The Wormfarm Institute will host its third annual Reedsburg Fermentation Fest-A Live Culture Convergence, Oct. 4-13. It's a multifaceted food and farming festival with a focus on fermentation - in all its forms.
The signature feature is the Farm/Art DTour, a nationally recognized, 50-mile, self-guided road tour through the scenic hills and farm fields of northwestern Sauk County.
The tour is punctuated with temporary art installations, field notes about agriculture, pasture performances and artist-built Roadside Culture Stands selling fresh, preserved and fermented locally grown food.
The Fest also offers 42 classes and tasting events about fermented foods (kimchi, yogurt, hard cider, chocolate, cheese, beer, bread etc.), preserving the harvest, farming, and cooking with local foods, plus farm tours.
Gary Paul Nabhan of Patagonia, AR, University of Arizona research scientist and author of Growing Foods in a Hotter, Drier Land: Lessons From Desert Farmers on Adapting to Climate Uncertainty, among other books, will speak Oct. 6 about fermenting a revolution of human, soil, community and economic health and demonstrate making kishk, a Lebanese ferment and corn beer.
Nikiko Masumoto of Fresno, CA, fourth-generation fruit grower, agrarian artist and co-author with her parents, David Mas and Marcy Masumoto, of The Perfect Peach: Recipes and Stories from the Masumoto Family Farm, will conduct three classes, Oct. 11-13, about cooking, storytelling, and stories of her roots and work in agrarian art, feminism, social justice and agriculture.
For more information, to view parts of the 2013 Farm/Art DTour, and to register for classes and tastings after Aug. 5, visit www.fermentationfest.com.