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Next Level Ferments | Miso
Mon 4 September 2017, 19:00 – 22:00 BST
We have made it our mission this year to hold your hand through some of the more technical aspects of fermentation, to improve your confidence and repertoire and introduce you back into the world with some mad fermentation skills.
Beyond the pragmatics, you'll be introduced to some of the leading lights in the fermentation community, who will mesmerize you with their cultural and political perspectives on the tradition. Not to mention inspiring your practice through cutting edge knowledge and insights on gut health, healing and nutrition.
This week will be hosted by Karen Guthrie - an ecclectic artist and homesteader and curator of the amazing pop-up roadshow 'The House of Ferment'; an installation aimed at reviving the fermentation arts. In 2007, through her arts practice, Karen forged a strong relationship with villagers in northern Japan, which helped to expand and deepen her own existing repertoire of techniques and skills around fermentation. Join us in this session as Karen enchants us with her tales of fermenting with Japanese villagers and holds an interactive workshop around ferments such as Miso, Japanese Nuka Pickles and more.
More about Karen:
Karen was raised on the West coast of Scotland and now lives on a smallholding in the rural Lake District (North West England), which is also headquarters to Grizedale Arts. An award-winning artist, designer and film-maker, Karen is a committed gardener of over 30 years experience, and a self-taught cook with a longstanding fascination with preserved foods. She’s especially inspired by creating ‘fork to fork’ experiences from her own home-grown produce.
“My first memory of how exciting the taste of fermentation is, was stealing an illicit spoonful from my mother’s jam pan. She’d left raspberries and sugar macerating for a little too long and the mixture was fizzing. I took one mouthful and was hooked from then on.”
Karen has contributed food and cookery to many arts events including in the Coliseum of the Consumed in Frieze Art Fair 2013. In 2015 she collaborated with Grizedale Arts on the House of Ferment, a pop-up installation and food demonstration initiative based around her collections of vintage kitchenalia and ferment cultures from around the world - from sourdough to miso and kefir and beyond. It was commissioned by London’s Science Gallery and launched at London’s Borough Market. It has since toured to ArtBook Krakow (Poland), Hauser & Wirth Somerset, the Coniston Institute and the Harris Museum in Preston - gathering and sharing recipes, ferment folklore and know-how.
During an artist residency in 2007, Karen forged a close relationship with the elders of a rural village in NW Japan, returning recently to learn many vanishing fermentation and food preparation techniques from the village women. Her workshop will focus on some of these delicious and healthy preparations and dishes.