Fermenting foods is an essential part of nearly all human cultures – and some nonhuman ones as well! As much as a third of all the food consumed worldwide has been fermented in some way. Many of us, at home with time on our hands during recent lockdowns, have newly rediscovered home fermentation, as a hobby. But it is also a way of living in a beautiful, transformative, and delicious relationship with all the microorganisms surrounding us, and to gain a different perspective on some of the fear currently permeating our relationship to the microbial. In the first part of this workshop, we will somatically explore our digestive system in movement. Then, from a place of sensing and embodiment, we will talk about some hands-on practical methods for fermenting foods that will allow us to start fermenting like demons!

David’s sourdough video: https://vimeo.com/514629707

Bagels