Controlled Rot: A fermentation workshop

A lacto fermentation workshop facilitated by artist Adriana Gallo in which we will ferment seasonal fruits and vegetables from Battery Park Farm using a dry, vacuum sealing technique. We will experiment with composition of form, flavor, and texture with a critical consideration for the infinite relationships and ecologies implicated in fermentation. Relative agency of various species in fermentation, both human and more-than-human, will be interrogated through hands-on practice and skill sharing. As a biological and cultural process, a fermentation practice provides avenues to better understand the negotiation between nature and culture in food systems and food knowledge production.