"Bubbles and Brine" with PHILIP MOSCOVITCH
Have you ever wondered about making pickles and other fermented vegetables? Or making your own kombucha, kimchi, sauerkraut, yogurt, and more?
Join us for our October meeting!
The October meeting will take place on
Wednesday, October 20, 2021 at 7 p.m.
St. Luke's United Church
5374 St. Margaret's Bay Road
The topic is "Bubbles and Brine" with
PHILIP MOSCOVITCH as our guest speaker
In this session, author and fermentation enthusiast Philip Moscovitch will share stories of Nova Scotia fermentation traditions, discuss what fermentation is and how it works, and share ideas for projects to try at home.
Humans have been fermenting foods and drinks for thousands of years. Fermentation is one of the oldest ways to preserve and transform food. Topics Philip will cover include materials, techniques and safety in the context of making pickles and other fermented vegetables, kombucha, kimchi, sauerkraut, yogurt, and more.
Philip Moscovitch is an independent writer and audio producer based in Nova Scotia. He is the author of Adventures in Bubbles and Brine, which Moosewood Cookbook author Mollie Katzen calls a ”beautifully written book – at once a travel memoir, a weave of personal histories, and an inspiring recipe collection." Sandor Katz, author of The Art of Fermentation says the book is "a beautiful window into the culture of fermentation in Nova Scotia... With lots of practical how-to information and recipes, the book also explores much broader contexts.”
Phillip will have books to sell. "Adventures in Bubbles and Brine"
He will bring his Square for payment
The cost of the book including taxes is $29.35
Donations to the Foodbank are appreciated. Only monetary donations for the Foodbank will be accepted -- no food items. Please place your cheque or cash in a sealed envelope and drop in the separate receptacle located in the Sanctuary.
Praise for Adventures in Bubbles and Brine
What a beautiful window into the culture of fermentation in Nova Scotia! Philip Moscovitch introduces us to old timers carrying on traditions, and to leaders of the province's contemporary fermentation revival. With lots of practical how-to information and recipes, the book also explores much broader contexts, including science, food safety, history, technology, lore, and indigenous traditions. Fermentation is always a manifestation of place, and this book reflects that vividly.
--Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation
“There are many layers to enjoy in this beautifully written book - at once a travel memoir, a weave of personal histories, and an inspiring recipe collection - chronicling the exciting fermentation revival in Nova Scotia.” Mollie Katzen, author of The Moosewood Cookbook and The Heart of the Plate