workshops
Stay Tuned ~ Tickets will go on sale May 1st!
Saturday Nov 7th
8:30-9:30am
Meet and greet
Come hang out with your fellow fermentistas, bring something to share for the swap table and enjoy some snacks and coffee!
9:30-11am
Mastering Fermented Dairy - Kefir, Yogurt and Cultured Butter with Kirsten Shockey
Sponsored by:
In this essential workshop, you will learn how to transform fresh milk into a variety of delicious, nutrient-dense fermented dairy products right in your own kitchen. Led by bestselling author and teacher Kirsten Shockey, this class will guide you through the process of crafting homemade yogurt, kefir, and cultured cream.
Through Shockey's expert instruction, you'll develop a deep understanding of the role played by lactic acid bacteria (LAB) in the fermentation process. Additionally, you'll explore key food safety principles governing dairy fermentation, equipping you with the knowledge and confidence to successfully produce these wholesome, probiotic-rich foods at home.
With hands-on demonstrations and practical tips and tricks, this workshop promises to empower you to take control of your dairy consumption, unlocking a world of flavorful, gut-nourishing possibilities. Prepare to be inspired as you discover the joys and benefits of homemade fermented dairy.
11am-12:30pm
Tempeh - Fantastic Fungal Protein with Laura Nunemaker
Sponsored by:
Originating in Indonesia, tempeh is a protein-rich, fermented soybean cake that has been a staple food for centuries. In this upcoming class, teacher Laura Nunemaker from Luv Tempeh in Durango will guide students on an exploration of this nutritious plant-based food.
Attendees will delve into the science behind tempeh, learning how this versatile ingredient can be crafted not only from soybeans, but also from a variety of legumes, grains, and seeds. Nunemaker's expertise will illuminate the fascinating fermentation process that transforms these raw materials into a flavorful, textured delicacy.
As a special treat, the class will conclude with the opportunity to sample some of Luv Tempeh's delicious offerings, allowing participants to fully appreciate the mouthwatering results of this age-old culinary tradition.
Lunch Break
2:00-3:30pm
Making Miso - The Ultimate Umami Experience with Laura Nunemaker
Sponsored by:
Miso, an ancient Japanese seasoning, stands as a cornerstone of the nation's celebrated cuisine. This flavorful ingredient finds its way into a vast array of dishes, from hearty soups to vibrant salad dressings.
In this workshop, Laura Nunemaker of Luv Tempeh in Durango will guide participants in exploring the magic of koji - a key component in miso production. Attendees will have the opportunity to craft their own pint-sized jars of soybean miso, which they can then nurture to perfection through the aging process.
This hands-on experience promises to give students a deeper appreciation for the complexities and versatility of this beloved seasoning.
3:30-5pm
The Art & Science of Homemade Vinegars with Kirsten Shockey
Sponsored by:
Vinegar-making is an ancient preservation technique practiced across diverse cultures - from the artisanal traditions of Italy to the rice vinegar brewing of Japan. In this class, students will have the opportunity to explore both the science and artistry behind transforming simple ingredients into complex, flavorful vinegars.
Guided by Kirsten Shockey, best-selling author and co-owner of The Ferment Works, participants will delve into the nuances of vinegar production and have the chance to sample a range of homemade vinegar-based drinks.
Unlock the rich history and dynamic flavors of this timeless preservation method, as we celebrate the art and science that converge in the creation of exceptional homemade vinegars.
Sunday Nov 8th
8:30-9:30am
Meet and greet
Come hang out with your fellow fermentistas, bring something to share for the swap table and enjoy some snacks and coffee!
9:30-11am
Fermenting Vegetables for Preservation, Gut Health & More with Kirsten Shockey
Sponsored by:
Fermentation extends far beyond the traditional sauerkraut. In this session, we will delve into the fundamentals and the scientific principles that underpin the creation of delectable, safe fermented vegetables. Kirsten Shockey, a renowned expert in the field, will guide us through the health benefits of incorporating fermented foods into our diets, offering insights that cater to fermentation enthusiasts of all skill levels - from novice to experienced.
Prepare to leave this session feeling inspired and equipped with your own personalized, elevated cabbage ferment tailored to your unique taste preferences. Unlock the vast potential of fermentation and expand your culinary horizons beyond the classic sauerkraut.
11am-12:30pm
Ancient Grain Sourdough Bread with Nanna Meyer
Sponsored by:
The Pueblo Seed & Food Co. is dedicated to regional food production and the cultivation of drought-resistant heritage grains, which they utilize in their downtown Cortez bakehouse. Nanna Meyer, the company's co-owner and lead baker, also brings her expertise as a Clinical Associate Professor of Human Physiology & Nutrition at the University of Colorado.
Passionate about food literacy, Nanna will speak to the synergistic benefits of health and sustainability during this sourdough class.
Attendees will have the opportunity to learn the art of fermenting grains into hearty, nutritious breads, as well as sample the exceptional offerings from Pueblo Seed & Food Company. Join us as we explore the powerful intersection of regional food systems, heritage grains, and the transformative process of sourdough fermentation - a testament to the co-benefits of health and environmental stewardship.
Lunch Break
2:00-3:30pm
Kombucha Craft with TBA
Sponsored by:
3:30-5pm
Celebrating Fall Pickling Season: The Art of Kimchi with Kirsten Shockey
Sponsored by:
As the pickling season ushers in the fall, we are thrilled to offer a class dedicated solely to the art of kimchi - Korea's beloved, time-honored fermented vegetable dish, typically featuring napa cabbage and a bold, spicy kick.
However, did you know that the world of kimchi encompasses hundreds of unique varieties, ranging from sophisticated and fruity to crunchy, pungent, sour, and mild?
In this class, Kirsten Shockey will guide attendees through the diverse spectrum of
kimchi, inspiring advanced fermentation enthusiasts to explore new frontiers in the process.
Participants will have the opportunity to craft a traditional kimchi recipe that they can take home and continue fermenting, allowing them to savor the final, flavorful result. Join us as we celebrate the vibrant, dynamic world of kimchi and elevate your pickling prowess this fall season.