Rachel Reynolds Luster
Sunday, October 11
3:30 – 5 p.m. FREE!
The Woolen Mill Gallery
28 E Main St, Reedsburg
Folklorist, fiddler and community organizer Rachel Reynolds Luster will lead a discussion on reviving and supporting sharing economies. A variation on the barter system, Luster’s talk will illustrate the value of sharing resources within communities to minimize monetary expenses and strengthen social ties. Luster has worked with her neighbors in Oregon County, Missouri to form the Oregon County Food Producers and Artisans Co-Op (OCFPAC). This project builds on the cultural continuum of a sharing economy withinher countyand co-op members work together to support and nurture that economy through shared markets, a community kitchen, skill-sharing activities and more.
Luster’s interactive session will offer examples of how this broad view of land-based economy has worked through OCFPAC. She will engage the audience in identifying ways in which this model could work in their home communities.
Luster lives on a ten-acre homestead with her family in Couch, Mo. (population 150). In addition to serving as project steward for OCFPAC, she is the librarian at the one room Myrtle Library in the Missouri Ozarks that has been featured on National Public Radio’s, Morning Edition. She is a founding member of Art of the Rural, a collaborative organization with a mission to help expand the field of rural arts, create new narratives on rural culture and community and contribute to the emerging rural arts and culture movement. She is also a frequent presenter on topics of cultural sustainability and rural placemaking around the country. She is currently pursuing her Ph.D. in Heritage Studies from Arkansas State University.
This event is free and does not require registration.
Sunday, October 4
3:30 – 4:30 p.m. FREE!
The Woolen Mill Gallery
28 E Main St, Reedsburg
Dan Bussey operated an heirloom apple orchard and cider mill in Edgerton, Wisconsin for 24 years before becoming the orchard manager and apple historian for the Seed Savers Exchange of Decorah, Iowa. Bussey has taught apple tree grafting for 30 years and encourages cidermakers to grow their own fruit and use heirloom varieties that have exquisite flavors and superior character. Bussey teaches cidermaking classes and conducts tours and apple tasting events at the Seed Savers Heritage orchard each fall.
Heirloom apples are a vital part of our heritage, and the loss of genetic diversity, whether in gardens or tree crops, lessens our ability to adapt to a changing environment. Through Seed Savers, Bussey works to identify valuable lost apple varieties and bring them back into regular use. Bussey is a member of various fruit enthusiast groups, including the Badger Apple Corps, an organization that is exploring all of the apple trees scattered throughout the former Badger Army Ammunition plant in the Baraboo range. He will talk about his work at the Seed Savers Exchange and apple diversity in the Midwest.
This event is free and does not require registration.
Merry Mead Making
Mead is an alcoholic beverage made by fermenting honey with water, regarded as the ancestor of all fermented drinks. Add herbs or spices to create a metheglin or fruit to make melomel. Join beekeeper John Holzwart as he demonstrates how to make these delicious ancient beverages. Samples provided!
Herbs and Fermentation for Digestive Health
Join herbalist Linda Conroy to learn her five-point approach to improve digestive and whole-body health with fermented food and medicinal herbs. Learn how to make and ferment herbal infusions and tonics, and embed herbs into fermented beverages and foods. Sample herbal ferments and digestive herbs will be provided. You will delight in the flavors and your body will thank you!
Rye Sourdough Breads
Denser and more richly flavored than wheat sourdoughs, ryes offer a unique set of history, techniques and science. Learn about this hearty staple food of eastern and northern Europe, and how local, organic grains freshly milled nearby make tasty old-world-style breads. Create and bake a loaf with a master baker, and leave with a container of dough starter to continue bread making at home. Also see Slow-rise Breads And Wheat Sourdoughs and Baking With Heritage Grains classes.
Baking With Heritage Grains
A wider array of grains is becoming available and being grown locally. They offer health and environmental benefits and new baking challenges. This master baker who works with local farmers and mills teaches how to bake breads with spelt, turkey red, einkorn, farro and other locally grown grains. See samples, mix starters and doughs with them, and learn differences in texture and dough response from re-emerging grain varieties. Also see Slow-rise Breads And Wheat Sourdoughs and Rye Sourdough Breads classes.
Advanced Kombucha Brewing: Beyond the SCOBY
In this advanced class you will learn how to do fruit infusions, how to tweak batches gone wrong, and what to do with all the parts of Kombucha and the plethora of SCOBY’s from brewing a lot. You will also gain deeper knowledge on how to master your brewing skills and experiment with confidence! This is a hands on class with lots of tasting and getting to know the kombucha in a new way.
How to Brew Kombucha: For Beginners
Learn to brew your own kombucha with the owners and founders of one of the first craft kombucha breweries in the nation. This fun informational class will have you laughing and off to a wonderful start brewing your own delicious kombucha. There will be SCOBY’s and kits available for purchase after the class.
Harvesting and Fermenting Wild Food
Join herbalist Linda Conroy and forager John Holzwart for this fun and inspiring presentation. Participants will be guided through a virtual wild plant walk. The walk will include PowerPoint images as well as live harvested plants. Once we learn about the plants, we will explore approaches to fermenting them, as well as the health benefits of doing so. Samples will be included.
Slow-Rise Breads and Wheat Sourdoughs
Fermentation has been used in slow-rise breads and wheat sourdough to enhance healthfulness and flavor complexity since ancient Egypt. Learn this style of bread’s history and science, and how local, organic grains freshly milled nearby make old-world-style breads achievable. Create and bake a loaf with a master baker, and leave with a container of dough starter to continue bread making at home. Also see Baking With Heritage Grains and Rye Sourdough Breads classes.
Mezcal: What Tequila Could Have Been
For generations Mexican artisans have roasted agave (succulents) in a stone-lined pit; fermented those agave open-air in wooden barrels; and distilled that ferment in wood-fired clay stills. If you think a 30-year Scotch is interesting, come taste mezcal made from an agave that took 25 years to harvest. Sample five artisan mezcals paired with a family-style dinner. Proceeds benefit the Rosary library in rural Oaxaca, Mexico.
Cider: America’s First Fermented Beverage
What is hard cider and what makes it so refreshing? What apples work best to make hard cider? Join two of Wisconsin’s finest cider-makers for a tour and tasting of the world’s cider styles followed by a short course on cider making.
Lactofermented Soda: Healthy and Homemade
Making soda is fun and easy. Lactofermented soda is delicious and good for you. Watch fermentation beverage specialist John Holzwart demonstrate and explain how to make soda. He’ll discuss the various cultures and flavoring elements you can use. Sample several types of this bubbly treat.
While fermenting milk is a preservation technique first and foremost, it is also delicious and nutritious all at the same time. This is the perfect food! Join Linda Conroy for this fun exploration of crafting cultured milk products in your own kitchen. We will make and sample, yogurt, kefir, piima and buttermilk, plus we will turn some of these into simple cheese. Samples will be provided.
Vegetable Lactofermentation Basics: Hands On!
Learn the basics of vegetable lactofermentation while chopping a variety of vegetables. Adrienne and Faith will share some history, health benefits and their perspectives about the many relationships involved in fermentation. Leave with an informative handout and your living creation. Bring your favorite knife and an apron.
Homemade for Sale: Launch a Food Business from Your Home Kitchen
Jump-start your freedom to earn by taking advantage of “cottage food” legislation, state laws that allow specific, “non-hazardous” foods to be made in your kitchen and sold to the public. Learn how you can now start a simple food business today from home with little to no investment while doing the things you love: jamming, canning, baking and more! Sample products produced under Wisconsin’s cottage food law. Includes a copy of the book.
Brew Vinegars and Transform Them into Healthy Beverages
Learn to make your own vinegar! Vinegar making is the art and science of using beneficial microorganisms to transform fresh fruit, vegetables or grains into a tangy and delicious health food that will store for long periods of time.
This class will introduce participants to the fermentation process that results in vinegar. Bring a quart jar of your favorite cider or fruit juice and we will inoculate it with a vinegar “mother” for you to take home. Transforming vinegar into delicious and health beverages will also be covered ie switchel, shrub and oxymels. Instructions and samples of various vinegars and beverages will be provided.
Hands-on Cheesemaking: Curds and More!
Join home cheese maker Linda Conroy for this fun class. We will learn the basic concepts of cheese making. Once we understand the basics we will make cheese curds from start to finish. Everyone will leave with cheese curds that we make in class. Participants will be ready to make these delicious curds in their own kitchen. We will also discuss how to take this cheese into a press, to make a firm cheddar style cheese and how you would age this at home.
Sauced: How to Ferment Your Own Hot Sauces
If you want heat, eat a Habanero. If you want heat and complex flavor with a bold nose, ferment that Habanero and make your own sauce! Learn step-by-step the process to ferment a basic hot sauce, taste the progression of flavors through a 45-day ferment, and make a starter jar to finish at home. Bring an appetite and a beverage.
Fermenter’s Swap Party
This is the fifth year of Fermentation Fest, and since we started the event we’ve welcomed hundreds of home fermenters through our doors! It never ceases to amaze us how many arrive with trunks stocked with wines, beers, krauts, kimchis, and more, looking to share with their fellow Fest-goers.That’s the purpose of this Friday-night party: bring your samples and trade! Admission benefits Wormfarm Institute.
Cost is $5. Register here or pay at the door.
Location: Blue Heron, 170 E Main St., Reedsburg
Fermented Packers Tailgate
Fermentation Fest regulars host a Packers tailgater and viewing party! Come watch the game and enjoy beer, wine, sausages, sauerkraut and more made by our talented home fermenters! We’ll tap a firkin of homebrew and eat pork, beef, and chicken cooked on our eight-foot-tall, fire-powered Carnivore Carousel! GO PACK!
Click here to register. Walk-ins welcome.
Sprouted Grain Baking
For flavor complexity, heartiness, nutrition, and digestibility in breads, it’s hard to beat sprouted grains. In this class, Shawn Rediske from Water House Foods will take you through the process of selecting grains, sprouting them, and incorporating them in a range of breads – from sprinkling of sprouted grains, to a bread made almost entirely of sprouted grains. You’ll leave ready to make sprouted grain breads at home, with the know-how, recipes, and a loaf that you make in class.
Aged Sheng Pu-erh, the Whiskey of Tea
Taste and learn how pressed large leaf tea cakes ferment and age over decades to produce some of the world’s most sought-after, expensive and complex of tea beverages. A successful worldwide blogger of tea cake fermentation using a midwestern crock method, Dr. Carie Novitzke will offer an introduction to puerh tea tasting, fermentation and long term storage. Participants will have the opportunity to examine large leaf Yunnan tea cakes, and to sample and compare a variety of new and highly aged teas.
Marilyn and Muhammad will guide you through the surprisingly easy process of making yogurt and yogurt cheese. Muhammad is a chemist and historian as well as a cook, and the class will include detailed discussions of both the science and history of yogurt. You’ll learn both sweet and savory uses for yogurt and yogurt cheese. Class ends with making homemade yogurt ice cream. There is plenty of tasting so come ready to eat!
Creating Culture: Show and Tell
Join in a circle discussion as Faith of Fizzeology Foods will share several examples of different types of ferments while we explore how science is finally catching up to ancient wisdom.
Behind the Brew and Bean
Come explore the coffee fermentation and roasting process from soil to cup and sample fresh, locally roasted coffees from around the world. Leave with a special bag of 100-percent-organic, fair-trade Fermentation Blend Coffee roasted by Just Coffee Cooperative in Madison, Wis.
Fermented Wheat-Free Breads
Wheat-free breads present new frontiers in nutrition, flavor, and technique. In this class, Shawn Rediske from Water House Foods will help you learn how to make yeasted wheat-free breads, using a variety of easy-to-find ingredients, many of them locally-sourced. Learn about gluten, what it does, and how to make tasty breads without it. You’ll leave ready to make sprouted grain breads at home, with the know-how, recipes, and a loaf that you make in class.
Taste the region’s best from-scratch recipes at the Food/Drink DTour. A tasting buffet of local ferments and culinary delights, the Food/Drink DTour gathers some of the region’s finest brewers, picklers, cheesemakers, bakers, winemakers and chefs. Admission to this lively, informal event includes an evening of sampling food and beverages with great live music.
Participants include: J’s Pub & Grill, Touchdown Tavern, Marty’s Steakhouse, Cedar Grove Cheese, Corner Pub & Brewery, Geffert’s Catering, North End Restaurant, Greenwood’s Café, Wisconsin Dells Brewing Co., Hillsboro Brewing Co., Carr Valley Cheese Co., Branding Iron Roadhouse and more.
Voyageur Inn and Conference Center
200 Viking Drive, Reedsburg
Registration is required for this special event. Click here to register.
Beer, cheese and charcuterie pairings and tastings with some of Wisconsin’s finest producers of locally-sourced ferments.
Baking With Heritage Grains
A wider array of grains is becoming available and is being grown locally. They offer health and environmental benefits and new baking challenges. This master baker who works with local farmers and mills teaches how to bake breads with spelt, turkey red, einkorn, farro and other locally grown grains. See samples, mix starters and doughs with them, and learn differences in texture and dough response from re-emerging grain varieties. Also see Slow-rise Breads And Wheat Sourdoughs and Rye Sourdough Breads classes.