*Cancelled* Cooking with Ferments

*Cancelled* Cooking with Ferments

Due to the ongoing response to COVID-19 in Canada and around the world, we have decided to cancel upcoming community workshops for the next month.

We are monitoring the situation and will keep participants informed if further cancellations are required. We will provide full refunds to participants.

For full information on UBC’s response and guidance with respect to COVID-19, please view: ubc.ca.

Please reach out to us if you have any concerns at farm.team@ubc.ca.

About this Workshop

Immerse yourself in the world of all things savoury! Learn what umami is, where to find it, and the role of fermentation in creating it. With this new base of knowledge, learn hands-on how to use different ferments to amplify flavour in your cooking. From the usual suspects of vinegar and soy sauce to poaching things in sour brines from leftover ferments to making quick cultured items for your dishes, Brad and Karen guide you in the creation and tasting of a 3-course dinner packed full of flavour. All dishes are 100% plant-based and gluten-free. Individual dishes can be made without nuts, but please note this is not a nut-free environment.

About the Instructors

Chefs Karen McAthy and Brad Hendrickson, owners of Blue Heron and Biota Fermentation respectively, have a passion for the world of fermentation. As trained chefs, they also have a passion for making creative dishes and thinking about how to use ingredients in new and unexpected ways. Born and raised in Alert Bay, BC, Vancouver has been home for Karen McAthy for more than 20 years. Karen is a plant-based vegan chef, co-owner and founder of Blue Heron, a 100 % plant-based vegan creamery, and the author of The Art of Plant-based Cheesemaking, winner of the 2018 Gourmand World Cookbook awards, vegan category. Karen teaches plant-based cheesemaking and cooking classes in addition to her role within Blue Heron as Head Cheesemaker and CEO.

Brad Hendrickson is the founder and owner of Biota Fermentation, a small batch fermentation company that specializes in natural and traditional fermentation techniques. Brad comes from a restaurant background and has been in the industry for over 22 years. His early experience was in fine dining where an appreciation of time and technique was solidified. The idea of starting Biota Fermentation came from the last restaurant he was running in which he was already taking beautiful local produce from amazing farmers and preserving them for the restaurant.

Date and Time

Wednesday, March 18 | 5:30 – 8:30 pm (3 hours)


UBC Farm

3461 Ross Drive, Vancouver BC


$79 Standard ($69 Student) + GST

Register for this workshop