Sandor Ellix Katz Powell’s Books Event for Wild Fermentation 2nd Edition

February 15th, 2017
I'm so lucky!! Me and Sandor signing books after his full house book event at Powell's for the 2nd edition of Wild Fermentation. The book that's had the biggest and most positive impact on my life. Photo by Dane Fredericks of Powell's Books.

I’m so lucky!! Me and Sandor signing books after his full house book event at Powell’s for the 2nd edition of Wild Fermentation. Wild Fermentation is the book that’s had the biggest and most positive impact on my life. Photo by Dane Fredericks of Powell’s Books.

I’ve been very lucky over the years to get to be “in conversation” with all sorts of incredible food and drink people such as Mark Bittman, Dana Cowin and now Sandor Ellix Katz at my favorite bookstore on the planet — Powell’s Books. Sandor was in town this past weekend for various events on his book tour for the second edition of Wild Fermentation and I was the lucky one who got to spend the night asking him questions in front of a full house in the Powell’s Books Pearl Room. Thank you life.

For those of you who couldn’t make the event I uploaded the audio of it here. Also, Sandor did some radio and TV segments while in town and you can check out his KATU News AM Northwest spot here and his KBOO Healthwatch show feature here.

Below are bunch of photos from the standing room-only excellent Powell’s event. Thank you Powell’s Books, Sandor and everyone who came out and made the night special.

Full house of Sandor fans and fermentation enthusiasts!

Full house of Sandor fans and fermentation enthusiasts!

Before the event Sandor served up some of his delicious fermented daikon that he makes every year from a Tennessee neighbor's cover crop. So generous, so yummy!

Before the event Sandor served up some of his delicious fermented daikon that he makes every year from a Tennessee neighbor’s cover crop. So generous, so yummy!

Sandor talking about everything from his 55-gallon bourbon barrels that he's used in the past to ferment vegetables to his recent travels in Asia and all of the ferments that he tried and learned about while there.

Sandor talking about everything from his 55-gallon bourbon barrels that he’s used in the past to ferment vegetables to his recent travels in Asia and all of the ferments that he tried and learned about while there. Photo by Loly LeBlanc.

So cute! And look at all of those beautiful life-changing books. So colorful and inspiring inside and out.

So cute! And look at all of those beautiful life-changing books. So colorful and inspiring inside and out. Photo by David Barber.

We got through my questions and then opened it up to the audience. When an audience member asked Sandor about the potential spirituality of fermentation he summed it up after thinking about it for a moment as -- "unseen forces can be very powerful." So beautiful and true.

We got through my questions and then opened it up to the audience. When an audience member asked Sandor about the potential spirituality of fermentation he summed it up after thinking about it for a moment as — “unseen forces can be very powerful.” So beautiful and true. Photo by Denise Pasquinelli.

Long line of folks after waited to talk to Sandor and get their 2nd edition Wild Fermentation books signed.

Long line of folks after waited to talk to Sandor and get their 2nd edition of Wild Fermentation signed.

At the very end Dane Fredericks of Powell's had Sandor and I sign a bunch of books. Such a treat. Such an honor. I am officially the luckiest.

At the very end Dane Fredericks of Powell’s had Sandor and I sign a bunch of books. Such a treat. Such an honor. I am officially the luckiest.

Thank you so very much Sandor & Powell’s! And thanks to everyone who came out for the event.

Purchase the 2nd edition of Wild Fermentation

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

Seventh Annual Portland Fermentation Festival 2016

August 23rd, 2016

thatsApickle_v02
(Photoshop wizardry by my friend Stephen Bodin.)

Here we go again! The date for the SEVENTH Annual Portland Fermentation Festival at Ecotrust (as always — we love Ecotrust!) has been set and we’re happy to let you know that it can serve to jump start your Halloween weekend this year on Thursday, October 27th from 6-9:30pm. We also encourage you to come out and sample a lot of briny and full of flavor food and drink to help brighten your mind and outlook so that you get out and vote on Election Day less than two weeks later. Do it!

Below are all the details from the press release that we have set so far for this year’s stinky good time!

FOR IMMEDIATE RELEASE

Organizers & Media Contacts:

Liz Crain
lizcrain at gmail dot com

George Winborn
gw.winborn at gmail dot com

David Barber
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 curated by DJ Jimbo
721 NW 9th Ave. Portland, OR
All ages, open to the public, $10-$20
Children 12 and younger attend for free

Please join us on the evening of Thursday, October 27th (Just days away from Election Day! Vote! Please encourage others to vote!) at Ecotrust for Portland’s annual, open-to-the-public, all-ages celebration of fermented food and drink. Bring miso, try miso. Brink sour pickles, try sour pickles. Come out for Portland’s premier fermented food and drink skill sharing, recipe sharing and tasting annual event.

Come celebrate pickling season at the Seventh Annual Portland Fermentation Festival at Ecotrust. Taste and share live, fermented foods and drinks made by professionals and home fermentation enthusiasts at the annual festival that brought out 600-plus attendees in 2015. This year’s special pre-tasting event will be a panel of fermentation experts including Nat West of Reverend Nat’s Hard Cider (He’s bringing chicha to sample at this year’s festival! All of the corn will be chewed pre-ferment!) and other local food and drink fermentation experts soon to be announced.

Admission for the 7pm or 8pm Thursday tastings and fermentation demos is $10. For $20 attend the 6pm panel of experts on all things food/drink fermentation in addition to the 7pm tasting and fermentation demos. Enjoy rooftop music, food and drink from Reverend Nat’s Hard Cider, Bingo Sandwiches and others TBD.

Festival coverage past and present:

KGW
Photos from last year’s festival at Food Lover’s Guide to Portland
Cooking Up a Story
KBOO Food Show
Portland Monthly
Willamette Week
Portland Mercury
OPB

Twitter: @PDXFermentFest
Facebook: Portland Fermentation Festival

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