For a variety of reasons, we won't be having our regular first Monday of the month meetup at Jimmy's in April. However, as a fabulous alternative, we can all meet up at Zack's annual fermentation party! This is a free form event that in the past has taken place at Zack's apartment building. However, over the years it's outgrown his home space so he's taken it to the Free School building this year.
For anyone who'd like to head in to the event together, let's plan to meet out front at 4pm sharp. If you can't make it at 4pm, don't worry about missing us. The building is fairly small so we should be able to find each other inside.
For other details, see Zack's description below:
Gather for a celebration of homemade fermented food and drink!
Fermentation is everywhere and it deserves our love and attention. My goal is to encourage people to ferment foods, come together to enjoy them and share our experiences making them. In a world of fetishization of the food professional, let's celebrate the amateur fermenter. Think of this as not only a party, but also an informal tasting.
Do you make something special with your homemade ferments? Maybe you concoct a unique mustard from your own vinegar, or cook up a satisfying soup from your own miso, or perhaps you incorporate home-aged cheese into some delicious dish. How about an awesome kraut or kimchi! If so, this is your opportunity to share these types of things.
The guidelines are simple: bring a homemade fermented food or drink or something made with a homemade ferment to share. If you're unsure if it's fermented, just drop me a line and ask. Alternatively (or additionally) bring a culture/starter to swap at the culture exchange table.
There will also be a few mini-presentations/workshops/skillshares going on throughout the afternoon and evening. We have a few open spots, so if you've got skills and you'd like to share, let me know. ([masked])
RSVPs requested but not required. Please forward and share this with anyone who might be interested.
This event is free, but we'll pass the hat to support our generous hosts.