Workshop: Fermentation as a Radical Act: Practice & Theory
This creative fermentation workshop is designed to explore the practical and theoretical aspects of fermenting. Together, we will explore the basics of fermentation through two adaptable recipes that can be customised to work with whatever you might have on hand at home.
As we prepare these ferments, we will also explore how they can nourish our minds as well as our bodies, delving into the theory behind fermentation as a radical act, and how microbes can inspire diversity in the way we eat and think.
This session is ideal for anyone interested in fermentation. Whether you are completely new to the practice or want to deepen your existing understanding, everyone is encouraged to come curious, and bring what they know to the table.
At the end of the workshop, we will have the opportunity to sample some of Barney’s signature ferments such as banana skin and Japanese knotweed champagne.
We will cover:
Creating 2 adaptable wild fermentation recipes for you to take home
How fermentation can help us reduce our household waste
Discussions on how to harness the power of microbes to change our bodies and minds
A deep dive into the theory and metaphors of fermentation
Sampling some of Barney’s unusual wild ferments.
You will leave with the basic tools to ferment at home, and 2 wild ferments to take care of.
Meet Barney (he/they)
Barney Pau (he/they) is a London-based culinary creative working at the confluence of food, art, and writing, whose practice focuses on food futures, queering consumption, and foraging and fermenting as social resistance.
He believes food, in its ubiquity, transcends language as a mode of communication, and by applying it as an artistic medium it can be used to impart new thinking. In his practice, he uses food both to communicate his thinking and as a point of departure for research.
In 2021 Barney founded Finger Food Magazine: a contributor-based space for stories, artwork, and essays, in any and all mediums, exploring cooking, craft, and creation. The third issue of Finger Food is currently in progress.
When he’s not jamming ferments into jars, peering at plants on the pavement, or writing ramblings for his Substack, you can usually find him foraging for his food or reading books on baking.
barneypau.com / @barneypau
Price: £85/ Free for Southwark residents
Free places are available for Southwark residents aged 19+. Each resident can claim 1 place per academic year (Sept 24- Jul 25). To check whether you are eligible, please click here.
To claim your free place, click ‘Book Here’ below, and enter code ‘SOUTHWARK25’ under ‘Redeem Coupon’.
You will then be charged a £10 deposit in order to claim your place, this deposit will be refunded to you after you attend the workshop.
Please note that you will be required to fill in a Southwark Council form, including some personal information, in order to confirm your place on a workshop. Your place will not be confirmed until this has been completed in full.
This workshop is now fully booked.
You might also be interested in our other workshops Creating Zero-Waste Flavourful Ferments or Fermentation: Creating Kombucha and Sauerkraut.
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