“The Women in Fermentation” 

We have a unique opportunity to welcome two celebrated fermentation educators and authors from the US, Kirsten Shockey and Mara King in the beautiful setting of Brockwell Park Community Greenhouses (BPCG). 

During the event we will explore how the process of microbial transformation was in the hands of women throughout history, sometimes under the secretive veil, sometimes radically changing the societies in the process. Kirsten and Mara will demonstrate how to make a couple of ferments, delighting in exploring the late spring produce offerings. They will show you how to make a wild soda starter and drink using local flowers and fruits and a tantalisingly flavoursome kimchi with seasonal ingredients. We will open up our round table discussion as we invite members of the female fermenters collective, Ladies Who Ferment to join in dissecting the roles of women “as knowledge bearers” as Kirsten put it. Or in Mara’s words, “we will explore nurturing traditions that are often seen as women’s work and although looked down upon, it is a work of keeping culture alive.” There will be plenty of time to ask questions and sign books - we encourage you to bring your own copies if you already own them. 

This is a unique opportunity to explore and experience the power of female microbial education in an urban garden setting that is firmly planted in the community. At this time of year, BPCG is dressed in its best colours; wild flowers adorn the meadow, fruit trees, shrubs and vegetable beds are filling up with juicy offerings and the verdant herb garden invites you to use all your senses. The charity has been running affordable fermentation workshops for several years now, offering adult and kids sessions. 

BOOK HERE

This event is organised by Jelena Belgrave and Eleni Michael as part of the Symbiosis tour 2023 conjured up by The Peach. If you are interested in this event, you might also be interested in the others! Click here to find out more about the other Symbiosis Tour events being held. Throughout June, Kirsten Shockey and Mara King, along with other inspiring ferment professionals, are hosting a spectacular range of diverse ferment-related events in Wells, Somerset, Holywood and Dublin, Ireland and London. Each event is different in style, content and venue and over the tour, we will be covering a fantastic array of ferment and food-related topics for different audiences. Do join us!

Kirsten K. Shockey

Kirsten K. Shockey is the author of award-winning Homebrewed Vinegar, coauthor, with her husband, Christopher Shockey, of award-winning The Big Book of Cidermaking; award-winning Miso, Tempeh, Natto & Other Tasty Ferments; Fiery Ferments; and the best-selling Fermented Vegetables. The Shockeys got their start fermenting foods over twenty-four years ago on 40 acres of wooded hillside on unceded Takelma territory which grew into their organic food company. Kirsten realized that her passion lay in the desire to both teach people how to ferment and push this culinary art to new flavors. She leads experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation.  She is a mother, grandmother and co-founder of The Fermentation School a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. She can also be found musing at fermentnerds.substack.

Mara King

Born and raised in Hong Kong, Mara has spent her 20+ year career as a food professional learning, practising and sharing knowledge around Good Food. In 2011, she co-founded Ozuké, a fermented foods company that distributes nationally in the US. In 2017 Mara helped to produce a series of short films on Southwestern Chinese fermentation practices with Sandor Katz and Mattia Sacco Botto and is currently working on a book about Chinese fermentation practices. In 2021 she joined IE Hospitality, an impact driven Colorado based restaurant group and grain mill, as Director of Fermentation. She is excited to infuse her passion for traditional arts to enliven and amplify the restaurant group's fermentation and zero waste programs.

Eleni Michael

Eleni Michael is a food anthropologist and nomadic fermenter, with an international career in hospitality operations, fermentation practice and education. She holds a BSc. in International Hospitality and Tourism from the University of Surrey and the Polytechnic University of Hong Kong, as well as an MA in Anthropology of Food from SOAS University of London; through which she embarked on her fermentation journey starting from koji-based fermentation. Over the past year, Eleni has been ‘travelling through and with ferments’ around the world, designing interactive art installations and multisensory dining experiences, educational events and festivals, all related to fermentation as a catalyst for the future of food.  Eleni has recently joined restaurant Noon, Mumbai, as the Head of Operations, Research & Development championing the fermentation and indigenous produce and techniques movement in India. 

Jelena Belgrave

Jelena Belgrave is a fermentation educator, consultant and flavours tinkerer who firmly believes that microbial food preservation is an essential skill. She entwines stories and knowledge from her Balkan heritage with Japanese macrobiotic training and latest research in the scientific realm of gut health. Jelena is a member of the UK Fermenters Guild and regularly teaches hands-on and shares ferments in London, around the UK and the Balkans. Her workshops and events will always introduce you to new flavours, leave you inspired, excited and eager to find your new fermented condiment.  More information on Instagram @jelena.belgrave and oblutak.co.uk

Pao-Yu Liu 

Pao-Yu Liu grew up in Taipei city and has been based in London since the age of 21. She set up the business Pao Pop N Pickles in 2017, selling small batches of fermented products at a local farmers market and shops around London. She then set up Paohaus fermentary studio in East London to keep her passion for fermentation and experimenting growing with different ways of preserving and creating new flavors, and regularly hosting workshops and gatherings. 

Melanie McIntosh

Based in SE London, Melanie McIntosh makes, eats, and talks about pickles and ferments. The obsession started at a young age preserving the garden veg in Vancouver to finishing up school in Japan and eating all the pickled things. After a circuitous career she found a good home to cement a love of fermentation and cooking at Little Duck The Picklery. During the pandemic Speck was born- Speck is a company to experiment, produce and teach fermentation. 2022 saw her setting up a fermentation lab in rural Germany, an avant garde project culminating in serving the experiments during a five-day conference for the College of Extraordinary Experiences. This year has started with a supper-clubs and more planned for the spring.