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Ecotrust, and Willamette Week present
The 4th Annual Portland Fermentation Festival 2013
Wednesday, October 23rd, 2013 from 6:00 - 9:30 pm
at Ecotrust's Billy Frank Jr. Conference Center in the Pearl
721 NW 9th Ave. Portland, OR
Admission for the 7 or 8 pm tasting sessions is only $10.
For $20. you get to attend the 7 pm tasting as well as a talk and Q&A at
6 pm by Sandor Ellix Katz, author of Wild Fermentation, The Art of Fermentation and
The Revolution Will Not Be Microwaved.
Buy advance tickets today!
Sample Fermented Foods and Beverages, get tips and recipes from
over 30 Professional and Amateur Makers,
On the rooftop:
Beer from Upright Brewery , Reverend Nat's Hard Cider and Bingo Sandwiches.
Pickled Vegetables • Kraut • Asian • Bread • Meat / Fish
Liquid Dairy • Solid Dairy • Liquid: Non-alcohol / Alcohol -
Soy Ferments (Tempeh, Natto, Miso) and Other!
Doors Prizes, Give-aways and Fermentation Festival Souvenirs!
Are you a fermenter / pickler and
would like to participate in this years event?
Here is the 2013 entry form.
Here's some links for your enjoyment:
Our own Liz Crain's take on the world of food rawks.
Willamette Week How to Pickle Almost Anything
Willamette Week 2009 Coverage
KBOO Food Show
Portland Farmers Market video
Help us get the word out!
Download + Print Out Tim Root's Awesome Poster
the Portland Fermentation Festival Team
special thanks to Ecotrust, Willamette Week and the amazing Tim Root!
Following us on Twitter + Liking us on Facebook enters you for contests! for reals.
We are working to put together the Portland Fermenter-Picklers Guild
and would love to gauge your interest.
We foresee more fermentation
festivals with tastings, as well as with demonstrations and hands-on
We’re considering organizing Kraut/Pickling/Fermentation
parties around the city.
If you’d be interested in hosting such a small
event, or if you’d be interested in attending one, let us know.
We’ll have plenty of news and information about these upcoming events,
and welcome everyone to participate in fermenting a cultural and food
*Live ferments are made without heat or vinegar.
For more information, visit Sandor Katz's website www.wildfermentation.com.
©2013 Dapper Foodists