Fermentation | workshop 2017
The Art of Fermentation with Sandor Katz
1st time in the CEE
When: June 2-4, 2017
Where: Farma 69, Kopaniec 69A, Poland
Cost: 130 Euro / 550 zl which includes
- 3 full days of practical workshops
- many delicacies to take home incl sourdough starter, kefir, pickles, kvass, ginger beer, kimchi
- different evening activities and morning joga.
Organizer: Foundation Harmony of Culture
Language: course language is English, but an English-Polish translator will be available too whenever needed.
Did you know that fermentation is the oldest and most natural food preservation technique?
Join one of the top international experts on fermented food, New York Time’s best selling author, Sandor Katz for a 3-day-long immersive workshop in Polish Sudety mountains. Sandor’s books Wild fermentation (2003) and The Art of Fermentation (2012) along with hundreds of workshops he has taught around the world, has helped to catalyze a broad revival of the fermentation arts. We are thrilled to welcome him for his first workshop in this part of the world. Don’t miss this unique opportunity! You’ll learn hands-on, age-old, health-enhancing techniques for increasing the nutritive and healing properties of your food from the guru of fermentation.
Did you know that fermented foods help you stay healthy? Come learn how simple it is to make your own cheese, kimchi, kombucha and other fermented delicacies. Learn about the healing qualities and nutritional importance of live culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home. Learn traditional recipes and methods of fermenting from different parts of the world and feel the magic of cooking together in a beautiful location at the foot of the Sudety Mountains! Be part of the fermentation revival!
After the workshop, you will know how to make:
- fermented vegetables: kraut, pickles, kimchi & beet kvass
- fermented grains & beans: sourdough, dosa & tempeh
- fermented dairy: kefir, simple farm cheese & yogurt
- fermented beverages: Fruit kvass, ginger beer & kombucha
and you’ll learn a lot about the medicinal value of fermented food, its history, recipes from around a world and much more.
About Sandor Katz
Sandor Katz is a native of New York City. In 2003 he published “Wild Fermentation,” which Newsweek called “the fermenting bible.” Since then, Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The New York Times calls him “one of the unlikely rock stars of the American food scene.” His latest book, “The Art of Fermentation,” received a James Beard award. Sandor has presented workshops through most of the United States, and across the world in venues that have included universities, farms, farmers’ markets, conferences, and community spaces. Visit www.wildfermentation.com to learn more about him.
Registration & Payment
Participants will be accepted on a first-come, first-served basis. We do expect to fill, so the sooner you register, the more you save, and the more certain you will be to have a seat in the workshop. Your place in the workshop will not be reserved until payment is complete.
Locals Discount: If you are local (live in nearby villages) email email@example.com for information.
Please note: Your fee includes tuition, morning and evening activities, and all materials. Transportation, meals, and lodging are not included. For lodging options, see below. If you are seeking financial assistance for your attendance, please email firstname.lastname@example.org about work-trade opportunities (limited possibilities).
Pay by bank transfer. Please send the full amount (130 Euro/ 550zl) to the following address indicating “2017 Fermentation Workshop” to:
FUNDACJA HARMONIA KULTURY, Kopaniec 69a, 58-512 Stara Kamienica.
From Poland: BZ WBK 27 1090 1926 0000 0001 3400 0977
From abroad: Bank Zachodni WBK
IBAN: PL54 1090 2633 0000 0001 1637 1430
Please use your name as reference and email (email@example.com) to let us know that you have made a booking so we can confirm receipt.
About the venue:
The workshop will be held on a 75-ha organic rural tourism farm, in a mountainous area of south-west Poland, near the border with Czech Republic and Germany. Participants will be lodged at the farmhouse „Farma 69”, which includes a medieval settlement that presents the lifestyle and common occupations of villagers in the 13th century. You can find fotos of the venue here: http://farma69.pl/galeria/
Food and accommodation:
A limited number of private rooms are available in the farmhouse (price 27 Euro/120 zl for a 1-3 person room/night) so quickly reserve a room if you want more privacy. You could also share a dorm with few other people (for 6.5 Euro/30zl/night) or pitch your tent in the garden (for 4 Euro/18zl/person/night).
Breakfast and lunch will be served by the owners of the venue during the course for 10 Euro/45zl/day.
Dinner will be self-organized and prepared together as a group at own expense from your favourite brought/made-home ingredients.
E-mail us (firstname.lastname@example.org) in time to make reservation. You can pay for the food and accommodation on the spot upon your arrival.
All payments are non-refundable. All payments are non-refundable. If you must cancel, you may offer your seat to someone of your choosing as long as you inform us with their name and contact info in advance. If we have to cancel the workshop for any reason whatsoever, 100% of your fee will be returned to you.
Detailed program will follow soon.