Registration: Registration required at presentation space has limited seating. Please reserve as many workshops as desired at the event only. First come, first serve. There is no fee for workshops.
Location: The Main Stage in Spirit Hall adjacent to the main festival floor.
The Health Benefits of Fermented Foods with Jennet Mammedova, Prescription Foods 11:30am- 12:15
Jenneta Mammedova hails from Krasnovodsk, Turkmenistan where natural foods, herbal remedies and fermentation are simply a part of everyday life, not a counter-cultural food movement. Jenneta’s passion for health and nutrition topics are only eclipsed by her desire to educate others on these topics.
With years of experience studying, creating and experimenting with healing foods, her knowledge base is broad, however she specializes in examining gut health and children’s diet.
Jenneta lives on Pittsburgh’s northside with her husband, son and daughter – 3 very patient guinea pigs for her culinary experiments.
Can Microbes Taste The Difference/ Microbe Stories: Tales of how microbes are used in food, beverage, and biotechnology, with a demonstration of how yeasts react to different food sources with John Stolz, Professor Biological Sciences, Duquesne University 12:30pm- 1:15
John Stolz is a professor in the Department of Biological Sciences and Director of the Center for Environmental Research and Education at Duquesne University. He teaches classes in Environmental Biology, Microbial Ecology, and Applied and Environmental Microbiology. He studies microbial communities in the Bahamas and Shark Bay Australia, and the arsenic breathing microbes of Mono Lake, CA, as well as biocide resistant microbes from Marcellus Shale.
Making Fresh and Mold Ripened Cheese Goat Milk Cheeses with Matt Rychorcewicz, Cheesemaker, Goat Rodeo 1:30pm- 2:15
Matt Rychorcewicz is a cheesemaker at Goat Rodeo Farm and Dairy as well as a lover of microbes and the way they transform food. Before becoming a cheesemaker, he worked as a cheese buyer, assistant brewer, and a cook. Along with his professional experience in fermentation he also enjoys baking naturally leavened bread and long walks in the woods.
Troubleshooting Ferments Q&A Roundtable with Trevett Hooper, Legume Bistro and Sally Frey, Professor Faulk School of Sustainability Chatham University 2:30pm- 3:15