Fermented Reading Room

sponsored by Porter Square Books

At the 2019 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. 

Book Signing Schedule

10-11     Amanda Blake Soule, editor-in-chief of Taproot Magazine 

11-12     Camille Tourny, editor of Fairmentation Magazine

12-1      Kirsten K. Shockey, author of Fermented Vegetables, Fiery Ferments and just

            released Miso, Tempeh, Natto and Other Tasty Ferments

1-2       Alex Lewin, author of Kombucha, Kefir & Beyond and Real Food Fermentation

2-3       author double header! Darra Goldstein, author of many books, most recently Fire & Ice:

            Classic Nordic Cooking and The Georgian FeastCortney Burns, co-author of Bar

            Tartine: Techniques and Recipes

 

3-4       S.E. Nash, author of the essays Fermenting Sculptures, Edges and Encounters of the Vessel

            and the Body, and co-author of the essay Bubbling Bodies and Queer Microbes: Dispatches

            from the Foundation of Fermentation Fervor. Sean will signing copies of

            Fermentation Magazine + a self-published artist's zine

2019 AUTHOR BIOS

10-11    Amanda Blake Soule is the Editor of Taproot Magazine – an independently published, ad-free print publication dedicated to stories of food, farm, family and craft. Amanda blogged for fourteen years at SouleMama.com. She is also the author of The Creative Family, Handmade Home, The Rhythm of Family and The Creative Family Manifesto, all published by Roost Books. She lives in the foothills of Western Maine with her husband and five children, working together to bring back to a life a 200-year-old farmhouse and homestead. In their days, they strive to live simply, close to the earth and each other. www.taprootmag.com

11-12     Camille Tourny, editor of Fairmentation Magazine

Camille has a background in art history and publishing. She is the editor of Fairmentation, an independent magazine exploring the magical world of fermentation.

12-1    Kirsten K. Shockey, author of Fermented Vegetables, Fiery Ferments and just released Miso, Tempeh, Natto and Other Tasty Ferments

Kirsten got her start in fermenting foods twenty years ago on her 40-acre hillside smallholding which grew into her organic food company. When Kirsten and her husband realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon. You can find her on Instagram @ferment.works or www.ferment.works.

1-2      Alex Lewin, author of Kombucha, Kefir & Beyond and Real Food Fermentation

Alex is a a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition. Alex seeks to create a healthier and tastier world by spreadin the word about fermentation and real food. He teaches fermentation classes and workshops and served on the board of the Boston Public Market Association, where he helped create a year-round indoor market selling local food. He lives in Boston and San Francisco. Visit his blog at www.FeedMeLikeYouMeanIt.com

2-3  author double header! Darra Goldstein, author of many books, most recently Fire & Ice: Classic Nordic Cooking and The Georgian Feast + Cortney Burns, co-author of Bar Tartine: Techniques and Recipes

Darra Goldstein is the Founding Editor of Gastronomica: The Journal of Food and Culture. Hailed as “a New Yorker for foodies,” the journal was named the 2012 Publication of the Year by the James Beard Foundation. She is also the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College, where she moved beyond her initial training in Russian language and literature to teach courses in food studies. Goldstein’s interest in studying food began in grad school at Stanford, where she was told that she couldn’t write a dissertation on food in Russian literature. So, as a newly minted PhD, she published her first cookbook, À la russe: A Cookbook of Russian Hospitality, which led to a stint as a spokesperson for Stolichnaya vodka when it was first introduced to the US—a fascinating exercise in cross-cultural communication during the Cold War. It also led to menu consulting for New York Russian restaurants like the Russian Tea Room and Firebird. Goldstein has published widely on food, literature, culture, and art and has organized several exhibitions, including Graphic Design in the Mechanical Age and Feeding Desire: Design and the Tools of the Table, 1500-2005, both at the Cooper-Hewitt, National Design Museum. In 2015 she published the James Beard-nominated Oxford Companion to Sugar and Sweets, for which she served as Editor in Chief. She’s the author of five cookbooks: A Taste of Russia (nominated for a Tastemaker Award), The Georgian Feast (winner of the 1994 IACP Julia Child Award for Cookbook of the Year), The Winter Vegetarian, Baking Boot Camp at the CIA (IACP award finalist), and, most recently, Fire and Ice: Classic Nordic Cooking, a finalist for the James Beard, IACP, and Art of Eating awards. For many years she was Food Editor of Russian Life magazine and continues to be the Series Editor of California Studies in Food and Culture from the University of California Press. Her new cookbook, Beyond the North Wind: Russia in Recipes and Lore, will appear in February 2020. Goldstein has consulted for the Republic of Georgia (an AgVANTAGE/USAID project on Georgian agriculture), for Norway (the European Union Northern Dimension Initiative), and for the Council of Europe, a think tank for the European Union, where she was part of an international group exploring ways in which food can be used to promote tolerance and diversity. Under her editorship the volume Culinary Cultures of Europe: Identity, Diversity and Dialogue was published in 2005. In 2013 she was named Distinguished Fellow in Food Studies at the Jackman Humanities Institute, University of Toronto, and in 2016 was honored with a Macgeorge Fellowship at the University of Melbourne. She currently serves on the Kitchen Cabinet of the Smithsonian’s National Museum of American History and on the Advisory Board of the Julia Child Foundation for Gastronomy and the Culinary Arts. www.darragoldstein.com

 

A native of the Midwest, Burns’ interest in food began at an early age with childhood outings to the market for comfort foods like warm corned beef and Muenster cheese. A graduate of the University of Wisconsin-Madison, Burns earned degrees in Cultural Anthropology and South Asian studies with a focus in Tibetan language, which took her to Nepal and India for a year, where she fell in love with the region’s exotic spices and flavors. Upon graduation, Burns moved to Australia, where she first began to cook professionally, and eventually returned to the States in 2001, settling in the Bay Area. In San Francisco, Burns first worked at Café Rouge under Marcia McBride, honing her kitchen skills and exploring butchery and charcuterie. From there, she moved on to the management team at Quince, where her true passion for handcrafting foods took hold. After Quince, Burns worked her way through many kitchens in the San Francisco area, spending many years working at Boulette's Larder under the tutelage of Amaryll Schwertner. Burns left San Francisco in 2006 and opened a private chef business in Sun Valley, Idaho, which took her to cook in Seattle and Hawaii as well. In 2008, she returned to California, cooking in wineries in the Napa and Sonoma Valleys and teaching at The Culinary Institute of America at Greystone. In 2011, Burns joined co-chef Nick Balla at Bar Tartine, where the duo cooked bold and innovative dishes that earned national acclaim. The pair wrote their first cookbook together in November 2014, Bar Tartine: Techniques and Recipes (Chronicle Books), which won a James Beard Foundation Award in the “Cooking from a Professional Point of View” category and an IACP Award in the “Chefs and Restaurants cookbook” category. In October 2016, Burns and Balla opened Motze, a pop-up okazu-inspired restaurant in San Francisco, then returned to their Central European roots by transforming Motze into Duna, a restaurant where the menu centers around Hungarian and Central European flavors. After Motze’s opening, Burns closed Bar Tartine in December 2016 and moved east to assist with opening Tourists, a 55-acre hotel property in North Adams, MA, where she curated the food program. After the opening she left North Adams and currently splits her time between Cape Cod and New Hampshire as she finishes writing a new book, “Nourish Me Home,” which will be published in Spring 2020. She is also consulting on the setup and extension of various preservation programs around the country.

 

3-4       S.E. Nash, author of the essays Fermenting Sculptures, Edges and Encounters of the Vessel and the Body, and co-author of the essay Bubbling Bodies and Queer Microbes: Dispatches from the Foundation of Fermentation Fervor

S.E. Nash is a visual artist and fermentation experimentalist. A fermentation residency with Sandor Katz in 2014 was the initial catalyst to create sculptures that interact with vessels of fermented foods. Sean was awarded a Rocket Grant Research and Development award in 2017 for his work on Garden Variety Soda Fountain, a sculpture for fermented sodas made with community garden grown ingredients. His 2018 essay “Fermenting Sculptures, Edges and Encounters of the Vessel and the Body,” was published in CuiZine. Nash co-authored the essay “Bubbling Bodies and Queer Microbes: Dispatches from the Foundation of Fermentation Fervor” with Stephanie Maroney, published in Fermenting Feminism. Nash’s upcoming show, Krautsourcing, at Brandeis University’s Kniznick gallery, will be on view from Nov 14, 2019 - Feb 26, 2020. Members of the public are invited to bring a jar of their homemade sauerkraut to the opening on November 14th. He is currently William T. Kemper Visiting Assistant Professor in Painting at the Kansas City Art Institute in Kansas City, MO. www.senash.com

2018 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

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

newlogo_png_noTM.png

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.