Stay tuned…
For Brand New Events in 2019!
We are in developments to level UP following our 10th year of the amazing and beloved Fun With Fermentation festival. Keep coming back to read more about Grown & Crafted Week at local area restaurants and a new and exciting fest…
Read More About Our 10th Annual Festival:
Get your good bacteria on and come celebrate our decade milestone with live fermentation demonstrations and a showcase of fermented foods and fermentation supplies. Enjoy sampling or purchasing great food (sauerkraut, kimchi, pickles, sourdough, fermented meats) and bubbling drinks (brews, cider, mead, kombucha). Enter to win one of several fabulous raffle prizes from your favorite local food and beverage producers!
All proceeds from the event will go toward promoting our regional food brand, Willamette Valley Grown & Crafted.
Sunday, October 7th, 2018
11 am – 4 pm
Lane Community College Downtown
101 West 10th Ave, Eugene
RSVP on our FB Event Page or Buy Tickets Now
Vendors
- Avellanna Creamery
- Down To Earth
- Elevate Kombucha
- Eugene Meat Collective
- GloryBee
- Herbal Junction
- Julie Tilt Health Coaching
- Lane County Master Gardeners
- Merryheart Farm
- Mountain Rose Herbs
- Natural Grocers
- Oregonic Tonic
- Pickled Planet
- The Pickled Dad
- Springfield Creamery
- Tria Prima
- Weston A Price Eugene Chapter
Beer Garden
- Oakshire Brewing
- Falling Sky Brewing
- Freehand Brewing
- Nectar Creek
- Wildcraft Cider Works
2018 Presentation Schedule
Classroom 202:
12:00-1:00 – Composting “The Worm Way” – Shirley Betournay, OSU Extension Master Gardeners
2:30-3:30 – Naturally Leavened Bread – Paul Adkins, The Wheel Apizza Pub
Classroom 210:
12:00-12:45 – The Art of Sauerkraut – Jessicka Nebesni, Mountain Rose Herbs
1:00-2:00 – Curing Meat for Long Term Self-Reliance – Jonathan Tepperman, Eugene Meat Collective
2:45-3:45 – Kombucha, Billions of Beneficial Bacteria – Josh Chamberlain, J-Tea
Classroom 215:
1:00-2:00 – Making Vegan Cheese w/ Avellana Creamery – Susana Romatz, Avellana Creamery
2:30-3:30 – An Intuitive Approach to Fermentable Ingredients – Sean Kelly, Wildcraft Ciderworks
Classroom 106:
1:30-3:00 – Benefits of Fermentation Open Panel Discussion – Yaakov Levine, Natural Grocers
Panelists:
Lisa – Weston A Price
Julie Tilt – Hummingbird Wholesale
Aaron Brussat – Beerstone
