Teacher Bios
Kirsten Shockey
Kirsten K. Shockey and her husband Christopher Shockey are coauthors of the award-winning The Big Book of Cidermaking, Fiery Ferments, the best-selling Fermented Vegetables, and the award-winning Miso, Tempeh, Natto and Other Tasty Ferments. Kirsten is also the author of Homebrewed Vinegar.
The Shockeys began their fermentation journey over twenty years ago on 40 acres of wooded hillside on unceded Takelma territory, which grew into their organic food company. They soon discovered their true passion: teaching people how to ferment and pushing this culinary art toward new flavors. They lead experiential workshops worldwide and online, helping people make, enjoy, and connect with their food through fermentation.
Kirsten is a co-founder of The Fermentation School, a women-owned and women-led benefits corporation that supports the voices of independent educators to empower learning and build culture.
Laura Nunemaker
Laura Nunemaker has dedicated much of her life to championing a plant-based lifestyle. She previously co-owned a vegan bakery in Atlanta, where she brought delicious, creative vegan options to her community. In 2022, she acquired Luv Tempeh, where she now crafts local favorites including miso, amazake, myceliated granola, shio koji, and — of course — tempeh.
Nanna Meyer
Nanna Meyer and partner Dan Hobbs operate Pueblo Seed & Food Co. in Cortez, Colorado. Their family farm was established in 1996 on the Pecos River in northern New Mexico, relocated to Pueblo County, Colorado in 2000, and to Montezuma County in 2021. Pueblo Seed & Food's mission is to renew and strengthen communities by stewarding the land and nurturing the health of seed, food, and people. As the bakehouse's lead baker, Nanna also brings expertise as a Clinical Associate Professor of Human Physiology & Nutrition at the University of Colorado.
Michele Martz & Emily Wisner
Farmer Michele Martz & Teacher and Farmer Emily Wisner are both deeply connected to the regional food scene and can be found every Saturday at the Cortez Farmers Market at their respective farm booths. Both women understand the value of fresh, local food and using ferments to keep their families healthy as they traverse the often chaotic world of market farming. While Michele makes smaller batches of kombucha and water kefir, Emily is proficient in large batching techniques and each will bring a wealth of knowledge to this class.