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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (May 17, 2018)
MAY 17, 2018 // 15 LET IT SIT AND STEW Workshop: fermentation for health and flavor CANNON BEACH — Tolova- na Arts Colony in Cannon Beach presents a work- shop on food fermentation at Tolovana Hall 7 p.m. Tuesday, May 22 — after which chef Doug Niblack is confident students will be able to ferment most every vegetable on earth. Why ferment? The rea- sons are many: Fermentation supports digestive health, preserves food and tastes delicious. And to be sure: Fermentation isn’t just for sauerkraut and kimchi. “Your chocolate would taste pretty terrible without fermentation,” Niblack said. “About a third of our recommended diet should be fermented,” he added. “And there’s a good chance that a third of it is.” Among those fermented food staples: bread, coffee, yogurt, cheese. Niblack’s workshop focuses on three aspects of fermentation: the history and science, the health benefits and how to do-it-yourself. With basic knowledge of the process and tools, ferment- ing at home is remarkably approachable. “The best sauerkraut in the world is made from just three ingredients: cabbage, salt and water,” Niblack said. Fermentation results in more than just briny things. As a chef at Sea- side’s Dough Dough Bakery and Fermentation Station, Niblack concocts a full spec- Dining Out 503.755.1818 www.camp18restaurant.com Favorite stop to & from the Coast North Coast and Peninsula 3 8TH & L, ON THE S EAV IEW BEAC H APPROAC H 3 60-642-7880 Y PI Z Z A DA Pizz 2 for as 22 $ Hungry Harbor GrillE 3 13 Pa c ific Hw y, Do w n to w n Lo n g Be a c h, W A 3 60-642-5555 • w w w.hu n gryha rb o r.c o m –– N OW HIRIN G S EAS ON AL HEL P –– ECIAL! TU E S M EM ORIAL DAY RIB PLATTER S PEC IAL– M ON., M AY 28TH SP ILIES FAM OME! C WEL COURTESY TOLOVANA ARTS COLONY Chef Doug Niblack presents a workshop on food fermentation on Tuesday. ROUGH day on the course? Make it up to yourself— Score a Friday Night Dinner Special! Seaside 451 Ave U Golf Seaside Course 503-738-5261 seasidegolfcourse@gmail.com 503.325.7414 bakedak.com #1 12th Street, Astoria, OR trum of fermented creations, from sparkling apricots to sweet peach sodas. Niblack’s developed his interest and passion for fermentation while working for a Portland catering com- pany. The caterers had their own organic farm and saw otherwise perfectly good vegetables going to waste. As means of preservation, Niblack turned to fermen- tation. “One of my huge passions is limiting waste in America,” Niblack said. More than 50 percent of food produced in America goes to waste, he said. Fermenting on the farm scaled up fast. “Before long we had 50 five-gallon buckets full of pickles,” Niblack said. “We were fermenting 450 pounds of vegetables every week.” What began as a “cool, geeky science experiment” evolved into something Niblack thought “could help save the world.” As Niblack’s interest in fermentation deepened, so did his research into the science of probiotics and digestion. A diet heavy in fermented probiotics, Niblack said, has drastically improved his own health and wellbeing. Tolovana Hall is located at 3379 S. Hemlock St. Admission to the workshop is $10. For more information visit tolovanaartscolony.org, email tolovanaartscolony@ gmail.com, or call 541-215- 4445.
