Week 7: Bread

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Week 7 03/16/16:  Bread!

 

Hey fellow fermenters!

 

We hope that everyone is enjoying their well-deserved Spring Break. Next week, we’ll continue learning about our favorite (and tastiest) metabolic process. Please mark your calendar for our next upcoming field trip to Three Stone Hearth on Friday, 4/1 from 1-3 PM (sign-up information below). We’ll have a wonderful time learning and tasting in their community supported kitchen! 

 

In addition to the exciting things we usually include in our newsletters, this week we will also be featuring some student development opportunities as well as providing the link for all your midterms!

 

Recap:

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

      Tiffany: Dimsum

      Laura: Irish Soda Bread (Thank you for bringing your delicious homemade bread to share!)

      Lyz: Golubsti

      Vicky’s Bread Presentation

      Culture/History

      Fermentation Process

      Baking Bread

      Practical Applications

      Rankings

 

Field Trip Sign-Ups:

      Three Stone Hearth - Friday, 4/1 from 1-3 PM (*Please note time change!)

      For more info & to sign up, click here: http://goo.gl/forms/3CCq6AWAa7

      Please SIGN-UP BY: Thursday, 3/22, 11:59 PM

      Kimchi Workshop with Karen Diggs @ Bauman College  - Saturday, 4/9 from 3-5 PM

      For more info & to sign up, click here: http://goo.gl/forms/gLgwMLswfr

      Please SIGN-UP BY: Thursday, 3/30, 11:59 PM

      Cultured Pickle Shop - Wednesday, 4/20 from 6-7 PM

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

      For more info & to sign up, click here: http://goo.gl/forms/zKwJrAL8zt

      Please SIGN-UP BY: Wednesday, 4/5, 11:59 PM

Additional Links:

      Midterms! AMAZING job everyone!

      If you have not yet turned yours in, please send them to cindy.ma@berkeley.edu as soon as possible. Points will be deducted with each additional day it is turned in late. 

      Photos

      Link to our blog and past newsletters

      Preserved: a shop in oakland that your fellow student, Cassie, mentioned in class! Check out their weekly classes (including topics such as vinegar, sausages, cordials and sauerkraut). Day trip photos here.

 

Student Development Opportunities: contact leyi.zhou@berkeley.edu for more information

      Capay Mills

      David, owner of Capay Mills is looking for a passionate social media intern to help him market and manage his Instagram and Facebook public platforms. He also sells at the Sunday Temescal Farmers’ Market!

      Imperfect Produce

      Looking for summer interns who are passionate about sustainability and redistributing food waste. Interns will take on sales representative, ambassador roles and etc. Become an ugly fruit enthusiast!

      School of Public Health

      Nap Hosang (professor of the School of Public Health) is looking for a summer course intern for a Public Health graduate program, in which diverse experts in health from around the world gather on campus for 2 week-long sessions of integrative projects throughout the month of June.

      Kaleidoscope Living Foods

      Summer job opportunity at a La Cocina-incubated bone broth kale chip company: Kaleidoscope is looking for a part-time sales manager for the summer for 2-3 months, responsibilities include running the Sunday San Jose farmer's market, order-processing and delivery. Commitment is around 20 hours a week. Details and compensation will be disclosed upon request.

 

Can’t wait to see you all next Wednesday, 3/30!

 

Best,

Vicky

Agnes, Hailey, and Cindy

Fermentation: “Culturing” Your World DeCal, UC Berkeley

Spring 2016

Wednesdays, 6-7 pm

Location: 2030 VLSB

Week 6: Beer, Wine and Sake

Week 6 03/09/16:  Beer, Wine and Sake!

 

Hey fellow fermenters!

Yummm to everyone who shared their food stories this week -- ketchup, tea, Colombian fruits and pizza! If you have yet to present, you can view your presentation dates here. We’ve just added a field trip to the Cultured Pickle Shop (4/20 from 6-7PM). Make sure to sign-up for field trips -- more info below!

If you want to revisit last week’s newsletter, check it out on our blog!

  • Recap:

    • Student cultural food presentations

    • Cindy’s Beer, Wine, Sake presentation

    • Joshua’s Makgeolli presentation

    • Midterm: Design a card (flashcard or half of print paper) focusing on fermentation!

      • Recipe, drawing, menu, infographic, etc. - be creative! :)

      • We will collect these cards and, at the end of the semester, create a Google Drive to share it with the class.

      • See examples from our Food Systems DeCal here

    • Field Trip: Takara Sake this Saturday (3/12) @ 1 PM

      • Location: 708 Addison St, Berkeley, CA 94710

      • Tasting (21+): $5

 

  • Photos:

Find pictures from class linked here. This week’s photo credit goes to Benedicta! Thank

you so much!

** To retain convenient access to all of the photo streams from your Google Photos account, click “Join” on the bottom left of your screen when you enter the photo album page through above hyperlink. **

***If you sign up for a field trip but do not show up it will count as an absence. If you have a very good reason for not being able to make it, please notify us at least one week before so we can inform the host. The host works hard to accommodate a large group like ours, so let’s be courteous and respectful to them as well. :) Remember that you are allowed a total of 2 absences to pass the class.***

Can’t wait to see you all this Wednesday, 3/16!

Best,

Cindy

Agnes, Hailey, and Vicky

Fermentation: “Culturing” Your World DeCal, UC Berkeley

Spring 2016

Wednesdays, 6-7 pm

Location: 2030 VLSB

Week 5: Coffee and Chocolate

    Week 5 03/02/16:  Coffee and Chocolate!

 

Hey fellow fermenters!

Thanks again to everyone who shared their food stories this week (view your presentation dates here), and those who filled out the Coffee and Chocolate survey, which provided some really interesting insights into our students’ knowledge and preferences! We hope you enjoyed the various delicious samples: chocolate bars (TCHO, TAZA, Coracao’s, Righteously Raw) and TCHO’s special drinkable chocolate!

Also, a huge thank you for this week’s student chefs who shared their hand-crafted products!

  • Zach’s Beer and Rosé

  • Benedicta’s French Style Yogurt

  • Hailey’s Kombucha

If you want to revisit last week’s newsletter, check it out on our blog!

  • Recap:

    • Student cultural food presentations (jam, dumplings, spam and wine!)

    • Hailey’s Coffee and Chocolate Production & Culture presentation

 

  • Check out some of Bay Area’s awesome local brands for coffee and chocolate!

    • Coffee: Sightglass, Four Barrel, Verve, Ritual, Blue Bottle

    • Chocolate: Alter Eco, Leslie’s Organic, TCHO, Dandelion, Guittard, Scharffen Berger

 

  • Photos:

Find pictures from class linked here. This week’s photo credit goes to Benedicta! Thank you so much!

** To retain convenient access to all of the photo streams from your Google Photos account, click “Join” on the bottom left of your screen when you enter the photo album page through above hyperlink. **

 

  • Announcements:

  • THIS WEEK’S TOPIC: Sake, Beer and Wine!

  • Check out FoodInno Club and join today as a general member, and apply for a Committee/Board positions to get more involved!

    • Application Deadline: Tuesday, March 8th @ 11:59 PM

    • FoodInno Links: Facebook (Like us!), Website

 

***If you sign up for a field trip but do not show up it will count as an absence. If you have a very good reason for not being able to make it, please notify us at least one week before so we can inform the host. The host works hard to accommodate a large group like ours, so let’s be courteous and respectful to them as well. :) Remember that you are allowed a total of 2 absences to pass the class.***

Can’t wait to see you all this Wednesday, 3/9!

Best,

Hailey

Agnes, Cindy, and Vicky

Fermentation: “Culturing” Your World DeCal, UC Berkeley

Spring 2016

Wednesdays, 6-7 pm

Location: 2030 VLSB

 

Week 4: Cheese

 

Week 4 02/24/16:  Cheese

Hey fellow fermenters!

Thanks again to everyone who shared their food stories this week (view your presentation dates here)! Also, a huge thank you to Matt from Miyoko’s kitchen for educating us on vegan cheese. We hope you enjoyed the delicious samples!

 

  • Recap:

    • Student cultural food presentations (bread, pastelon & pasteles, Thai papaya salad)

    • Agnes’s cheese presentation (most of my notes are written in the lecture notes, so check them out if you want more details on how to make homemade cheese!)

    • Matt’s vegan cheese Q&A

  • If you’re interested in learning more about cheesemaking (and potentially delving into hard cheeses), check out this VERY thorough website for detailed how-to’s: http://www.culturesforhealth.com/learn-to-make-cheese

 

  • Photos:

    • Find Hailey’s pictures from class linked here!
    • ** To retain convenient access to all of the photo streams from your Google Photos account, click “Join” on the bottom left of your screen when you enter the photo album page through above hyperlink. **

 

***If you sign up for a field trip but do not show up it will count as an absence. If you have a very good reason for not being able to make it, please notify us at least one week before so we can inform the host. The host works hard to accommodate a large group like ours, so let’s be courteous and respectful to them as well. :) Remember that you are allowed a total of 2 absences to pass the class.***

 

Can’t wait to see you all this Wednesday, 3/2!

 

Best,

 

Agnes, Cindy, Hailey and Vicky

Fermentation: “Culturing” Your World DeCal, UC Berkeley

Spring 2016

Wednesdays, 6-7 pm

Location: 2030 VLSB

 

Week 3: Kombucha & Jun

Hello awesome fermentation students!

Thanks to all the students that shared their food stories today -- can’t wait to hear next week’s stories (view your presentation dates here)! I hope you all enjoyed learning and tasting kombucha & jun! :)

If you want to revisit last week’s newsletter, check it out on our blog!

Also, thank you Rachel for sharing this cool article on fermentation!

***REMINDER

For those interested in making your own Kombucha, Hailey will bring in SCOBY to share. So please bring your own GLASS JARS! (Also remember to take some useful hand-outs from us with recipes and tips!)

 

  • Recap:

    • Student cultural food presentations (preserved duck egg, pizza, reuben sandwich, steak, durian -- YUM!)

    • Sylara’s Kombucha presentation

    • Hailey’s Kombucha presentation

    • Karen’s Jun (and lacto-fermented mini cucumbers!)

  • SCOBY fermentation is aerobic. Lacto-fermentation of vegetables/fruit is anaerobic.

  • Because fermented beverages contain live-cultures (probiotics); it is not good to over do it. No more than ½ cup with each meal.

  • This recipe for cucumbers is the same as this mini-cukes tasted in class.

 

  • Karen’s Recipes/Resources:

    • [Karen Diggs is a Certified Nutritionist, Therapeutic Chef, writer, and Founder of Kraut Source. In addition, she is also a culinary instructor at Bauman College in Berkeley, CA. In 2014, Karen launched a Kickstarter campaign to fund Kraut Source (a nifty stainless steel fermentation device that fits onto Mason jars for small batch making of yummy superfoods such as sauerkraut, pickles, and kimchi). The Kickstarter was a success and now she is in business. Her main passion is to encourage everyone to start making their own live-cultured, fermented foods at home. Karen is also the author of  Happy Foods by Viva Editions. The book is a guide on using organic whole foods to boost mood and health.]

    • http://www.krautsource.com/

    • Catch her again 3/30 for the kimchi lecture!

    • She will also be hosting a Hands-On Kimchi workshop at Bauman College on University Ave, on Saturday 4/9 after teaching us about kimchi and krauts! Scroll down to sign-up. Don’t miss these awesome opportunities!

 

  • Photos: 

    • Find Hailey’s pictures from class linked here!

 

THANK YOU KAREN! 

THOUSAND YEARS EGG TASTING!

Announcements:

 

        http://goo.gl/forms/gLgwMLswfr

  • SIGN-UP BY: Thursday, 3/17, 11:59 PM

***If you sign up for a field trip but do not show up it will count as an absence. If you have a very good reason for not being able to make it, please notify us at least one week before so we can inform the host. The host works hard to accommodate a large group like ours, so let’s be courteous and respectful to them as well. :) Remember that you are allowed a total of 2 absences to pass the class.***

 

Can’t wait to see you all this Wednesday, 2/24!

 

Best,

 

Hailey, Cindy, Agnes and Vicky

Fermentation: “Culturing” Your World DeCal, UC Berkeley

Spring 2016

Wednesdays, 6-7 pm

Location: 2030 VLSB