the earth is moving

the earth is moving ...

Eight years ago the passion and dedication of a few started to ferment an idea, a dream that is today being realised with the arrival of the builders and diggers on site. The earth is finally moving to make way for a physical hub of fermentation.

Take a drive down the West Tamar, at the roundabout outside Legana you will see activity. The digger is moving earth; the signs are up; roads are being built ... and you might have spotted Kim Seagram, a catalyst of this fermentation story jumping for joy!

An idea 8 years ago brought together and inspired experts, educators, brewers, industry, government and visionaries to realise a hub of global excellence in fermentation in Tasmania. Many conversations and negotiations have been had since then and now we are seeing the culmination of all this knowledge, expertise, and hard work being shaped into a wonderful shed. This is no ordinary shed. It will house the manufacturing equipment, learning sites, research laboratories, kitchens and vats for all the products fermentation encompasses. Fermentation is about the cheese, beer, cider and wine, sauerkraut, kimchi, sourdough, and cutting edge novel foods that can value add to the agrifood and beverage sectors. This shed will inspire the people we need to grow the skills, training, research, and technology for a thriving culture of innovation.

While the diggers are at work on site, there are a myriad of people looking to make a difference to food production. Meet Lydia Hanna who is on a mission to empower Tasmanian producers through the use of of cutting-edge technology. Lydia says she became aware of the barriers that sometimes exist between local producers and wider markets. "Why not bridge the gap," she thought and enrolled in a PhD program across Tasmanian School of Business and Economics and the Tasmanian Institute of Agriculture. Lydia would love to hear from Tasmanian food producers. Reach out at lydia.hana@utas.edu.au

UPCOMING EVENTS

Curds & Culture

Join FermenTas and master cheesemaker Tim Gadischke from Pure Cheese for an immersive afternoon of curds & culture.
Delve into the art of cheese crafting as we explore butter, ricotta, creme fraiche, quark, and Persian feta.
This hands-on workshop is designed to empower you with the skills and knowledge needed to create artisanal cheeses in your own kitchen. Under Tim's expert guidance, you'll learn essential techniques and gain a solid foundation in the basic technical aspects of cheese making.Not only will you gain practical experience, but you'll also take home the fruits of your labor – the cheeses you make during the workshop, along with recipes to recreate them at home.

Whether you're a novice or a seasoned cook, this workshop promises to elevate your culinary prowess. Don't miss this approachable yet enriching opportunity to embark on a cheese-making journey!

When: 25th May 2024
Time: from 2pm
Where: Launceston campus TasTafe Drysdale
Tickets: $130

agriCULTURED is back from 1st to 4th August 2024

FermenTas will again be a part of the agriCULTURED program bringing you conversations, a sauerkraut workshop and a feast at Timbre Kitchen featuring fire and ferments.

Friday 2nd August: Conversations in the City-FermenTas in collaboration with Startupbootcamp Aus we will be presenting the XX Factor-Cultivating Change through Ethical Investment in the agribusiness and food sector.
Saturday 3rd August: Fermentation Activation - A hands on workshop to make your own sauerkraut at Harvest Launceston Community Farmers’ Market
Saturday 3rd August: After the sun sets….After the sun seats turn up the heat with Fire and Ferment, a feast of local produce at Timbre Kitchen

Website with full program and ticket sales at www.agricultured.com.au

ABLED KITCHEN

FermenTasmania has again teamed up with St. Giles and Sandy's Sourdough to deliver another Abled Kitchen course. This program is designed for adults that experience or identify with a learning or intellectual disability and have a desire to learn about baking. Visit our stall on Saturday at the Niche Market at the Tramsheds.

FROM THE ARMCHAIR

If anyone out there is looking to be involved in the Hub please let us know. Submit an expression of interest (EOI) to use the Hub for everything from new product development to skills and training, commercially focussed research and makers workshop tourism opportunities. If you are hoping to site some new exciting fermentation equipment on behalf of your company in the Hub we want to hear from you, just shoot us your details to info@fermentasmania.com and we’ll be in touch. If you want to partner, collaborate or sponsor an area of the Hub again, would love to hear from you, the info@fermentasmania.com email is the best way to reach out so we can ring back to hear more.

and finally do not forget to give your fabulous fermented products a digital visibility boost and sign up to the FermenTas Trade Network.

Kim Seagram AM – Chair, on behalf of the Fermentation Tasmania Board and Operations

Acknowledgement of Country

the earth is moving

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