Karen McAthy is the CEO, co-founder of Lumi Foods and Blue Heron Cheese from Vancouver, Canada, the author of the first and significantly expanded second edition of The Art of Plantbased Cheesemaking (winner of the 2018 Gourmand World Cookbook award, vegan category), and has taught hundreds of students from around the world, how to make cultured plant based cheeses.
Salt and Aging Plant based Cultured Cheeses: rind and flavor development. Register Here: Annual Membership Includes all Salt and Ceremony Sessions, access to hundreds and hundreds of videos, and access to videos and events until December 31, 2023
While plant-based cheese methodology lacks a universal cohesion like its dairy counterpart, or longer established fermentation practices, the beginnings of universal approaches are starting to coalesce. Many focus on creating precise replicas of dairy standards, but this workshop is intended to focus on how plant based cheeses can be stand alone new cheeses, with their own characteristics, and learning how to age a cheese is key to understanding the relationship between microbes, salt, humidity and temperature, and other factors.
On December 11th we will be featuring Karen’s workshop videos as part of our Salt and Ceremony Events. This session: The Miracle of Salt, is live broadcast from 11:00 AM EST to 2:00 PM EST. The first hour will be a live event, followed by streaming videos. All of this will be available in the showcases for these events. If you can’t attend the event and participate live, you can watch them later. But you must register (See below).
Karen is the CEO, co-founder of Lumi Foods and Blue Heron Cheese from Vancouver, Canada, the author of the first and significantly expanded second edition of The Art of Plantbased Cheesemaking (winner of the 2018 Gourmand World Cookbook award, vegan category), and has taught hundreds of students from around the world, how to make cultured plantbased cheeses. Under her direction, Lumi Foods is currently developing a line of vegan starter cultures specifically for use in plantbased and alternative dairy cheesemaking practices, a result of research undertaken within a Lumi led consortium project in Protein Industries Canada. https://lumifoods.com
Salt and Ceremony Sessions
December 4th : Past, Present and Future Salt – 1:00 to 4 PM EST
December 5th: Salt, Grains, Seeds and Beans – 1:00 to 4PM EST
December 11th: The Miracle of Salt – 11:00 to 2:00 PM EST
December 12th: Salt, Sand, and Survival – 5:00 to 8:00 PM EST
$75 for Annual Membership that includes from November 1, 2022 to 12/31/2023 (that’s 14 months) and all the Salt and Ceremony sessions.
Individual Salt and Ceremony events costs $30 USD. $50 for all 4 sessions of Salt and Ceremony. Each session has a live segment of about an hour, then two hours of streaming videos made by people from all over the world.
We are recording each session and will make them available the last week od December, viewable until 12/31/2022. All 4 sessions – recorded if you can’t make it – with associated videos are watchable until the end of the year costs $50
Buying a new Annual Membership at $75 also means you will be able to access, at no additional cost, any event in 2023, as well as access to any new videos and the edited ones as they are available. Please specify what you would like at the payment link https://PayPal.me/FermentsandCultures