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!
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
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!
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