Sasker Scheerder - Manenwolf's Foodlab
Sasker is the founder of Manenwolf's Foodlab and Smokehouse. At Manenwolf's they research and reconstruct foods and food preparation techniques. Sasker will tell us about pickeled foods and fermented vegetables. After that, he will introduce us to the process he calls 'pekelzouten', where he reuses the salt that was used to ferment foods. He will make us taste some of his delicious fermented foodwaste.
A new use for old salt - Manenwolfs uses 'leftover' salt from the pickling process.
Pekelzouten - Pekelzouten is a process where the salt used to ferment foods is reused.
Simone Vos - Agriton
Simone is a EM specialist at the 25 year old organisation 'Agriton EM Natuurlijk Actief' in the south of Friesland. There they create products that fertilise the soil in a natural way. Simone will explain the story behind the Boksahi Bin, a self invented fermentation method. Bokashi is a Japanese word for ´well fermented organic waste'. The bin turns food wastage into a rich compost which you can use to fertilise soil. She will also teach us how to grow your own vegetables in your garden.
Gjalt Jan Feersma Hoekstra - Agriton
Gjalt will teach us how to use micro-organisms in an agricultural way. He will show us the fermenting going on in a cow's stomach. The stomach is a fascinating organ with a lot of microbiology going on, but it is also a sensitive organ that needs healthy food.
Meneer Wateetons
Fermentation-enthusiast Meneer Wateetons is the curator of the Zuursalon and the host of the evening.
Information
Zuursalon: The Waste Edition
Friday 9 December, 20:00
Mediamatic Biotoop, Dijkspark 6, Amsterdam
Tickets: Students €5,- / Pre-sale €7,50 / Door €10,-
Please note: this event is given in Dutch.
