Tenth Annual Portland Fermentation Festival -- Three Weeks Away!

It’s only three weeks until the Portland Fermentation Festival aka Stinkfest! Tenth annual! I’m pasting the final press release that I just sent out below. Tickets are still available and going fast! You can purchase them online at our fest website linked below for $15/$25 and there will be a limited amount available the day-of at the door — cash-only $20/$30. Get those pickle suits out and pressed because it’s about to get FUNKY!

Yet another brilliant Tim Root festival poster! Tim has designed each and every one of our festival posters since our inaugural fest in 2009. http://timroot.tumblr.com/ or Insta https://www.instagram.com/dink_rinkle/

Yet another brilliant Tim Root festival poster! Tim has designed each and every one of our festival posters since our inaugural fest in 2009. http://timroot.tumblr.com/ or Insta https://www.instagram.com/dink_rinkle/

FOR IMMEDIATE RELEASE

 Organizers & Media Contacts:

 Liz Crain lizcrain at gmail dot com

Heidi Nestler heidi dot nestler at gmail dot com

Claudia Lucero claudia lucero at urbancheesecraft dot com

Tenth Annual Portland Fermentation Festival 

Honorary guest speaker David Zilber, head of Noma's fermentation lab in Copenhagen! 

David's talk and Q&A will run from 6-7pm

Thursday, October 10th 6-9:30pm

Ecotrust’s Billy Frank Jr. Conference Center

721 NW 9th Ave. Portland, OR

Rooftop cider from Reverend Nat's Hard Cider, food by Obon + music by DJ Jimbo

All ages, open to the public, $15-$25 advance, $20-$30 cash at door

Children 12 and younger attend for free

Festival hashtag #pdxfermentfest 

Purchase tickets!!

Limited cash-only tickets will be available at door.

The 10th annual Portland Fermentation Festival, aka Stinkfest, is less than a month away and we are so happy that our tenth annual fest gets an auspicious 10/10 date (Oct. 10th!) this year. For this very special 10th anniversary festival we welcome David Zilber, head of fermentation at 2-Michelin-star Noma in Copenhagen, and co-author of The Noma Guide to Fermentation! We are thrilled that David will be traveling all the way from Denmark to kick off this year's fest with an inspiring talk and Q&A. Copies of David's books will be available for purchase at the festival thanks to Broadway Books and you can read more about David's appearance here

As a teaser of what's to come, here is a handful of the 30-plus exhibitors and demo'rs who will be participating with their wild, funky and creative ferments this year: Aaron Adams of Farm Spirit and Fermenter, Squirrel & Crow tempehs, natto from Heidi Nestler and Wanpaku Natto, amazake and hard ciders from Nat West of Reverend Nat's Hard Cider, Koji Akademia's Justin Potts will be traveling here all the way from Tokyo, along with Machiko Tateno and Kaoru Shibata of Kitchen Nippon and Kantaro Oizumi of Kombucha Ship all returning from Tokyo, dairy-free and traditional cheeses from Claudia Lucero of Urban Cheesecraft, homemade wines from Amelie Rousseau of Amelie's Table, misos from Jorinji Miso and much, much more.

Please join us for Portland's annual, open-to-the-public, all-ages celebration of fermented food and drink. Bring kimchi, try kimchi. Bring miso, try miso. Come out for Portland's fermented food and drink skill sharing, recipe sharing and tasting event of the year. This year, we welcome back the super fun Fermentation Station where festival goers can make and take home a yummy vegetable ferment, along with the Starter Culture Sharing & Adoption Center. Bring a vinegar, kombucha, sourdough etc. starter, take a starter!

Come celebrate pickling season at the 10th annual Portland Fermentation Festival at Ecotrust. Taste and share live, fermented food and drinks made by professionals and home fermentation enthusiasts at the annual fest that was one of our nation's first fermentation festivals. Portland Fermentation Festival inspired Tokyo to start its own annual Fermentation Future Forum in 2017, and Beaverton to start its own fermentation festival last year.

Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, attend fermentation demos and sample everything from sour pickles, miso and natto, to cheeses, long-fermented breads, hard cider and kombucha.

The Portland Fermentation Festival is, and always has been, a non-commercial event. Once you purchase your ticket and enter the festival you will not be sold to. The wide array of food and drink ferments are not for sale, they are there to sample. We will have hard cider and food to purchase as respite on the rooftop but the mission of festival has always been firmly rooted in no sales. Our one-night, annual event fosters learning, connecting, communicating and celebrating fermentation with one another. We believe that transactional interactions often get in the way of that.

Please let me know if I can get you any more information about this year's festival and/or put you on our festival media list. We would love any coverage that you can provide. 

Of special note: On the night before the festival, Wednesday, October 9th, David Zilber will be in attendance at a special Plaza del Toro dinner featuring ferments from and dishes inspired by David's book, co-authored with René Redzepi, The Noma Guide to Fermentation, prepared by Plaza del Toro chef, Michael Kessler, and Tasty n Alder chef, Perry Austin. Plaza del Toro dinner tickets can be purchased here!


Festival Coverage:

 Portland Monthly

 KGW Tonight with Cassidy

 KGW Tonight with Cassidy extended

 Portland Culinary Podcast 

 Photos from last year's festival Food Lover's Guide to Portland

 Cooking Up a Story 

 About the Portland Fermentation Festival Team:

The Portland Fermentation Festival is organized and run by a team of fermentation enthusiasts also known as the Stinkfest Queens. 

Liz Crain is an accomplished author and one of the fest's founders. She regularly makes plum wine, miso and kimchi and this year, with Sandor Katz's support, is trying her hand at the Sichuan ferment doubanjiang. 

Heidi Nestler, CEO of Wanpaku Foods and nutrition instructor at Quest Center for Integrative Health, is one of the nation's handful of artisanal natto-makers. She also enjoys making umeboshi and other traditional Japanese ferments.

Claudia Lucero, cheesemaking book author and CEO of Urban Cheesecraft, is the group's cheese guru. Her goal is to empower people to make their own cheese at home, both dairy and dairy-free.

Facebook & Twitter @pdxfermentfest #pdxfermentfest

Videos of the 2018 Portland Fermentation Festival

Our ninth annual 2018 Portland Fermentation Festival at Ecotrust was a dream come true with special guests travelling all the way from Tokyo for it! This year's festival Panel of Experts theme was Japanese ferments and included Kaoru Shibata and Machiko Tateno of Kitchen Nippon, Yuji Shimada from Kombucha Ship and festival co-organizer Heidi Nestler of Portland's Wanpaku Natto. Thank you so much to Travel Portland's Jeff Hammerly and Yoko Furukawa for translating the panel! I really enjoyed moderating it.

My dear friend and festival friend, Earnest Migaki of Jorinji Miso, took four wonderful short videos of this year’s festival and recently posted them to YouTube. I decided to put them all in one place here so that they’re easy to find. If you weren’t able to attend, or if you simply want to revisit the magic, you can do so below with part 1 and 2 of the Panel of Experts or part 1 and 2 of the festival tastings.

Thank you to everyone who came out and made the night so special!

For a full list of everyone who participated this year head here.

For 2018 festival photos head here.

Part 1 of the Panel of Experts:

Part 2 of the Panel of Experts:

Part 1 of the festival and set-up:

Part 2 of the festival, toward the end of the final tasting:

Portland Fermentation Festival 2018 Exhibitors, Vendors and Demo Leaders

Festival co-organizers Claudia Lucero and Heidi Nestler put together this rad thank you that went out to 2018 Portland Fermentation Festival attendees along with a list of all exhibitors, vendors and demo leaders. I’m sharing it here so that you can find all this good info in one place. Hooray for STINKFEST!!!

From the email:

Thank you SO much for coming out to taste, share and enjoy our annual "Stinkfest!" We would not have such a great festival without you.

You’re KIND OF A BIG DILL! XOXO

You’re KIND OF A BIG DILL! XOXO

Are you wondering where to find that delicious bread, kombucha or kimchi you loved? Do you have a burning question about natto or vinegar that you didn't get to ask the demo leaders? We're here to help!

Below is the complete list of this year's exhibitors, demo leaders and food vendors. Reach out to them, take their classes, support their businesses and keep the fermented food goodness flowing all year long. If you have any feedback or suggestions for next year, reply and let us know what's on your mind. Have a lovely day PFF peeps!

P.S. Scroll to the bottom to link to Liz Crain's (our fest's founding organizer) traditional post-fest blog post. Can spot yourself in a photo? ;)

9th Annual Portland Fermentation Festival - 2018

Demo Leaders

Natto - Heidi Nestler
https://www.wanpakunatto.com/

Cheese and Molds - Claudia Lucero
www.urbancheesecraft.com

Sourdough - Charlene Murdock & Richard White
http://foodwaysatnanacardoon.org/charlene-richard/

Kimchi and Vinegar - Heather Arndt Anderson
Classes in Portland via AirBnB Experiences

Tasting Room Exhibitors

Careen Stoll Ceramics
www.lusciousporcelain.com

Choi's Kimchi
www.choiskimchi.com

Eggurt
https://www.facebook.com/EggurtDrink/

Fizz Kid Soda (not a business)
https://fhsteinbart.com/

Jorinji Miso
http://www.jorinjisoybeam.com

Kombucha Ship (from Tokyo)
www.oks-j.com

Machiko Tateno & Kaoru Shibata (Kitchen Nippon from Tokyo)
www.kitchennippon.com

Olykraut
www.olykraut.com

Oregon Brineworks
www.oregonbrineworks.com

Reverend Nat's Hard Cider
www.reverendnatshardcider.com

Soma Kombucha
www.somakombucha.com

Stinging Kombucha Hot Sauce
www.kombuchahotsauce.com

Tabor Bread
www.taborbread.com

Thubten Comerford
https://www.facebook.com/BuckmanBrines/

Urban Cheesecraft
www.urbancheesecraft.com

Vivian Lee Kimchi
www.crunchtimefoods.com

Wanpaku Natto
www.wanpakunatto.com

Wild Food Adventures
www.wildfoodadventures.com

Rooftop Food Vendors

Reverend Nat's Hard Cider
www.reverendnatshardcider.com

Obon
www.obonpdx.com

____________________________

Jimbo's Playlist (enjoy that rooftop vibe anytime!)

Liz's Post Fest Post (spoiler, adorable toddler making sauerkraut!)

XOXO, from the entire festival team

P.S. Here is some of the coverage of the event: KGW short news spotKGW longer news spotPortland Tribune

Ninth Annual Portland Fermentation Festival 2018 -- One Month Away!

The Portland Fermentation Festival aka Stinkfest is only one month away! I'm pasting the final press release that I just sent out below. Tickets are available and going fast! You can purchase them online at our fest website linked below for $10/$20 and there will be a limited number available the day of at the door -- cash-only $15/$25! Want to participate as an exhibitor or do a demo this year?! It’s not too late. Info. on how to do so is over at our website portlandfermentationfestival.com

Yet another brilliant Tim Root festival poster! Tim has designed each and every one of our festival posters since our inaugural fest in 2009. http://timroot.tumblr.com/ or Insta https://www.instagram.com/dink_rinkle/

Yet another brilliant Tim Root festival poster! Tim has designed each and every one of our festival posters since our inaugural fest in 2009. http://timroot.tumblr.com/ or Insta https://www.instagram.com/dink_rinkle/

FOR IMMEDIATE RELEASE

Organizers & Media Contacts:

Liz Crain lizcrain at gmail dot com

Heidi Nestler heidi dot nestler at gmail dot com

Claudia Lucero claudia at urbancheesecraft dot com

Joy Church jcplayswithfood at gmail dot com

 

Ninth Annual Portland Fermentation Festival

Thursday, October 18th 6-9:30pm

Ecotrust’s Billy Frank Jr. Conference Center

Rooftop food & drink sales + music

Special guests in attendance this year from Japan

Panel of Experts on Japanese Ferments

721 NW 9th Ave. Portland, OR

All ages, open to the public, $10-$20 advance, $15-$25 cash at door

Children 12 and younger attend for free

TICKETS ON SALE!

A limited number of cash-only tickets will be available at the door the night of the festival for $15/$25

At a time in Portland when it feels like just about everything is undergoing or has recently undergone great change, it's nice to have some things remain the same year after year. Thank you, Portland Fermentation Festival. No big changes, same old STINKFEST! Our ninth annual Portland Fermentation Festival is exactly one month away, and we are very proud that our festival was one of our nation's first. In fact, our festival inspired Tokyo's annual Fermentation Future Forum to kick off in 2017 and return in 2018, and it also led to Beaverton City Library planning its own inaugural fermentation festival taking place this Sunday!

Please join us on the evening of Thursday, October 18th at Ecotrust for Portland's annual, open-to-the-public, all-ages celebration of fermentation. Taste and share all sorts of international fermented foods and drinks made by professionals and home fermentation enthusiasts at the annual event that brought out more than 400 attendees in 2017. Bring kimchi, try kimchi. Bring miso, try miso. Come out for Portland's fermentation skill sharing, recipe sharing and tasting event of the year. 

This year, we will have special guests traveling to Portland from Japan including festival friends Kombucha Ship and Kitchen Nippon! These folks and others will be a part of our 2018 Panel of Experts, which kicks off the festival from 6-7pm. The topic: Japanese Ferments. Panelists from Japan and Portland will dig deep into the wide world of Japanese food and drink ferments and answer attendees’ fermentation questions. We also will have the youngest exhibitor in festival history sampling this year! She is a longtime festival attendee and is very excited to sample her own fizzy, delicious and sweet ferment. And last but not least, festival co-organizer Claudia Lucero is getting everything in place for our first-time Ferment Bar on the mezzanine, where attendees will get to try their hand at making their own fun and tasty vegetable ferment to take home. Veggies for the Ferment Bar will be generously donated by People’s Food Co-op this year.

Talk to fellow fermenters, exchange cultures and recipes, get advice from local food/drink fermentation enthusiasts and experts, attend fermentation demo's and sample everything from sour pickles, fermented hot sauces, miso and natto, to cheeses, hard cider and kombucha.

Admission for the 7:30pm or 8:30pm Thursday tastings and fermentation demos is $10 advance/$15 cash at the door. Admission for the Panel of Experts plus the first tasting is $20 advance/$25 cash at the door. On the roof enjoy fresh air (it can get stinky on the festival main floor!), rooftop music by DJ Jimbo, hard cider from Reverend Nat's Hard Cider, food from Obon and an informational booth from our hosts with the very most, Ecotrust.

Please note that the Portland Fermentation Festival is, and always has been, a non-commercial event. Once you purchase your ticket and enter the festival you will not be sold to. The wide array of food and drink ferments are not for sale, they are there to sample. There is hard cider and food to purchase as respite on the rooftop but the mission of festival has always been firmly rooted in no sales. Our one-night, annual event fosters learning, connecting, communicating and celebrating fermentation with one another. We believe that transactional interactions often get in the way of that.

Please let me know if I can get you any more information about this year's festival and/or put you on our festival media list. We would love any coverage that you can provide. 

Festival coverage:

Portland Culinary Podcast 

KGW 2017

Photos from last year's festival Food Lover's Guide to Portland 

Cooking Up a Story

Portland Monthly

OPB 

Facebook Portland Fermentation Festival

Twitter @PDXFermentFest

portlandfermentationfestival.com

Ninth Annual Portland Fermentation Festival 2018 -- Two Months Away!

The Portland Fermentation Festival aka Stinkfest is only two months away! I'm pasting the press release that I just sent out below. Tickets available! You can purchase them online at our fest website linked below for $10/$20 and there will be a limited number available the day of at the door -- cash-only $15/$25! Want to participate as an exhibitor or do a demo this year?! Info. on how to do so is over at our website portlandfermentationfestival.com

Yet another brilliant Tim Root festival poster! Tim has designed each and every one of our festival posters since our inaugural fest in 2009. http://timroot.tumblr.com/ or Insta https://www.instagram.com/dink_rinkle/

Yet another brilliant Tim Root festival poster! Tim has designed each and every one of our festival posters since our inaugural fest in 2009. http://timroot.tumblr.com/ or Insta https://www.instagram.com/dink_rinkle/

FOR IMMEDIATE RELEASE

Organizers & Media Contacts:

Liz Crain lizcrain at gmail dot com

Heidi Nestler heidi dot nestler at gmail dot com

Claudia Lucero claudia at urbancheesecraft dot com

Joy Church jcplayswithfood at gmail dot com

 

Ninth Annual Portland Fermentation Festival

Thursday, October 18th 6-9:30pm

Ecotrust’s Billy Frank Jr. Conference Center

Rooftop food & drink sales + music

Special guests in attendance this year from Japan

Panel of Experts on Japanese Ferments

721 NW 9th Ave. Portland, OR

All ages, open to the public, $10-$20 advance, $15-$25 cash at door

Children 12 and younger attend for free

TICKETS ON SALE!

A limited number of cash-only tickets will be available at the door the night of the festival for $15/$25

At a time in Portland when it feels like just about everything is undergoing or has recently undergone great change, it's nice to have some things remain the same year after year. Thank you, Portland Fermentation Festival. No big changes, same old STINKFEST! Our ninth annual Portland Fermentation Festival is only two months away and we are very proud that our festival was one of our nation's first. In fact, our festival inspired Tokyo's annual Fermentation Future Forum to kick off in 2017, and it also led to Beaverton City Library planning its own inaugural fermentation festival launching next month.

Please join us on the evening of Thursday, October 18th at Ecotrust for Portland's annual, open-to-the-public, all-ages celebration of fermented food and drink. Taste and share all sorts of international fermented foods and drinks made by professionals and home fermentation enthusiasts at the annual event that brought out more than 400 attendees in 2017. Bring kimchi, try kimchi. Bring miso, try miso. Come out for Portland's fermented food and drink skill sharing, recipe sharing and tasting event of the year. 

This year, we will have special guests traveling to Portland from Japan including festival friends Kombucha Ship! These folks and others will be a part of our 2018 Panel of Experts, which kicks off the festival from 6-7pm. The topic: Japanese Ferments. Panelists from Japan and Portland will dig deep into the wide world of Japanese food and drink fermentation and answer attendees questions. We also will have the youngest exhibitor in festival history this year, sampling something fizzy and delicious! More details about that in the final press release that will go out next month. And last but not least, festival co-organizer Claudia Lucero is getting everything in place for our first-time Ferment Bar on the mezzanine where attendees will get to try their hand at making their own fun and tasty vegetable ferments to take home.

Talk to fellow fermenters, exchange cultures and recipes, get advice from local food/drink fermentation enthusiasts, attend fermentation demo's and sample everything from sour pickles, fermented hot sauces, miso and natto, to cheeses, hard cider and kombucha.

Admission for the 7:30pm or 8:30pm Thursday tastings and fermentation demos is $10 advance/$15 cash at the door. Admission for the Panel of Experts plus the first tasting is $20 advance/$25 cash at the door. Enjoy rooftop music by DJ Jimbo, food from Obon and drink from Reverend Nat's Hard Cider.

Festival coverage:

Portland Culinary Podcast 

KGW 2017

Photos from last year's festival Food Lover's Guide to Portland 

Cooking Up a Story

Portland Monthly

OPB 

Facebook Portland Fermentation Festival

Twitter @PDXFermentFest

portlandfermentationfestival.com