Austin Fermentation Festival 2014

FOR IMMEDIATE RELEASE

Publicity Contact: Kate Payne (347) 933.0403

events@texasfarmersmarket.org

txfm_fermentation_web_logo_color

 

2014 AUSTIN FERMENTATION FESTIVAL WITH SANDOR KATZ

 

November 15, 2014 (AUSTIN, TX) – Texas Farmers’ Market, Whole Foods Market and Le Cordon Bleu College of Culinary Arts Austin are proud to announce the Austin Fermentation Festival with keynote speaker and fermentation expert Sandor Katz.

This is a free event that runs from 11a.m.–4p.m. at the Le Cordon Bleu Austin campus (3110 Esperanza Crossing Suite 100, Austin, TX‎ 78758) in the Domain. The day will include a series of fermentation workshops, a community culture swap, fermented foods and product vendors, book sales, food for purchase, fermented beverages, a vegetable farmers’ market, and live music. Tickets for the AFF after-party and Sandor Katz meet-and-greet at HausBar Farm are on-sale now: http://aff2014afterparty.eventbrite.com

Proceeds from this event will benefit local food and farm advocates:

Farm & Ranch Freedom Alliance http://farmandranchfreedom.org/

Sustainable Food Center http://www.sustainablefoodcenter.org/

Share information about the Austin Fermentation Festival with hashtag #atxfermfest2014. For more information, please visit http://texasfarmersmarket.org/.

VENDORS: For details and registration to become a vendor at AFF, use this form.

TICKETS: Attend by securing free tickets here: http://atxfermfest2014.eventbrite.com, where you can also make an online donation to this fundraiser event. 

tfm-primary-logo-color-vector-w_locations

About Texas Farmers’ Market

TEXAS FARMERS’ MARKET operates the Cedar Park and Mueller Farmers’ Markets, which are year-round, rain-or-shine, producer only markets. Cedar Park Farmers’ Market runs every Saturday from 9a-1p in the Lakeline Mall parking lot (between Sears and Dillard’s). Mueller Farmers’ Market runs every Sunday from 10a-2p under the historic Browning Hangar next to Mueller Central. Texas Farmers’ Market is organized under F2M Texas, a 501(c)4 non-profit corporation that provides Central Texas farmers and ranchers beneficial, direct-marketing opportunities and provides Central Texans a wide variety of locally-produced foods in convenient locations. F2M Texas also educates the public about nutritional, economic, environmental, and social implications of eating seasonally and locally. For more information visit http://texasfarmersmarket.org/.

Twitter: @CedarParkFM & @MuellerFM | Instagram: @texasfarmersmarket

LCB_logo_template0809About Le Cordon Bleu College of Culinary Arts

LE CORDON BLEU offers one of the most intensive and practical culinary training programs in the country. Building on over 100 years of tradition, Le Cordon Bleu is well respected throughout the industry as a leader in culinary education, and our name is synonymous with quality and excellence. Under the watchful guidance of our masters of the craft, imaginations are ignited, spirits unleashed and career foundations forged through practice, precision and perfection of foundational techniques and innovations − the essential ingredients to creating any style of cooking. Le Cordon Bleu College of Culinary Arts is situated in Austin, TX, at the heart of a region rich with culinary tradition and a thriving art, music, and restaurant scene. For more information visit http://www.chefs.edu/Austin.

Twitter: @lcbschools | Instagram: @lecordonbleu

HausBar logo

About HausBar Farms

HausBar Farms is a sustainable urban farm in East Austin raising vegetables and offering day camps and gardening workshops.

We’re home to two donkeys, hundreds of chickens, dozens of rabbits, some geese, a few ducks, three pet birds, two humans, and lots of fresh air and sunshine.

Follow us on FacebookTwitterFlickr, and Instagram!

About Sandor Ellix Katz

SANDOR ELLIX KATZ is a fermentation revivalist. His book Wild Fermentation (2003) and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), received a James Beard award. Sandor teaches fermentation workshops across the U.S., Europe, Australia and Canada. For more information, check out his website www.wildfermentation.com.

Twitter and Instagram: @sandorkraut

Sandor 2011 Head Shot med 

Comments are closed.