Fri, Oct 26, 2018, 7:00 PM –Mon, Oct 29, 2018, 7:00 PM CDT
Join us in the City of Oaxaca for a celebration of live food and culture. From cacao to nixtamal, sourdough to mezcal, Kefir to Oaxaca cheese, from traditional sauerkraut to kimchi michelada… and much more.
FEATURED SPEAKERS: Hannah Crum auhor of “The Big Book of Kombucha” Sarah Owens author of “Sourdough” and “Toast and Jam” David Asher author of “The Art of Natural Cheesemaking” Alex Lewin author of “Real Food Fermentation” and “Kefir, Kombucha, and Beyond” Raquel Guajardo author of “Kefir, Kombucha, and Beyond” Galia Kleiman Weston A. Price Foundation Chapter Leader Mexico City Abigail Mendoza autor of “Dishdaa´W”, owner of Tlamanalli Restaurant in Teotitlán del Valle and representative of prehispanic cuisine. Jaime Carral creator of “La Semilla Colectivo” Esteban Yepes “El Taller de los Fermentos” Colombia
SCHEDULE:
Friday, October 26 – Welcome Cocktail
Saturday 27 – Abigail Mendoza conference on Atole, cacao and fermented tinctures in Teotitlan del Valle.
– Galia kleiman and Jaime Carral on Local vinegars, escabeche and chamoy.
– Alex lewin and Raquel Guajardo on Fermented drinks.
Sunday 28 – Sarah Owens on Sourdough bread.
– Visit to Mezcal process after lunch.
Monday 29 – David Asher on cheese making, quesillo demonstration.
– Hannah Crum on Kombucha
– El Taller de los Fermentos South American Ferments sampling.
Suggested arrival date: Friday, October 26 Suggested departure date: Tuesday, October 30
https://www.eventbrite.com/e/fermentation-summit-oaxaca-2018-tickets-48681560859
