The Lab – Experiments in Culinary Dissidence.

Since November 15th, Octopus Alchemy has been crowdfunding. To date, we’ve raised a staggering 55% of our overall target (about £2100) and the donations keep coming thick and fast. I’m completely overwhelmed by the generosity and interest in the project and it’s turned out to be a cracking experience in networking with other like minded folk and businesses. Special mention to Viridian Nutrition who pledged a whopping £500 to the campaign. But also, to the 68 other backers who have been inspired to take part.

So all being well, the crowdfunder looks to yield a brilliant start up fund to propel Octopus Alchemy to new and exciting heights next year. A significant portion of our crowdfunder was to secure some traditional tools and kitchen bling to improve our workshop experiences, but to also make viable a project to turn the city’s surplus veg into a superfood product for sale.

The interesting part of that process will be the actual production. Our current twice monthly workshops at Silo (and our fledgling workshops in Sheffield too) are well known for their fusion of food-politics, health education and food-skills – engaging and equipping people with radical knowledge and pragmatic skills in a fun and interactive environment.

Next year we want to take it further, creating a radical laboratory for the community; a co-created space where we can play with ideas, perspectives and most importantly, our food! Each workshop will be prefixed with a good natter about the politics of our health and food – with special guests from different ventures and projects that are actively challenging the status quo. Of course there will always be some focus on fermentation, with a whole range of new and innovative demonstrations to help you get fizzy with your food –  but we’ll have a wonder through other approaches and practices in food and medicine too; broadening our knowledge and therefore our resistance!

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Beyond that, the practical part of our workshop is where it will get even more interesting. At any given workshop, we hope to be working with ingredients intercepted on their way to landfill – an array of different ingredients to get creative with that would otherwise have ended up in the bin. This is where we’ll come together in utilizing our new fermentin’ toolkit in producing a distinct and quirky product for distribution and potentially, sale!

So come to ‘The Lab’ next year and let’s foment the next food revolution.

Our first workshop takes place on the 10th January – get your tickets now.

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‘More than a workshop on kimchi – it speaks to the politics of food, access & inequalities too.’

Over the next month of our crowdfunding, we’ll be checking in with people who have been to one of our workshops and drawing on some of their experiences to help illustrate the benefits of supporting our work. Below we speak to Aidan who came to one of our workshops in July.

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Aidan 🙂

What is your name?

Aidan McGarry.

What attracted you to the workshop with Octopus Alchemy?

I wanted to learn more about the politics of food. I am into cooking and enjoy knowing about different aspects of taste and production. I knew the workshop would educate me on a topic I knew little about.

Did the workshop play out as you expected it to?

Yes the workshop played out as I had hoped and expected. I appreciated the theoretical background to fermentation: ‘the science part’. If we didn’t have this underpinning it would feel as though something was missing.

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Octopus Alchemy at the Coniston Institute.

How do you feel that the workshop experience changed your perspective on health and nutrition?

What I really enjoyed about the workshop was how it changed my knowledge and understanding of health and nutrition. I think everyone should understand about the health benefits of fermentation. But more than that there is a clear social value to it too. As issues around food waste and inequalities become more pronounced workshops like this make people aware of what they are eating and why. The fact that it tastes good is a bonus.

Why should people support Octopus Alchemy’s crowdfunding campaign?

People should support Octopus Alchemy’s crowd funding because it is an excellent idea created by someone who is extremely passionate and knowledgeable of a topic which concerns us all. It is more than how to make kimchi (although that is a great reason to run a workshop!) as it speaks to the politics of food, access and inequalities.

 You can read another testimonial about OA workshops here.

Octopus Alchemy:

Activating communities. Reducing Waste. Creating superfood.

We believe that to ferment is a radical political act, the effects of which reverberate beyond the kitchen. Back our fermentation-based, waste-reducing project in Brighton & Hove of ‘Transforming Food Waste into Superfood’ and support us in continuing to have a creative impact on our local food culture and beyond.

Check out our wicked incentives. No donation to small. If you can’t spend, then please share.

 

 

OA Update.

Hello friends,

It’s rare we indulge in an ‘update post’, but there are so many developments and opportunities on the horizon over the coming months that we wanted to shine a light on them.

Yesterday (October 21st), we hosted yet another cracking little workshop at Silo in Brighton, with special guests Old Tree Co-op participating to showcase their radical little micro-brewery that keeps the restaurant furnished with a diverse range of wholesome fermented drinks.

We have a very special month ahead for October, with our first appearance being at the College of Global Studies in London, lecturing for a course on Environment, Community & the Arts.

Afterward, we travel to the north where we are holding workshops on the 14th, 17th & 19th of October on political nutrition and fermentation with The Real Junk Food Project Manchester, The Real Junk Food Project: Sheffield and Real Junk Food Project Wigan- Fur Clemt cafe consecutively.

Then, week beginning 20th October, we will be off to Coniston and Lawson Park for the ‘House of Ferment’ with Grizedale Arts – talking an ‘Archaic Revival of Food’ and the significance of fermentation as a political act.

We are still waiting to hear about a potential appearance at the Food Sovereignty gathering on the weekend of the 23rd October but look to be back for another workshop on the 26th October at our home and hub of radical food politics, Silo.

We will also be running a workshop on behalf of the ‘Feed the 5K’ event in Brighton, date to be confirmed later this month.

Thanks to everyone that makes this work possible. Proper gratitude! Check out some of our recent workshop photos below 🙂

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Old Tree Coop discuss the politics of their micro-brewery and the drinks kefir and kombucha.

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Thread cut like a pro – participants get to grips with sauerkraut.

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Investigating kefir.

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Sweet Tatty’s ready for some spice.

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The famous seabuckthorn kefir – with a seabuckthorn champagne in the wings. Only at Silo, Brighton.

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Packing a punch: Fermented Salsa.