That week at Matters of Activity, we switched methods to a more interventionist style: constituting a « fermentation club » is a participatory and collaborative way to investigate on the relation between human and microbiome.
Kombucha jar on window still, contemplations in pandemic lockdown times. Maxime Le Calvé 2020
December 5, 2020 - We switched methods to a more interventionist style that week at »Matters of Activity«.
Constituting a “fermentation club” is a participatory and collaborative way to investigate the relationship between humans and the microbiome. The first hands-on fermentation workshop was the first event of the Shelf Life workshop, a day of conferences and presentations organized by my colleagues Alwin Cubasch and Anna Heitger. This was also a round of stimulating conferences with a proper panel that participants would attend from their own kitchen. I shared my kombucha routines, and pieces of my kombucha cultures, and conversed with the architect Bastian Beyer and the microbiologist Skander Hathroubi about cellulose-building bacteria.
This workshop developed further as a series of other explorations online and on-site: the Ferment-Activity Club.
Anne Delle and Vanessa Engelmann preparing kits to be expedited to the online participants of the Shelf Life workshop. Putting kombucha babies in glasses.
Maxime Le Calvé shipping the kits for the online hands-on fermentation workshop, many locally to Berlin, but also to Finland & Iceland.
Participant having a fun time at a follow up session.
Antje Nestler conducting a Kefir workshop from her kitchen.
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