$40 | 21+
A perennial favorite of festival attendees, the Mexican Fermented Beverage Workshop is a delicious and informative exploration of an often overlooked part of the gastronomic patrimony of Mexico. Exploring fermentations allows us to consider connections between people and place in fresh ways. The “unseen” contributors to ecosystems, in this case microbes like yeast and bacteria, form a fundamental part of foodscapes and diets. An accompanying political and economic dimension of the people-plant-microbe nexus concerns the defense of land and natural patrimony.
Join César Ojeda Linares and Vinik Juré, two experts in the field, for a fascinating discussion of the biological and cultural significance of local plants and derived fermentations in traditional communities in Mexico. Danny Childs, author of Slow Drinks: A Field Guide to Foraging and Fermentation… will also be on-hand to explain how to re-create these ferments at home and incorporate them into your home bar program! In addition, learn about the potential of fermenting local plants in our own region. Samples of fermentations will be served!
Presented by Crisol
