Contact Fair Food
1315 Walnut St. Ste 532
Philadelphia, PA 19107
Come ready to chop, pack, taste, learn and have fun in this two-hour session of fermentation basics, taught by Amanda Feifer of Phickle.com. We’ll cover some of the basic principles of fermentation such as the relationship between microbes and our food and the essential elements of a good ferment -- and you’ll learn to make seasonal pickles, blueberry vinegar and sauerkraut along the way. Everyone will leave with a pint of pickles and kraut to ferment at home. There will be a couple vinegar mothers available for people who want them.
Seasonal snacks and Victory Brewing Co. beer will be served!
About Amanda Feifer
Amanda Feifer is an avid fermenter, teacher, and blogger based in Philadelphia. From her bio at Phickle.com:
"Who am I? For many years, I worked in the food industry. Not the restaurant industry, but the dreaded Big Food. The lessons I learned there made me more dedicated to eating real foods and to making my food sources as local and unrefined as possible. I left that world over two years ago, in part because of my ambivalence about the end product of my work, and since then, I’ve devoted the vast majority of my free time (there isn’t a ton since I now work for myself) to the pursuit of good eats that I can process myself. I grow a pretty sizable container garden on my roof and balcony and in my city yard. I ferment whatever good veggies I can get my hands on, and I revel in this beautiful, imperfect and far from sterile process. I am no purist: I will occasionally eat in restaurants. I shop in grocery stores and try very unlocal ferments. I will occasionally even enjoy a blueberry in March. I love teaching whenever I can, so teaching fermentation is a dream experience for me."
About the Fair Food Farmstand
Located in the Reading Terminal Market, the Fair Food Farmstand carries a wide variety of products from more than 90 sustainable farms and food producers in Pennsylvania, New Jersey, and Delaware, including urban farms within the city of Philadelphia. We emphasize local and artisanal foods from small-scale farms and producers, like humanely and pasture-raised meats, poultry and eggs; organic and specialty fruits and vegetables; and raw milk cheeses.
Launched in 2003 to increase access to local food, the Farmstand offers the product mix of the best farmers markets with the convenience and accessibility of a grocery store. The Farmstand is open 7 days a week year-round, providing a steady wholesale market to our vendors and demonstrating the agricultural bounty of our region.