3rd Annual Fermentation Festival: November 9th - 20th, 2020
Regular price
$65.00
Sale price
$85.00
Though this years Fermentation Festival over and was an inceredible success - it was all recordedand available for you to learn from!
You can still register for this event to receive access to all the recorings and recipes.
Develop the knowledge & skills to be able to confidently ferment a variety of your own food & beverages to keep you and your family healthy all year round.
The 3rd Annual Calgary Fermentation Festival
Join us for a deep dive into the world of fermentation. Whether you are new or a true cultured expert, this festival offers learning and experiences for all.
During this special 2020 edition you will participate in 20 sessions on the topics of fermentation, how-to recipe creation, probiotic nutrition, microbiome research and more!
Live sessions include:
+ Learn a Variety of Specific Fermentation Recipes
+ Develop Essential Fermentation Skills & Techniques
+ Discover The Latest Research the Microbiome and Gut Health including learning about the Virome
+ Troubleshooting - Get Your Questions Answered from Leading Chefs and Experts
+Connect with Like-Minded Community
The Fermentation Demystified: A Revival with Sandor Katz
Tsukemono: Japanese Pickling Techniques with Dr. Terry Willard of Wild Rose College of Natural Healing
Understanding The Virome with Dr. Melina Roberts ND
Ferments from the Middle East: Cinnamon Preserved Lemons & Mom’s Pickled Eggplants with Roni Zaide of Roni's Kitchen
Crafting Artisan Plant-based Cheese with Julie Kapuscinski - Glowfood Banff
Role of Fermentation in Tradtional Diets with Takota Coen, Permaculturalist
Histamines: The Hidden Troublemaker in Ferments, and What to do About It with
Tracey Reed C.H.N.C & Luka Symons C.H.N.C
Switchels and Shrubs: Crafting Healthful Vinegar Drinks with Jodie Campbell
Gut and Psychology Syndrome with Megan Barefoot of No Shoes Nutrition
Probiotic Bread 'Beer’: the Original Fermented Kvass with Derek Fleming of New Earth Organics
Medicinal Mead Making with Denis Manzer of Ferment Your Food
Prosciutto & Beyond: How to Simply Cure Meat using Salt with Malcolm Saunders of Light Cellar
The How and Why of Natto, for delicious results with Ely Ross of Kiyoko Fermentation
Sourdough: From the Start with Cheri Litchfield of Litchfield Kitchen
Elzabeth Stokie
Calgary Fermentation Festival goes Online with a power-packed schedule of local and world-renown experts sharing about why fermentation is so important to your health, and how to safely ferment your own food & beverages.
