Week 13: Fermentation 101 Final Potluck

Week 13 04/27/16: Fermentation 101 Final Potluck

 

Hello fellow fermenters!

Thank you for such a wonderful class! We’ve had so much fun learning about fermentation & culture with you all. We hope that you take the knowledge that you’ve gained from this course and share it with your friends/family!

Announcements:

  • Course Evaluation:

    • If you have not yet done so already, please fill out the course evaluation here: http://goo.gl/forms/7mGYz8ED9F

    • We really value your feedback. This will help us improve for future courses!

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Final Recap:

  • During our final class potluck, you all gave amazing presentations on the fermentation process incorporated into your dish and your inspiration.

  • Check out the pictures from our last class together here: https://goo.gl/photos/LeCqDwenyJCmzn559

  • Thank you for a yummy final potluck! We will miss you all, but don’t be a stranger and please stay in touch with us!

Additional Links:

  • Link to our blog and past newsletters

 

If you want to learn more about FoodInno and our decal next semester, please contact us!

 

Good luck on your finals & have a great summer! Keep on fermenting! :)

 

Yours,

Agnes, Vicky, Hailey and Cindy

Fermentation: “Culturing” Your World DeCal, UC Berkeley

Spring 2016

Wednesdays, 6-7 pm

Location: 2030 VLSB

 

Week 12: Cultured Pickle Shop

Week 12 04/20/16: Cultured Pickle Shop

 

Hello fellow fermenters!

The semester is coming to an end and we’ve had so much fun learning about fermentation & culture with you all. This coming Wednesday will be the final class potluck and we can’t wait to see what you all have been fermenting.

Announcements:

      FoodInno Social: We are having a social for our club, FoodInno, and our decal tomorrow (4/22). RSVP at https://www.facebook.com/events/1591769224471436/ for some fun and finger food (homemade croissants, crackers & cheese, hummus, pita chips, ice cream cookie sandwiches just to name a few...)!

      Course Evaluation:

      We will dedicate 5 minutes of class time for the course evaluation.

      Please fill out the course evaluation here: http://goo.gl/forms/7mGYz8ED9F

      Due date: Wednesday, 4/27

      Final:

      The final will be a class potluck. Please bring a dish that is fermented or incorporates a fermented food. At the beginning of class, students will give a 3-minute presentation on the fermentation process incorporated into their dish and their inspiration.

 

Cultured Pickle Shop Recap:

      Thank you so much for joining us on the Cultured field trip this past Wednesday! We hope you all had fun, and we welcome you to share your experience with us during the potluck.

      We tasted strawberry lemon mint kombucha, ginger turmeric kombucha, kazazuke, umeboshi, pickled carrots, pickled krauts, and so much more!

      Kevin, from Cultured Pickle Shop, shared with us his philosophy, business model, and the benefits of wild fermentation!

      Check out the pictures from our field trip here: https://goo.gl/photos/uEKtgCNqi95D3prB9

Additional Links:

      Link to our blog and past newsletters

 

Can’t wait to see you all during the final on Wednesday, 4/27!

 

Best,

Agnes, Vicky, Hailey and Cindy

Fermentation: “Culturing” Your World DeCal, UC Berkeley

Spring 2016

Wednesdays, 6-7 pm

Location: 2030 VLSB

Week 10 & 11: Sauerkraut & Miso

Week 10 04/06/16: Sauerkraut

Week 11 04/13/16: Miso

Hello fellow fermenters!

 

Our semester-long journey into the wonderful world of fermentation is almost over! We hope you enjoyed learning all about miso this week. Our last and final field trip is next week and our final class potluck will be the week after that. Check out all the details below!

 

SPECIAL ANNOUNCEMENT: We are having a social for our club, FoodInno, and our decal this coming friday (4/22). RSVP at https://www.facebook.com/events/1591769224471436/ for some finger food and fun!

 

Announcements:

  • Cultured Pickle Shop - THIS WEDNESDAY, 4/20 from 6-7 PM

    • Location: 800 Bancroft Way — Suite 105 — Berkeley, Ca 94710

    • Cost: $10

    • NOTE: There is no class on this day since the field trip is replacing class time, so please come! :)

    • If you need to make up an absence, this is your LAST chance to make it up.

  • Course Evaluation:

  • Final:

    • The final will be a class potluck. Please bring a dish that is fermented or incorporates a fermented food. At the beginning of class, students will give a 3-minute presentation on the fermentation process incorporated into their dish and their inspiration.

 

Class Recap (Miso):

  • Student cultural food presentations

    • Miranda: Wine

    • Mattew: Natto

    • Benedicta: Tempeh

  • Vicky’s Miso Presentation    

    • What is it?

    • History

    • Culture

    • Nutrition

    • Fermentation (Part I & II)

    • Variables

 

Class Recap (Sauerkraut):

 

Sauerkraut Recipe: One of my best friends, Jay Holecek, is a therapeutic chef whose food will make you high. He has a few resources that I'd recommend - check out his website and his sauerkraut vid.

  • FOOD SOURCES

The best place for the high quality produce that will fuel your body and mind like octane is the Berkeley Farmers Market. There are markets on Tuesday, Thursday, and Saturday, all within biking distance of UC Berkeley. Some of the finest farms at these markets include Riverdog (produce, eggs, meat), Blue Heron (produce), True Grass Farms (meat, eggs), Guru Ram Das Orchards (fruit). Check out the Kaleidoscope website's sourcing page for additional farms I recommend - all the farms mentioned here grow with exceptional attention to detail.

 

Additional Links:

 

  • Next week is Wild & Feral Food Week brought to us by Berkeley Open Source Food. Check out all of the events on their website.

  • Photos from our last field-trip: Making Kimchi!

  • Midterms

  • Link to our blog and past newsletters

 

 

Can’t wait to see you all during the final on Wednesday, 4/27!

 

 

 

Best,

 

Agnes, Vicky, Hailey and Cindy

 

Fermentation: “Culturing” Your World DeCal, UC Berkeley

 

Spring 2016

Wednesdays, 6-7 pm

Location: 2030 VLSB

 

Week 9: Kimchi 김치!

Week 9 03/30/16:  Kimchi 김치!

 

Hello fellow fermenters!

 

Thank you all for a wonderful class today! We hope you enjoyed Karen’s fermentation presentation and delicious kimchi! On April 9 from 1-3 PM, we will have a hands-on kimchi making class with Karen at Bauman College down on University Avenue. Come join in on the fun and remember to sign up for field trips below!

Announcements:

  • THIS SUNDAY (4/3) from 8:30-2 PM, FoodInno and House Kombucha presents: Kombucha Hacks at Anna Head Alumnae Hall (2537 Haste St, Berkeley, CA 94720).

HACK. EAT. REPEAT.

Don’t miss this opportunity to network with food industry experts and practice your marketing, product design, and innovation skills. All skill levels and majors welcomed. Awesome prizes will be provided for the top 3 teams! Free breakfast, lunch, snacks, and LOTS and LOTS of kombucha provided!

Learn more here: http://kombuchahacks.co/!

Class Recap:

  • Student cultural food presentations (Presentation dates can be found here)

    • Randall: Dinuguan

    • Candice: Fish sauce

    • Cassie: Bonito flakes (Katsuobushi)

    • Amanda: Nasturtium

  • Karen’s Presentation: Fermentation: The Natural Anti-Aging Secret

    • Digestion

    • Immunity

    • Detox

    • Skin-Beautifier

    • Energy-Booster, and lots of other health benefits of fermented foods!

  • Anti-Aging Steps

  • Definition of Fermentation

  • Kraut Source Water Mote Technology Demo

  • Note from Karen:

For those of you coming to my Kimchi Workshop,

  • Kraut Source units can be purchased at $25.00/no tax. (Regular pricing = $30)

  • For those who cannot attend, they can purchase on line with this discount code for 20% off

BUT will have to pay tax + shipping.

Code: UCBerk2016

Expires: 4/15/2016

  • Contact Karen - Cell phone: 415-420-2266, Email: karen@krautsource.com

 

Field Trip Sign-Ups:

 

 

Field Trip Recap: Three Stone Hearth (TSH)

This past Friday, we had a wonderful time learning about TSH’s business model, the Weston A. Price traditional diet, and tasting in their community supported kitchen!

TSH Field Trip Photos here!

 

Additional Links:

  • Link to our blog and past newsletters

 

Can’t wait to see you all next Wednesday, 4/6!

 

Best,

Hailey

Agnes, Vicky, and Cindy

Fermentation: “Culturing” Your World DeCal, UC Berkeley

Spring 2016

Wednesdays, 6-7 pm

Location: 2030 VLSB