Portland food news and views
The exterior of the modern Ferment Brewing Co. building as the sun was setting.
On Monday evening I made my way to Ferment Brewing Co. in Hood River for an evening with fermentation legend Sandor Katz to hear him talk about his new book, Sandor Katz’s Fermentation Journeys. He spoke to a more than full house, with eventually close to 60 people sitting in the space and around the perimeter.
Continue reading “A Good Time With Sandor Katz and His New Book at Ferment Brewing Co.”
I was really happy to get the update on Vivienne’s opening as a culinary bookstore—the official date is Thursday, December 2. They’ll be open from noon to 6pm. But that’s not all!
Continue reading “Vivienne Culinary Bookstore Opens December 2”
Very exciting news: Sandor Katz, fermenter extraordinaire, has a new book called Sandor Katz’s Fermentation Journeys, and will be doing a book launch party at the aptly named Ferment Brewing Co. in Hood River on November 29. This will be a nice chance to hear Sandor speak about a topic he is deeply well-versed in—traditions in fermentation—and watch his technique for making a ferment in the modern surroundings of Ferment Brewing Co. It should be a fun and interesting time. The event is free and unticketed.
Continue reading “Sandor Katz’s Fermentation Journeys Book Launch in Hood River November 29”
Portland area food artisans did well this year in the Good Food Awards, a project of the SF-based Good Food Foundation, with a strong showing in the West region (there are five regions total). According to the Foundation, “crafters from 42 states and D.C. rose to the top across 17 categories after a Blind Tasting of 1,966 products. They then passed a rigorous vetting to confirm meeting Good Food Awards sustainability standards.”
Continue reading “Portland’s 2022 Good Food Awards Finalists”
A clever take on “My Favorite Things” from The Sound of Music.
Last week I had the pleasure of attending the 10th Annual Portland Fermentation Festival AKA Stinkfest. Sure, it was aromatic in there (Ecotrust’s Billy Frank Jr. Conference Center) but not offensively so (at least to my nose). The event started a little after 6pm with a keynote speech by David Zilber of the Noma Fermentation Lab. It was a really inspiring talk and got me fired up again about fermentation (I used to do it a lot). I think his assertion that humans would not have survived, thrived, and progressed as a species without fermentation is spot on. I ended up purchasing his book, The Noma Guide to Fermentation and look forward to spending time fermenting various foods over the next year. Note: I’m pretty much a mediocre fermenter right now but this book will no doubt make me a better one.
Continue reading “A Look Back at the 10th Annual Portland Fermentation Festival”