Five Points Fermentation Co.

I was a child, fascinated with the cycles of change and decay. How wonderful it was to take a living orange. Hide it behind my television and peek in as it changed colors, scent, texture and invited other creatures to partake in its desolation. The adult manifestation of this impulse is fermentation. A controlled decaying process. A process that allows us to see with reverence how the death of one thing can lead to ever expanding life. I am equip with an army of microbial allies that I cultivate who serve and protect my body and those of my beloveds. Bodies that will decay one day. And become life for other beings. But not yet.

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✨Love begins with the ingredients✨
It is birthed through the process. The use of spice in fermentation is a way to enhance the potency and bioavailability of the plants original medicine. is where fermentation and herbalism make love. THIS THURSDAY we will be learning spice properties and those of the cabbage. Join us. DM for more info!

It’s the simplest things that give us the big magic. The big medicine. Can you find the god that lives in the mundane. The everyday. The local? It might just be microscopic.
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This is our classic introduction to fermented food in service to the . We will be crafting our classic from cabbages grown by in Boulder. We will build on this foundational course all winter as folks learn to remodel their gut flora and powerfully transform their food. Come make the very best and eat the most delicious things. Come play with bae! October 24th! ✨tix and patreon subscription in the description✨

✨KIMCHI ON FLEEK! ✨
What I love about Korean traditions is the recognition that FOOD IS MEDICINE. As we crafted every ingredient with precision, care and meditation we came into a real understanding of how each element impacts the body.... through taste. The only difference between herbal medicine and food is dosage. Our work here is for greater and ever expanding interdependence with the foods and cultures of our bioregion and we’re doing it🙌🏾
Shout out to @ Chatfields Farms for the beautiful Nappa and for the most amazing local love grown garlic. Word to the crew at for the delectable green onions and of course Mamma CJ, my teacher for sharing her ✨culture✨ with me.

It is Autumn. The Nappa cabbages are calling. Next Thursday we will be crafting a traditional and honoring the wisdom of the in Korean cuisine. Come play with bae. -

✨https://www.eventbrite.com/e/75200802625✨

Plants are sacred. What is mundane in our world is a matter of survival for them. Come learn the ancestral food preparation methods that make living with plant defense and antinutrients easy, breezy and delicious. My fall teaching schedule will be up soon, in the meantime, come play with bae. ✨🦠🦴🌱✨
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Friends, I’ve searched far and wide for this culture. WILL SOMEBODY HELP ME READ THESE INSTRUCTIONS?

A dear one gifted me a day of wildcrafting local cherries. As per my magic, reciprocity looks vibrant, bubbly, nourishing and full bodied.

What does it look like redeem something that has been tarnished, denatured and made villain? It looks a lot like .
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I use fermentation as a process of redemption through alchemical reunification. By allying with bones, bugs and botany, I’ve learned to make what was fragmented whole again. And the rewards are great. produces a collective and collectivized energy that is greater than sum of its individual parts. Through it, we can bring dead things like white sugar back to life.
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The sprit of cane sugar, Saccharum officinarum didn’t ask to be torn up into pieces. Neither did the black bodies who were forced to work her. We exist in the world as it is because of black bones and sugar. And it’s important to sit with that. for me is ancestral work. Diabetes is protest....Until next time.
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Slide Into my DMs.
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My work in the world is to merge with the dynamism that is the sacred. This process is microbial.
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The fruiting body of a symbiotic community of bacteria and yeast is called a scoby. The organisms create these crystalline structures as its scoby whose shape, desires, and habits changes throughout the year.
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Kefir is an adaptive culture that changes in response to the makers needs. It reads us. It responds to low stomach acidity for example by producing a more acidic brew. Kefir eats sugar. And as sugar works through the kefir community it is transformed into exactly what we need. Microbes are capable of love.
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As I am preparing for the ritual and workshop on Tuesday July 9th I am contemplating on Sugar as the parts of me that are incomplete. That have lashed out with inflammation to cover up a deep sense of grief and a desire for belongingness. I have learned in the work how to transform white sugar into medicine. How to reunite it with its wholeness through the art of nourishment and the alchemy of fermentation. And. I’m sitting with the deep desire to also be redeemed. Nourished and transformed. To do work that takes what has been harmed and made harmful and creates regenerative life by way of a community of probiotic cultures. A scoby.
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This ritual will be intimate. There are 5 spots available. DM for registration.
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