Fermentation workshop to explore ancient zero-waste alchemy

THE ancient practice of vegetable fermentation will be the focus of a workshop at Bellarine Secondary College next month, as Farm My School’s Nourish workshop series continues its mission to help families unlock affordable ways to grow and cook food.

Fermentation is the creation of an environment for certain bacteria – living, breathing bacteria that are good for your gut and for your garden – to thrive, and the hands-on workshop will teach participants how to create their own bacterial beverages like kombucha and kefir. Using produce grown on-site at Farm My School’s Drysdale farm, participants will learn the basics of brewing, experimentation with natural flavours and how to become an alchemist in their own right.

The workshop will be held on August 21 between 5pm and 7.30pm, by local fermentation enthusiast and owner of Farm to Ferment, Patrick Meaney, whose own passion for the artform was sparked during a period of study in Germany.

It’s wisdom he has brought back with him to the Bellarine.

“Fermentation is magic,” Meaney said. “It is an ancient practice and tradition, and I express deep gratitude to the innumerable cultures who have passed on this knowledge.”

Farm My School co-founder and chief executive James McLennan said Meaney is an artful facilitator that inspires and engages all walks of life in his passion for fermentation.

“Patrick offers a truly authentic experience which is the perfect alignment to Farm My School and our philosophy – zero waste, using seasonable vegetables and connecting people through food to create communities,” he said.

“As a participant in our next workshop, you will leave with a full belly, a mind exploding with ideas and inspiration as well as a heart glowing with new connections – not to mention a jar or two of your own ferments!”

For more information, or to secure your ticket, head to events.humanitix.com/nourish-workshop-series-zero-waste-alchemy-the-art-of-fermentation