Kirsten K. Shockey – Ferment Works
Kirsten K. Shockey is a mother and homesteader living in Southern Oregon with increasingly fewer children at home, significantly less livestock in the fields, and way too much fruit in the orchard. She is also a writer and educator whose passion is helping people take responsibility for their food. She co-authored of Fermented Vegetables, Fiery Ferments and Miso, Tempeh, Natto and other Tasty Ferments, books that came from her desires to both teach people how to ferment and push this culinary art to new flavors.
Applegate, Oregon
USA
Website: http://ferment.works/
Facebook: https://www.facebook.com/FermentWorks1/
Instagram: https://www.instagram.com/kirstenkshockey/
Workshop(s)
Workshop 1:
Cultivating Cultures for Change: A potter and a fermentation expert walk into a permaculture conference…
Before Tupperware and refrigeration there were handmade clay storage and fermentation vessels, salt, microbes, and plenty of time. In the last century people moved away from the land and into cities. Mass produced plastic containers, factory food, and new technologies replaced traditions of food preservation and fermentation. After the dust settled we find ourselves paying the price of these new materials and methods with our planet’s and our own health is in crisis. The recently released Lancet report stated repairing the food system is the number one way we can repair the planet. We all eat and how we choose to eat, source, prepare, grow, preserve and store our food matters. The fermentation movement is gaining momentum from the top restaurants to small scale family kitchens and once again there is the real potential for it to become a regular household practice throughout the world.
Kirsten K. Shockey and Adam Field led a conversation fermentation and a regentive future. Adam will give a presentation on his 2008 apprenticeship with Korean Onggi (fermentation vessel) master potter Kim Ill Maan as well as more recent projects making fermentation vessels for restaurants and celebrity chefs. He will discuss the role that traditional Korean fermentation vessels play in providing a non-toxic, reusable container for healthy ferments. Kirsten presented an overview of traditional and not-so-traditional fermentation techniques and the role fermentation can play in systemic repair from our guts and our happiness to that of our planet.
