Fermentation group

Every week, alternating Wednesdays and Thursdays from 6:30 p.m. to 8:30 p.m., the fermentation group meets in the Hangar wetlab to work on gastronomic processes that make up the fermentation. It is an open group: anyone can attend any session to know what we are doing and join the group, putting their knowledge at the disposal of the rest or learning from ongoing projects.

During 2018 meetings we have prepared different types of vegan cheeses, tempeh, kefir with human milk, we have experimented with taking care of kombucha, we have eaten, we have drunk, we have researched recipes, we have read texts that inspired different senses of what we were doing, we have reflected on social fermentation and on food technology, we have projected and implemented micropolitics, we have thought about the pedagogical models that were operating, we have documented the processes and we have prepared a fanzine. Our intention is to continue doing this and transform ourselves, to ferment in many other states and actions during 2019.

If you are interested in being part of this group, you can go to any of the meetings or subscribe to the mailing list.

Categories: Wetlab |

Cookies: We use cookies on this site to enhance your user experience. If you continue to browse you are giving your consent to the acceptance of the aforementioned cookies and acceptance of our cookie policy. ACEPTAR

Aviso de cookies