The Wormfarm Institute will host its fourth annualFermentation Fest — A Live Culture Convergence, Oct. 4-13. It's a multifaceted food and farming festival celebrating live culture in all its forms — dance to yogurt, poetry to sauerkraut.
The signature feature is the Farm/Art DTour, a nationally recognized, 50-mile, self-guided road tour through northwestern Sauk County's scenic hills and farmland punctuated with temporary art installations, field notes about agriculture, roadside poetry, pasture performances and artist-built roadside culture stands selling fresh, preserved and fermented locally-grown food.
The Fest also offers 44 classes and tasting events about fermented foods (kimchi, yogurt, hard cider, chocolate, cheese, beer, bread, etc.), preserving the harvest, farming and more.
Kirsten Shockey of Applegate, OR, homesteader, fermenter, teacher and co-author with her husband, Christopher Shockey, of "Fermented Vegetables: Creative Recipes For Fermenting 80 Vegetables And Herbs," will conduct three hands-on classes Oct. 4–5 about safely fermenting seasonally available produce and forbs into cultured krauts, preserves, pastes and relishes. Join her for an evening presentation of "Once Upon A Brine: A Fermentista's Tale" on Oct. 4 where she'll sign her just-released book.
John Greenler, education and outreach director for the Great Lakes Bioenergy Research Center at the University of Wisconsin-Madison, will speak Oct. 11 about moving beyond corn and grain to make ethanol by fermenting plant materials into renewable energy as fossil fuel alternatives. Join his lively presentation and try fermenting fuel.
For more information, to view parts of previous Farm/Art DTours and to register for classes and tastings after Aug. 1, visit www.fermentationfest.com.