Fermentopia, held on January 25 and 26, 2025, at the Phoenix Civic Center in Phoenix, Oregon, was a bubbling success that exceeded all expectations. Organizers anticipated around 800 attendees, but the event attracted a whopping 1,400 fermentation enthusiasts, turning the Civic Center into a lively hub of flavors and cultures.
The mastermind behind this effervescent gathering was none other than the amazing Karolina Lavagnino of Wild Thyme Productions. With over two decades in the hospitality industry, Karolina's expertise shone brightly as she orchestrated an event that was both seamless and spirited. Her passion for showcasing local artisans and fostering community connections was evident in every detail, from the thoughtfully arranged vendor booths to the engaging workshops and demonstrations.
As the founder of Zi Spice, I was thrilled to participate in Fermentopia and share my creations with fellow food lovers. The event provided an unparalleled opportunity to connect with a diverse array of artisans, each bringing their unique flair to the world of fermentation.
One of the standout moments was meeting Miwa, the creative force behind Southern Oregon Sourdough. Miwa's dedication to the craft of sourdough baking is truly inspiring. Using traditional fermentation methods, she produces loaves that are not only delicious but also embody the rich history of sourdough. Her commitment to quality and authenticity is evident in every bite, making her breads a staple for fermentation aficionados.
Another highlight was connecting with Joey, the mastermind behind Joey's Hot Sauce. Joey's sauces are a testament to his love for heat and flavor. Crafted with organic ingredients and a whole lot of passion, each bottle delivers a punch that elevates any dish. His story of creating a hot sauce for his beloved Lisa adds a personal touch that resonates with many. It's no wonder that Joey's Hot Sauce has garnered a loyal following among spice enthusiasts.
A personal favorite of mine is Rogue Creamery, known for their award-winning cheeses. Their Oregon Blue Cheese, in particular, holds a special place in my heart and kitchen. I had the pleasure of incorporating this exquisite cheese into a fig and blue cheese bonbon, a creation that marries the creamery's rich, tangy flavors with the sweetness of figs. The result is a harmonious blend that delighted the palates of many at the event. Rogue Creamery's dedication to sustainable practices and artisan techniques makes them a true gem in the cheese-making community.
In addition to these collaborations, I was excited to work with Mido's Miso, a company that brings the rich traditions of Japanese fermentation to the Pacific Northwest. Their handcrafted miso, made from organic ingredients, served as the inspiration for a miso-infused black sesame bonbon I created. This unique confection was even featured in Ashland News, highlighting the innovative fusion of flavors that Fermentopia celebrates. Mido's Miso's commitment to quality and tradition is evident in every batch they produce, making them a cherished partner in the culinary community.
Sharing the space with Summer from Kilned with Kindness was another delightful experience. As a talented ceramicist, Summer crafts beautiful, functional pieces that add a touch of artistry to everyday life. We first met at Drift Collective, and I was grateful to have her booth next to mine at Fermentopia. Sharing the chai I brought with her led to warm conversations and mutual support throughout the event. Her positive energy and genuine kindness made the experience even more enriching.
Fermentopia was more than just a marketplace; it was a celebration of the art and science of fermentation. Workshops and demonstrations offered attendees insights into various fermentation processes, from crafting the perfect sourdough starter to brewing kombucha at home. The interactive nature of these sessions fostered a sense of community and shared learning, embodying the collaborative spirit that fermentation often inspires.
The atmosphere was further enlivened by live music, creating a festive backdrop that had everyone tapping their feet as they explored the diverse offerings. Children and adults alike found joy in the hands-on activities, making Fermentopia a family-friendly event that catered to all ages.
Reflecting on the experience, I am filled with gratitude for the opportunity to be part of such a vibrant community of makers and enthusiasts. Sharing space with artisans who pour their heart and soul into their creations is both humbling and inspiring. The overwhelming turnout is a testament to the growing interest in fermented foods and the desire for authentic, handcrafted products.
A special shoutout is due to Karolina Lavagnino, whose vision and dedication brought Fermentopia to life. Her ability to curate an event that celebrates tradition while embracing innovation is truly remarkable. The success of Fermentopia is a reflection of her hard work and the collaborative efforts of all involved.
In conclusion, Fermentopia was a resounding success that highlighted the rich tapestry of flavors and techniques in the world of fermentation. From sourdough bakers to hot sauce creators, chocolatiers to cheesemakers, the event showcased the incredible talent and passion of artisans dedicated to their craft. Being part of this community and sharing my creations was an honor I cherish deeply. I eagerly look forward to future gatherings that continue to celebrate and elevate the art of fermentation.
Links to Featured Artisans:
Fermentopia: https://fermentopia.com
Southern Oregon Sourdough: https://southernoregonsourdough.com
Joey's Hot Sauce: https://joeyshotsauce.com
Rogue Creamery: https://www.roguecreamery.com
Mido's Miso: https://midosmiso.com
Kilned with Kindness: https://kilnedwithkindness.com
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