We are living in a world where we seek definite and absolute answers to phenomena that often cannot be isolated, categorized or explained in a manner that satisfy us wholly. Therefore, the thought of there existing an invisible world, both inside and outside of us, is a hard fact to bear. What we do not see we do not believe. But the invisible world – that we always rule out – rules us.
Food culture strategist Edith Salers and fermentation educator Kathe Kaczmarzyk will breakdown the “ifs” and the “buts” of the bacterial world that decomposes, constructs, and sustains our world, ourselves, and our food. With an open mind and a curious gut, come join us for a discussion and a hands-on lactic acid fermentation workshop. Not your average lunch, but expect to get fed during the session, so no need to worry about being too hungry. All attendants will also go home with a jar full of new tasty friends, bacteria turn mundane veggies into intense flavor experiences.
NB: Because we should all recycle, bring your own glass jar. Size: 850 ml–1000 ml. If you can’t bring your own jar, let the event organizers know at the latest one week prior to the event. We can provide a limited amount of jars.
WHAT YOU'LL LEARN:
- To become aware of the bacterial world that both surrounds us and is inside of us.
- To leave with the knowledge of basic lactic fermentation.
- To start healing your (possible) germophobia.
Price: 295 SEK
Included in the price a tasting of various lactic vegetable ferments (consider it a light lunch) and a jar of your own ferments made during the workshop and to be brought home with you.
*This event is a part of The Festival, the week-long idea festival connected to The Conference 2018.