BACK-TO-BACK EDUCATION ALL DAY

WITH THE EXCEPTION OF THE KIMCHI AND CHEESE MOBS, ALL SESSIONS ARE OPEN TO ALL GENERAL ADMISSION TICKET HOLDERS

MOB Tent

Cheese Mob

11:00, 1:30,  and 4:00
In the Mob Tent
This Cheesemaking 101 presentation will introduce the beginning cheesemaker to the world of home-cheesemaking including:
The art and science behind cheesemaking; Basic equipment and ingredients needed; Milk options and considerations (fresh vs store-bought, raw vs pasteurized, homogenized vs cream-top, organic vs non-organic, local sources, etc.); Good recipes to start with; Resources for ingredients, equipment, and books. Participants will watch a demonstration of how to make a simple soft cheese that can easily be made at home and then get a hands-on opportunity to ferment their own small jar of milk to take home and make cheese with! Presented by Kate Johnson, the founder and owner of The Art of Cheese. She got her start as a cheesemaker as the director of Briar Gate Farm, her local family farm where she offers creative learning opportunities centered around animals and farmstead arts. She raises Nubian and Nigerian Dwarf dairy goats which gave her access to delicious farm-fresh goat’s milk when she began learning how to make cheese at home. Additional $10 to participate – limit one session. You will pick your session time during registration.

Kimchi Mob

12:15 and 2:45
In the Mob Tent
From kraut to kombucha, fermented foods are all the rage these days. These foods are not only delicious and healthy, they’re also easy to make at home. Join us for a family-friendly, hands-on fermentation workshop. Nao Sadewic of Santa Fe Koji, will explain the craft of lacto-fermentation while you create your own kimchi, one of Asia’s favorite ferments. Highly probiotic kimchi specifically has been linked to anti-obesity effects and might help treat atopic dermatitis and lower cholesterol. You will also go home with your own jar of fermenting kimchi. Additional $10 to participate – limit one session. You will pick your session time during registration. Nao Sadewic was born and grew up in southern Japan. She teaches Nourishing Traditional Japanese Cooking Classes at her little kitchen in Santa Fe. She is a Certified Koji Professional and is sharing the wisdom of her tradition with the community.

Fermentation Station
Demo Tent

Fermented Drinks: Nature's Healthy "Sodas"

10:15 – 11:00
Fermentation Station tent
Sodas are a fad and they are fading fast. So what’s a 21st century bacteriosapien going to sip on? Why, fermented drinks of course! Milk Kefir, Water Kefir, Kombucha & Jun are covered in this presentation about why our bodies thrill to the unique flavors and benefits of these tasty drinks that have been consumed since the dawn of time. Plus they are an affordable replacement for sugary sodas, juices and chemical laden energy drinks. Presented by Hannah Crum, The Kombucha Mamma. Hannah is an author, master brewer, Kombucha Kamp founder, community educator, commercial consultant, Trade Association President, and Kombucha Ambassador to the world.

Sourdough Bread at Home

11:45 – 12:30
Fermentation Station tent
The workshop will cover baking sourdough in a home kitchen environment. I’ll discuss creating and maintaining a sourdough starter, creating different dough types (low hydration, high hydration, etc), mixing, bulk fermentation, shaping, and finally baking. Presented by Maurizio Leo. Maurizio is the head baker, writer, and photographer behind the baking website The Perfect Loaf. His website focus on baking naturally leavened bread from home.

Plant Based Yogurts

1:15 – 2:00
Fermentation Station tent

Learn how to make your own delicious raw plant-based yogurt! Making your own yogurt from fresh coconuts will ensure you consume a nutrient dense food, without the additives that store bought plant-based yogurts contain. This method is easy and does not require a yogurt maker. We will cover the different culturing agents for your yogurt, substitution, and recipe ideas such as parfait with sprouted buckwheat granola. Taught by Karina of Planty Sweet. Karina is a proud alumnus and former Chef Instructor of Plantlab Culinary, the world’s first and leading classically structured Plant-based culinary academy. With a focus on refined living cuisine, she taught students from all over world how to create innovative raw vegan dishes, using a combination of traditional methods and modern techniques. A love of beautiful food created with plant-based ingredients combined with her extensive global travels have led her to develop a voice in cuisine that is uniquely her own.

Innovating with Kombucha

2:45 – 3:30
Fermentation Station tent
Many people across the country are still discovering kombucha for the first time. Those who have been brewing for a while begin to realize how nuanced and complex kombucha really is. By tweaking different parts of the recipe or process, brewers draw out many different flavors and profiles from the same culture. Taking a cue from the craft beer industry, Katlyn will take participants on a tour of kombucha samples to understand how different techniques and flavors show up in kombucha fermentation. Taught by Katlyn Jennings, owner of The Kombucha Project, and the first brewer to hit the market in New Mexico. Katlyn has spent eight years studying and experimenting with kombucha cultures. Her obsession has led to extensive research into its microbiology and proved a gateway drug to sauerkraut, sourdough, sour beer, and all other things soured by fermentation.

Fermented Herb Paste from the Wilds of New Mexico

4:15 – 5:00
Fermentation Station tent
Learn how to identify and ferment New Mexico’s common + invasive local wild plants into a nutritious and delicious herb paste. This easy ferment works well as a base for soups, salad dressings or as a tasty spread. Presented by Cebastien Rose and Robin Moore of Dryland Wilds. Dryland Wilds forages the high desert for common and invasive plants — bringing you real desert perfumes, botanical skin products and tasty recipes from the wilds of New Mexico. They also lead foraging classes, teaching plant identification throughout New Mexico, focusing on how to recognize, harvest and preserve edible and useful wild plants. Check out their recent feature on Bizarre Foods with Andrew Zimmern – Season 11 Episode 2 : America’s First Revolution Trail.

*Schedule, speakers, and program are subject to change.

Culture Station
Demo Tent

Fermented Hot Sauce: Red or Green?

11:00 – 11:45
Culture Station tent
Learn to ferment your own hot sauces with Kirsten K. Shockey of Ferment Works. Whether you like it hot, or not, whether you want to be green or see red—this workshop is for you.  You will learn to take your favorite New Mexico chiles to flavorful and healthy perfection with fermentation. Kirsten K. Shockey, author of best-selling Fermented Vegetables and Fiery Ferments will demonstrate a few techniques to get you on your way to the best fermented hot sauce.

Fire Cider

12:30 – 1:15
Culture Station tent
Come learn how to ferment your own Fire Cider. Raw, organic apple cider vinegar is already a healthy probiotic — but steeping anti-inflammatory and healing herbs in the vinegar makes it that much better. Led by Kristen Davenport of Boxcar Farm, an organic spring-fed farm in the Sangre de Cristo Mountains, this class will talk about herbal vinegars and oxymels, including the famed Fire Cider.

Is Your Microbiome Ruining Your Health?

2:00 – 2:45
Culture Station tent
Join Healthy Gut Girl, Catalina Martone, gut specialist, and host of the podcast Stuff your Doctor should know. She will share some amazing info on how we can protect ourselves from the flood of toxins in our food and simple ways to upgrade the quality of our food. And how to keep our microbiomes thriving! Taught by Catalina Martone a.k.a. Healthy Gut Girl. Catalina is the Host of the iTunes podcast ‘Stuff Your Doctor Should Know’, She is a Diagnostic Nutritionist & Chef. She started her career as the fermentation chef & educator for Author Donna Gates of the Body Ecology diet. She speaks to thousands of people about the adventures of the Microbiome.

Kefir

3:30 – 4:15
Culture Station tent
Alex Lewin writes about fermented foods, and most recently about fermented drinks. He will talk about water kefir, and about dairy kefir. As time allows, he will also discuss other bacteria-yeast beverages like kombucha and vinegar; also about options for making fermented drinks in your home kitchen as quickly and easily as possible.

Other Events Around the Festival

Culture Petting Zoo

11:00am – 3:00pm
The Culture Swap “Kitchen”

The Culture Petting Zoo is where you can have a hands-on experience and get up close and personal with some of the good bacteria that make delicious fermented beverages that keep the human immune system vital and in balance. Hannah Crum, author of “The Big Book of Kombucha” will bring out her “pets” for show and tell.

Culture & Ferment Swap

11:00am – 3:00pm
The Culture Swap “Kitchen”
The Culture & Ferment Swap will be a dedicated space at the festival for sharing and swapping your beloved mothers, starters, and ferments. Think sourdough mothers, vinegar mothers, kombucha SCOBYs, krauts, hot sauces, pickles, and more. So, if you have extra cultures and ferments you would like to share—bring them to the Festival for exchanging. Please label your cultures and ferments clearly and the ingredients used. You don’t have to include contact info, but it is encouraged.

Farm-to-Bar Tent

Sake

11:00 – 11:30
Farm-to-Bar tent
Making Sake – rice, rice koji, water, and yeast. Presented by Arizona Sake of Holbrook, Arizona.

Humans First Libation: Mead

11:45 – 12:15
Farm-to-Bar tent
We will be talking about fermenting honey, what it is, how its made. We will discuss the scientific, medical, and cultural significance of mead in both the past and present. Evan Anderson, co-founder and brewer for Drinking Horn. Evan received a B.S. in biology from University of New Mexico and worked as a fish biologist for nearly a decade. Evan made 30 gallons of mead in a handful of different flavors for his wedding, and with three kegs still full of beer, all the mead had been drank. People loved what he made so much that with a monumental amount of encouragement from friends and family he and his wife, Kelly, started Drinking Horn Meadery in Flagstaff, AZ in 2016. With a fiery passion for excellence and a desire to make mead a mainstream beverage, they have quickly grown and now distribute state wide in AZ, as well as direct ship to 39 states.

Beer: Homebrewing

1:15 – 1:45
Farm-to-Bar tent
Do you drink beer? Have you ever had a desire to make it yourself or perhaps just want to understand what it is your drinking a bit better? Edible writer and homebrewer Michael Dax will be discussing the basics of homebrewing and fundamentals of making beer.

Music by Zoltan and The Fortune Tellers

3:00pm – 5:00pm
On Stage

Wild like the west, yet fine like an aged whiskey, Zoltan and the Fortune Tellers bring you toe tapping tunes about snake oil, cheese, and various other subjects, they are a real sonic doozie.

Kids Activities

Pajarito Volando 4-H Club

All Day
The Pajarito Volando 4-H Club will have their furry friends at the petting zoo for kids of all ages to interact with. Horse rides, face painting, and Boom Boom the long-horned steer!

Other Events Around the Festival

Wild Walk

11:00
Meeting place TBA
Join Dryland Wilds for a 45 minute foraging walk and learn the edible and useful plants of our high desert!  Focusing on invasive and common plants of our area, these foraging skills are useful both in urban and wild contexts and great for all ages. Wild Walk is free with general admission to Fermentation Festival.

Book Signing

Times to be determined
We will have an amazing group of distinguished authors signing their books: meet and greet Alex Lewin, Hannah Crum, and Kirsten Shockey and have them sign your favorite fermentation books–bring your own or purchase at the festival. Bookworks will be on site selling these author’s best sellers plus a small curated selection of fermentation books to peruse and purchase.

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