Coipeadh | Fermentation
Ceardlann lámh-thaithí le Charles Carr ó Bullan Ark ar choipeadh, bia, ithir agus gnáth-phróisis nádúrtha
Join Charles Carr from Bullan Ark for a hands-on fermentation workshop exploring the connections between food, fermentation, ecology and cul
Bígí le Charles Carr ó Bullan Ark i gceardlann phraiticiúil ar an gcoipeadh, ag fiosrú na nasc idir bia, coipeadh, éiceolaíocht agus cultúr.
Ag tarraingt ar a thaithí i mbitheolaíocht mhuirí, i ngairneoireacht mhargaidh agus sa choipeadh, chomh maith le cleachtais talmhaíochta dhúchasacha ón Amazon, fiosróidh Charles an coipeadh mar phróiseas beo ina mbíonn miocrorgánaigh, plandaí, daoine agus an áit féin páirteach.
Faigh amach cad is féidir linn a fhoghlaim inniu ó na seanbhealaí chun bia a fhás agus a chaomhnú, an ceangal idir coipeadh agus ithir shláintiúil, agus an chaoi ar féidir linn oibriú le próisis nádúrtha seachas iarracht a dhéanamh iad a rialú.
Ar ais sa ghairdín agus sa chistin in Éirinn, roinnfidh Charles smaointe praiticiúla agus modhanna simplí chun táirgí séasúracha a choipeadh sa bhaile.
Join Charles Carr from Bullan Ark for a hands-on fermentation workshop exploring the connections between food, fermentation, ecology and culture.
Drawing on his experience in marine biology, market gardening and fermentation, as well as indigenous agricultural practices from the Amazon, Charles will explore fermentation as a living process involving microorganisms, plants, people and place.
Discover what traditional approaches to growing and preserving food can teach us today, the links between fermentation and healthy soil, and how we can work with natural processes rather than trying to control them.
Back in the Irish garden and kitchen, Charles will share practical ideas and simple techniques for fermenting seasonal produce at home.