speaker-info

Kirsten Shockey

Storey Publishing

Ferment Works

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 Pennsylvania, Texas, North Carolina, Oregon Fairs

Workshops

Check It Out!

Hands-On: Demystifying Miso

Miso provides plenty of flavor and some pretty mind-boggling health benefits. In this hands-on workshop, Kirsten Shockey talks about why this top-shelf ferment is so incredible, why it develops so much flavor, and how to make it. Leave with a jar of your own, along with the skills to make more at home.
Real Foods Hands On

Available In:

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

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)? Kirsten and Christopher Shockey demystify the process by discussing and demonstrating these ancient methods and modern techniques of preservation. This workshop explores herbal pastes, chutneys, and other condiments. Bring your curiosity and questions.
Modern Homesteading Real Foods

Available In:

Pennsylvania, Workshop time to be determined
Texas, Workshop time to be determined
North Carolina, Workshop time to be determined
Oregon, Workshop time to be determined

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 sriracha. What do these flavors have in common? Lactic acid fermentation! Starting with mustard and moving through fermenting peppers, this session teaches how to create your own delicious, easy fermented condiments.
Real Foods Keynote

Available In:

Pennsylvania, Workshop time to be determined
Texas, Workshop time to be determined
North Carolina, Workshop time to be determined
Oregon, Workshop time to be determined