanced Class. This class is geared towards folks in the food industry and those who already have a basic understanding of koji applications, including those who enrolled in the Fundamentals class. We’ll cover the following makes: modern versions of soy sauce and douchi; alcohol and vinegar; animal product based condiments and charcuterie. We will also teach fresh koji applications: fruit, drinks and a sweet base for desserts. Advanced koji making with a variety of starch mediums will be covered as well. At the end, we will discuss how to move towards a food-waste-free kitchen. In both sessions there will be opportunities to connect with other chefs and like-minded food enthusiasts. This is an opportunity to build connections and learn together on land that has been building the human-Earth relationship creatively and with patience, like a koji chef does with their product. For more information on The Eco-Institute, check out eco-institute.org or @the.eco.institute on Instagram. To learn about Rich Shih, visit ourcookquest.com or @ourcookquest on Instagram.
- $120: Day 1 (Beginner Course
- $120: Day 2 (Advanced Course)
- $200: (Both Courses)
- SUNDAY, AUGUST 18, 2019
- 10:00 AM 4:00 PM
- BOSTON PUBLIC MARKET (MAP)
- Wednesday, June 19, 2019 6:00 to 9:30 – Food Karma has hosted many featured events during New York Cider Week, and this year we’re back by popular demand to ring in the summer with hard cider! Start the season off right at CiderFeast NYC, a food and drink event with outdoor space, sunset views, live music, and of course plenty of cider! This all-inclusive event will feature cider tastings from 15 brands, food samples, and more! It will also double as a book launch for Andy Brennan’s new book Uncultivated: Wild Apples, Real Cider, and the Complicated Art of Making a Living. CiderFeast NYC