sunday, february 19, 2023

1:00 pm Cultured Foods: Elevated Taste by Randy Olsen
Learn how old-world methods of curing preserve food, its natural flavors, and its nutrients. Taste our organic, heirloom, Peruvian olives paired with a specially selected cheese from the Festival. Experience the rich flavors in our fermented chocolate and rainforest honey. We'll tell you how raw honey is used in a variety of food and beverage fermentation processes and how fermenting organic cacao beans improves the nutrient value and flavor of chocolate. We’ll show you how to create unique pairings with these special artisans foods in your own kitchen at home.⁠
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2:30 pm Sourdough Bread Baking, Part 1 by Austin Durant
Join Austin from Fermenters Club as he takes you through the entire process of baking a loaf of bread. In part I, we will cover the first half of the process, starting a dough and turning it.
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4:00 pm Sourdough Bread Baking Part 2 by Austin Durant
Join Austin from Fermenters Club as he takes you through the entire process of baking a loaf of bread. In part II, we will cover shaping, proofing, and baking a loaf.
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sunday, february 26, 2023

11:30 am The First Food of Life by Mark McAfee
This workshop has been CANCELED
Build a resilient and adaptive immune system…gut first!  Come hear the latest science about building a strong and adaptive immune system and the foods that build and create that system. Most pioneering research is 20 years ahead of actual use and application in society. We will present information that is spoken about behind the scenes for fear of researchers loss of grant money from industry and the FDA! There is no conflict and there is 100% support for breast feeding our human young…but why is it that infant formulas lack the bioactive elements found in breast milk? Human breast milk is raw milk!  Why is it that raw milk from other mammals is feared and suppressed?  Safe tested raw milk is here and it is very anti inflammatory.The founder of Raw Farm will present about tested safe raw milk and its powerful immune system gut microbiome properties. He will also provide a powerful report as the only farmer that attends the International Milk Genomics Consortium conferences which are attended by PhD milk researchers.Bring your questions.
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1:00 pm Cultured Foods: Elevated Taste by Randy Olsen
Learn how old-world methods of curing preserve food, its natural flavors, and its nutrients. Taste our organic, heirloom, Peruvian olives paired with a specially selected cheese from the Festival. Experience the rich flavors in our fermented chocolate and rainforest honey. We'll tell you how raw honey is used in a variety of food and beverage fermentation processes and how fermenting organic cacao beans improves the nutrient value and flavor of chocolate. We’ll show you how to create unique pairings with these special artisans foods in your own kitchen at home.⁠
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2:30 pm Counterfeit Bread by Dr. Kevin Ham
Counterfeit Bread: Why the world loves modern bread which enhances many of todays modern day diseases.
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4:00 pm Regenerative Teas: Why are they amazing to drink? by Mike Ham
How regenerative agriculture builds soil health, creates nutrient-dense teas that are good for your health, and helps decrease the impacts of climate change. How Regenerative Agriculture: - Improves biodiversity by building soil health - pulls and stores more carbon from the air and into the soil, helping to reverse climate change. - contributes to a more nutrient-dense and pure-tasting tea.

11:30 am Sourdough, It Begins with Grain by Mark Gavigan
Join us to understand the basic history of sourdough bread and the importance of fermentation to your gastrointestinal tract and your microbiome. Discover the benefits of sourdough and whole grains, and learn the science behind why you should be consuming sourdough and whole grain regularly.
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1:00 pm Cultured Foods: Elevated Taste by Randy Olsen
Learn how old-world methods of curing preserve food, its natural flavors, and its nutrients. Taste our organic, heirloom, Peruvian olives paired with a specially selected cheese from the Festival. Experience the rich flavors in our fermented chocolate and rainforest honey. We'll tell you how raw honey is used in a variety of food and beverage fermentation processes and how fermenting organic cacao beans improves the nutrient value and flavor of chocolate. We’ll show you how to create unique pairings with these special artisans foods in your own kitchen at home.⁠
‍
2:30 pm Regenerative Teas: Why are they amazing to drink? by Mike Ham
How regenerative agriculture builds soil health, creates nutrient-dense teas that are good for your health, and helps decrease the impacts of climate change. How Regenerative Agriculture: - Improves biodiversity by building soil health - pulls and stores more carbon from the air and into the soil, helping to reverse climate change. - contributes to a more nutrient-dense and pure-tasting tea.

4:00 pm Life with Kombucha by Howard Reichenbach
Kombucha is a fermented tea beverage that has been around for centuries but has only recently found its place on our grocery store shelves. This bubbly, tangy beverage has amazing benefits that help boost your health in so many ways.

1:00 pm Cultured Foods: Elevated Taste by Randy Olsen
Learn how old-world methods of curing preserve food, its natural flavors, and its nutrients. Taste our organic, heirloom, Peruvian olives paired with a specially selected cheese from the Festival. Experience the rich flavors in our fermented chocolate and rainforest honey. We'll tell you how raw honey is used in a variety of food and beverage fermentation processes and how fermenting organic cacao beans improves the nutrient value and flavor of chocolate. We’ll show you how to create unique pairings with these special artisans foods in your own kitchen at home.⁠
‍
4:00 pm Life with Kombucha by Howard Reichenbach
Kombucha is a fermented tea beverage that has been around for centuries but has only recently found its place on our grocery store shelves. This bubbly, tangy beverage has amazing benefits that help boost your health in so many ways.

11:30 am Regenerative Teas: Why are they amazing to drink? by Mike Ham
How regenerative agriculture builds soil health, creates nutrient-dense teas that are good for your health, and helps decrease the impacts of climate change. How Regenerative Agriculture: - Improves biodiversity by building soil health - pulls and stores more carbon from the air and into the soil, helping to reverse climate change. - contributes to a more nutrient-dense and pure-tasting tea.
‍
1:00 pm Cultured Foods: Elevated Taste by Randy Olsen
Learn how old-world methods of curing preserve food, its natural flavors, and its nutrients. Taste our organic, heirloom, Peruvian olives paired with a specially selected cheese from the Festival. Experience the rich flavors in our fermented chocolate and rainforest honey. We'll tell you how raw honey is used in a variety of food and beverage fermentation processes and how fermenting organic cacao beans improves the nutrient value and flavor of chocolate. We’ll show you how to create unique pairings with these special artisans foods in your own kitchen at home.⁠

2:30 pm The Benefits of Whole Grain by Meghan Rizzo
Learn what different kinds of grains there are and how we can incorporate them in our lives. Learn what the benefits are and how they can fulfill our mineral needs. See how you can incorporate them in your sourdough loaves.
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CANCELED 2:30 pm Sourdough Bread Baking, Part 1 by Austin Durant
Join Austin from Fermenters Club as he takes you through the entire process of baking a loaf of bread. In part I, we will cover the first half of the process, starting a dough and turning it.
‍
CANCELED 4:00 pm Sourdough Bread Baking, Part 2 by Austin Durant
Join Austin from Fermenters Club as he takes you through the entire process of baking a loaf of bread. In part II, we will cover shaping, proofing, and baking a loaf.