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.
What is your name?
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.
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.
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.
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