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67 Merchants Row
Rutland, VT, 05701
United States

(802) 417-1528

Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

4th Annual Vermont Fermentation Festival

Events

4th Annual Vermont Fermentation Festival

  • Green Mountain College 1 Brennan Circle Poultney, VT, 05764 United States

 

Join us for the 4th Annual Vermont Fermentation Festival at Green Mountain College.

Photo by Ploughate Creamery

Photo by Ploughate Creamery



We are excited to announce this year's keynote speaker
MARISA MAURO
of Ploughgate Creamery.

Registration will begin at 9 am.
Pre-registration: $12
At the Door: $15

TICKETS

The Workshops

  • Making Flavorful and Fizzy Kombucha      Becki Auclair
    Demonstration of kombucha making from start to finish, different flavors for participants to sample and answering any questions about kombucha making, flavoring and bottling. 

    Do your Dosa  Roxane Johnson DeLear and Cliff Dutton
     Participants will learn how to make dosa from scratch from all sorts of grains and legumes. Traditionally dosa is a southern Indian thin crispy bread made from a fermented batter of lentils and basmati rice. We've learned that it's ok to break the rules and use a variety of grains and beans.

  • Traditional Cheese Making   Roberta Parisi
    This workshop will teach participants traditional methods of cheesemaking using raw ingredients, and cultures naturally derived from milk. In fact, we will be making one of David Asher’s recipes called “You Can’t do that with Pasteurized Milk, Cheese.”
  • Making Different Ethnic Styles of Krauts and Pickles   Andrea Chesman
    Cabbage can be turned into as German-style sauerkraut, a Russian-style sauerkraut, a Salvador Curtido, a traditional Korean kimchi, a Japanese Tsukemono, or a Chinese suan tsai. Cucumbers can be fermented kimchi style or turned into kosher dills or Polish dills. In each case, distinctive flavoring ingredients, and sometimes techniques, make all the difference. Taste these distinctive ferments and learn what ingredients and techniques are crucial to make these traditional pickles. Making small batch vegetable ferments will be demonstrated.
  • Ancient Fermentations    Reed Antis 
    A talk about how Trappist Monks made ale before the Reinheitsgebot Laws were enacted in Baveria. We will also cover mead making. Honey was used first for the production of alcohol, while growing barley was the start of civilization.
  • Working with Naturally Leavened Bread   Oliver Levy
    In just one hour we will discuss the processes involved in working with a living culture and turning it into the bread you are dreaming of:  Everything from maintaining a robust starter culture to mixing, shaping and baking all kinds of delicious sourdough creations.  
  • Vegan Yogurt    Roxane Johnson DeLear
    Participants will learn the basic steps and ingredient requirements to enable them to make bean-based fermented yogurt.
  • Simple Sauerkraut Making Beki Auclair
    In this workshop, we'll explore the basics of making sauerkraut with common kitchen tools and expand that to customizing your delicious kraut and using food processors and scales to support your production. My hope is the participants walk away from our session feeling like they have everything they need to start their own journey of fermentation at home.
  • Fermented Sodas   Cheryl Paswater
    Brace yourselves for these fizzy, buzzy, sodas. While there are more choices on the market now for sparkly fermented beverages made with healthier ingredients, like kombucha and fruit sodas made with real fruit and cane sugar, they can be a bit on the pricey side. Fortunately, it is fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to make your own fizzy herbal sodas, talk about the science behind them, and why they are good for you! 
  • Apple Cider Vinegar from the Whole Apple   Steven Eisenhauer
    A talk about the history and current production methods of various types of vinegar in contrast to artisanal vinegar. The microbiological process of how acetic acid is produced from sugars in a water medium will be described. There will be samples of the good, bad, and ugly.
  • Let’s Talk Beer  Scott Holliman
    Join me for an hour long foray into the world of home brewing, where I hope to provide basic information and share stories to inspire newbies, exchange ideas with seasoned brewers, and sip on some creations from our own cellars. I’ll go light on the science and heavy on the joy of brewing beer the comfort of your own home.  I’ve been brewing my own beer for the last six, seven years respectively. Though I am by no means a brewing expert, my love of the craft has taught me a few things about how to approach the process in ways that contribute to authentic, clean, and pleasing flavors

Lunch will be available for purchase

Stay up to date with the Festival's Facebook page too! We're posting recipes, tidbits and fun fermentation facts!

Ticketing:

Preregistration Form if you wish to mail a check:

Name *
Name
If you want to mail a check send to: PO Box 284, Rutland, VT 05702. If you wish to pay online see other form below.
Phone Number *
Phone Number

Preregistration Form if you wish to pay with a credit card online:

About Ploughgate

Ploughgate Creamery pairs European tradition with fresh Vermont cream to make small batch, artisanal, cultured butter. Owned and operated by butter maker and entrepreneur, Marisa Mauro, Ploughgate Creamery has been crafting butter of the finest quality in Vermont's Mad River Valley since 2014.

Ploughgate's Story

A young lady meets an old farm and a delectable butter is born. 

Marisa got her first taste of dairy life at age 15. As a farmhand at Woodcock Farm in Weston, Vermont – a stone’s throw from her hometown of Dorset - Marisa was introduced to artisan cheesemaking. In it she discovered a passion that would set her on a decade-long course working with some of the most renowned cheesemakers in the country including Yerba Santa & Bodega Goat Cheese, Shelburne Farms, and Bonneview Dairy.

At age 25 Marisa put those years of study to work. She founded Ploughgate Creamery in Vermont’s northeast kingdom and began making her own cheese, including a buttery washed-rind cow’s milk named Willoughby. For three years Marisa’s cheeses earned her accolades and fans until a fire destroyed her cheesemaking facility in 2011, ceasing Ploughgate Creamery’s production.

Two years later  Marisa capitalized on an opportunity to revive and reinvent her business. The Vermont Land Trust had purchased an historic property in Fayston - Bragg Farm – and under a conservation easement would resell it for its agricultural value to the entrepreneur with the best plan. Marisa was immediately inspired to apply. While resurrecting her cheesemaking operation was an option, Marisa saw an opportunity in artisan butter. Farmstead cheese producers had multiplied during her hiatus but butter had been curiously neglected. In 2013 Marisa was selected from among thirteen applicants to take ownership of Bragg Farm and see her vision through.

After renovations to the 100-year old property were complete, Ploughgate Creamery commenced butter making in 2014.

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