Fermentation Workshop

Join us for a hands-on afternoon exploring the practice of fermentation! Following an introduction to fermentation, historically and culturally, participants will work together in the Culinaria Kitchen to make kimchi. Throughout, various fermented foods will be offered for participants to taste and consider. Participants will be asked to reflect on their experience, knowledge of, and relationship with fermentation, and will leave the workshop with one jar of kimchi to take home.

This workshop is part of the programming for Back to the Land, an exhibition currently on view in the Instructional Centre atrium, that brings works from the collection of the Doris McCarthy Gallery by Ruth Cuthand, Lisa Myers, and Outdoor School into conversation with works created by students during the 2023 - 2025 cohort of the U of T Scarborough course ESTB03: Back to the Land. Designed by Dr. Nicole Klenk, the course invites students to explore the meaning and practice of sustainability, not only as a policy goal or scientific concept, but as a lived, felt, and relational way of engaging with the world. The exhibition invites us to consider how we come to know place: through the body, narrative, imagination, and through the relationships we cultivate with land.

Free and open to the public. Space is limited, registration is required. If you have accommodation needs, please let us know through the registration form or by contacting dmg.utsc@utoronto.ca.

This program offers opportunities to sit and rest, and the Culinaria Kitchen is wheelchair accessible.