The Eugene Chapter will once again be attending the “Fun with Fermentation Festival”.
Saturday, January 14, 2012
11:00 AM to 4:00 PM
Location:
The WOW Hall
291 West 8th Avenue, Eugene
The Eugene Chapter will have a booth. Please stop by to stay hello, and pick up some WAPF brochures or buy a Kraut Pounder.
South Lane Chapter WAPF, Chapter Leader, Yaakov Levine, will be presenting “Fermented Foods: A Key to Healthy Digestion” at 11 AM to noon.
The Willamette Valley Sustainable Foods Alliance (WVSFA) Presents 3rd Annual “Fun with Fermentation” Event
by Kylie Christenson
The Willamette Valley Sustainable Foods Alliance will host the third annual “Fun with Fermentation” Festival on January 14 from 11:00 am to 4:00 pm. The event is a fundraiser for Food for Lane County and WVSFA. Admission is on a sliding scale of $10-20 per person, or $5 with 2 cans of food. Children 12 and under are free.
Over 25 local businesses are expected to participate in the festival. Local natural foods businesses will be showcasing, demoing and sampling locally produced cheeses, chocolates, coffees, wines, beers, kombuchas, breads, tempeh, pickles, and many other local fermented delicacies. Local food carts Devour and Viva Vegetarian Grill will be serving their menus as well, which will highlight fermented ingredients. The event has an educational focus centered on discovering the many ways that fermentation is practiced with many foods. The stage demonstration schedule features local blogger Jennifer Burns Levin, Nutritional Therapist Yaakov Levine, Eight…Nine Tempeh, Falling Sky Brewery, and OSU Master Food Preservers. There will also be a kids zone, raffle prizes, and beer/wine bottle sales downstairs.
The workshop schedule is as follows:
- 11-12: Yaakov Levine: “Fermented Foods: A Key to Healthy Digestion”
- 12-1: Jennifer Burns Levin, OSU Master Preserver and writer of Culinaria Eugenius – “The Fermentation Basics”
- 1-2: Eight Nine Tempeh- “Live Quinoa Tempeh Demo”
- 2-3: Elyse Grau & Katya Davis of OSU Master Food Preservers: “Fermenting with Dairy”
- 3-4: Aaron Brussat of Falling Sky Brewery: “The Gifts of Honey: Mead & T’ej”
About the Willamette Valley Sustainable Foods Alliance
The Willamette Valley Sustainable Foods Alliance is a regional trade association comprised of companies that promote natural food businesses through relationships, education, and sustainable business practices. The alliance endeavors to nurture new and existing businesses by sharing best practices and acting as mentors, educate the community about the health benefits of natural and organic foods, and foster a network to assist in regional sourcing of ingredients and raw materials. WVSFA works with the city and county on issues affecting the viability of natural foods businesses, and to foster and develop access to distribution channels.
PRICE: $10-20 per person, or $5 with 2 cans of food.
For more information, please visit http://www.wvsfalliance.org
