Vegan DIY Food Fermentation

In the middle of a global pandemic with an imminent food crisis, we are forced to explore new, more sustainable modes of feeding ourselves that are affordable and environmentally-responsible. Fortunately, traditional preservation techniques like fermentation are having a cultural revival; promoting local, seasonal food, teaching resourcefulness at home, and promoting good gut health. This demonstration and troubleshooting session will give you an introduction to delicious, easy and vegan Do-It-Yourself fermenting recipes using surplus food you might have grown, foraged or been given.

Trainer: Sean Roy Parker

Sean is an eco-anxious artist and cook based in London. He makes slow work about the lifespan of materials, complexities of civic responsibility and tackling waste culture through collaborative problem-solving. As well as working in food justice projects in south London over the last three years, including running the Brixton Pound Cafe and becoming a Local Contact for the National Food Service, he runs accessible fermentation workshops in galleries and charities across the country to spread enthusiasm and knowledge about traditional and contemporary preservation techniques. Last November, Parker was awarded a scholarship to Sandor Katz' Wild Fermentation Masterclass in Tennessee, United States and went to volunteer at Round The Bend, a biodynamic farm in Massachusetts.

Book with Eventbrite

Once you register, you will receive a link and a password to our Zoom meeting session.

PLEASE NOTE THAT THIS EVENT MAY BE RECORDED

If you cannot afford the ticket but would still like to attend, please contact capitalgrowth@sustainweb.org to see if we can help.