FERMENTATION IS LIFE. A PANEL DISCUSSION WITH SANDOR KATZ & CO.
A panel discussion, unique to The Good Life Experience, with Sandor Katz, Mike Keen, Aviaja Hauptmann and Bjorn Adalbjornsson about the extreme fermentation practices of the North.
Our truly expert panel will ask and discuss: Why is fermentation so important? Why Nordic fermentation? What dilemmas are involved? How can we preserve and transmit traditional fermentation knowledge today? Oh, and they’ll also be digging up fermented cabbages, buried beside Hawarden Castle many months ago.
Why is fermentation so important? An introduction by Sandor Katz.
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation have helped to catalyse a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.”
Nordic Fermentation with Mike Keen.
The story about why a chef from Suffolk caught a fascination with fermentation in Iceland and Greenland. Mike Keen lives in the beautiful Suffolk countryside and is is a roaming chef, consultant, raven breeder and food talker based at The Boot pub in Suffolk. Born in Colchester but brought up in Nigeria and Saudi Arabia, Mike got a taste for exotic flavours and adventurous cooking at an early age.
See Mike’s menu, and book your spot, here.
From Skyr to Rotten Shark: Icelandic fermentation with Bjorn Adalbjornsson.
Bjorn Adalbjornsson is an assistant professor in food science at the University of Iceland. His focus is on the chemistry of food, innovation, future challenges in food production and bioactivity of chemicals in food. His background is in biomolecular chemistry but he is also fascinated by the culture surrounding food. Before his academic career he worked as a consultant and helped food companies with innovation and problem solving. Current projects include seaweed and shark fermentation and use of Nordic plants.
The Hidden Diversity Within the Buried Seal Skin: Greenlandic fermentation with Aviaja Hauptmann
Aviaja Lyberth Hauptmann is a native Greenlander and a passionated scientist and public debater. Her research project The Greenland Diet Revolution explores rare and extinguished native Inuit foods and their potential for healthy and biotechnologically useful microbes. She uses her science to add Greenlandic perspectives to societal developments in Greenland and discuss global perceptions of food, health and future.
Dilemmas at the heart of fermentation.
A panel discussion with Sandor, Mike, Björn and Aviaja covering the hot topics of fermentation.
Taste acceptability. Is this shifting over time? How can we preserve and transmit traditional knowledge on fermentation practices? A Fermentation-dilemma Q&A session with the audience.
The Grande Finale.
Digging up Mike’s months-old cabbages in front of Hawarden Castle!