FERMENTATION 2021 FERMENTATION 2021

TRACK: Food & Flavor

Sunday, November 7, 2021

- PST
Qimin Yaoshu: Lessons for Today from 5th Century China
Mara Jane King
Mara Jane King
IE Hospitality, Director of Fermentation

Qimin Yaoshu ("Essential Arts for the People's Welfare"), an agricultural treatise first published in 540 CE, details in 92 chapters how a 5th/6th century estate in North China would have been managed.  Beyond its value as a working history for agricultural practices, the Qimin Yaoshu contains numerous recipes for cooking, fermentation and other preservation practices including the first complete recipes for making Qu, or what has become more widely known today as Koji. Join Mara King in a deep dive into the Qimin Yaoshu. What does it mean for a food system to have an agricultural guide? Delving in to the recipes in the Qimin Yaoshu, what do these guides for creating fermented foods from 5th Century China teach us about building robust and low waste systems today?

- PST
Mycotopia
Douglas Bierend
Douglas Bierend
Freelance writer, independent journalist & author

From ecology to fermentation, in pop culture and in medicine - mushrooms are everywhere. Author Doug Bierend has written In Search of Mycotopia to uncover the vanguard of mycologists; growers, independent researchers, ecologists, entrepreneurs, and amateur enthusiasts exploring and advocating for fungi’s capacity to improve and heal. From decontaminating landscapes and waterways to achieving food security, he examines how humans can work with fungi to better live with nature—and with one another.


- PST
Fermentation Journeys: Past, Present, and Future
Sandor Katz
Sandor Katz
Author & Educator

For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. Coinciding with the publication of his latest book, Sandor Katz’s Fermentation Journeys, he revisits these special places, people, and foods.

Monday, November 8, 2021

- PST
Koji & Miso
Rich Shih
Rich Shih
Our Cook Quest, Author & Culinary Explorer
Jeremy Umansky
Jeremy Umansky
Larder Delicatessen & Bakery, Chef & Owner

Koji Alchemy authors Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks.

- PST
Ferments of Asia: A Global Flavor Experience
Robert Danhi
Robert Danhi
Flavor360 Solutions Inc., Chef/Co-Founder

After decades of research, Robert believes that fermentation should be credited with saving the human race from starvation as well as creating some of the most craveable foods and beverages across the continents. Join author and R&D Chef Robert Danhi on a multimedia adventure across Asia to discover the origins of all fermented bean pastes, their migration across Asia and how they have become building blocks of flavor for home cooks, chefs, product developers, and food scientist globally. 

- PST
Bread: The Best of Things and the Worst of Things
Vanessa Kimbell
Vanessa Kimbell
The Sourdough School, Owner & Author
Miguel Toribio-Mateas
Miguel Toribio-Mateas
The Sourdough School, Director of Research
- PST
Kombucha Today
Hannah Crum
Hannah Crum
Kombucha Brewers International, President & Founder

Hannah Crum, from her perspective both as President of Kombucha Brewers International (KBI) and as a kombucha educator, discusses the state of the industry. She will touch on the biggest challenges and opportunities facing  producers, along with the current major initiatives at KBI.

- PST
Vinegars
Kirsten Shockey
Kirsten Shockey
The Fermentation School, Author/Educator/Co-Founder

Fermentation expert and educator Kirsten Shockey will take a deep dive into the long history of vinegar and its many varied uses,  sharing insights into vinegar-making traditions around the world. 

Tuesday, November 9, 2021