Photo by Sean Roy Parker

Date: Saturday 3 December
Time: 2-4pm
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Join Sean-Roy Parker and participants from the 'Transforming Abundance' sessions to taste delicious fermented and preserved foods and hear from the group as they share their experiences of working with masterchef microbes, feasting with wild yeasts, and finding new flavours with fungi.

Bring a vegan or vegetarian dish to add to the table if you like!

Throughout November, a group of local community cooks and growers have worked with Sean-Roy to explore the art of fermentation. They have been transforming surplus bulk ingredients such as fruit and vegetables to make large batches of fermented, pickled and preserved food that will be distributed back out to local food projects. Alongside the practical aspects, we'll discuss ideas towards a deeper collective understanding of food justice. How can we fix our broken food system with the help of nonhumans and what will our fair interspecies society look like?

Photo by Richard Afolabi Kelekunyo

This event is part of Nourishment: A cyclical programme. Click here for information about other events and commissions within this project.