10:30-11:30am and 1:30-2:30pm
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. Patrick Block of Barrio Brinery, will explain the craft of lacto-fermentation while you create your own pickle ferment. Additional $10 to participate. You will pick your session time during registration. 

10:15 – 11am
Fermentation Station tent

11:45am – 12:30pm
Fermentation Station tent

The connection between a healthy gut and your brain, mental, and physical health is crucial. Maintaining or recreating a healthy microbiom supports your overall health and can be achieved through the consumption of fermented foods. Fermented foods are rich in probiotics that repopulate the intestines with good and necessary bacteria needed for digestion, stable mood, and strengthening of the immune system. Join me as we dive deep and explore the belly brain health connection and the benefits of fermented foods to your gut, mental, and physical health! Ashley Arnold is a holistic nutrition educator and coach. She earned her certification from the Southwest Institute of Healing Arts in Tempe, AZ including Fermentation.  Ashley works with clients both local and across the country and is also ERYT500 yoga instructor and continuing education provider YACEP combining the two worlds. When she isn’t in the kitchen or yoga studio Ashley is with her husband Dustin, daughter, and furbaby Jammers enjoying and exploring the land of enchantment.

1:15pm – 2:00pm
Fermentation Station tent

Join us to learn about miso, one of Japanese cuisine’s most essential condiments. Miso adds an earthy, deep umami kick to soups, savory dishes and even desserts. Nao Sadewic of Santa Fe Koji will talk about the variety, ingredients, health benefits, process of miso making and how to use it in cooking. 

2:45 – 3:30pm
Culture Station tent
It’s chile season in New Mexico and the time of year to start preserving. I will walk you through the simple method of fermenting your own hot sauces. What a better way to preserve your chile harvest than a delicious probiotic rich topping for any meal of the day. Keep the flavors of summer alive all year! Learn to ferment your own hot sauces with David Gaspar de Alba of Oni.

11:00 – 11:45am
Culture Station tent
Kombucha Basics with Katlyn Jennings of Kombucha Project. You will learn everything you need to know to start safely brewing kombucha. 

12:30 – 1:15pm
Culture Station tent
Kristen Davenport of Boxcar Farm will be teaching how to make home made vinegar. Apple scrap, peach skin, apricot mush, even carrots — take any sweet substance and turn it into a living , healthful vinegar. A step-by-step process along with some sample tastes will be provided. 

2:00 – 2:45pm
Culture Station tent
Fermented foods are often touted for their health benefits. Another good reason to incorporate them into your regular diet? Because they are delicious. In this workshop, we’ll talk about how home cooks can use fermented foods – from mustard to miso to kimchi to fish sauce – to add acid, salt, umami and depth of flavor to everyday recipes. Cally Carswell is an ambitious home cook who hails from a long line of eaters and restauranteurs. Her husband Colin is the potter behind Mudslide Stoneware, which specializes in handmade fermentation crocks. Cally and Colin make many fermented foods at home – and cook with them, too!

3:30–4:00pm
Culture Station tent
Are you a beginning sourdough enthusiast, eager to bake your first loaves, but hesitant to start? Or are you a seasoned sourdough baker, who loves the process, but is interested in another baker’s perspective? Jacob Topper, owner of the Ferm Brinery & Bakehouse will offer history, best practices and expert tips on sourdough bread baking.

3:30pm
Look for sign near registration
Come learn how to harvest and prepare wild plants growing in the high desert.  Join Dryland Wilds for a walking class that focuses on foraging common and “invasive” plants – and easy ferments you can use them in!  

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.

11:00 – 11:30am
Farm-to-Bar tent
Interested in learning more about probiotics in alcoholic beverages? Gain a better understanding of the history of probiotics in alcohol. Various cultures are used around the world to ferment alcoholic beverages, as well as alcoholic beverages made through wild fermentation. Andrea of Leaf and Hive will discuss the optimal probiotics to look for in fermented, living products like Leaf and Hives’ authentic Jun culture that is used to inoculate honeybrew. 

11:45am – 12:15pm
Farm-to-Bar tent
Learn about the history of mead that is found all over the earth, the natural properties of honey and how they relate to mead. Evan, of Drinking Horn Meadery will explain how to ferment mead, and the current situation with bees and the environment.

12:30 – 1:00pm
Farm-to-Bar tent
If you think you know the gin & tonic, you have another thing coming! This tasty, interactive class is not only an overview of the history of one of the most widely sipped mixed drinks in the world, it is also a personalized experiment to create your OWN signature version. The one ingredient all gins have is juniper… but from there, styles vary wildly. Traditional London Gin is its own botanical experience. Its predecessor, Dutch Genever, is a different malty, almost whiskey-like beast all together. And, then there are the more floral modern gins. And, that’s not even getting into tonics and garnishes! Join Natalie Bovis of The Liquid Muse to explore – and experiment with – this iconic bar staple.

2:00 – 2:30
Farm-to-Bar tent
Making wine and owning your own winery is a dream for many of us. In his talk, Sean Sheehan (Owner/Winemaker of Sheehan Winery), will discuss his 10 year odyssey from cellar rat to winery owner, and every step in between. 

3:00 – 4:00pm
Farm-to-Bar tent