Controlled Rot: A Fermentation Workshop

About the Facilitator

Adriana Gallo is an artist, writer, and culinary practitioner based in New York. Her practice addresses ecologies of labor, metabolic sublimes, dialectics of conviviality, and speculative production through installation, sculpture, text, workshops, lectures, and meals. She has exhibited and cooked internationally, and writes and lectures on topics including food, labor, ecology, and their theoretical underpinnings.

Objective

A lacto fermentation workshop facilitated by artist Adriana Gallo in which we will ferment seasonal fruits and vegetables from Battery Park Farm using a dry, vacuum sealing technique. We will experiment with composition of form, flavor, and texture with a critical consideration for the infinite relationships and ecologies implicated in fermentation. Relative agency of various species in fermentation, both human and more-than-human, will be interrogated through hands-on practice and skill sharing. As a biological and cultural process, a fermentation practice provides avenues to better understand the negotiation between nature and culture in food systems and food knowledge production. 

What’s Included:

• Ingredients and tools for vacuum sealer, lacto fermentation
• Ferments to taste
• An on-site library of resources

What To Bring

Pen and paper for taking notes

Disclaimer

If you’re pregnant, immunocompromised, or have health concerns, check with your doctor before consuming fermented foods.