Fermentation Class with Kirsten Shockey
First off, I want to acknowledge all of the folks who took time to write in and share their story about life through this pandemic. The depth and breadth of the sorrow, pain and suffering alongside the unexpected joys, lessons, adaptations that you shared was profound. I knew that in sharing our stories there is some solace, some letting go and healing. Someone pointed out to me long ago that you just never know what is happening in someone else's world, and to be kind. Maybe the stranger you just met lost a pet or a family member or a friend that day. Maybe they were diagnosed with some illness. In your writings you shared so much and I appreciate the honesty and open ness to share. Kindness is contagious, let's pass that on. Keep sharing if you haven't yet, and I'll stitch them all into a little document to share.
Fermentation Time!
We are honored to have Kirsten Shockey in town this month, and she going to teach a class at our North Boulder store next Saturday from 10 am - 2pm. Tickets are on sale now, all 12 of them. It will be an intimate class, and you will also received a signed copy of her latest book "Home-brewed Vinegar". Tickets are $150 each and can be purchased HERE
Lunch will be served as well.
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The Power of Sour
Come learn with world renowned fermentation expert Kirsten K. Shockey all about how fermentation sours food for flavor, preservation and good health. We will deep dive into understanding the microbes that transform our food and how to use them to create the flavors you want. Have you ever asked, what is the difference between a fermented pickle and a vinegar pickle? Bring all your fermentation and curiosity. In this longer format, limited class-size workshop we have time to have conversations and projects. You will learn the metamorphosis that takes place in the jars as they silently ferment.
In class you will make two recipes that you will take home and ferment on your counter, thereby continuing your hands-on learning at home. These recipes will demonstrate how humans have soured foods throughout the ages for food security and how we can do the same for flavor, less waste, and better health.
We will brine pickle vegetables and by doing so understand how lactic acid bacteria transforms fresh vegetables into tangy, sour, nutrient dense, live, delicious pickles. The second project will take a look at how true artisan vinegar is fermented. You will make a fruit scrap vinegar, a process in which you will learn to make vinegar with peelings or cores, to reduce waste and create delicious live vinegars for drinking or cooking.
Each student will also go home with a personalized signed copy of Kirsten’s just released book Homebrewed Vinegar.
Kirsten K. Shockey is the author of recently released Homebrewed Vinegar, coauthor, with her husband, Christopher Shockey, of award-winning The Big Book of Cidermaking; award-winning Miso, Tempeh, Natto & Other Tasty Ferments; Fiery Ferments; and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods over twenty years ago on a 40-acre hillside smallholding which grew into their organic food company. Kirsten realized that her passion lay in the desire to both teach people how to ferment and push this culinary art to new flavors. She leads experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. She is a co-founder of The Fermentation School a women-owned and women-led B Corporation supporting the voices of independent educators to empower learning and build culture. Oh yeah, and her daughter Ariana works at Moxie!!!
Here's a soulful rendition of a beautiful old song. Matteo at Moxie has been playing tons of great jazz over the speakers, and it's reminded me how much I miss listening to these old masters.
Nobody Knows The Trouble I've Seen - Wynton Marsalis Quintet with Lucky Peterson