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 then talked about 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.

Our Special Guests

Amy Rankine from Hipsters and Hobos is an experienced educator, gastronomer and forager, and collaborates with craft breweries to bring a touch of the wild to the beer industry. Little gives her more joy than rambling through the forest, gathering titbits for a rustic feed, all the while trying not to topple face first into the mud due to balancing an impatient pooch in one hand and a basket in the other. It followed that sitting behind a desk all day, wistfully looking out of the window, slowly drove her to throw caution to the wind to make a living from the outside. Her MSc Gastronomy research examined the role of women within the contemporary craft brewing sector. 

Amy Rankine of Hipsters and Hobos

After attending a class on making Korean kimchi, Ruth Munro from  Edinburgh Fermentarium started making kimchi and krauts for herself and for friends. When she started eating fermented foods her health changed for the better. After years of cutting various things out of her diet, from gluten to dairy and much more, she found that adding fermented food and drinks to a healthy balanced diet put her system back in balance. After being made redundant from her fashion design job, life coach Caroline Kirk helped her to decide to take the next steps and so Edinburgh Fermentarium was born! She now has a popular product range, renowned for their Great Taste, and runs a series of fermentation workshops in Edinburgh.

Ruth Munro from Edinburgh Fermentarium

And there’s me, Steph Marsden! 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. I now collaborate 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! 

Steph with some tiny green fermented tomatoes

Further resources…

Our event was purposefully 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

Image by food.feminism.fermentation