This funky and free community gathering—hosted by Liz Crain—will include a demonstration of pào cài (Chinese-style fermented vegetables), Q&A and book signing. We’ll have Fermentation Journeys available for purchase at our Market Information Booth at a sliding-scale price, $15-$35.
About Sandor Katz:
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts in the United States. For the past two decades, he has traveled the world learning about the many fascinating and delicious techniques for fermenting foods. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and other honors. For more information, check out his website: www.wildfermentation.com.
A little about Fermentation Journeys:
Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented.
Free Public Event
Chef in the Market: Sandor Katz
Saturday, December 4, 2021
10:00 a.m. to noon
PSU Farmers Market at SW Park & Montgomery
We are counting down the days until our THREE Harvest Markets. Stock up for your fall feasting—including winter squash, sweet potatoes, Brussels sprouts, mushrooms, savory and sweet fresh bakery items, artisan cheeses and meats, wine and spirits, and so much more.
Sunday, November 21st marks the final date of the 2021 market season at these locations—be sure to stop by to stock up on the absolute freshest produce and say farewell until next season:
And as always, we hope to see you YEAR-ROUND on Saturday at PSU Farmers Market. Open 9 a.m.–2 p.m. November-March (8:30 a.m.–2 p.m. April-October) at SW Park & Montgomery. *Closed Dec 25, 2021 & Jan 1, 2022*
~ Please Help Spread the Word ~
Position: Communications & Marketing Manager
Position Summary: The ultimate goals of PFM’s marketing program is to attract and retain shoppers in order for farmers and food artisans to find economic success at our markets, and for our shoppers and the broader community to understand the benefits of supporting local food producers.
Working with the Executive Director, board, PR agency and other advisors, the Communications and Marketing Manager develops key messages and storytelling into strategic communications that advance PFM’s mission and values. Starting with the big picture, this manager learns the character of each farmers market and applies this knowledge to attract shoppers. They use creativity, humor and intellect to implement marketing, advertising and communications activities. In coordination with co-workers, they develop and execute campaigns, create content, update the website and oversee text messaging and analytics for all owned, earned, shared and paid media.
Our sister non-profit, Farmers Market Fund is looking for a Program Manager to join their team. This position will play a critical role in the implementation of Oregon’s Double Up Food Bucks SNAP fruit and vegetable incentive program at farmers markets statewide. The FMF Program Manager is responsible for day-to-day operation of the program, including one-on-one work with farmers markets, administration of federal and state grants, and managing relationships with partners across the state.
In accordance with the Governor’s mask mandate, face coverings are currently required at our markets, regardless of vaccination status. Please wear a mask when you visit the farmers market. Your efforts to protect yourself and those around you are appreciated.
Staff at PFM and Farmers Market Fund have teamed up for a monthly discussion club to learn about anti-racism, historic disparities in food and farming, and the current food justice movement. This is part of moving our equity and food justice work forward. It’s opened our thinking about policies and practices. Last month, we read and took time to personally reflect and journal on the following article: