Discover keys to maintaining a healthy sourdough culture
2-3 pm | KITCHEN
Sarah Arrazola: St Pete Ferments
Make magic out of your failed veggie ferments, from dehydrations to vinegar and more!
3:30-4:30 pm | KITCHEN
Jackie Vitale: Ground Floor Farm
Learn the basics of cheese making through lactic cheese- a versatile, delicious, heat tolerant cheese that should be a staple in your kitchen!
12:30-1:30 pm | MAIN HALL
Jennifer Holmes: Hani Honey Co
Bring your senses to explore the complexity Fermented Honey imparts, in anything you pair it with. Together, we will prepare, share, and enjoy some, with tasty treats, from savory to sweet, with roots, herbs, spices and fruits.
2-3 pm | MAIN HALL
Joshua D. Rumschlag: Mother Kombucha
Now that you can ferment your Kombucha, lets talk Herbal Energetics, Bubbles and Flavors
3:30-4:30 pm | MAIN HALL
David Cavasinni: Sailfish Brewing Co, Jennifer Holmes: Hani Honey Co, David Bick and Teal Pfeifer: Sons & Daughters Farm and Winery
A panel discussion on fermenting alcohol in Florida, with expert brewers of beer, mead, and herbal and hibiscus wines
12:30-1:30 pm | FARM
Tara Whitsitt: Fermentation on Wheels
After a discussion of her new book, discover the tradition of preservation through bacterial collaboration in one of its most simple forms: via the local micro-flora of vegetables. Fermented foods heal our bodies, celebrate age-old traditions, and promote healthy eco-systems. Learn about the cost effective and simple tools involved and go home knowing how to creatively and fearlessly make sauerkraut, cucumber pickles, and much more with this hands-on demonstration
2-3 pm | FARM
Kirsten and Christopher Shockey: Ferment Works
Say hello to laphet, a Burmese tea leaf ferment salad!
3:30-4:30 pm | FARM
Nella Fusco: Awaken Kombucha, Sarah Arrazola: St Pete Ferments
A panel discussion on the ins and outs of turning your fermentation habit into a successful business