about
Farm to Ferment seeks to empower food producers and consumers to transform the food system through the alchemy of fermentation. Fermentation for us is a conduit to build community, connect to food, land, creativity, each other, all that was and will be.
Through our work we educate the community on fermentation, creating ripples of magic. ultimately working towards a food system that is ecologically-sound and socially-just.
why fermentation?
fermentation is an ancient cultural practice. it’s something humans have been facilitating for a long time. but it’s been happening before and will continue after us; in fact it’s happening all around and inside us. Well beyond our own control a lot of the time. as facilitators within microbial realms, we are essentially creating an environment so that (certain) bacteria can thrive. we learn to let go of control and allow patience and wonder - important learnings in contemporary society (especially for patrick with strong virgo-taurus energies). we don’t seek to superimpose outsider practices onto these lands, nor do we mean to detach these cultural practices from their meanings. in all our work we seek to honour these deeply cultural practices, and express gratitude through the act of re-creation.
at the center of it all is alchemy, transforming things into sums greater than their parts. It is pure magic. The mystical transformations and unknowns are awe inspiring. It not only preserves the bountiful harvests, increases nutrient availability, and transforms flavours. it offers us a kind of wonder that roots us to place, connects us to earth, self and others - human and more-than-human. Leaving us in a state of childlike exuberance, wonder and excitement. Reminding us of the mystical wonder of the natural world and its capabilities beyond our own understandings. its also very fun and super creative - it is really just great!
who are we?
farm to ferment is the current fruiting body of a diverse web of mycelial networks. for the moment this fruiting body is predominantly patrick - facilitated in their work by myriad relations, knowledges, and experiences.
patrick’s passions in food & agriculture have been bubbling away for the best part of a decade. several opportunities to work alongside incredible horticulturalists, fermenters and chefs both locally and overseas has led to this project. Patrick has been microbially obsessed for some years now with fermentation being the ‘creative’ cherry on top of this agricultural deep dive.
