SOURDOUGH BREAD FESTIVAL

Free Lecture Schedule

Lectures take place in the large covered tent outside. Festival admission is free with paid parking.
SATURDAY, FEBRUARY 18, 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.⁠

4:00 pm The Benefits of Whole Grains by Meghan Cicalo
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.
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.⁠

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.

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.
saturday, february 25, 2023
11:30 am Einkorn Sourdough Bread and Fermented Dairy: Kefir, L. Reuteri, and L. Gasseri Yogurt... The Bacteria You May Be Missing by Donna Schwenk

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 Counterfeit Bread by Dr. Kevin Ham
Counterfeit Bread: Why the world loves modern bread which enhances many of todays modern day diseases.

4:00 pm The First Food of Life by Mark McAfee
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!
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.

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 Counterfeit Bread by Dr. Kevin Ham
Counterfeit Bread: Why the world loves modern bread which enhances many of todays modern day diseases.

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.
saturday, march 4, 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.⁠

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.
sunday, march 5, 2023
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.

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.
saturday, march 11, 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.⁠

4:00 pm The Benefits of Whole Grains by Meghan Cicalo
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.
sunday, march 12, 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.⁠

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.
saturday, march 18, 2023
CANCELED 11:30 am 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.⁠

2:30 pm Regenerative Teas: Why are they amazing to drink?
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 The Benefits of Whole Grains by Meghan Cicalo
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.
sunday, march 19, 2023
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.

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.

Workshops

From how to make your own kombucha at home to wine tasting and cheese pairings, workshops on various fermentation-related topics run out the 800's hotel rooms. Many of the classes are pre-sold online.

SOURDOUGH BREAD FESTIVAL

Fermentation Workshops

Workshops do not include parking/admission to the Sourdough Bread Festival. Festival admission is free with paid parking.
CHARCUTERIE 101
Saturdays and Sundays at 11:30 am & 1:00 pm
Amy Deaver
Come learn all about artisan cheeses from around the world. Learn about cheeses and milk and the wonderful world of dairy and how milk is cultured for cheese. Participants will taste a variety of cheeses paired with items from 123 Farms and handmade jams from Wrightwood Cheese.
Limited to 16 participants
Cost $30
wine and cheese pairing
Saturdays and Sundays at 11:30 am & 1:00 pm
anita matlock
Pair like a sommelier. A systematic approach to wine tasting and pairing with cheese. Each weekend will be focused on a different feature of wine tasting with the founder of Wildwood Oak Winery. Participants must be 21 years of age or older.
Limited to 16 participants
Cost $30
INTRODUCTION TO KOMBUCHA
Sundays 3/5 & 3/12 at 1:00 pm & 2:30 pm
Saturday 3/18 at 2:30 pm & 4:00 pm
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. Learn how to make this amazing probiotic beverage from your very own kitchen and take home a SCOBY to begin brewing at home.
Limited to 16 participants
Cost $25
INTRODUCTION TO KEFIR
Saturdays at 11:30 am & 1:00 pm and Sundays 1:00 pm & 2:30 pm
chris ahn
Learn how to make milk kefir from kefir grains. Participants will take home their own kefir grains so they can get started at home.
Limited to 16 participants
Cost $18
Fermented vegetables
Saturdays and Sundays at 2:30 pm & 4:00 pm
lisa casillas
In this workshop, you will learn how simple it is to ferment your own vegetables at home, how to apply them in your meals and the health benefits. Participants will make and take a small jar of fermented vegetables home.
Limited to 16 participants
Cost $25
Fermented Salsa
Saturdays at 2:30 pm
gaby ortiz & mary romero
In this workshop, you will learn how simple it is to ferment your own salsa at home, how to apply it in your meals and the health benefits. Participants will make and take a small jar of fermented salsa home.
Limited to 16 participants
Cost $25
The Sourdough Starter workshop
Saturday 3/4 at 1:00 pm, 2:30 pm & 4:00 pm
Sunday 3/5 at 2:30 pm & 4:00 pm
Saturday 3/11 at 1:00 pm & 2:30 pm
Sunday 3/12 at 2:30 pm & 4:00 pm
David lee
Learn how to make a starter, how to feed your starter and what different kinds of starter there are. Learn what discard is and how you can use it in different recipes. Have a sample recipe to try at home.
Limited to 16 participants
Cost $30
do-it together kimchi
Saturdays 2/18 and 3/18 at 2:30 pm & 4:00 pm
Austin durant
Join Austin from Fermenters Club as he takes you into the world of kimchi, a flavorful Korean fermented vegetable dish! We will make a batch of kimchi together and you will take home a jar of vegan kimchi.
Limited to 16 participants
Cost $40
the beginnings of sourdough
Sunday 2/19 at 11:30 am, and Sunday 3/19 at 11:30 am
meghan cicalo
Learn how to make a starter, how to feed your starter and what different kinds of starter there is. Learn what discard is and how you can use it in different recipes. Have a sample recipe to try at home.
Limited to 16 participants
Cost $30

Sheep Shearing Festival

March 25 - April 2, 2023

Get a close-up view of how our sheep are shorn and how we process our wool. Guests can learn about natural dyes, how to wash wool, and visit our farm to feed our organic sheep.

Saturdays & Sundays only.

learn more

Lavender Festival

May 5-July 23, 2023

Join us as we celebrate the blooming of our organic lavender. Stroll through 20 acres of lavender, taste lavender-infused food, drinks and desserts. Shop our lavender-themed marketplace and ride a wagon tour of the grounds.

Open select days.

learn more

Lavender Nights

August 24-October 29, 2023

Join us outdoors with food from the grill, lavender cocktails, live music (on select days), marketplace shopping and a display of over half a million lights.

Thursdays-Mondays
5-10 pm

learn more

Shop Online!

The products at 123 Farm are made primarily using organic ingredients from our farm. We hand harvest and distill our own lavender essential oil in the summer, and press oil from our century-old olive groves in the fall. We practice bee guardianship and sustainably harvest honey and beeswax from our own hives. Our products are made in small batches.