SCHEDULE OF EVENTS
10:00 - 10:50am Workshop 1
Kitchen: Home Brewing 101 with Rob Dunn. Learn how to make your own beer! The basic equipment, styles of brewing, and recipe decision making will be discussed.
Bakery: Flavorful and Fizzy Kombucha with Beki Auclair, Vermont Fermentation Adventures. Starting with sweet tea and a kombucha culture, participants will go through the process of making kombucha, tasting samples along the way.
East Room: Not Your Grandmother's Dosa with Roxane De Lear Johnson. Dosa is a traditional fermented Indian lentil and rice thin pancake. Go beyond the traditional recipe in this workshop.
11:00 - 11:50am Workshop 2
Atrium: Homemade Fermented Soyfoods with Sjon Welters of Rhapsody Natural Foods. Learn to make your own fermented soyfoods such as miso, soysauce, tempeh, natto, tofu cheese.
Kitchen: Getting Started with Vegetable Fermentation with Andrea Chesman. We'll cover the basics of vegetable fermentation in this introductory workshop.
East Room: Let’s Talk Apples – from hard cider to vinegar with Robbie Leeds. Learn about pressing equipment and what to look for in apples and varietal differences. Includes intro to bottling and kegging.
C.A.T. Room: The Thriving Pantry with Joshua Pfeil. We will discuss the relevance of fermentation and how it supports our daily efforts to achieve robust health and happiness.
12:00 - 12:50pm Lunch
Lunch time festivities include hula hooping for digestive health (outside); Fermented chicken food demo (Atrium); Sauerkraut contest (The Gorge)
1:00 - 1:50Pm Keynote address, Atrium
2:00 - 2:50pm Workshop 3
Atrium: A Tale of Two Microbiomes with Christina Cunningham, Health Coach& Chrysalis Cultures. Craft a healing foods and fun lifestyle plan using Christina's probiotic approach to intestinal fortitude.
Kitchen: Making & Cooking with Kimchi with Andrea Chesman. Taste kimchi, learn to make your own, and explore dishes you can make using kimchi as both seasoning and vegetable.
Bakery: Homemade Kefir with Beki Auclair, Vermont Fermentation Adventures. Beki will provide helpful hints while showing how to make plain kefir and sampling flavored kefir.
3:00 - 3:50pm Workshop 4
Atrium: Why Everything Should be Fermented and Not Pasturized with Doug Flack. Doug will cover the why's and how’s of fermenting grains, vegetables, milk, and the pre-refrigeration era of meat preservation.
Kitchen: "Say Cheese" with Roberta Parisi. Learn how to prepare your kitchen for cheese making, how to make cheese, and the best way to store your cheese.
East Room: Cultured Milk: Simple steps to making Yogurt andButtermilk with Leslie Silver. Learn how simple it is to make yogurt and buttermilk at home and try different samples. Cultures will be available to buy.
4:20pm Raffle drawing
4:30 - 6:00pm Social Hour, Atrium
Live music and fermented food samples, hosted by Green Mountain College's Food Preservation class
Would you like to be part of this day? Email Leslie Silver or call RAFFL at 802.417.1528. We're looking for presenters, workshop leaders, sponsors, and volunteers!