Miso Ferment + Forage Workshop with Go-en Ferments and Umi Noodles

Timberframe Summer Kitchen at Smithereen Farm, 767 Leighton Point Road

$20–$40 per participant, includes lunch, pay what you wish

Registration required, SIGN UP COMING SOON

Converging worlds make soup, stock, and barrel of ferments! Join Nicholas of Go-En Ferments and Lola Milholland of Umi Noodles for this delicious, hands-on workshop.

Regional food leaders working within Asian food traditions celebrate the taste of Maine terroir and merroir, and collaborate with the kelp harvest of Smithereen farm for a brainstorming/ foodstorming session. This will include making miso from Aurora Farm soybeans, making other ferments with koji (yellow peas? Sugar kelp, Shiitake mushrooms..), tasting previous ferment projects, and making noodles from Maine grains. Participants can expect to learn critical basics and dabble in high level discourse — creating dashi stock with aplomb, finding confidence with beginner noodles, contributing microbes to a shared miso project, and sharing our time together embodying a thriving feeling, grounded in our home region’s culinary potential.