11:15am – 11:45am
Fermentation Station tent
What gives chocolate it’s flavor? Fermentation! We will discuss the post harvest practices that make chocolate taste like chocolate. Taught by Derek Lanter of Cacao Santa Fe. Derek oversaw the specialty cacao orchard in Hawaii for Dole Foods, the largest cacao orchard in the state. He was responsible for the harvest, fermentation and drying of cacao beans and won a prestigious Cocoa of Excellence award for their crop. Today he and business partner, Melanie Boudar, an award winning chocolatier own Cacao Santa Fe where their bars, chocolate drinks and truffles are made from scratch.

12:30pm – 1:15pm
Fermentation Station tent
An interactive cocktail workshop incorporating fermented ingredients, focusing on wine and beer. Taught by Natalie Bovis, the founder of The Liquid Muse. Natalie was named one of four women leading the liquor industry by Bustle.com, and USA Today hailed her third cocktail book, Edible Cocktails: Garden To Glass, among their “Top Ten Cookbooks” in 2012. Ms. Bovis is a spirits consultant, and the Co-Founder of OM Organic Mixology Liqueurs, whose signature cocktails have been featured from the Playboy Mansion to President Obama’s Green Inaugural Ball. Bovis has trained bartenders, led seminars and taught cocktail classes, nationwide, and judged cocktail and spirits competitions around the world. She has been a Brand Ambassador and Spokesperson for spirit and wine brands, and has a decade of media appearances under her belt. As founder of New Mexico Cocktails & Culture Festival she strives to develop cocktail culture in her home state.

2:00pm – 2:45pm
Fermentation Station tent
Did you know that lacto-fermented foods such as sauerkraut, kimchi, and pickles can help you stay young? Learn the scientific reasons why these traditional live-culture superfoods can improve your memory, boost your immune system, and increase energy. And then Karen will show you how to perk up your fermented veggies by adding in surprising ingredients, including stimulating and exotic herbs, and spices. In addition, Karen will also share recipes for using fermented foods in creative and delicious dishes.Karen Diggs is a nutritionist, chef, culinary instructor, and published author. Through her studies, she became fascinated by traditional fermentation methods, and was determined to share her passion for making these superfoods with her students, peers, friends, family, and beyond. Karen realized that dream by creating Kraut Source, an innovative kitchenware for making small-batch fermented foods in mason jars.

3:30pm – 4:15pm
Fermentation Station tent
It’s easy to follow a basic kombucha recipe. Many of you already have a homebrew that you feed religiously (or don’t, and drink the straight-up vinegar anyway). But what ELSE can you do? The enigmatic SCOBY responsible for the country’s latest beverage craze makes far more than soured black tea. From outlandish flavors to delicious foods to vibrant art canvas, discover the possibilities for taking your kombucha brewing to new places. After a brief introduction to bring beginners up to speed, this workshop will provide the tools to safely experiment with your culture and the inspiration to test its limits in beverages, foods, home products, and beyond. 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.

5:00pm – 5:30pm
Fermentation Station tent
Not all of us are so lucky to have a sourdough starter passed down to us from our bread-baking forefathers and foremothers. Josh Cantor, the owner of Silver Stallion Bread in Gallup, will take us though the history and process of making sourdough baked goods.

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

1:15pm – 2:00pm
Culture Station tent
A brief look into how our inner gut ecology controls immunity and even mental outlook. 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.

2:45pm – 3:30pm
Culture Station tent
Learn to ferment your own hot sauces with Kirsten K. Shockey of Ferment Works. Kirsten is the coauthor of Fermented Vegetables with her husband, Christopher Shockey. They got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.

4:15pm – 5:00pm
Culture Station tent
A demonstration and discussion on how to ferment nut cheeses. This will include a discussion on types of nuts, fermenting agents you can use, basic recipe, as well how to age your nut cheeses. Taught by Karina of Planty Sweet. Karina is an instructor of Advanced Raw Cuisine, and Plant Based Desserts, at Matthew Kenney Culinary, the world’s first and leading classically-structured plant-based culinary center. With a focus on refined living cuisine, she teaches students from all over world how to create innovative raw vegan dishes, using a combination of traditional methods and modern techniques. Deeply inspired by the symbiotic relationship between people, nature, and food; Karina has traveled the globe, to experience the power of natural nutrition across cultures, landing in countries such as Morocco, France, Iceland, Japan, Korea, China, Indonesia, and Thailand. 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.