The event will bring tastings, demos and shopping opportunities to multiple venues in Phoenix
By Jim Flint for Ashland.news
Phoenix is getting a massive dose of culture this month.
The art of fermentation takes center stage again Sept. 20-21 as Fermentopia, Harvest Edition, serves up a second helping in Phoenix — a weekend celebrating flavor, culture and connection.
The two-day festival, produced by Wild Thyme Productions, will offer tastings, shopping and learning opportunities across multiple Phoenix venues, including the Phoenix Plaza Civic Center, Moxie Brew Taphouse, the Oregon Cheese Cave and the Phoenix Grange. Visitors can sample everything from kraut, kimchi and sourdough to natural wines, craft beers, chocolates and the world-renowned Rogue River Blue cheese.
“This isn’t just a market — it’s a full sensory experience,” said event producer Karolina Lavagnino. “We’re creating an opportunity for people to connect with their food, their community, this land and the incredible makers behind these time-honored techniques.”
Beyond the bite
For Lavagnino, the wide spectrum of offerings is more than just a feast for the senses — it’s a way to show how deeply fermentation is woven into daily life.
“Without fermentation our diets would be dull and deprived of nutrients, flavor and excitement,” she said. “Many people associate ferments solely with brined veggies, kraut and wine. When you remind them that fermentation also takes place in the process of making chocolate, sourdough, hot sauce, cheese, miso and many other foods and drinks, they get curious and want to discover it all.”
This year’s highlights include the annual release of Rogue Creamery’s award-winning Rogue River Blue, cave-aged and hand-wrapped in Syrah grape leaves soaked in pear spirits.
The festival also will feature talks and demonstrations at the Phoenix Grange, where fermentation author Kirsten Shockey and other experts will present on topics ranging from gut health to cheesemaking.
From tasting to teaching
“A learning component of Fermentopia is important, as it transforms the event from simply a tasting, shopping, and celebration into a deeper, more enriched experience,” Lavagnino said. “Presentations provide attendees tips on fermenting at home safely.”
Alongside food and education, Lavagnino said she sees Fermentopia as a catalyst for strengthening ties within the region.
“I want to strengthen local food-centric pride, encourage conscious purchasing of local and regional products, and celebrate creativity of these diverse tastemakers.” Lavagnino said.
“Sharing knowledge around food traditions fosters intergenerational and cross-cultural exchange. It sparks conversations, connections and collaborations that strengthen community ties.”
Makers and meals
Vendors include Rogue Creamery, Southern Oregon Sourdough, Blossom Barn Cidery, Mido’s Miso, Common Block Brewing Co., Branson’s Chocolates and more.
A special Fermentopia dinner with chef Carl Wilder at Moxie Taphouse is also planned.
Tickets are $7 for adults. Admission is free for kids 12 and under. More details are available at thefermentopia.com.
This fall, Fermentopia will also travel north.
“The vision is to bring ferments to the people!” Lavagnino said. “Get them excited about all aspects of fermentation, support locally made products, cross pollinate between regions, showcasing Oregon makers in Eugene and Bend.”
As for her own kitchen, Lavagnino is clear on what she would keep if she could only have one ferment:
“Kraut! It’s packed with flavor, nutritious, keeps your gut healthy and is a diverse enough product to use in salads and sandwiches — or even cook with.”
Lavagnino may keep kraut close at hand, but her larger vision is to keep fermentation close to people’s lives. With each edition of Fermentopia, she hopes more kitchens — and communities — will discover the excitement and connection that come from shared food traditions.
Freelance writer Jim Flint is a retired newspaper publisher and editor. Email him at jimflint.ashland@yahoo.com.
