Autumn Solstice with ENYF: Fermentation

About Facilitator

Trained as an urban planner and farmer, Sammi Gay is a social practice artist who incorporates writing, cooking, and sculpture to investigate preservation and collective memory. For Gay, the tenets of fermentation inform their visual exploration of community preservation in New York City and their praxis as a food educator.

Objective

Join us for an engaging workshop that explores the transformative power of microbial life in our kitchens and communities. Fermentation — the chemical breakdown of organic matter by bacteria, yeasts, or other microorganisms — is not only a cooking strategy but also a regenerative embodied practice. During this workshop, participants will learn the art of crafting fermented vegetables alongside the social history of this critical preservation technique.  Each participant will produce and take home a jar of pickles with home-grown produce from East New York Farm.

The Spring Creek Learning Garden serves as a hub for environmental education, partnering with P.S. 346, JASA Spring Creek, and Spring Creek Senior Partners to offer learning opportunities for all ages. From schoolchildren to seniors, everyone is welcome to explore and learn about healthy eating and sustainable living.

What's Included

• Produce
• Cutting Boards and Knives
• Gloves
• Writing Materials
• Cheesecloth and Rubber Bands
• Filtered Water
• Preserves worksheet

What to Bring

• More produce!
• Wide mouth glass jars with lids