Making and Doing with Microbes: A Fermentation Laboratory

Abstract

Fermentation is a practice in which microbes, humans, animals, and
plants meet. Today, many of the multi-species collectives that have been
fermenting together, often in an unbroken chain for thousands of years,
are under threat. A key reason for this is industrialization and
standardization of agriculture and food processing. Our laboratory will
explore fermentation with lactic acid bacteria and yeasts. We will make
cheese, sour milk and bread and show participants to prepare their own
probiotic dairy products through back-slopping. Most importantly, we
will address the question of how to continue to live with these
companion species that have sustained humans for millennia.

The workshop will take place at the Southern Food & Beverage Museum on Saturday, September 7 at 1 p.m. See link for address and map.

https://natfab.org/events/2019-9-7-in-the-kitchen-with-rest-and-sariola

Workshop participants will be required to purchase a museum ticket ($10.50). A limited amount of tickets will be provided by 4S. In order to sign up for free entry, please approach the organizers during the Making & Doing exhibition on Thursday where you can also watch them prepare the starter cultures for the Saturday workshop."

Session Organizers

• Matthaeus Rest, MPI for the Science of Human History

• Salla Sariola, University of Helsinki