Microbial March for the Free Movement of Cultures – Thurs 9 March @ ArtScience Museum

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“Microbial March” is a living fermentation lab that invites everyone to come and learn about the art and science of food fermentation and to reconnect with their bodies and their environment through microbes.

Fermentation – a metabolic process that converts sugar to acids, gases, and alcohols by using microbial cultures (so-called “fermentation starter cultures”) – has been known as a traditional food making technique since the Neolithic Age.

After a short introductory talk about microbes + fermentation and their social, environmental, and health impacts, lab visitors will be invited to engage in a collaborative hands-on making of various cultured foods and drinks.

Everyone is welcomed to bring and share fermentation ingredients, starter cultures, as well as traditional fermentation wisdom and recipes known in their country, neighborhood or family. Along with the exchange of various cultures, both in the literal and metaphorical sense, we will discuss various fermentation-related issues as well as the globally growing inter-cultural tensions.
The event is co-organized by the FabCafe Singapore, The Singapore Eco Film Festival and the Fermentation GutHub group.

Time: 730 to 930 pm

Venue: ArtScience Museum

Program:

#1 Fermented Discussion & Speculation
Introduced by Adeline Seah (The Singapore Eco Film Festival), Markéta Dolejšová (Fermentation GutHub) & Philip Johns (Yale-NUS College)

#2 (Starter) Culture Exchange
There will be milk kefir grains from New Zealand; various yeasts from USA; kombucha SCOBYs from Singapore; and some random surprise starters + everyone is invited to bring samples of fermentation cultures, foods, drinks, recipes, ideas etc.

#3 Make Your Own Jar (Hands-on Workshop)
Collaborative hands-on fermentation: Basic vegetable pickling + yogurt & milk kefir making + kombucha brewing etc.

We will experiment with different teas and sugar levels (kombucha), salt ratios (veggies), additional ingredients (e.g. mango in kefir). The finished jars can stay in Fab Café to sit and ferment (there will be a follow-up tasting session in 2 weeks – exact date TBC). Everyone is also welcomed to bring her/his jars home of course!

#4. Fermented Dancefloor & Late Night Fermentation Vibes (**Free Movement of Cultures**)
Playlist under construction -> add your ideas here: http://bit.ly/2lYI0cT

Entry is free —> BYOjars, foods, cultures, and other friends

 

For more info and updates: https://www.facebook.com/events/1275463755881579/

 

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