Matthew Fluharty – Beyond the City
Matthew Fluharty will explore a series of groundbreaking art projects based in rural America that create exchanges and artistic collaborations across the country and, in some cases, the world. These artists and organizations ask audiences to consider their definitions of rural and urban, and the kinds of expression they anticipate from each locale. Many of the most exciting contemporary artistic and social projects are being conducted beyond the city; Matthew, and other special guests, will offer some provocative examples. Discussion will follow. Matthew is the son of a fifth-generation farming family from the Ohio Valley. He is a writer, teacher, and artist who connects disciplines and geographies through digital and physical projects. He is the Director of Art of the Rural, and currently a Research Fellow in American Culture Studies at Washington University in St. Louis.
Yogurt: History, Making And Creative Uses
Join Marilyn, a dairy and sheep farmer, and Muhammad, a culture and food historian who grew up making yogurt in Lebanon, for a fun and delicious yogurt adventure. They’ll demonstrate how easy it is to make yogurt, share ways to use yogurt in a variety of dishes and provide many samples to taste. Learn yogurt’s history, how to make yogurt cheese and help make yogurt ice cream to enjoy during class.
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.
Behind The Brew And Bean: Exploring Coffee Fermentation
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.
Beekeeping For Beginners
Your head will buzz with ideas after this sweet introduction to starting a small apiary, one to five hives. Beekeeper Paul shares his passion and expertise about successfully keeping honeybees and producing honey in your backyard. Learn the equipment needed, locating hives, extracting honey, overwintering bees and more! See his equipment and sample his honey.
Wine Fermentation And Tasting
From a winemaker who started a small vineyard and commercial winery in Mount Horeb and primarily uses locally grown Wisconsin grapes, learn how to ferment wine at home and the small-scale process. He’ll also introduce how to grow wine grapes in Wisconsin’s cold climate, review equipment and share tips for fermenting success. Conclude this grape-to-glass journey by sampling his award-winning wines.
Taste the region’s best from-scratch recipes at the Food/Drink DTour (formerly Reedsburg from Scratch). 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: Deli Bean, Elmaro Vineyard, Burr Oak Winery, J’s Pub & Grill, Touchdown Tavern, Marty’s Steakhouse, Cedar Grove Cheese, Corner Pub & Brewery, Geffert’s Catering, Northend Restaurant, Fisher King Winery, Greenwood’s Café, Wisconsin Dells Brewing Co., Hillsboro Brewing Co., Carr Valley Cheese Co., Calabria’s and Kettle & Cup.
Location: Voyageur Inn & Conference Center Ballroom, 200 Viking Dr., Reedsburg
Chocolate And Beer Pairing
Some say chocolate is like a fine wine, but we think it’s like craft beer. They’re both delicious with complex flavors and aromas that make enjoying them a multisensory journey. If you’ve never thought about pairing beer and chocolate or you want to know more about it, join a chocolatier and brewer for a dark chocolate and craft beer tasting journey. Enjoy four pairings while learning about each product and how their flavors unite.
How To Make Hard Cider
Learn how to make hard cider at home. The owner-operators of The Cider Farm, Mineral Point, Wis., will display equipment, demonstrate how to ferment apple juice to hard cider, discuss the steps to make it and explain which apple varieties work best to make this refreshing beverage.
Branden Byers, author of The Everyday Fermentation Handbook, shares a broad overview of foods you can ferment at home including sauerkraut, kimchi, yogurt, kefir, sourdough, tempeh, miso, natto, kombucha, kvass and more. Learn ways to use these ferments in your everyday meals using traditional and novel methods.
In A Pickle Or A Jam: Tips For Home Canning And Food Preservation
Celebrate the harvest year-round by learning the tradition of home food preservation. You’ll learn the background and basics of canning pickles, relishes, jams and salsas, plus other ways to preserve fruits and vegetables. After sampling what Erin Schneider has to offer, take home what’s made in class and recipes to use in your kitchen!
Charcuterie, Cheese and Beer Tasting
Cheese by Wisconsin’s most awarded cheesemaker and old-world fermented and dry-cured meats converge with English-style malt bombs from a Madison brewer who specializes in malted-grain flavors for a memorable tasting of three ferments that begin with locally sourced ingredients. Learn about what’s unique about each, how they complement each other and discover tips for your next sampling excursion.
The Secret Life of Chocolate
Chocolate is a fermented food! Join an award-winning chocolatier to learn about cacao, where it’s grown and how it’s processed into chocolate, while tasting her delicious chocolates from five countries. Discover how unique flavors of the finest, single-origin chocolates inspire her to continuously invent new creations for the ultimate chocolate experience.
Introduction To Homebrewing
Are you a craft beer enthusiast? Are you ready to make the move from consumer to creator? If you answered yes to one or both of these, homebrewing is the perfect hobby for you! Join brewmaster Ryan Browne to learn about beer’s history, ingredients that make beer and how to brew beer at home. Sample microwbrews while watching him make a batch of homebrew.
An Introduction To Hard Cider: America’s First Fermented Beverage
What is hard cider and what makes it so refreshing? What apples work best to make hard cider? Learn these answers plus cider’s history, role and renaissance in the United States, styles of cider, how to evaluate ciders and enjoy it with food. Sample several styles of cider to see which you prefer.
Fermented Energy: Beyond Using Corn And Grain To Make Ethanol
Using microbes and their corresponding enzymes, it’s possible to make a wide array of liquid fuels from a diversity of sustainably sourced plant materials. Learn about the science and engineering occurring at the multi-institutional Great Lakes Bioenergy Research Center (GLBRC), and even try fermenting some fuel. John M. Greenler, who has a doctorate in plant molecular biology and is director of education at GLBRC, will lead this lively discussion.
Introduction To Kombucha
Learn how to make this delicious sour-tonic beverage from Branden Byers, author of The Everyday Fermentation Handbook. Gain a deeper understanding of the microbes and science involved in SCOBY formation, the gelatinous starter culture that makes kombucha. Additional topics include flavor potential, substitutions, troubleshooting and more. Leave with a slice of SCOBY and the ability to make kombucha at home.
Kefir: History, Health Benefits And How To Make
Kefir is an ancient fermented drink rich in microorganisms. Learn about kefir’s enigmatic history, its probiotic content and health benefits, and how to easily make both traditional dairy kefir and non-dairy “water kefir”, a refreshing soda-like drink. Enjoy samples, and leave with a starter kit so you can culture the mysterious granules and make this effervescent drink at home! The class will be led by Jack Buchanan, a food and health enthusiast with a master’s in Agroecology from U.W.-Madison.
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.
Raising Chickens In Your Backyard
State extension poultry specialist Ron Kean has been breeding and raising poultry in small flocks and on the commercial scale since he was young. He’ll share his passion and advice to help you prepare for a backyard brood for meat, eggs or both, discussing everything from housing to equipment and breed selection. Leave excited and prepared for a rewarding poultry adventure!
All Things Beer Episode Two: Homebrew And BBQ
Nothing goes better with beer than the barbeque. Join home brewer extraordinaire Jim Kinsman and the Branding Iron’s Lisa Buttonow and Steve Fearing, for a night of All Things Beer And BBQ. Enjoy a full meal of beer-braised pulled pork, beer-and-bacon beans, salad with beer vinaigrette, porter brownie bar and other beer dishes while sipping on a cold American brew. Jim will share some of his fine home brews and their secrets. Expect delicious food and an informal discussion on how to make really good beer at home. Meal starts promptly.
Location: Branding Iron Roadhouse, 132 South Main St., Lime Ridge
Beer And Food Pairing 101
Join Judd Cassidy, sales supervisor for General Beer Distributors, and Branding Iron’s Lisa Buttonow and Steve Fearing, for a course on the basics of beer and food pairing. Using the three Cs of beer pairing, cut, complement and contrast, Judd introduces you to the most popular beer styles and pairs them with five delicious small plates by the Branding Iron Roadhouse, including Fearing angus beef satay and wood-fired Argentinean mussel roast.
Location: Branding Iron Roadhouse, 132 South Main St., Lime Ridge
Wisconsin Terroir Tasting
Terroir (ter’wär), (French) noun: the characteristic taste and flavor imparted to a food by the environment in which it is produced. Grass-fed meat and milk, and locally grown food are increasingly popular, but there’s more to the story than the grass and the local label. Soil, topography, cultivars and breeds, climate and farming practices affect flavor and quality. How food is harvested, handled, transported and processed into final products does, too. During this fun and interactive comparison tasting, learn how and why locally grown and prepared foods taste better, and why they are more nutritious and beneficial to the economy. Interact with four Wisconsin foodies: a farmer-chocolatier, an old-world-style butcher, a European-style baker and Wisconsin’s most awarded cheesemaker who are passionate about growing and producing the best tasting, freshest and finest quality foods that reflect Wisconsin’s rich natural resources. Transform your palate and food awareness.
Brew Vinegars And Transform Them Into Healthy Beverages
Vinegar making is the art and science of beneficial microorganisms transforming fresh fruit, vegetables or grains into a tangy and delicious health food that stores for a long time. Learn the steps to fermenting vinegar at home, how to transform it into switchel, shrub and oxymels, and sample some vinegars and beverages. Bring a quart jar of cider or fruit juice to inoculate in class with a vinegar mother to take home and ferment.
Making Miso For Health And Fun!
Miso is a delicious paste of fermented soybeans and grains, related to tempeh and soy sauce. Used in soups, dressings or as a probiotic, it’s good for you and easy to make. Enjoy an action-packed miso-making demonstration and explanation of its health benefits and science. Taste homemade miso and bring a glass pint jar with a lid to take home some to ferment yourself. Leave prepared to make an array of miso with confidence.
Baking With Heritage Grains
A wider array of grains are becoming available and are 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.
Make Cooked, Fermented Sausage At Home
An introduction to the science and techniques of using friendly bacteria to make fermented and dry-cured sausage and how these ancient processes differ from modern sausage processing. Sample a variety of fermented meats and learn how to make cooked and fermented sausages like summer and landjäger at home using venison and grass-fed meat. Discover how the grazing environment affects the meat’s characteristics and ways to augment recipes for these leaner meats.
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.
Cooking with Ferments
Many people ask “How can I use ferments in meals?” In this demonstration Kirsten Shockey, co-author of Fermented Vegetables, shares ideas to help you see fermented food as a new ingredient in cooking delicious, nutrient-dense meals. Go home with recipes and ideas that will make fermented vegetables your new favorite convenience-food.
Make And Sample Tempeh: Fermented Soybeans
Tempeh, a fermented soybean product widely consumed on the Island of Java, Indonesia, is rich with nutrients that are easy to digest. Roni Sjachrani from Madison’s Bandung Indonesian Restaurant demonstrates the step-by-step process to make this delicious meat substitute. Sample a tempeh dish, and leave with soybeans and tempeh culture.