I’ll be delivering a lecture on fermentation as part of a two day fermentation fest put on by the Institute for Domestic Technology. From the description on the IDT website:
Let the kraut begin!
Healthy, tasty, fermented foods are the new “health foods”. Though ages old, fermented foods are nature’s natural way of food preservation, with an added twist: they’re good for you! See why über chefs of the moment are pickling, curing and fermenting their menu items from scratch.
Our guide for for the weekend Fest will be Erik Knutzen, Urban Homesteader, author and one of our popular Institute instructors.
Friday, April 26th ~ Saturday, April 27th
Kickoff Evening Lecture and Kraut Tasting: $20 ($25 at the door)
Friday, April 26th, 6pm ~ 8pm | Greystone Mansion Historic Library (Beverly Hills)
For tickets see the website of the IDT.
If you have never witnessed one of Erik Knutzen’s trademark PowerPoint presentations, you are in for a thrill. Not only are they educational, they are entertaining, subversive and also hysterical. Who knew fermentation can be so many things?
Erik’s evening lecture, especially prepared for KrautFest is entitled:
“Fermenting Revolution: how fermented foods can change your diet, your life and the world”
In recent years, there’s been huge interest in fermented foods, everything from traditional sauerkraut to kombucha. Health food stores even dedicate entire refrigerator cabinets to pricy “pro-biotic” supplements. Erik Knutzen, co-author of The Urban Homestead and Making It: Radical Home Ec for a Post-Consumer World, will give an overview of the world’s fermented foods and discuss how you can make your own. He’ll cover everything from sauerkraut to pickles to sourdough bread to the great kombucha controversy to the health benefits of fermented foods. He may even discuss arctic explorer Knud Rasmussen’s untimely death from eating fermented auk meat. The evening will also feature a special sauerkraut tasting.
The evening includes a kraut tasting and book signing.