Fermented Reading Room

 

sponsored by Porter Square Books

At the 2018 Boston Fermentation Festival, we will have a Fermented Reading Room sponsored by Porter Square Books in Cambridge. We will have an amazing group of distinguished authors at the Reading Room selling and signing their fermentation-focused books, plus a small curated selection of fermentation books & journals for you to peruse & purchase. 

 

The list of authors attending the 2018 fest is below.

Book Signing Schedule

10-11   author double header! In the Fermented Reading room this hour will be (1) Heather Anne

          Wise, author of the forthcoming, A Gut Feeling and (2) Nicole Blum, owner of Carr's

          Ciderhouse (who are participating in the Libations Lounge!) & author of Ciderhouse Cookbook 

 

11-12   Carmela of Cultured Club will do a live reading of the first fermentation-forward

          children's book Yummy for Your Tummy!

 

12- 1    Leda Sheintaub, author of Dosa Kitchen 

 

1-2      Richard Miscovitz, author of From the Wood-Fired Oven: New and Traditional Techniques

          for Cooking and Baking with Fire

 

2-3     Lauren Clarkauthor of Crafty Bastards: Beer in New England from the Mayflower to Modern Day

 

3-4     Alex Lewin, authors of Kombucha, Kefir & Beyond and Real Food Fermentation

2018 AUTHOR BIOS

10-11am: Heather A. Wise is a writer, health coach, and avid food fermenter. She started her own wellness coaching business, The Smart Palate, and has given a number of workshops and talks on gut health and wellness, including at Harvard University Medical School. Heather lives with her family in the Boston area. Her book A Gut Feeling (early September 2018 release date), is all about how our food cravings can give insight into the inner state of our gut microbiome and provides a number of healthy sweet and salty fixes high in prebiotic and probiotic foods that support the growth of healthy gut flora. The book relays Heather's personal story recovering from digestive disorders among other mysterious symptoms and the stories of many of her health coaching clients, in addition to being an engaging way to learn all the latest science on the world of microbes that live within our bodies. Learn more at www.heatherannewise.com

10-11am: Nicole Blum is a coauthor of Ciderhouse Cookbook, Stitch Camp, and Improv Sewing. She runs Carr’s Ciderhouse in Hadley, Massachusetts, with her husband, Jonathan Carr. Blum is an artist and crafter whose work has been featured in FamilyFun and Parents magazines. Ciderhouse Cookbook teaches home cooks how to make a full array of traditional cider products, including cider syrups, molasses, vinegars, shrubs, and switchels, as well as apple preserves.

11-12pm: Carmela from the Cultured Club will do a live reading of the first ever fermentation-forward children's book Yummy for Your Tummy! The books will also be for sale from their special on-site Book Wagon. 

12-1pm: Leda Scheintaub is the co-owner of Dosa Kitchen. She trained as a chef at the Natural Gourmet Institute in New York and is a recipe tester, editor, and writer. She is the author of Cultured Foods for Your Kitchen and has contributed to many other titles.

 

Endlessly adaptable, inarguably delicious, and fun to eat, dosas are light, crisp crepes made of rice and lentils that can be stuffed with or dipped into a variety of flavorful fillings. In the first cookbook dedicated to this South Indian staple, DOSA KITCHEN: Recipes for India’s Favorite Street Food, food truck owners Nash Patel and Leda Scheintaub show readers how to make this iconic comfort food at home with a master batter, plus 50 recipes for fillings, chutneys, and even cocktails to serve alongside.

1-2pm: Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was also inducted into the International Les Amis d-Escoffier Society. He is the author of From The Wood-Fired Oven, published by Chelsea Green Publishing, and instructs the online Craftsy course, Handmade Sourdough: From Starter to Baked Loaf.

In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast.

2-3pm: Lauren Clark is the author of Crafty Bastards: Beer in New England from the Mayflower to Modern Day (Union Park Press, 2014). She is a freelance journalist and former bartender and brewer. Her articles have appeared in the New York Times, The Boston Globe, The Boston Herald, Jane, and Yankee Magazine, among other publications. Clark is also the founder of drinkboston.com, which was featured in several Boston newspapers and magazines, the Massachusetts Beverage Business Journal, Vintage Spirits & Forgotten Cocktails by Ted Haigh, and NECN.

3-4pm: Alex Lewin

2017 Book Signing Schedule

10-11am    Elissa Surabian, the designer of our official poster, will be signing & selling posters!

10-11am    Tracy Huang, author of The Fermented Vegetables Manual

11-12pm    Alex Lewin and Raquel Guajardo, co-authors of Kombucha, Kefir & Beyond

12-1pm     Jeffrey Roberts, author of Salted & Cured

1-2pm      Michael Harlan Turkell, author of ACID TRIP: Trav  els in the World of Vinegar

2-3pm      Kirsten & Christopher Shockey, authors of Fiery Ferments and Fermented Vegetables

3-4pm      Anne Wolf, co-author of Foolproof Preserving

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Boston Ferments is proud to be sponsored by Indigo, a local Boston company which offers microbial seed treatments for corn, cotton, rice, soybeans, and wheat; and Ginkgo Bioworks, who design custom microbes for customers across multiple markets, developing new organisms that replace technology with biology.