A weeks course at Schumacher College designed and initiated by myself in collaboration with fermentation revivalist Sandor (sourkraut) Katz and co-tought by resident biologist Stephen Harding and Holistic Science lecturer Philip Franses. Together we wanted to communicate, through sensors and hands on experience, the magic world of microorganisms. Through noticing their world and actions microbes can inspire us to become better collaborators and more sensitive and respectful to our earth as a living organism.
26 – 30 May 2014, Schumacher College, Devon, UK
With Eva Bakkeslett, Sandor Katz, Stephan Harding and Philip Franses
New discoveries in microbiology are yielding exciting information about microbial communities and the roles that they play in our bodies and in all life. Learn about this new frontier of knowledge and how to explore these intercultural relationships in culinary, artistic, philosophical and practical ways.
In this course we will work with the micro cosmos in new and ancient forms, from compost to kefir. Practical concepts and experiences fermenting foods and beverages will be an important component of the course.
Join us for a unique exploration into the amazing world of microorganisms and discover how they can inspire us to cultivate more tasty, vibrant, sustainable and collaborative communities.
From the course you can expect to gain:
- An insight into the history and developments of the ancient microbial world.
- How humans and microbes are interlinked.
- More about the ancient and transformative process of fermentation.
- Practical skills in how to ferment vegetables, make yoghurt, kefir and viili, bake sourdough bread and ferment beverages and make compost.
- Knowledge of the amazing abilities of microorganisms to transform, change and adapt, communicate, and collaborate.
- How microbes and the process of fermentation can inspire medical research, artistic work and innovative design.