The bubble and fizz of fermented foods can be found in cultures throughout the globe, and the variety of fermented foods is vast, from sour Ethiopian injera and sweet Mexican tejuino to Taiwan’s lip-puckering pickles, Korea’s fiery kimchi, Japan’s earthy natto, and a world of heady wines and cheeses. What these culinary treasures share is a history of slow, patient nurturing and a solidifying of cultural identity among their enthusiasts.

Traditionally, fermenting kept food 'alive', transforming perishable foods into the new and wonderful: Kimchi, pickles, wine! The techniques are slow; immortality takes time. New food technology allows us to accelerate the rhythm of food production and the shelf-life of foods, but the resulting “fast foods” are lacking. Fermenting foods was like a pact we made with the microorganisms we need to survive, but in our fast-food culture, this pact is dishonored as we ingest ultra processed foods that fail to nourish our microbiota as well as our souls.

This evening-long theatrical work will consist of three parts: Several musician/audience interactive stations exploring the magical sounds of fermentation; a sit -down show combining electronics/video of fermentation from different cultures with live musicians, including an actor/chef demonstrating and narrating; a delicious post-concert tasting event featuring different fermented foods and drinks to complete the full audience experience.

Combining the best of what life has to offer– food, drink, and music– this comical work reaches out to a broad audience–everyone who eats, and everyone, in all cultures, who by different ways and means works with the microbes that benefit our bodies and remind us of our roots.