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speaker-info

Christopher Shockey

Storey Publishing

Ferment Works

ferment.works

Kirsten K. Shockey and Christopher Shockey are coauthors of award winning The Big Book of Cidermaking; award winning Miso, Tempeh, Natto & Other Tasty Ferments; Fiery Ferments; and the best-selling Fermented Vegetables. Kirsten has also just released Homebrewed Vinegar. These books came from their desires to both help people eat in new ways, both for the health of themselves and the planet. They got their start in fermenting foods twenty years ago on a 40-acre hillside smallholding which grew into their local organic food company, Kirsten realized that her passion lay in the wish to both teach people how to ferment and push this culinary art to new flavors. She leads experiential workshops worldwide and online at fermentationschool.com helping people to make, enjoy and connect with their food through fermentation. Christopher is behind the camera.

Books by This Speaker:
Fermented Vegetables
Fiery Ferments
Miso, Tempeh, Natto & Other Tasty Ferments
The Big Book of Cidermaking
Homebrewed Vinegar

Christopher is speaking in Pennsylvania.

Workshops

Check It Out!

Kids Kraut!

Kids love to make and eat sauerkraut. Vegetable fermentation is one of the oldest, and perhaps the most healthful, food preparation (and preservation) methods. This rediscovered culinary art is easy and safe, making it a wonderful, accessible way for even the youngest “chefs” to begin participating in the preparation of their family’s nourishment. And that is empowering. This workshop is a hands-on program in which kids can taste some fresh, raw sauerkraut and then make their own small batch to take home and ferment. Stop by at this drop-in-style session and enjoy the fun.
Kids Programming Real Foods

Speaking At:

Pennsylvania, Saturday 2:00-3:00 p.m., Kids Treehouse Stage

Fermented Hot Sauce

Whether you like it hot, or not, green or red, chunky or smooth—this workshop is for you. What is better than hot sauce? Live, probiotic rich, condiments made from your favorite peppers and supporting ingredients. You will learn to ferment condiments that are flavorful and healthy with fermentation. Christopher Shockey, co-author of best-selling Fermented Vegetables and Fiery Ferments will demonstrate a few techniques to get you on your way to the best fermented hot sauce.
Modern Homesteading Real Foods

Speaking At:

Pennsylvania, Friday 2:00-3:00 p.m., Grit Stage

Cider and Perry Love: Making it sweet, hard, or sour

Natural fermentation takes sweet juice and transforms it into alcohol (through yeasts) and then vinegar (through bacteria). In the case of apples and pears, all the phases are delicious. And with simple equipment and techniques, anyone can produce them. Learn the process and you'll soon be enjoying your favorite fruit from the orchard, sweet, hard, or sour. Christopher Shockey, award-winning co-author of The Big Book of Cidermaking will demonstrate the process.
Modern Homesteading Real Foods

Speaking At:

Pennsylvania, Sunday 2:00-3:00 p.m., Real Food Stage
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