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!
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.
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 Matthew who came to one of our workshops in November.
Matthew.
What is your name?
Matthew Painton
What attracted you to the workshop with Octopus Alchemy?
The chance to learn how to make Kimchi, which I adore.
Did the workshop play out as you expected it to?
It was much better than I expected. It was informative, lively and fun as well as provocative and a bit political.
How do you feel that the workshop experience changed your perspective on health and nutrition?
The information about bacteria in our guts was really, really, interesting – and made me think about the immune system and diet in quite a different way. What I learned is directly affecting my decisions about snack foods when I’m out and about.
In a sentence, could you sum up the social value of the work of Octopus Alchemy?
Whilst focusing on how to make nutritious superfood – the whole web of life is somehow woven in to the experience!
Why should people support Octopus Alchemy’s crowdfunding campaign?
Octopus alchemy are right on the button with their message about health empowerment, slow food, food waste , and nutrition. People come together to learn how to make simple fermented foodstuffs, and get informed and inspired as well – without being preached at.
You can read another testimonial about OA workshops here.
We launched on November 15th and are running the campaign right through until December 13th. The drive is to support an exciting new collaborative project between Octopus Alchemy, Silo and The Real Junk Food Project, Brighton – as well as to boost our workshop experiences with some new kitchen bling and to fund the development of a new online portal for awareness raising and resources. We want to raise around 4K.
The project is to ‘Transform the City’s Food Waste into Superfood’ for sale. We’re basically going to hoover up surplus veg in the city and engage the community through our current workshops on food / health politics and fermentation in turning it into a lovely fermented product for sale. The proceeds of which will help nourish our mutual projects to continue making an impact on the local food and health culture of Brighton – and beyond.
Darren fermentin’ up a storm at Silo with a lovely bunch of supporters.
This blog post will be a platform for the developments of the campaign and a one-stop shop to find out about our supporters, sponsors and incentives to help get you in the mood for supporting us in getting this project off the ground.
You can get directly to our crowdfunding page here.
Otherwise, check out this video where I tell you all about the project before you have a gander at the incentives on offer.
Sponsors and incentives:
Drop in. Let go. Regain flow. Gift vouchers for thai-massage with Octopus Alchemy, to treat a loved one (of yourself!) this Christmas. You can get vouchers for 1, 2 or 4 treatments and £35, £60 and £100 consecutively – click on the individual prices to be redirected to the pledge page.
Thanks to Sandor Katz and his publisher Chelsea Green for donating a copy of ‘The Art of Fermentation’ and ‘Wild Fermentation’ to the crowdfunding drive. All life is in these books! They are foundational texts for anyone interested in fermentation. Get ‘The Art of Fermentation’ here and ‘Wild Fermentation’ here.
Octopus Alchemy are very pleased to be supported in our crowdfunding campaign by Wild Nutrition who have donated a super-rich, nutrient-dense hamper of their Food-Grown® supplements to the drive.
Wild Nutrition are a local company (Lewes), producing pioneering supplements: which through some biochemical wizadry, binds extra minerals and nutrients to food-stuff by harnessing the power of the glycoprotein.
Introducing the glycoprotein to an already nutrient dense substrate encourages it to metabolize and re-naturalise the extra vitamins and minerals – and then, give it a blow and voila! – a super nourishing and bioavailable product.
The delightful Egg & Spoon in Kemptown have donated one of their delectable breakfasts and a cuppa (or any other drink) as an incentive to the crowdfunder. Two of these babies on offer. Get ’em quickly for a tenner here.
About Balance, Brighton gave us one of their ‘Karma Cards’ to give away – this entitles you to a reduction on all classes and treatments at the centre for one month. They also threw in a free yoga class with Effie of Hannah. Click here to claim for £20.
Temple Chocolate, Brighton have donated some of their super sensual chocolate to the drive. This stuff is crazy good folks – so support us with a fiver and grab one whilst you can here.
Octopus Alchemy is putting up five vouchers for a free entrance to one of workshops ‘An Archaic Revival Food’ in the near future. A whopping / mind expanding Christmas gift if ever there was one. Grab them here, whilst you can for £20.
Numan from The Body Shop has donated two of their Christmas hampers; one ‘Strawberry Festive Picks’ and the other, ‘Shea Butter Festive Picks’. Click on each individual hamper to pamper yourself or a loved one for Christmas. Both are just £15.
Infinity Food’s Cooperative, who were kind enough to donate £60 of vouchers to the drive – they were snapped up quickly. Obviously.
The UK’s first zero-waste eatery, Silo, who donated a slap up lunch with drinks to the drive. Of which some lucky supporter will be enjoying very soon. And who contribute so much to our work besides.
‘Fermentistas’ L & C Shockey who donated a signed copy of their beautiful and innovative book ‘Fermented Vegetables’ to the drive – someone is in for a wonderful education in the fermentation arts.
Curry Leaf Cafe of Ship St, Brighton who pledged a £50 voucher to the campaign for a night of some authentic Indian nosh.
Christian De Sousa – who donated a copy of ‘Postcards from Babylon’. A high-octane trip through the worlds most intense urban environments via the medium of story telling, autobiography and photo-documentary. It’s a signed copy and will make someone very happy.
The dedicated fermentivist Amanda Feifer, who donated a copy of her hot-off-the-press ‘Ferment Your Vegetables’ – set to make waves in the fermentation community.
Thanks to Bend Fit Mend, Brighton who donated one of their Aroma30 bespoke bodywork sessions as an incentive to the campaign.
Thanks to Sarah at Pure People, Brighton who donated 30mins of biofeedback testing as an incentive to the campaign.
Thanks to Barra Organics in Sheffield who donated a beechwood muddler (aka ‘kraut-pounder’) and a cabbage slicer to the drive.
Thanks to Eat Naked who donated a stunning free raw-food lunch at their eatery in East Street Arcade, Brighton.
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.
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.
On Sunday, August 9th @ 6.30pm, Silo, Octopus Alchemy and Infinity Foods Bakery are teaming up to deliver a food-fermentation workshop.Come along and seize your chance to gain loads of great practical knowledge on fermentation and the incredible healing properties of live food, and also learn some about the history and politics of fermentation.
Sauerkraut making with Octopus Alchemy @ The Foodshed, Brighton.
You’ll get the opportunity to do some creative hands-on fermenting at the restaurant, with ingredients sourced by us depending on their season and availability. You get to take home a batch of whatever is made too, with the rest being served up at Silo once it’s fizzing suitably some weeks later.
This month, we are hosting Infinity Foods Bakery for an introduction to sourdough! Come and see Simon Parker demonstrate the art of sourdough baking and talk some about his philosophy around fermentation and his passion for this ancient art.
In other demonstrations, we’ll be looking at sauerkraut and fermented nut cheese – with a specific focus on an authentic recipe for kimchi: the potent Korean staple that has become a global fascination (check out an amazing introduction to kimchi, here). True to the principles of localism and sustainability, we’ll also look at adapting the recipe to fit what ingredients are in season and more readily available to us. Away from fermentation, but still very much in the vein of traditional foods, we’ll also have a short introduction and demonstration of how to make ‘ghee’ or clarified butter – a real tonic for your gut and overall immunity and metabolism.
Kombucha & Kefir Interactive
The event runs for approximately three hours and is priced at £25 which should be paid in advance. There are some concessions available. The workshop is limited to twenty people, so please remember to book.
If you have any spare jars knocking around at home, bring them in and make sure you get to take some of your creation home with you (small jars please)! Otherwise, any spare jars knocking around at home will be very welcome by the restaurant.
What to expect:
40min introduction to the politics of fermented foods and their health benefits.
A short introduction and demonstration of sourdough baking by Simon Parker from Infinity Foods Bakery.
Demonstration of three different ferments.
Introduction and demonstration of ‘ghee’ or clarified butter.
A chance to experiment with different versions of sauerkraut and kimchi in a practical exercise.
Take a portion home with you!
A chance to taste and buy some pre-made kimchi.
A bloody good time.
A little bit about your host: Octopus Alchemy is a social venture in Brighton that talks food-politics and traditional foods. It is run by Darren Ollerton: a food-activist, blogger and bodyworker living in Brighton. You can see testimonials about OA workshops here.
On Monday, July 27th @ 6.30pm, Silo and Octopus Alchemy are teaming up to deliver a food-fermentation workshop.Come along and seize your chance to gain loads of great practical knowledge on fermentation and the incredible healing properties of live food, and also learn some about the history and context behind the demise of traditional foods and practices like fermentation in the industrialised world.
Sauerkraut making with Octopus Alchemy @ The Foodshed, Brighton.
You’ll get the opportunity to do some creative hands-on fermenting at the restaurant, with ingredients sourced by us depending on their season and availability. You get to take home a batch of whatever is made too, with the rest being served up at Silo once it’s fizzing suitably some weeks later.
Alongside the wild ferments sauerkraut and fermented nut cheese, specifically this week we’ll be looking at an authentic recipe for kimchi: the potent Korean staple that has become a global fascination (check out an amazing introduction to kimchi, here). True to the principles of localism and sustainability, we’ll also look at adapting the recipe to fit what ingredients are in season and more readily available to us. Further, Nick Godshwafrom the Old Tree Coop will be providing an introduction to, demonstration and tasting of the fermented beverages, kombucha and kefir. Not to mention an insight into the ethos and philosophy of their venture.
Kombucha & Kefir Interactive
The event runs for approximately two hours and is priced at £25 which should be paid in advance. There are some concessions available. The workshop is limited to twenty people, so please remember to book.
If you have any spare jars knocking around at home, bring them in and make sure you get to take some of your creation home with you (small jars please)! Otherwise, any spare jars knocking around at home will be very welcome by the restaurant.
What to expect:
40min introduction to the politics of fermented foods and their health benefits.
A short introduction and demonstration of the fermented beverages, kombucha and kefir by our friend Nick Godshwa at The Old Tree Coop.
Demonstration of four different ferments.
A chance to experiment with different versions of sauerkraut and kimchi in a practical exercise.
Take a portion home with you!
A chance to taste and buy some pre-made kimchi.
A bloody good time.
Nick Godshwa & Old Tree Coop
A little bit about your host: Octopus Alchemy is a social venture in Brighton that talks food-politics and traditional foods. It is run by Darren Ollerton: a food-activist, blogger and bodyworker living in Brighton. You can see testimonials about OA workshops here.
On Monday, May 25th @ 6.30pm, Silo and Octopus Alchemy are teaming up to deliver a food-fermentation workshop. Come along and seize your chance to gain loads of great practical knowledge on fermentation and the incredible healing properties of live food, and also learn some about the history and context behind the demise of traditional foods and practices like fermentation in the industrialised world.
Fermentation in action @ Foodshed, Brighton.
You’ll get the opportunity to do some creative hands-on fermenting at the restaurant, with ingredients sourced by us depending on their season and availability. You get to take home a batch of whatever is made too, with the rest being served up at Silo once it’s fizzing suitably some weeks later.
Alongside some other wild ferments (sauerkraut / saueruben) and beverages (sweet potatoe fly), specifically this week we’ll be looking at an authentic recipe for kimchi: the potent Korean staple that has become a global fascination (check out an amazing introduction to kimchi, here). True to the principles of localism and sustainability, we’ll also look at adapting the recipe to fit what ingredients are in season and more readily available to us. Further, Nick Godshwa from the Old Tree Coop will be providing a short introduction and demonstration of the fermented beverages, kombucha and kefir.
Kimchi ingredients.
The event runs for approximately two hours and is priced at £15 which should be paid in advance. There are some concessions available. The workshop is limited to twenty people, so please remember to book.
To book, please email octopusalchemy@gmail.com
If you have any spare jars knocking around at home, bring them in and make sure you get to take some of your creation home with you! Otherwise, any spare jars knocking around at home will be very welcome by the restaurant.
What to expect:
40min introduction to the politics of fermented foods and their health benefits.
A short introduction and demonstration of the fermented beverages, kombucha and kefir by our friend Nick Godshwa at The Old Tree Coop.
Demonstration of four different ferments.
A chance to experiment with different versions of sauerkraut and kimchi in a practical exercise.
Take a portion home with you!
A chance to taste and buy some pre-made kimchi.
A bloody good time.
Explaining digestive tonics @ Silo, Brighton.
A little bit about your host: Octopus Alchemy is a social venture in Brighton that talks food-politics and traditional foods. It is run by Darren Ollerton: a food-activist, blogger and bodyworker living in Brighton. You can see testimonials about OA workshops here.
Thanks to Sandor Katz and his publisher Chelsea Green for donating a copy of ‘The Art of Fermentation’ and ‘Wild Fermentation’ to the crowdfunding drive. All life is in these books! They are foundational texts for anyone interested in fermentation. Get ‘The Art of Fermentation’ 
mind expanding Christmas gift if ever there was one. 
hot-off-the-press ‘Ferment Your Vegetables’ – set to make waves in the fermentation community.
