permaculture

[mIEKAL aND <QAZINGULAZA@gmail.com>]

Don't miss the opportunity to attend one of his workshops, especially  
if you need any convincing to try fermenting foods.

~mIEKAL

Begin forwarded message:

> From: sandorkraut@wildfermentation.com
> Date: February 7, 2011 5:42:08 PM CST
> To: people@dreamtimevillage.org
> Subject: 2011 Fermentation Workshops
>
>
> Hello friends,
>
> Ive been in semi-seclusion trying to get my new book written. Its
> another book on fermentation, more in-depth, more ferments, more
> variations (many contributed by readers of Wild Fermentation and
> people who have written to me), more exploration of underlying
> processes, and more troubleshooting. The new book is coming along,
> but slowly. Im currently projecting completing the manuscript by
> September. Ive been doing lots of experiments. Lately Ive been
> malting barley, making saké, hammanatto, and one of my new favorites,
> smreka, a tonic beverage from Bosnia. Smreka could not be simpler to
> make: Place about 2 cups (½ liter) of juniper berries in a gallon (4
> liter) jug, and fill it with water. No sugar or anything else
> required. Ferment for about a month, stirring or shaking and
> releasing pressure periodically. Truly delicious. Thanks to Luke
> Regalbuto and Maggie Levinger of Wild West Ferments for sharing that
> one with me, and thanks to all of you who shared feedback, ideas, and
> recipes for the book. Ill keep you posted.
>
> To stay focused on the book project, I do not have much teaching
> scheduled this coming season. But I do have some, most near home in
> Tennessee, listed below. Please help spread the word. After my book
> is finished I expect to resume periodic travels spreading
> fermentation fervor, but I am not prepared to make more commitments
> until then. However, if you are teaching fermentation classes, or
> know someone who is, please send me the details and I will gladly
> post them on my website. There is such a tremendous hunger for this
> information that the fermentation revival needs more teachers.
> Workshops can be very simple. Consider spreading your fermentation
> fervor wherever you live. As always, if you wish to no longer receive
> my occasional updates, please reply with the magic word "unsubscribe."
>
>
> Best wishes to you.
>
> Sandor
>
> Sandor Ellix Katz Fermentation Workshops Spring-Summer-Fall 2011
>
> April 15-17 (Friday-Sunday)
>
> Woodbury, TN
>
> www.wildfermentation.com <http://wildfermentation.com>
>
> Focus on Miso, Koji, Amazake, and Tempeh
>
> Learn how to make koji, grain grown with the fungus Aspergillus
> oryzae, an important mold at the center of many Asian fermentation
> traditions. Then well use our homemade koji to make a couple of
> different styles of miso, as well as amazake. Well also grow a
> different mold, Rhyzopus oligiosporus, to make tempeh.
>
> May 21
>
> Freestone, CA
>
> Freestone Fermentation Festival
>
> www.freestonefermentationfestival.com
> <http://freestonefermentationfestival.com>
>
> Check my website for additional Bay Area events that week
>
> June 10-12 (Friday-Sunday)
>
> Woodbury, TN
>
> www.wildfermentation.com <http://wildfermentation.com>
>
> Focus on Tonic Beverages
>
> Kombucha, Tibicos (Water Kefir), Kvas, Ginger Beer, Mabi/Mauby, Whey
> as a starter.
>
> Well explore, sample, and learn methods for varied traditions of
> lightly fermented beverages.
>
> June 24-July 2
>
> Woodbury, TN
>
> http://www.barefootbuilder.com/workshops.html
> <http://barefootbuilder.com/workshops.html>
>
> Building With Cob Off-Grid
>
> This one is a little off topic. My friend Christina Ott, an
> experienced practitioner and teacher of building with earthen
> materials, will be teaching this workshop, building a cob structure
> at a mutual friends off-the-grid homestead, which he is turning into
> a retreat center (www.daffodilmeadowcenter.com
> <http://daffodilmeadowcenter.com>
> ). Cob is an ancient clay wall building method that allows nearly
> unlimited creative freedom, lasts for centuries, and can be mastered
> my almost anyone. I will be there on and off, sharing ferments and
> offering some hands-on fermentation opportunities. This is
> Christinas description of the workshop: Build a small cob building
> from the foundation up. This workshop will be a small, off the grid
> cob building and will offer the chance to learn all the basic skills
> for building a cob house, especially on a remote off-grid building
> site. We will start with the building of a stone foundation and then
> learn to mix cob both by foot and with machinery. We will also frame
> a simple round pole roof and apply lime and clay plasters. This is an
> excellent comprehensive introduction to building with cob and is
> perfect if you are planning to build off the grid.
>
> September 9-11 (Friday-Sunday)
>
> Woodbury, TN
>
> www.wildfermentation.com <http://wildfermentation.com>
>
> Focus on Dairy
>
> Clabbering, yogurt, kefir, whey, and basic cheese concepts
>
> October 21-23 (Friday-Sunday)
>
> Woodbury, TN
>
> www.wildfermentation.com <http://wildfermentation.com>
>
> Focus on alcohol and vinegar: mead and cider
>
> Well press apples into cider and/or pears into perry. Well also
> start some mead and some vinegar, and do some bottling and tasting.
>
> November 3-8 (Thursday-Tuesday)
>
> Focus on Vegetables
>
> Woodbury, TN
>
> www.wildfermentation.com <http://wildfermentation.com>
>
> Including harvesting with Tennessees legendary biodynamic barefoot
> farmer Jeff Poppen at his Long Hungry Creek Farm in Red Boiling
> Springs, TN, filling a 55-gallon oak barrel with radish kraut-chi,
> and starting a batch of Japanese takuan pickles.