Bubble bubble : my fermentation work
For the past few years, I’ve dabbled in the art and science of lacto - fermentation. For me, there was nothing more relaxing than pottering around the kitchen on a Sunday afternoon using my hands and senses to experiment with the leftovers from my weekly veg box. After working in consultancy with Ruth from Edinburgh Fermentarium, both in the kitchen and behind the scenes, I’m intrigued by thinking about the world in terms of multispecies and once I started thinking about my interactions in terms of my microbiome, found it hard to stop!
In 2023, I’ll be contributing to a research project examining the impact of wild food on the gut microbiome, eating UK-sourced wild food for a month and having my microbiome sampled before and after as part of this experiment. I’m excited and nervous to be part of The Wildbiome Project and look forward documenting and sharing this experience in the Spring.
Workshops
Fermentation as Metaphor: Glasgow Community Food Network
October 2022, The Bowlng Green, Pollokshields
Using an interactive tablecloth, we discussed the the many metaphors of fermentation, ate a range of fermented foods, prepped some ferments and made some artworks using natural dyes and salt.
Want to recreate this workshop for a work event or community group? Please do get in touch!
Bubble bubble : fermentation & feminism
Sat, 15 February 2020, Centre for Contemporary Arts, Glasgow
In this hands-on creative workshop which fused food, fermentation and feminism, we tasted and explored the culture and rituals of preservation…
With special guests experienced in foraging, brewing and fermenting, we discovered some of the connections between food, culture and feminism.
We started the afternoon with some kombucha, fermented canapés and an introduction to some of the themes that connect fermentation and feminism.
Amy Rankine from Hipsters and Hobos discussed beer, feminism and those women who have been key to the craft beer movement and led us in some some special beer tastings.
We then explored taste and healing by creating our very own ritualistic kraut recipes with Ruth from Edinburgh Fermentarium and Amy. We also played with microbes and resistance creatively, by making a collaborative artwork.
Further resources…
These events were designed to be accessible to both those who have no experience of fermentation or those with a keen knowledge of the practice. Similarly, we did n’t expect participants to be versed in the dialogues of ecofeminism. However, if you a want to do some delving into some of the themes presented at the event, please take a look at this wonderful publication ‘Musings’ by foodfeminismfermentation.com.
