Portland Fermentation Festival 2016 Redux

November 2nd, 2016
Perennial festival favorite -- Choi's Kimchi. Co-owner Matt Choi on the right and family and business friend Moah Son on the left. Matt's mom Chong -- co-owner of this business stopped by for a minute but she'd been up the night before until 4am making kimchi so she was a little tired. Matt was on last year's and this year's Panel of Fermentation Experts.

Perennial festival favorite — Choi’s Kimchi. Co-owner Matt Choi on the right and family and business friend Moah Son on the left. Matt’s mom Chong — co-owner of Choi’s Kimchi stopped by for a minute but she’d been up the night before until 4am making kimchi so she was a littttttle tired and headed home. Matt was on last year’s and this year’s Panel of Fermentation Experts.

Well, we did it again — another wild, stinky and super fun Portland Fermentation Festival at Ecotrust! This year’s Seventh Annual fest was chock-full of tasty funky fermented foods, smarty-pants exhibitors and attendees, an excellent Panel of Fermentation Experts, all sorts of fun DIY demo’s, rooftop good vibes thanks to DJ Jimbo (check out his festival playlists here and here) and Reverend Nat’s Hard Cider and much much more. Thank you all for coming out for it and joining the stink!

We put the Portland Fermentation Festival together every year with a shoestring budget + heaps of volunteered hours (thank you sooooo much to all of our kick-ass volunteers!) and as always we’re so grateful that Ecotrust puts up with us year after year. Thank you again Ecotrust! We love you.

We had some great coverage this year including this segment on KGW News with Cassidy Quinn. We’ve posted most of the other coverage on social media. If you’d like to keep up with local fermenty goings-on please check out Facebook and Twitter pages.

Below are a whole bunch of photos from this year’s Stinkfest! If you have some great ones too please post them to the Facebook page or Twitter them with the hashtag #pdxfermentfest.

Thank you, thank you, thank you and see you all again next year we hope! Stay stinky! Oh, and please let me know if I attributed anything incorrectly. Thanks!

Pre-fest KGW News coverage thanks to Cassidy Quinn. She, Nat and Claudia tried Nat's chicha on camera AND Nat chewed and spit up some of the corn mash spit that this traditional Peruvian corn drink is made of. You read that correctly -- they essentially drank Nat's spit. Nat always brings something wildly experimental to the fest every year and we love him so much for it.

Pre-fest KGW News coverage thanks to Cassidy Quinn. She, Nat and Claudia tried Nat’s chicha on camera AND Nat chewed and spit up some of the corn mash that this traditional Peruvian corn drink is made of. You read that correctly — they essentially drank Nat’s spit! (I did too and it was actually pretty good — light, sweet and slightly roasty smoky) Nat always brings something wildly experimental to the fest every year and we love him so much for it.

We kicked off this year's fest with a super inspiring and informative Panel of Fermentation Experts with left to right: Tara Whitsitt (Fermentation on Wheels), David Barber (Picklopolis), Matt Choi (Choi's Kimchi), Nat West (Reverend Nat's Hard Cider) and Claudia Lucero (Urban Cheesecraft).

We kicked off this year’s fest with a super inspiring and informative Panel of Fermentation Experts with left to right: Tara Whitsitt (Fermentation on Wheels), David Barber (Picklopolis), Matt Choi (Choi’s Kimchi), Nat West (Reverend Nat’s Hard Cider) and Claudia Lucero (Urban Cheesecraft).

A little bit closer. Such a great panel. We ended it on each of their best pieces of advice for the beginning fermenter. The general gist: just do it. You don't need fancy equipment or lots of know-how, this is a born of mistakes primitive way of preserving food. Tap into that and have fun.

A little bit closer. Such a great panel! We ended it on each of their best pieces of advice for the beginning fermenter. The general gist: just do it. You don’t need fancy equipment or lots of know-how, this is a born of mistakes primitive way of preserving food. Tap into that and have fun. Kick your intimidation to the curb.

Once the panel concluded doors opened for the first of the night's two tasting and madness ensued. A fun, yummy, wild ferments madness.

Once the panel concluded the doors opened for the first of the night’s two tastings and madness ensued. A fun, yummy, wild ferments madness.

Portland Fermentation Festival co-organizers left to right: David Barber, me, George Winborn. Thank you for making this year's fest so fun and special!

Portland Fermentation Festival co-organizers left to right: David Barber, me, George Winborn. We love you!

Nat West serving up his Peruvian chewed/spit fermented corn drink. Nat always makes really unusual experimental ferments just for the fest -- last year he fermented Mongolian milk wine and the year before that LEG OF LAMB cider! Wacky and awesome.

Nat West serving up his Peruvian chewed/spit fermented corn drink. Nat always makes really unusual experimental ferments just for the fest. Last year he sampled his Mongolian milk wine and the year before that he brought his fermented LEG OF LAMB cider! Wacky and awesome.

Super cute couple Connie and Brian Shaw of Hood River's Oregon Brineworks always bring the most delicious spread of their ferments. This year was no different. You can find their ferments all over Portland (New Seasons, Green Zebra, Peoples Food Coop ++) and they're soooo yummy!

Connie and Brian Shaw of Hood River’s Oregon Brineworks always bring the most delicious spread of their ferments. This year was no different. You can find their ferments all over Portland (at New Seasons, Green Zebra, Peoples Food Coop ++) — they’re soooo yummy!

Owner Sash Sunday of Olympia's OlyKraut serving up all different kraut samples (also available in Portland markets) AND pouring shots of pickle brine. YUM!!

Owner Sash Sunday of Olympia’s OlyKraut serving up all different kraut samples (also available in Portland markets) AND pouring shots of spicy spectacular pickle brine. YUM!! Next level ingredient for rad Bloody Marys.

George Tsesoukas of Soma Kombucha (based in St. Johns) pouring up tart and tasty kombucha samples.

George Tsesoukas of Soma Kombucha (based in St. Johns) pouring up tart and tasty kombucha samples. So many different tasty flavors.

Out on the mezzanine we had three demo's throughout the night. Austin Durant from San Diego did this fun and DIY kimchi and gochujang making demo.

Out on the mezzanine we had three demo’s throughout the night. Austin Durant of the Fermenters Club (he came up all the way from San Diego!) did this fun and inspiring DIY kimchi and gochujang making demo.

Right across the mezzanine at the same time Claudia Lucero led a fermented nut cheese demo. I definitely am going to try my hand at these now. So yummy and sour and smooth. She's currently working on a book all about vegan cheeses. Her 1-Hour Cheese cookbook came out...

Right across the mezzanine at the same time Claudia Lucero led a fermented nut cheese demo. I definitely am going to try my hand at these now. So yummy, tart, smooth and creamy. She’s currently working on a book all about dairy-free cheeses! Her excellent One-Hour Cheese cookbook came out in 2014.

Heidi Nestler owner of Pickled Things sampled her sticky tasty natto at this year's fest and...

Festival veteran Heidi Nestler, owner of Pickled Things, sampled her sticky tasty natto at this year’s fest and…

Heidi also led a demo on pickled Japanese vegetables -- nukazuke, misozuke and kojizuke. I really wish I could have gone to that one.

Heidi also led a demo on pickled Japanese vegetables — — nukazuke, misozuke and kojizuke. I really wish I could have gone to that one.

While Heidi did her demo festival volunteer superstar Marty handed out natto samples at her table. Jimbo got to try natto for the first time! He loved it.

While Heidi did her demo festival volunteer superstar Marty handed out natto samples at her table. Jimbo got to try natto for the first time! He loved it.

I'm bummed I didn't get any photos of the lovely ticketing ladies in the atrium this year but I did get this one with three of them. Left to right: Michelle, Stacy and Loly. All dear friends.

I’m bummed I didn’t get any photos of the lovely ticketing ladies in the atrium this year but I did get this one with three of them. Left to right: Michelle, Stacy and Loly. All dear friends.

Lion Heart Kombucha! I asked one little boy at the fest this year what his favorite festival sample was and he said, "ALL the kombucha!" Love it.

Lion Heart Kombucha! I asked one little boy at the fest this year what his favorite festival sample was and he said, “ALL the kombucha!” Love it.

Tim Root's incredible festival poster this year! We're so lucky that he continues to do our poster year after year. So creeeeeepy awesome.

Tim Root’s incredible festival poster this year! We’re so lucky that he continues to do our poster year after year. So creeeeeepy awesome.

Colin Franger of Blue Bus Cultured Foods in Bingen, Washington. Colin has been coming to the fest for years sampling his yummy ferments and you can find a lot of them in Portland at New Seasons, Whole Foods, various co-ops and other markets.

Colin Franger of Blue Bus Cultured Foods in Bingen, Washington. Colin has been coming to the fest for years sampling his yummy ferments and you can find a lot of them in Portland at New Seasons, Whole Foods, various co-ops and other markets. That’s his green bean kimchi — got more than one sample 😉

Careen Stoll -- another festival veteran -- brought her gorgeous handmade crocks and mortars and pestles again this year. Check out her goods online http://www.fire-keeper.org/

Careen Stoll — another festival veteran — brought her gorgeous handmade crocks and mortars and pestles again this year. Check out her goods online http://www.fire-keeper.org/

While Claudia Lucero did her demo folks sampled her awesome fermented nut cheeses.

While Claudia Lucero did her demo folks sampled her awesome fermented nut cheeses.

Jon Westdahl and Julie sampling all different Squirrel & Crow tasty tempehs, misos and one of my favorite festival tastes this year -- cultured vegan butter. So good.

Jon Westdahl and Julie sampling all different Squirrel & Crow tasty tempehs, misos and one of my favorite festival tastes this year — cultured vegan butter. So good.

A little closer...

A little closer…

Festival co-organizer David Barber of Picklopolis sampling his always delicious sour dills. One of my favorite pickles on the planet.

Festival co-organizer David Barber of Picklopolis sampling his always delicious sour dills. One of my favorite pickles on the planet.

My good friend and super talented animation artist Stephen Bodin put this cool image together for us to announce the festival a few months ago. Love it so much.

My good friend and super talented animation artist Stephen Bodin put this cool image together for us to announce the festival a few months ago. Love it so much.

First time fest exhibitors Sue and Wendy of NW Ferments (they sell all sorts of fermentation starter cultures) sampling their tasty kombucha.

First time fest exhibitors Sue and Wendy of NW Ferments (they sell all sorts of fermentation starter cultures) sampling their tasty kombucha.

Rooftop good vibes (and tunes) were provided by DJ Jimbo and Reverend Nat's Hard Cider. Crazily enough we were rain-free yet another year. The Fermentation Fest is always on a beautiful night. Really pretty view on the Ecotrutst roof.

Rooftop good vibes (and tunes) were provided by DJ Jimbo and Reverend Nat’s Hard Cider. Crazily enough we were rain-free yet another year. The Fermentation Fest is always on a beautiful night. Really pretty view on the Ecotrust roof.

Grant from Reverend Nat's Hard Cider poured cider on the rooftop all night long. My very, very, very favorite hard cider maker.

Grant from Reverend Nat’s Hard Cider poured cider on the rooftop all night long. Nat West of Reverend Nat’s Hard Cider’s is my very, very, very favorite hard cider maker.

Matthew of Eva's Herbucha (one of Portland's first commercial kombucha makers) poured yummy kombucha from their tap to thirsty festival goers.

Matthew of Eva’s Herbucha (one of Portland’s first commercial kombucha makers) poured yummy kombucha from their tap to thirsty festival goers.

I always end these posts with a photo of festival co-organizer George Winborn (in the background) in the jetpack vacuum cleaner but this year David got the honors ;)

I always end these posts with a photo of festival co-organizer George Winborn (in the background) in the jetpack vacuum cleaner but this year David got the honor 😉

Thank you to every last one of you who came out and were a part of making this year’s SEVENTH annual Portland Fermentation Festival so special. Love, love, love you!

Tickets on Sale — Seventh Annual Portland Fermentation Festival 2016

September 13th, 2016
This year's festival poster as always will be by the incredible Portland artist Mr. Tim Root. Here it is in-progress with its ghoulish Halloween theme. Within the week the festival website will be updated and the poster will be finished and downloadable there.

This year’s Halloweeny festival poster in-progress (since the fest is so close to the holiday this year) by the incredible Tim Root! He always makes us the best posters. It will be available within the week once the festival website is updated. Please download it there and help us plaster it around town and spread the word.

Since 2009 my friends David Barber, George Winborn and I have put on the annual Portland Fermentation Festival with/at Ecotrust ((THANK YOU ECOTRUST!!)) and every year it gets bigger and better. We’re less than two months away from this year’s festival — Thursday, Oct. 27th from 6-9:30pm — so I’m taking a moment to let you know all the stiiiiinky details in one place.

Most importantly, online tickets are on sale now ($10, $20) and you can purchase them here! Secondly, you can still apply to be an exhibitor — more info. on that once the festival website is updated within the week. Beyond that I’m pasting the press release below and some recent media links. Here’s the Facebook event page and Twitter page too if you want to be salty, sweet or social with us.

PRESS RELEASE

Organizers & Media Contacts:

Liz Crain
503.724.2980, lizcrain at gmail dot com

George Winborn
503.863.1608, gw.winborn at gmail dot com

David Barber
503.753.3477, briney at picklopolis dot com

Seventh Annual Portland Fermentation Festival
Thursday, October 27th 6-9:30pm
Ecotrust’s Billy Frank Jr. Conference Center
Rooftop food and drink sales and music
721 NW 9th Ave. Portland, OR
All ages, open to the public, $10-$20
Children 12 and younger attend for free

Tickets are now on sale for the Seventh Annual Portland Fermentation Festival and can be purchased online here from now until noon on October 27th! There will be a limited amount of tickets available for cash at the door on the evening of the event.

Please join us on the evening of Thursday, October 27th at Ecotrust for Portland’s annual, open-to-the-public, all-ages celebration of fermented food and drink. Bring kraut, try kraut. Bring miso, try miso. Come out for Portland’s fermented food and drink skill sharing, recipe sharing and tasting event of the year. We are very pleased to announce that this year’s special pre-tasting 6pm event is the always popular Panel of Fermentation Experts.

On the 2016 panel we have Nat West of Reverend Nat’s Hard Cider (Nat will be sampling chicha (!) at this year’s festival and his ciders will be available for purchase on the roof), David Barber festival co-organizer and owner of Picklopolis and Bingo Sandwich (Bingo Sandwiches will be available on the roof), Tara Whitsitt author of the forthcoming fall 2017 title Fermentation on Wheels: Road Stories, Recipes, and other Fermentations, Claudia Lucero owner of Urban Cheesecraft and author of One-Hour Cheese (Claudia will be demonstrating fermented nut cheeses on the mezzanine) and last but not least Matt Choi co-owner of Portland’s Choi’s Kimchi Co.

As always, we will have plenty of interesting demos (open to all festival goers) taking place on the mezzanine throughout the festival including a tsukemono demonstration with nukazuke, misozuke and kojizuke with Heidi Nestler of Pickled Things; a fermentation and nut cheese demonstration with Claudia Lucero; and a fermentation demo TBD from Todd Graham of Vancouver B.C.’s HandTaste Ferments.

Sooooo please come celebrate pickling season at the Seventh Annual Portland Fermentation Festival at Ecotrust. Taste and share live, fermented food and drinks made by professionals and home fermentation enthusiasts at the annual event that brought out more than 600 attendees in 2015. Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, attend fermentation demo’s and sample everything from sour pickles, miso, and kefir, to cheeses, hard ciders and mead.

Admission for the 7 or 8pm Thursday tasting sessions and fermentation demos is $10. For $20 attend the 6pm Panel of Fermentation Experts in addition to the 7pm tasting and fermentation demos. Enjoy rooftop music from DJ Jimbo, food and drink from Reverend Nat’s Hard Cider and Bingo Sandwiches and others TBD.

Festival coverage past and present:

KGW

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

Cooking Up a Story

KBOO Food Show

Portland Monthly

Willamette Week

Portland Mercury

OPB

See you soon I hope!
Twitter @PDXFermentFest
Facebook Portland Fermentation Festival

Portland Fermentation Festival 2015 Redux

November 9th, 2015
The Dapper Foodists -- Portland Fermentation Fest co-organizers George Winborn, me and David Barber right before the Panel of Fermentation Experts.

The Dapper Foodists — Portland Fermentation Fest co-organizers George Winborn, Liz Crain and David Barber right before this year’s panel of fermentation experts that kicked the festival off.

I was out a town for a week right after this year’s Portland Fermentation Festival so I apologize for the delay in putting this post together. Thank you, thank you, thank you to everyone who came out a couple weeks ago and made the SIXTH annual Portland Fermentation Festival at Ecotrust a huge stinky success!

This year we had all sorts of new tasty treats including our first international neighbor to the north exhibitor. Todd Graham of HandTaste Ferments came all the way from Vancouver B.C. to take part in the fest, we also welcomed our first New York Times covered guest — panel of fermentation experts participant Tara Whitsitt of Fermentation on Wheels and we had our first festival playlist curated by my favorite fellow — D.J. Jimbo!

We put the Portland Fermentation Festival together every year with a shoestring budget + heaps of volunteered hours (thank you sooooo much to all of our kick-ass volunteers!) and as always we’re so grateful that Ecotrust puts up with us year after year. Thank you again Ecotrust! We love you.

We had some great coverage this year including this spot on KGW News Live at 7 segment with Cassidy Quinn. We’ve posted most of the other coverage on social media. If you’d like to keep up with local fermenty goings-on please check out our website, Facebook and Twitter.

Below are a whole bunch of photos from this year’s Stinkfest! If you have some great ones too please post them to the Facebook page or Twitter them with the hashtag #pdxfermentfest.

Thank you, thank you, thank you and see you all again next year we hope! Stay stinky! Oh, and please let me know if I attributed anything incorrectly. Thanks!

We had to switch the initial Portland Fermentation Fest date when we found out that Neil Young was coming to town that very night. My good friend Steve Bodin made me this image for that press release. Let's just pretend Neil came to the festival and rocked out on an electric pickle.

We had to switch the initial Portland Fermentation Fest date this year when we found out that Neil Young was coming to town that very night. My good friend Stephen Bodin made me this image for the resulting date change press release. Let’s just pretend Neil came to this year’s Portland Fermentation Festival and rocked out on a guitar pickle.

Festival cuties working the door at Ecotrust. My good friends left to right Wendy Wilson, Loly Leblanc, Kelli Brandt and Jimbo Sandberg.

Festival cuties working the door at Ecotrust. My good friends left to right Wendy Wilson, Loly Leblanc, Kelli Brandt and boyfriend Jimbo Sandberg.

Before the fest I got some pics of exhibitors including festival royalty Nat West and Sarah West of Reverend Nat's Hard Cider.

Before the fest I got some pics of exhibitors including festival royalty Nat West and Sarah West of Reverend Nat’s Hard Cider.

Aaaaand festival royalty Matt Choi of Choi's Kimchi.

Aaaaand festival royalty Matt Choi of Choi’s Kimchi.

We're so lucky that super talented Portland artist Tim Root makes the festival poster every year. Love, love, love this year's poster!

We’re so lucky that super talented Portland artist Tim Root makes us a poster every year for the festival. Love, love, love this year’s poster!

We kicked off the festival again this year with an hour-long panel of fermentation experts.

We kicked off the festival again this year with an hour-long panel of fermentation experts.

Festival co-organizer George Winborn was the moderator and on the panel left to right was Tara Whitsitt, Matt Choi, Nat West, David Barber and Tressa Yellig. AKA all of the fermentation smarty pants.

Festival co-organizer George Winborn moderated and on the panel left to right was Tara Whitsitt, Matt Choi, Nat West, David Barber and Tressa Yellig. AKA all of the fermentation smarty pants.

After the panel we stacked the chairs and in came the crowd of hungry folks for the first tasting. Eat or be eaten!!

After the panel we stacked the chairs and in came the crowd of hungry folks for the first tasting. Eat or be eaten!!

Cuties Connie and Brian Shaw from Hood River's Oregon Brineworks brought an incredible spread just as they did last year.

Cuties Connie and Brian Shaw from Hood River’s Oregon Brineworks brought an incredible spread just as they did last year.

Including their garlic dills, beet kvass, ginger gold kvass, fermented hot sauce, fermented ketchup and more. So good!

Including their garlic dills, beet kvass, ginger gold kvass, fermented hot sauce, fermented ketchup and more. So good!

Cassidy Quinn of KGW News came and interviewed us at the beginning of the first tasting and she tried some of David's Picklopolis black pepper fennel kraut. She loved it of course.

Cassidy Quinn of KGW News came and interviewed as at the beginning of the first tasting and she tried some of David’s Picklopolis fennel kraut. She loved it of course.

Emily Squadra's spicy Mexican kimchi and Korean kimchi were both spicy full-flavored hits.

Emily Squadra’s spicy Mexican kimchi and Korean kimchi were both tasty, full-flavored hits.

The loveliest Allison Jones of Portland Monthly checking in on the media list and my good friends Koko Wadeson, Jess Bull and Loly Leblanc rocking their door/ticketing shift.

The loveliest Allison Jones of Portland Monthly checking in on the media list and my good friends Koko Wadeson, Jess Bull and Loly Leblanc rocking their door/ticketing shift.

Todd Graham of HandTaste Ferments in Vancouver B.C. handing out samples of the awesome chickpea tempeh that he demo'd on the mezzanine.

Todd Graham of HandTaste Ferments in Vancouver B.C. handing out samples of the awesome chickpea tempeh that he demo’d on the mezzanine.

Jenny Hogan of NuCulture Foods with her crazy tasty and creamy cashew spreads. A lot of markets in town carry them. Try them -- so good!

Jenny Hogan of NuCulture Foods with her crazy tasty and creamy cashew spreads. A lot of markets in town carry them. Try them — so good!

Festival alum and sweetheart Claudia Lucero, proprietor of DIY Cheese Kits by Urban Cheesecraft and author of  One-Hour Cheese doing her labneh cheese demo. Really popular demo.

Festival alum and sweetheart Claudia Lucero, proprietor of DIY Cheese Kits by Urban Cheesecraft and author of One-Hour Cheese doing her labneh cheese demo. Really popular demo.

Olive Evelyn Bailey of Lion Heart Kombucha serving up all kinds of delicious fruity kombuchas. I tried the raspberry and it was deeeeelicious!

Olive Evelyn Bailey of Lion Heart Kombucha serving up all kinds of delicious fruity kombuchas. I tried the raspberry and it was deeeeelicious!

Tabor Bread baker and baking teacher Sarah Black with gratis sourdough cultures and yummy YUMMY natural starter whole grain rye bread.

Tabor Bread baker and baking teacher Sarah Black with gratis sourdough cultures and yummy YUMMY natural starter whole grain rye bread.

My friend Kelli Brandt in the foreground trying Colin Franger in the background's Blue Bus Cultured Foods super tasty Shakedown Beet and Kraut-chi.

My friend Kelli Brandt in the foreground trying Colin Franger in the background’s Blue Bus Cultured Foods yummy Shakedown Beet and Kraut-chi.

And then the second tasting commenced! My friends womaning the door left to right -- Stacy Goodwin, Loly Leblanc, Michelle Gilmore and Michele Knaus.

And then the second tasting commenced! My friends womaning the door left to right — Stacy Goodwin, Loly Leblanc, Michelle Gilmore and Michele Knaus.

The rooftop in full swing with tunes by D.J. Jimbo, cider from Reverend Nat's Hard Cider and sandwiches from Bingo Sandwiches. Beautiful night. Beautiful city.

The rooftop in full swing with tunes by D.J. Jimbo, cider from Reverend Nat’s Hard Cider and sandwiches from Bingo Sandwiches. Beautiful night. Beautiful city.

Me and my fine fellow D.J. Jimbo.

Me and my fine fellow D.J. Jimbo who put together this year's rooftop festival playlist.

Another rooftop festival cutie -- my good friend Jess Bull.

Another rooftop festival cutie — my good friend Jess Bull.

Crock maker Jon Westdahl on the right, Dario Barone of Sacred Summit and Julie of Squirrel and Crow.

Crock maker Jon Westdahl on the right, Dario Barone of Sacred Summit and Julie of Squirrel and Crow — all having no fun at all.

Yummmmm!

Yummmmm!

Lovely Sasha Sunday and her crew with all kinds of OlyKraut tastiness including Smoke & Kale, Cumin Jalapeno and Sea Vegetable krauts.

Lovely Sasha Sunday and her crew with all kinds of OlyKraut tastiness including Smoke & Kale, Cumin Jalapeno and Sea Vegetable krauts.

Another festival royalty -- Queen Heidi Nestler of Heidi Nestler Cooking Classes doing her always well attended natto demo on the mezzanine.

Another festival royalty — Queen Heidi Nestler of Heidi Nestler Cooking Classes doing her always well attended natto demo on the mezzanine.

The super sweet duo from Eva's Herbucha in the eye of the storm.

The super sweet duo from Eva’s Herbucha in the eye of the storm.

My good friend Loly Leblanc made a bunch of friends of the festival these awesome fuzzzzzzzy pickles to wear this year!

My good friend Loly Leblanc made a bunch of friends of the festival these awesome fuzzzzzzzy pickles to wear this year!

Beautiful Careen Stoll of Careen Stoll Ceramics with her beautiful handmade crocks.

Careen Stoll of Careen Stoll Ceramics with her beautiful handmade crocks.

Nat West of Reverend Nat's Hard Cider sadly packing up his milk wine. Every year Nat pushes the fermentation boundaries and brings something wacky that you can only try at the festival. Last year he brought LAMB cider. This year MILK wine. Weird and wonderful.

Nat West sadly packing up his milk wine. Every year Nat pushes the fermentation boundaries and brings something truly wacky (and often frightening) that you can only try at the festival. Last year he brought LAMB cider. This year MILK wine. Weird and wonderful.

Closing time with my lovely ladies -- Loly Leblanc, Kelli Brandt, me and Michelle Gilmore. Most fun!

Closing time with my lovely ladies — Loly Leblanc, Kelli Brandt, me and Michelle Gilmore. Most fun!

Every great Portland Fermentation Festival concludes with George donning his jet pack. All stinky things must come to an end.

Every great Portland Fermentation Festival concludes with George donning his jet pack. All stinky things must come to an end.

Thank you to every last one of you who came out and were a part of this year’s sixth annual Portland Fermentation Festival. We love you!

DJ Jimbo Jams for the Portland Fermentation Festival

October 22nd, 2015
DJ Jimbo won't be spinning at the festival but he's put together a kick-ass salty/spicy/stiiiiinky festival playlist for us this year!

DJ Jimbo won’t be spinning at the festival but he’s put together a kick-ass salty/spicy/stiiiiinky festival playlist for us this year!

The final countdown has begun and this year’s Sixth Annual Portland Fermentation Festival at Ecotrust is less than a week away — this coming Tuesday, Oct. 27th from 6-9:30pm! Purchase your tickets now ($10,$20) and you’ll have a lot less of a wait on Tuesday to get in. Day of is cash only — ATM in the building. Children 12 and under get in for free.

On the rooftop you can purchase cider from festival royalty Reverend Nat’s Hard Cider, sandwiches from festival co-organizer Bingo Sandwiches, beer AND you can shake a leg to the first ever festival playlist curated by my fine fellow DJ Jimbo!

Here are the songs — first the actual songs and then their fermenty-pun counterparts. I’d make a Spotify playlist but there are too many songs that they don’t have on there to do the list justice. You’ll just have to come to the festival to hear it!

Alemany Shintay – Love Is Love
Gregory Isaacs – All I Have Is Love
Kickball – Sauvie Island
The Weather Station – Came So Easy
Pinback – Hurley
Arlo Guthrie – The Motorcycle Song
Justin Timberlake – Strawberry Bubblegum
Prince – Raspberry Beret
MY BODY – Clementine
Ahmad Jamal – Autumn Leaves
Goodie Mob – Soul Food
The Stone Roses – Elephant Stone
Tom Waits – Jockey Full Of Bourbon
Typhoon – CPR/Claws Part 2
Gillian Welch – Red Clay Halo
Townes Van Zandt – Don’t Let The Sunshine Fool You
Peter Tsotsi, Nashil Pichen and the Equator Sound Band – Pole Musa (Kenya)
Spoon – Who Makes Your Money
Wild Ones – From Nothing
D’Angelo – Devil’s Pie
Clams Casino – All I Need [Soulja Boy]
Milosh – It’s Over

Their Portland Fermentation Festival DJ Jimbo treatment:

Alemany Shintay – Love Is Lacto
Gregory Isaacs – All I Chop I Love
Kickball – Salty Island
The Weather Station – Pickled So Easy
Pinback – Vinegurley
Arlo Guthrie – The Motorpickle Song
Justin Timberlake – Stinky Tofu Bubblegum
Prince – Raspberry Lacto-Fermented Beret
MY BODY – Clement Wine
Ahmad Jamal – Autumn Pickles
Goodie Mob – Soul Fizz
The Stone Roses – Elephant Stiiiiink
Tom Waits – Stoneware Crocky Full Of Bourbon
Typhoon – CPR – Crocks Part 2
Gillian Welch – Red Kraut Halo
Townes Van Zandt – Don’t Let The Fermentation Fool You
Peter Tsotsi, Nashil Pichen and the Equator Sound Band – Miso Musa
Spoon – Who Makes Your Honey
Wild Ones – From Salting
D’Angelo – Anaerobic Pie
Clams Casino – All I Mead
Milosh – It’s Demented Fermented

Festival Details:

Portland Fermentation Festival’s Facebook event page.

This year we’re having a panel of experts kick of the fest rather than one guest speaker. The inaugural Portland Fermentation Festival was in 2009 with Sandor Ellix Katz as guest speaker and we were lucky enough to get him back to speak at the 2013 fest. Sandor is one of our heroes and favorite people so we asked him to speak again at last year’s fest and this was his response:

“sorry can’t make it this year. have fun and keep me posted on future festivals. i’m heading to the boston fermentation festival next month and austin (tx) festival in november. you were the pioneer fermentation festival and they keep spreading…..”

Let’s all be super proud to be a part of “THE PIONEER FERMENTATION FESTIVAL”! We can’t wait to see you all on Tuesday at the STIIIINK!

PRESS RELEASE

Sixth Annual Portland Fermentation Festival
Tuesday, October 27th 6-9:30pm
Ecotrust’s Billy Frank Jr. Conference Center
Rooftop food/drink sales from Bingo Sandwiches, Reverend Nat’s Hard Cider & salty/spicy tunes by DJ Jimbo
721 NW 9th Ave. Portland, OR
All ages, open to the public, $10-$20
Children 12 and younger attend for free
www.portlandfermentationfestival.com
PURCHASE TICKETS!

Today is a big day in Portland because October 1st is the first day that you can purchase recreational weed legally AND it’s also the first day you can purchase tickets to the Sixth Annual Portland Fermentation Festival! Weed! Mead!

Kicking off this year’s festival at Ecotrust is the panel of experts at 6pm moderated by co-organizer George Winborn. On this year’s rad panel we have Nat West of Reverend Nat’s Hard Cider, festival co-organizer David Barber of Picklopolis and Bingo Sandwiches, Tressa Yellig of Salt, Fire & Time and Broth Bar, Matt Choi of Choi’s Kimchi and Tara Whitsitt of Fermentation on Wheels covered by The New York Times +++. Tickets for the panel plus first tasting are $20 and tickets for either of the tastings solo are $10.

The Sixth Annual Portland Fermentation Festival is on the evening of Tuesday, October 27th at Ecotrust. As always it’s an open-to-the-public, all-ages celebration of fermented food and drink. Bring kraut, try kraut. Bring miso, try miso. Come out for Portland’s fermented food and drink skill sharing, recipe sharing, and tasting event of the year. Taste and share live, fermented food and drinks made by professionals and home fermentation enthusiasts at the annual event that brought out more than 600 attendees in 2014.

Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, attend fermentation demo’s and sample everything from sour pickles, miso and kefir to cheese, hard cider, and mead.

Admission for the 7:00 or 8:00pm Tuesday tasting sessions and fermentation demos is $10.
For $20 attend the 6:00pm panel of experts on all things food/drink fermentation in addition to the 7:00pm tasting and fermentation demos. Enjoy salty/spicy rooftop tunes curated by DJ Jimbo, food and drink from Reverend Nat’s Hard Cider and Bingo Sandwiches and others TBD.

Visit http://portlandfermentationfestival.com/ for more information.

Purchase tickets!

MEDIA COVERAGE THIS WEEK
The Oregonian

MEDIA COVERAGE OF FESTIVALS PAST
KGW
Cooking Up A Story
Photos from last year’s festival Food Lover’s Guide to Portland
KBOO Food Show
OPB
Willamette Week

CONNECT WITH THE PORTLAND FERMENTATION FESTIVAL
portlandfermentationfestival.com
Facebook
Twitter

Yard Fresh Pt. 31

June 19th, 2015
My new batch of miso salted in and in the crock! The oldest I have now that's still fermenting is 5 years old.

My new batch of miso! The oldest I have now that’s still fermenting is 5 years old.

Well, well, well, it’s been a year since I did one of these installments. Time flies when you’re having fun and I’ve been having a lot of fun lately. Candle both ends as usual. The last Yard Fresh I wrote in May 2014 right when my kitchen was going into remodel surgery. That seems like years ago — so many parties and dinner parties and cooking fun has transpired in it since. I am so grateful to my good friends at St. Johns Design Build for making my kitchen dreams come true. I couldn’t love my kitchen more or recommend these fellows more highly for any home remodel project.

I’ll get to the food photos in a second but here’s a quick recap. of the past few months. I got to do my very first writing residency for my novel at The Sou’wester in April and it was awesome. I cranked out 3,000 words a day on average and even managed to cook and eat all kinds of tasty treats that you’ll see below. I also got to go to San Francisco in early May to interview one of my food heroes Mark Bittman for a magazine I’ve subscribed to and loved for years. That interview won’t publish for awhile and I’ll be sure to let you know when it does.

For now, I’m still loving my work at Hawthorne Books which recently merged with Dzanc Books, working on my novel one day a week, we just finished the Tasty Cookbook proposal (we originally proposed a brunch book but now it’s AM plus PM dishes mmmm) and our agent is sending it out, I’m working on a hard cider book with someone near and dear, we’re about to set the date for the 6th Annual Portland Fermentation Festival this fall and get cracking on that again, I’m doing all kinds of fun things with Team Gorham as always, and I’m working on something with the fine folks at Inkshares this summer. Sheesh. That’s a lot.

This summer I plan to be the river rat that I always am when the days are long and this time around it will often be with my sweet, sweet fellow Jimbo. That makes me very happy. I also plan to camp and cook outside a lot and use my pie irons often. We’re going to the Outer Banks with my family in a month. I have 200 bottles of homemade plum wine to bottle this year from the Brooks Plum tree in the front yard. And, you know, drink. Friends make the world go round so I will be playing in the sun with them a whole heck of a lot in upcoming months.

Hope you’ve been working on good projects, having fun with friends and family and cooking and eating delicious food. I harvested my garlic one month early this year — so hot these days! — and now I have flashy trout’s back lettuce and kale and soon tomatoes, chiles, zukes etc. SUMMMMMMMMMER! Love to you and hope you have an incredible summer. Do all the fun things as much as you can. Summer is magic and it always goes fast.

I didn't actually cook this buuuuut isn't it pretty?! My super talented friend Tom Humphrey designed it and John G and I and his team worked our arses off putting this FIFTY page book proposal together. Going out to publishers this week!

I didn’t actually cook this buuuuut isn’t it pretty?! My super talented friend Tom Humphrey designed it and John G and I and his team worked our arses off putting this FIFTY page book proposal together. Going out to publishers this week!

Potato taco time! My friend Raquel's late mom Anna taught me how to make these. These mean summer and love to me.

Potato taco time! My friend Raquel’s late mom Anna taught me how to make these. These mean summer and love to me.

Potato tacos at night aaaaand potato tostadas in the morning! With soyrizo and eggs. Yummmmm.

Potato tacos at night aaaand potato tostadas in the morning! With soyrizo and eggs. Yummmmm.

Plum wine bottling and drinking with my housey and friend. And the White Wolf. Only 25 more gallons to go!

Plum wine bottling and drinking with my housey and friend. And the White Wolf. Only 25 more gallons to go!

Plum wine in Grolsch bottles and getting fizzzzzzy.

Plum wine in Grolsch bottles and getting fizzzzzzy.

Flashy Trout's Back lettuce from Territorial Seed. Have twenty this size in the backyard. Salad Dayzzzzz

Flashy Trout’s Back lettuce from Territorial Seed. Have twenty this size in the backyard. Salad Dayzzzzz

Straining my homemade vinegars -- plum wine vin and grapefruit. My friend Gilion gave me the vinegar mother and I've made a bunch of these and pineapple vinegar so far. Love them.

Straining my homemade vinegars — plum wine vin and grapefruit. My friend Gilion gave me the vinegar mother and I’ve made a bunch of these and pineapple vinegar so far. Love them.

Nettle pesto fixings -- olive oil, toasted hazelnuts, asiago, olive oil. Added bonus: flash boil the nettles for the pesto and you get nettle tea too.

Nettle pesto fixings — olive oil, toasted hazelnuts, asiago, olive oil. Added bonus: flash boil the nettles for the pesto and you get nettle tea too.

Nettle pesto orzo with home canned tuna and pickled peppers.

Nettle pesto orzo with home canned tuna and pickled peppers.

Beach Bloody Mary and oyster bar with friends. And TINY TABASCO!

Beach Bloody Mary and oyster bar with friends. And TINY TABASCO!

Backyard garlic harvest one month early this year.

Backyard garlic harvest one month early this year.

Razor clam deviled eggs!! Sou'wester owner Thandi brought the clams to my trailer and I made us these with preserved lemon, pimenton and lots and lots of olive oil. One of my best deviled eggs to date and I LOVE deviled eggs. Dreamy.

Razor clam deviled eggs!! Sou’wester owner Thandi brought the clams to my trailer and I made us these with preserved lemon, pimenton and lots and lots of olive oil. One of my best deviled eggs to date and I LOVE deviled eggs. Dreamy.

Mr. Bittman's wacky good Manchurian Tofu and Cauliflower from his latest cookbook How to Cook Everything Faster which I love and have cooked a ton from.

Mr. Bittman’s wacky good Manchurian Tofu and Cauliflower from his latest cookbook How to Cook Everything Faster which I love and have cooked a ton from.

Leftover mac and cheese from Dig A Pony with my kimchi and eggs. I want this now!

Leftover mac and cheese from Dig A Pony with my kimchi and eggs. I want this now!

I'll leave you with this picture of spring/summer happiness: solo early eve Sazerac on my trailer stoop at the Sou'wester. Life is sweet.

I’ll leave you with this picture of spring/summer happiness: solo early eve Sazerac on my trailer stoop at the Sou’wester. Life is sweet.

Yard Fresh Pt. 30
Yard Fresh Pt. 29
Yard Fresh Pt. 28
Yard Fresh Pt. 27
Yard Fresh Pt. 26
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Yard Fresh Pt. 3
Yard Fresh Pt. 2
Yard Fresh Pt. 1