Edible Alchemy CoLaboratory

Fermentation has become a lost art. We are here to reclaim it as an energy efficient food preservation technique that connects us across cultures.

Natalie Elizabeth and Alexis Goertz are two Mennonite ladies with a penchant for adventure, and experimentation! We are world travelers, artists, farmers, scavengers, gleaners and microbiological enthusiasts with a curious set of taste buds. It holds an infinite appeal to eat unusual things, things that are often overlooked and discarded but have unique tastes and textures. A modern, highly processed diet excludes a lot of things people used to eat more commonly in North America and still do more often in other parts of the world. The forgotten foods are usually the most nutritious items. Years of traveling, farming, and cultural collisions have led to the formation of Edible Alchemy fermentation skill shares: events where participants are invited to explore the microbial universe through taste, smell, touch and discussion.

Flashback to the end of our summer at the Spreepark Bacteria Bar with Grün Berlin when the weather wasn’t so grey! We served up rosehip kombucha, cherry-berry water kefir, and our explosive ginger beer! Great to see some of your faces again at our latest workshops!

Hope to see more of your at Cornelius' birthday party this November 27th! As you may have seen, Cornelius our sourdough is celebrating his 154th Birthday and we want to celebrate together! Come to have a feast, learn some tips from other bread profis and have an edutaining experience together! Cornelius is also up for adoption, by the way!
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#corneliusthesourdough #breadparty #breadtalk #flourwatersaltyeast #spreepark #plänterwald #bacteriabar #bacteriabarista #kombucha #waterkefir #gingerbeer #artoffermentation
Thanks for the shots @franksperlingphotography @ Spreepark Plänterwald

[11/17/19]   Come join us for an edutaining (educational-entertaining) night of sourdough celebrations!
This November 27th we are gathering together for the 154th Birthday of Cornelius our sourdough! Sourdough story-telling, bread tricks & tips, Q&A sessions with other bakers, lots of delicious bread, krauts, pickles, miso-butter, fermented drinks and other surprises. Bring along a loaf, or your own sourdough starter, or just your curious taste buds. This party is for everyone who enjoys #crust and/or #crumb!
More info via link in bio.

Thanks to @danieleleggio for capturing the action at one of our vegetable fermentation workshops! Workshop GIFT CERTIFICATES are also available - send us your request via mail for our on-line and off-line courses.
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#corneliusthesourdough #sourdough #bakersofinstagram #flourwatersaltyeast #birthdayparty #154yearsold #ediblealchemy #edutainment #havefunlearning #breadparty #keepingitreal #breadporn

Yes. We do party like that. 🎉 Cornelius our sourdough starter turns 154 years old this November 🎈 - and we are inviting everyone who is interested in sourdough to come join us for the delicious, educational and fun evening at his birthday party this November 27th!
Link in bio.

Bring your hunger for lots of bread and fermented foods + drink. If you have one, bring your starter culture so we can compare them to other bakers that are coming to tell us a bit more of their processes. And / or bring a sourdough product that you baked to share with the party!

We are considering a piñata...but not sure what to put inside. 🤔 suggestions?
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#corneliusthesourdough #birthdayparty #154years #sourdough #bakersofinstagram #flourwatersaltyeast #ediblealchemy #keeplearningfun #breadtalk

52 Seasons - Fifth Course Revealed

Sloe Cultured Elders w/ Coffee Kombucha

A fermented dessert?! Isn’t necessarily what you would expect for a dessert- however believe it or not we had quite a few sweet consonants. Although four courses is already a lot, I know everyone has a second stomache for dessert ;).

Here we have the original crème frais from @positivelyprobiotic sweetened with elderflower syrup from this years harvest. On top are sloe-berries picked in Ober-Lauda soaked in gin since October 2017. A slice of blackened pair (what I am holding up in the picture), sweet tiger-nuts (aka ground almonds) from the garden, The Kings grape jelly (from grapes picked at Potsdamer Castle), and a tagettes flower to garnish with flavour.

The served with cool coffee kombucha.
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#dessert #sloeberries #tigernuts #52seasons #grapejelly #culturedcream #fermentation #ediblealchemy #fermenteddessert #elderflower #blackenedpair

And again, more beautiful shots coming from @katleenrockman who captured our adventure evening - @motelamiio for the beautiful selection of dishware @maddiemagnuswhopper for your super plating skills - @ariana.zuetta for your care and attention to our guests

MicrobialFoods.org

Learn about the microbiology of washed-rind cheeses in our latest microbe guide http://microbialfoods.org/visual-guide-microbiology-washed-rind-cheeses/

52 Seasons - Fourth Course Revealed!

The Frankenburger w/ #topofbopp Infusion

Hold onto your hats, this dish has many components!

Grünkern Risotto - Grünkern is a young roasted spelt grain originating in Frankonia. We picked up these grains on our Microbial Circus Tour this year along with the white wine we used to cook it in. Grünkern needs some hours of attention (not to mention the overnight soaking) to get their bouncy texture! We cooked them in a miso broth from our 2017 miso batch, added our freshly harvested marone mushrooms and browned red-onions.

To go with the GRÜN theme, we bedded the risotto on our rooftop buckwheat and arugula microgreens. On the side: fermented grünkohl (kale) ribs and carrots also harvested in Frankonia. On the top: Japanese Onaka heritage yogurt culture from @positivelyprobiotic blended with self made mustard and tahini, and a slice of our Cretan salted lemons! (check out our youtube channel to see how I made exactly those ones!).

To drink: Our rooftop herbal tisane blend.
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#microgreens #52seasons #grünkern #grünkohl #eatlocal #eatseasonal #eatregional #saltedlemons #onaka #ediblegarnish #fourthcourse

The delectable shots coming from @katleenrockman who captured our adventure evening - @motelamiio provided the wonderful selection of dishware - @maddiemagnuswhopper for the super plating skills - @ariana.zuetta for your care and attention to our guests

52 Seasons - Third Course Revealed

The Sage Cosmopolitan w/ Toasted Rice Kombucha

To wash down the bread and butter, a round of toasted rice kombucha is served. This oolong tea provided by @_teaistheanswer and is an absolute hit. (Tip for kombucha brewers: your end results are only as good as the ingredients you put into it! Great tea = Great kombucha!).

This seasonal and bright plate composes of rooibos-kombucha-reduction-marinated-oven-roasted-local pumpkin, with (#doubletrouble) smoked pumpkin puré, yakon (a south american edible tuber) freshly dug up from @prinzessinnengarten_kreuzberg , a slice of Edible-Alchemy-made pickled ginger, drizzled with miso caramel (our miso from 2017), a mini-mountain of sage-salt to flavour-as-you-go and pimpinella garnish - both from the #topofbopp Kreuzberg rooftop secret garden.
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#eatseasonally #eatregionally #kombuchareduction #sagesalt #pickledginger #miso #therealdeal #yakon #pumpkin #ediblegarnish #kombucha #toastedrice #ediblealchemy #52seasons

And again, more beautiful shots coming from @katleenrockman who captured our adventure evening - @motelamiio for the beautiful selection of dishware @maddiemagnuswhopper for your super plating skills - @ariana.zuetta for your care and attention to our guests

52 Seasons - Second Course Revealed

‘Cornelius K. Nippon’

If you haven’t heard of Cornelius yet - you should simply join us for his 154th birthday party this November 27. (link in bio!). #corneliusthesourdough

Cornelius was featured at our 52 Seasons dinner as freshly baked loaves topped with white-chi, pink-carrots-and-radish, smoked-kraut, fennel-cauliflower-leaf-kraut, and of course our infamous miso-butter and kim-cheeZe #drool.

With a splash of sea buckthorn water kefir inbetween, this course was hearty yet refreshing and invigorating! Try to control yourself, we have three more courses to go!!!

With our krauts and kimchis, we use ALL of the vegetable. The cabbage core. The cauliflower side leaves that are usually thrown away. The beet root slices and skins give off a bright pink colour in our pickles like no other.

Fermented veggies is super sustainable and even CO2 neutral! (i.e. we didn’t turn on any electricity to make these bubbles and this flavour happen!)
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#tasteexplotion #kraut #kimchi #nutcheese #cheeZe #moretastelesswaste #sustainable #foodpreservation #52seasons #dinner #smorgasbord #sourdough #bakersofinstagram #fermentation #flourwatersaltyeast #waterkefir #secondcourse
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More beautiful shots coming from @katleenrockman who captured our adventure evening -
@motelamiio for the beautiful selection of dishware - @maddiemagnuswhopper for popping in like an angel with your artistic food skills to arrange our tastes so decoratively and thoughtfully! @ariana.zuetta for taking care of evrey thing we couldn’t and greeting our guests like friends of your own

52 Seasons - First course revealed!

Arouse the crowd: Along with the living Moscow-Mules, we had a little ice-breaker… or as I would like to call it, a nut-cracker. Inside some were walnuts. Inside others were fortune conversations: ‘You will have a great conversation with your neighbour about UMAMI’. for example.

Amuse Gueule: The Kiekeboshi

Umeboshi (a salted, fermented and dried plum) from Kiekebusch - located just outside of Berlin found on @mundraub_org , #zwetschgen - coated in spruce-tip honey (local honey and spruce tips from Unterammergau Bavaria) and a rooftop #topofbopp sunflower sprout 🌱 .

#enhancethesenses #tasteexplosion #knowyourfood #regionalseasonal #localflavours #internationalknowledge #umeboshi #mundraub #sprucetiphoney #52seasons #sunflower #sprouts

A HUGE thanks @katleenrockman for capturing our adventure evening -
@motelamiio for the beautiful selection of dishware - @wishbone_berlin for inspiration and support - @maddiemagnuswhopper for popping in like an angel with your artistic food skills to arrange our tastes so decorative and thoughtfully! @ariana.zuetta for taking care of all those extra bits and greeting our guests like friends of your own

52 Seasons - foraging & fermentation dinner.

Thanks for all those who came with curious taste buds to enjoy our preserved and freshly picked delicacies - with open ears to listen to our stories of the components on the five plates and drinks presented.

Here is a sneak peek into our Edible Alchemy loft from last Wednesdays dinner evening. The next five days we will present to you our courses in more detail!

Check in with us tomorrow to get the insider on our ‘Amuse Gueule’.
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#52seasons #ediblealchemy #drinkablealchemy #menu #dinner #berlin #education #dinnerevening #storrytelling #fermentation #foraging #thanks #staytuned #fairytale #umami #explorethetastes #fermenttheworld

A HUGE thanks @katleenrockman for capturing our adventure evening -
@motelamiio for the beautiful selection of dishware - @wishbone_berlin for inspiration and support - @maddiemagnuswhopper for popping in like an angle with your artistic food skills to arrange our tastes so decorative and thoughtfully

mitvergnuegen.com

Diese 11 Workshops helfen dir dabei, nachhaltiger zu leben

Edible Alchemy is happy to be in TWO of the eleven sustainable workshops recommended by Mit Vergnügen Berlin https://mitvergnuegen.com/2019/nachhaltige-workshops-diy/

#nachhaltigernovember
#sustainablenovember
#DIY #fermentation

mitvergnuegen.com Wir haben für euch elf Workshops herausgesucht, die euch im Alltag dabei helfen können, nahhaltiger zu leben und an denen ihr in den nächsten Wochen teilnehmen könnt. Vielleicht ist ja was für euch dabei!

Ground almonds. Also know as tiger-nuts 🐅 🥜 or Erdmandeln.

Harvest time goes on! Now it’s time to dig into the soil and reveal what has been growing down below.

It’s like sifting gold harvesting all these little ground almonds, and they are incredibly naturally sweet with a crunch and a juiciness that is as perplexing as it’s description.

These little one, cleaned and scrubbed, will issue in our dessert course at tonight’s 52 Seasons Dinner!

This dinner is SOLD OUT but we are sure to have another one with a whole new spring menu in the new year. Keep your eyes peeled.
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#52seasons #erdmandel #tigernuts #groundalmonds #harvest #naturallysweet #dessert #eattheworld #underground

Walnuts are considered brain food - and we are taking this a step further to get your noggin working with our brain-activating ‘fortune nut crackers’.

Without giving too many secret activities away for this Wednesday’s 52 Seasons dinner, I leave you to contemplate what this could be...

Here at Edible Alchemy, it’s more than fermentation & foraging - even more than taste, food transformation, sustainability or health... it’s about all this and about being aware of our food, where it comes from, why, how it gets to our plates and how it can open our minds to what is going on around us and how we can be changers in the way we eat, buy, make and think!

Come learn and eat with us this Wednesday- two tickets left - link in bio.
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#52seasons #nutcracker #fortuneteller #fortunecookie #autumn #sloeberries #quince #apples #autumnharvest

Edible Alchemy Fermentation Workshops

A sneak peak into one of Edible Alchemy's multi-sensorial workshops!

See the microbial action at work
Taste the sour tang and umami complexity of Fermentation
Listen to the pops and FiZzzz of living sodas
Feel the cabbage in your hands
Smell the jars being opened #kimchi

Thanks for capturing the moments Daniele Leggio

With Edible Alchemy we teach you how to ferment everything from kimchi and sauerkraut to sourdough bread, ginger beer and miso through hands-on experience. W...

Try to beet that pink! #punintended
We love adding vibrant natural colours to our meals. As a visual culture we often eat with our eyes and say foods ‘look’ delicious. Let’s not however forget our other very important senses while enjoying food in the real world!
Smell, touch, taste and even sound! Yes! You can even hear you food. Think of an egg frying, or in our case a happy water kefir bubbling.
This pink carrot and daikon (coloured by a couple beet root slices) was even whistling to us in the kitchen this morning! 😆
Next week Wednesday we will be delving into our five senses together and showcasing our 52 Seasons of flavour at our five course dinner - drinks accompanying the dishes included. Link in bio. Join us for a multi sensorial evening October 30th. .
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#ediblealchemy #beetroot #fermentation #fermentedveggies #foodwithcolor #dinner #52seasons #learnsomethingneweveryday

Try to beet that pink! #punintended

We love adding vibrant natural colours to our meals. As a visual culture we often eat with our eyes and say foods ‘look’ delicious. Let’s not however forget our other very important senses while enjoying food in the real world!
Smell, touch, taste and even sound! Yes! You can even hear you food. Think of an egg frying, or in our case a happy water kefir bubbling.

This pink carrot and daikon (coloured by a couple beet root slices) was even whistling to us in the kitchen this morning! 😆

Next week Wednesday we will be delving into our five senses together and showcasing our 52 Seasons of flavour at our five course dinner - drinks accompanying the dishes included. Link in bio. Join us for a multi sensorial evening October 30th.
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#ediblealchemy #beetroot #fermentation #fermentedveggies #foodwithcolor #dinner #52seasons #learnsomethingneweveryday

Alexis performing and waving her hands to share and express the impressiveness and importance of the Microbial Circus freak show 🎪 that we brought along for the @goodtotalkberlin talking festival at Berghain Kantine.

Can bacterial colonies also be artistically maneuvered? You bet they can! The art of fermentation has no limits!
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Thanks for capturing the moments in front of the fireplace @eikewalkenhorst
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#goodtotalk #berghainkantine #microbialcircus #artoffermentation #scobyart #motivationalspeech #bacteriatalk #bacteriabarista @ Kantine am Berghain

thisiscolossal.com

Moldy Fruit Sculptures Formed From Precious Gemstones Challenge Perceptions of Decoration and Decay

If you know us, you know that we see beauty in all the shades and textures of decomposition. So wow we sure are smitten over these pieces by artist Kathleen Ryan 😍

thisiscolossal.com Artist Kathleen Ryan creates a conversation between the beautiful and the grotesque in her oversized sculptures of mold-covered fruit. The New York-based artist uses precious and semi-precious stones like malachite, opal, and smoky quartz to form the simulacrum of common green rot on each fruit. Wor

A short walk revealed a full meal 🥘 and more to dry for later uses, such as adding earthy tastes to vegan cheeses and shaving over other dishes.

Stewing now with red onions, cream, and rosemary. #drool

A large part of our work involves foraging and for this we must be very attentive to all 52 Seasons - yes, every week is a season as it reveals new flowers and berries and roots...

This October 30th we will put our flavours of the 52 seasons into a five course meal including accompanying drinks.

For tickets and curious taste buds- see link in bio!
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#mushroomhunting #52seasons #boletus #ediblealchemy

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