speaker-info

Kirsten and Christopher Shockey

Storey Publishing

Ferment Works

Kirsten K. Shockey and Christopher Shockey got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. Kirsten blogs at www.fermentista.us. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon. Books by this Speaker: Fermented Vegetables, Fiery Ferments

Kirsten will be speaking at the Maryland, Oregon, Pennsylvania, Kansas, Texas, North Carolina Fairs

Workshops

Check It Out!

Interactive: 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. This is a drop-in-style session, so stop by and join us. Space limited.
Kids Programming Hands On

Available In:

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

Hands-on: Mastering Kimchi

Who doesn’t love the hot and spicy kimchi at least that is what the food trends would lead you to believe. Kimchi is the Korean form of vegetable fermentation which has many faces and flavors. It is part of an ancient culinary art that is experiencing a renaissance in this country. This class aims to demystify this safe technique for creating healthy nutrient dense delicious foods through preservation. We will follow a step by step process to make kimchi. You will learn how to make a kimchi that is just right for you taste buds—be it five-alarm heat or mild. Best of all you will take home your creation to watch ferment on your counter. Note: An extra pass is required for this workshop. Space is limited, get your passes today
Real Foods Hands On

Available In:

Maryland, Saturday 10:00-11:00 a.m., Hands-On Demonstrations
Pennsylvania, Workshop time to be determined
Kansas, Workshop time to be determined
Texas, Saturday 10:00-11:00 a.m., Hands-On Demonstrations
North Carolina, Saturday 10:00-11:00 a.m., Hands-On Demonstrations

Hands-On: Fermented Salsa Starter

Take your salsas to the next level: fermented for preservation with increased nutrition and flavor. Learn the tips and tricks to making your own tasty fermented salsa with probiotics in every bite.
Real Foods Hands On

Available In:

Oregon, Saturday 10:00-11:00 a.m., Hands-On Demonstrations

Hands-On: Discover Fermented Mustards

In just a few minutes with very few ingredients you can make amazing flavored mustard. Learn how this classic condiment can be a super food: super tasty and super healthy.
Real Foods Hands On

Available In:

Pennsylvania, Workshop time to be determined
Kansas, Workshop time to be determined
Texas, Sunday 2:00-3:00 p.m., Hands-On Demonstrations

Hands On: Make Your Own Hard Cider

You have heard the saying "an apple a day keeps the doctor away," but did you know you can get some of those same antioxidant benefits in a pint of your own hard cider? Hard cider has been made in America since the 1700s, and today it is enjoying a long-earned revival. It’s also a very simple and inexpensive process to learn. Hear all the tips and tricks for re-creating your favorite commercial hard cider at home, starting with your first cider from this class. Note: An extra pass is required for this workshop. Space is limited, get your passes today
Real Foods Hands On

Available In:

Maryland, Sunday 3:30-4:30 p.m., Hands-On Demonstrations
Oregon, Sunday 3:30-4:30 p.m., Hands-On Demonstrations

Fermenting Vegetables From A to Z: Preserving the harvest

For your harvest of garden veggies why not use one of the safest, easiest, most flavorful and healthiest techniques known to preserve and keep all the nutrients alive (and even increase health benefits)? We will demystify the process by discussion these ancient methods and modern techniques of preservation through demonstration. The conversation of flavor will explore herbal pastes, chutney’s, and other condiments. Bring your curiosity and questions.
Modern Homesteading Real Foods

Available In:

Maryland, Saturday 5:00-6:00 p.m., Common Market Co-op Stage
Oregon, Saturday 5:00-6:00 p.m., Real Food Stage
Pennsylvania, Workshop time to be determined
Kansas, Workshop time to be determined
Texas, Sunday 11:30-12:30 p.m., Real Food Stage
North Carolina, Sunday 11:30-12:30 p.m., Real Food Stage

Fermented Condiments

Fermentation is a hot topic—from health to flavor. Americans are looking to bold flavors to jazz up their meals—from kimchi to Siracha. What do these flavors have in common? Lactic acid fermentation! Starting with mustard and moving thru fermenting peppers, this session will teach you how create your own delicious, easy fermented condiments.
Real Foods

Available In:

Maryland, Sunday 11:30-12:30 p.m., Mother Earth News Stage
Oregon, Sunday 10:00-11:00 a.m., Mother Earth News Stage
Pennsylvania, Workshop time to be determined
Kansas, Workshop time to be determined
Texas, Saturday 2:00-3:00 p.m., Mother Earth News Stage
North Carolina, Saturday 2:00-3:00 p.m., Mother Earth News Stage