Kirsten & Christopher Shockey | FermentWorks
Kirsten K. Shockey and Christopher Shockey are the co-authors of bestselling Fermented Vegetables, Fiery Ferments, and the new Miso, Tempeh, Natto and other Tasty Ferments books that came from their desires to both help people eat in new ways, both for the health of themselves and the planet and push these culinary arts to new flavors. They got their start in fermenting foods twenty years ago on a 40-acre hillside smallholding which grew into their organic food company. When Kirsten and Christopher realized their passion was for the process, they chose to focus on teaching fermentation arts to others instead. They travel worldwide helping people to make, enjoy and connect with their food. You can find stories of a life fueled by fermented foods on Instagram @ferment.works or on the web at www.ferment.works.
Jillian Ross | The Ferment Lady
Jillian, "The Ferment Lady" is passionate about sharing her experiences with fermentation. You can find her teaching workshops throughout Florida, year round. She is also an avid forager, spending much of her free time exploring the abundance of what wild Florida has to offer.
Jennifer Holmes | Hani Honey Co.
Jennifer Holmes is the owner of Hani Honey Company, an international honey judge, president of the Florida State Beekeepers Organization, and co-chair of Slow Food Gold & Treasure coast. She enjoys constant engagement with nature, beekeeping, happy people, a full spectrum of enjoyment producing ferments from locally foraged, or lovingly grown foods, and a forever passion for food and farmers.
Grayson Austin | Candela Hot Sauce
Father, husband, surfer, ecologist who loves fermented things. Grew up in Tampa, but lived all over. Every time I return I appreciate the uniqueness of Florida’s offerings a little more. My interest in fermentation began in 2014 as part of Del Barril Brewing Co. in Puerto Rico. Growing tired of hot sauces that masked food rather than complementing it I began making my own hot sauce. In 2017, my wife and I moved back to Florida and created Candela Hot Sauce a raw lacto-fermented hot sauce.
Alex Henao is a multi faceted young chef obsessed with our microbiome. Mostly self trained, he takes in whatever info anyone is willing to share. He is specifically interested in the intersection of culture and context in terms of food.
Nella owns Awaken Kombucha, based out of Vero Beach, FL. Awaken is the only company in the state of Florida that ferments in oak barrels. We try to source and support as many local farmers to flavor our kombucha.
Mike is manager of Colab Farms, a hydroponic specialty veg farm in Martin County, FL. Previously, they were cofounder and farmer at Ground Floor Farm in Stuart, farmer at Seven Arrows Farm in NJ, and farm manager of Brooklyn Grange in NYC.
Brett is the co-owner and Head Baker for Gulf Coast Sourdough based in Tampa, FL. He started his sourdough starter, Bilbo, in 2010, and ran a small cottage home baking business for several years before taking the plunge in 2015 to start Gulf Coast Sourdough. At the bakery, he specializes in combining long-fermentation techniques with modern tastes to create breads full of flavor, texture, and character.
Connor Meyer | Avid Brew Co.
Connor Meyer began homebrewing back in 2007. After falling in love with the process, he moved to England in 2014 to study formally at Brewpub LTD. In 2015, he moved to St. Petersburg and began working at Avid Brew Company (then Avid Brewing & Growing Supplies), sharing his brewing expertise with the community. As Avid expanded and opened up their own brewery and tasting room, he stepped into a new role as their head brewer.