(Feb. 19-Mar. 3) Food: Kojicon 2024 “Presence, Place, Possibility.” (Stonington/Virtual)


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    Monday, February 19 – Sunday, March 3, 2024

    Yellow Farmhouse Education Center
    389 N Main St.
    Stonington, CT 06378

    For more information

    Calling all koji enthusiasts, chefs, fermenters, scientists, anthropologists, historians, and foodies! Embark on a culinary journey during Kojicon 2024 – this year’s theme is “Presence, Place, Possibility.” 

    A profound sense of place is crafted through the artful use of local and indigenous ingredients, intertwined with the vibrant microbial communities that grace our home kitchens, restaurants, or industrial facilities. Each locale generates distinctive characteristics, flavors, and narratives that tell the story of its culinary identity.

    Fermentation begins with the presence of microbes found in our surroundings, on our bodies, and within the very ingredients we use. Yet, it’s the marriage of this microbial dance with our mindful presence and personal connection to place that sparks the flames of creativity and builds community. 

    Join us as we explore the limitless possibilities that arise when we intentionally weave together the threads of presence and place.

    Save the date for our fourth annual Kojicon: Presence, Place, Possibility. Kojicon is an annual virtual gathering of mold-based fermentation enthusiasts sharing the knowledge needed to create delicious food and drinks. Presented by the Yellow Farmhouse Education Center, participants have access to daily streamed sessions and demonstrations that explore the history of koji and its applications. Participants will also be invited to networking opportunities during the conference and beyond. This conference is geared for everyone from the koji-curious to the seasoned professional.