Miso Fermentation 3D

Event Update

We have amended the schedule as follows. Please note that the event will end at 3pm :

• 10:30 a.m. - 11:00 a.m. Welcome + Opening Circle
• 11:00 a.m. - 1:30 p.m. Miso Making Workshop
• 1:30 p.m. - 2:00 p.m. Lunch Miso soup with mushrooms, soba noodles
• 2:00 p.m. - 3:00 p.m. Package Miso, Clean up, Closing Circle

Miso Fermentation 3D with Ria Ibrahim

The 3D series is a multidimensional workshop series designed for B.I.P.O.C. (Black, Indigenous, &/or People of Color) to deepen skills in specific farming and land stewardship practices in a culturally relevant, supportive, and joyful environment.

The fall season invites us to put up food we can enjoy in winter and spring. Preserving the harvest is a practice in every culture with countless traditions, methods, and recipes. Miso is a Japanese traditional paste that is made by fermenting soybean with fungus Aspergillus Oryzae and salt for six months to a year, and can be enjoyed in soups and sauces.

In this workshop, our Farm-to-Table Manager, Ria Ibrahim, invites us to learn the community miso recipe and traditions shared by her Japanese friends.

In this workshop we will:

• Learn about multiple strategies for preserving the harvest
• Participate in a hands-on miso workshop using traditional and modern methods
• Make a jar of miso paste to take home, ferment, and enjoy!

Language: The instruction will be delivered in English.

Cost: The sliding scale is $15-$100 Please think generously - what could be more important to contribute to than living food, land sovereignty, and skilled farmers spreading the love and knowledge?! Please only purchase tickets if you are able to attend for the entire program as spots are limited. We will start on time.

The workshop is designed to be a culturally relevant and safe space that centers Black, Indigenous and People of Color (read why here).

Donations are accepted from those who would like to support BIPOC participant attendance. Those who donate will receive a Preserving the Harvest presentation pdf and Community Miso recipe, following the workshop.

Registration for the in person workshop closes Sun, Oct 10, 2022 @ 11:59 p.m. Eastern Time.

Presenter:

Ria Ibrahim, Farm-to-Table Manager, (she/her) brings to Soul Fire Farm an ancestral passion for food, coming from a family of farmers, fishermen and chefs. Her cooking traditions are intimately bound with her homeland of Indonesia and she learned to cook with her mother and family almost from birth. In addition to cooking she was a founder of KOMBES Makassar, a community oriented anti-littering and trash management organization focusing on urban agriculture and building community solutions to Indonesia’s recycling and trash challenges. She also is beginning a project as a rural farmer/homesteader and is most excited to be raising ducks in the coming years. Ria has been working with Soul Fire Farm since 2017.

Soul Fire Farm is an Afro-Indigenous centered training farm committed to ending racism and seeding sovereignty in the food system. Our food sovereignty programs reach over 10,000 people each year, including farmer training for Black and Brown growers, reparations and land return initiatives for northeast farmers, food justice workshops for urban youth, home gardens for city-dwellers living under food apartheid, doorstep harvest delivery for food insecure households, and systems and policy education for public decision-makers.