The Greatest Food Networking Group
5th July Meeting - Back to back on all things Fermented
David Mc Namara, winemaker of 40 odd years has had a hand in the establishment of most of the new wine producing regions in the South West and needs little introduction. David, who is now more or less retired as a winemaker, feels free to delve into other forms of fermentation.
He is interested in all aspects of microbial biology as it affects our environment, soils and food production, processing and nutrition. He will be talking about and demonstrating the production of wine and vinegar. As well as helping us to understand the differences between distilled, apple cider, red and white wine vinegars.
Fiona from Poppies Patch Nursery in Mt Barker will be bringing their collection of heritage apple trees and discussing each one’s merits. They have over 60 varieties, most for eating but some specific for apple cider vinegar production and cooking.
Tancredi Rubinich will be explaining and demonstrating,Bakashi a fermentation method for the compost heap.
Next month we will be having talks and demonstrations on kefir, kombucha, sourdough bread, sauerkraut and other Asian style fermented vegetables and miso.
Our timetable for the rest of the year is:
July 5th - Fermentation Part one
July 26th -An extra special meeting with representation from the certification bodies in WA for organic and biodynamic farming practices. The will be a once in a lifetime opportunity to be in conversation with so many of these people.
August 2nd-Fermentation part two
September 6th- Seasonal, food miles and grains.
October 4th -Vitality in food and implications for overeating.
November 1st -Individual constitutions and food and environment for each.
December 6th-Marketing and its influence on what we eat and how.
Remember it is the first Saturday of each month, 2- 5pm Gold Coin Donation