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.
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
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.