Sunday July 15th – Monday July 16th, 2012 Boone, NC
Folks interested in starting or expanding a small food-based business, or just increasing their home food preservation expertise, are invited to a two-day workshop on fermented foods and beverages. Presenters from across the region, including nationally-recognized fermentation revivalist Sandor Katz, will provide information on fermentation science, skills, and business considerations.
Organized by the Appalachian State University Fermentation Science program in collaboration with Blue Ridge Women in Agriculture and Maverick Farms, the workshop will provide sessions on the “how-to’s” of various food and beverage ferments, and cover production, logistics, and financial issues of scaling-up home fermented or acidified foods and beverages to small commercial scale.
Monday evening, Sandor Katz, renowned fermentation and local foods advocate, will share his observations on fermented foods businesses and economic revival. Katz’s work serves to empower people to increase their own food self-reliance and has inspired countless small foods businesses following the release of his first book, Wild Fermentation, in 2003. Since then he has continued to encourage and inspire the food world with The Revolution Will Not Be Microwaved, and The Art of Fermentation (2012).
Registration cost for the workshop is $25 for a day or $40 for both days. For more information and to sign up, see the registration website: http://ferment2012.eventbrite.com or contact Franya Hutchins (hutchinsfe@appstate.edu, 828-262-8158, wine.appstate.edu).
"Folks interested in starting or expanding a small food-based business, or just increasing their home food preservation expertise, are invited to a two-day workshop on fermented foods and beverages."
ReplyDeleteOh, you know what, I'm planning to open a store who sells fermented foods, can you teach me how to start? Thanks!