Sunday, October 22, 10-4 PM
A full day of workshops is offered at tiered pricing: $10 / $30 / $50 for the day. Please pay what feels right and reach out if none of this is possible for you. We will not turn anyone due to lack of funds.
We will gather in the middle of the day for a potluck lunch – bring a dish to share if it suits you.
Registration is below – sign up early as we expect this portion of the fair to sell out.
10:00 – 11:00 AM
Koji with Nicholas Repenning
Nicholas is a co-founder of Go-en Fermented Foods, a Koji based fermentation business and playground. He will introduce us to Koji, what it is, how to use it, and when to apply.
“I hope to demystify this amazing fungal ferment and help you to realize how simply Japanese seasonings can be applied to everyday cooking.” We will cover the basics from miso to shio koii to amazake. Get your feet wet or dive right in. It’s a rabbit hole!
11:15 AM – 12:15 PM
Garum with Sean Doherty
Spend the hour discussing all things garum – what is it, how to make it, how to use it. Sean is a chef, culinary researcher and avid fermenter. He’s a speaker at Kojicon and contributed to the 2020 fermentation book, Koji Alchemy. A veteran of the Portland restaurant scene, Sean currently bakes at Solo Pane e Pasticceria in Bath. Follow on Instagram @naes2020.
12:15 – 12:45 PM
Lunch will be a potluck. Please bring a dish to share if you’d like to participate!
12:45 – 1:30 PM
Kwange with Khadija Ahmed
Kwange is fermented cassava that is pounded into a paste and formed into sticks. Khadija will explain the process and talk about how to use this staple food.
Khadija left the Democratic Republic of Congo twenty years ago when war broke out. She runs Food For All Services, a nonprofit African Market and Pantry providing culturally relevant food, accessed with dignity. She is also the Community Impact Manager at Good Shepherd Food Bank.
1:45 – 2:45 PM
A Full Life of Fermentation: Herbs, Dairy, and More with Lauren Pignatello
Lauren has been fermenting just about everything in her kitchen, apothecary, and creamery for over 20 years. She started making foods to feed her family and community that turned into Swallowtail Farm and Creamery.
Lauren will go over the basics of dairy fermentation – how to keep it simple – and the “why” and “how” of fermenting herbs as drinks and medicine.
3:00 – 4:00 PM
Aluá de Milho with Ellie Markovitch
Aluá de Milho is a fermented drink prepared from corn, traditionally used in ceremonies and celebrations. There is not a single history of this beverage because it is a drink that travels through evolving cultures, embracing and adapting to local ingredients.
Ellie is a Lecturer at the University of Maine Department of Communication and Journalism. Her work revolves around media and food literacy. Born in Brazil, Ellie spent childhood weekends at her grandparents’ small farm. “There was a story behind everything we did with our food – how it was grown, harvested, cooked, and shared.”
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