Tuesday, July 30, 2013


SANTA BARBARA, CA. The 3rd Annual Santa Barbara Fermentation Festival will be held at Fairview Gardens Center for Urban Agriculture in Goleta, California. The festival will showcase local and regional experts on the history, benefits and how-to's of fermented foods. This all-ages experiential one-day festival provides the opportunity to learn, taste and experience the art of making ferments and empowers you to take home and apply your newfound knowledge.

The festival will be held on Saturday, August 24th 2013 from 11am-5pm. Tickets are available at the Isla Vista Food Co-op, Isabella Gourmet Foods or online at 

Adults $16
Children 3-12yrs $6
Family 4-Pack $34. 

A limited number of tickets will be available on the day of the event.

Festival highlights include well-known fermentation experts Donna Gates, author of the Body Ecology Diet, Jenny McGruther, author of Nourished Kitchen, a famous traditional foods blog, Mark McAfee, owner of Organic Pastures Raw Dairy, Hannah Crum, the Kombucha Mamma, and many more. Attendees will have the opportunity to learn how to make a variety of fermented foods and beverages such as sauerkraut, kombucha, sourdough bread, ginger brew, root beer, fruit sodas, coconut kefir, dairy ferments, and elixirs. 

A cultured petting zoo will provide children and adults a chance to touch and learn about fermentation starters. Local and regional food, beverage and fermentation supply vendors will be on hand to answer questions, offer samples and sell their products. A locavore lunch will be provided by SOL Food Kitchen, Nimita’s Cuisine and Sugar & Salt Creamery.

Proceeds from the 3rd Annual Santa Barbara Fermentation Festival benefit Fairview Gardens Center for Urban Agriculture. Fairview Gardens is a non-profit educational farm that builds critical connections between community, agriculture and education by innovating and producing safe, organic, locally-grown foods in a sustainable manner, serving as a community-based educational resource, advocating for appropriately scaled, healthy food systems, and providing engaging, hands-on experience with farming. Fairview Gardens envisions a sustainable world for future generations where knowing the source of food is common knowledge and being connected to nature is common practice.

For additional information, please contact Katie Falbo at Cultivate Events at 805-722-5324.

Special thanks to Fairview Gardens, our 2013 SB Fermentation Festival host and benefactor.

Saturday, June 1, 2013

Don't be fool!  We haven't been updating the page much, but we're very active - check us out on meetup and facebook link below or send us an email asking to be on our mailing list or about any questions you have.

Sunday, January 6, 2013

Root Canals, Implants and their Consequences in Disease

Santa Barbara Central Library - Faulkner Gallery
January 13, 2012 - 2pm

Lecture by Hal Huggins

More information here - RSVP not required.  All events free and open to public 

Dr. Weston Price, head of organized dental research, and Dr. Leonard Rosenow of the Mayo Clinic, discovered that extracted root canal teeth implanted in rabbits could transfer diseases that the human had; onto the rabbit.  Mayo’s examined and reported 11,000 such transfers – Price – 60,000.  What was found in those tests that are of value today?  The basis of current DNA research that has not only confirmed their original root canal research, but expanded to include the consequences of cavitations from wisdom tooth extractions and the current dental practice of bone grafts and implants.
How often do x-ray confirm sterility of root canals?  What does DNA say about sterility and the consequences of contamination?  Are antibiotics the answer?  Are there pathological consequences to these new practices?  What treatments are best for abscessed teeth?
Bone grafts and implants are the most prestigious and financially rewarding items in dentistry today.  DNA analysis helps us evaluate the consequences of this new exciting industry.  You deserve to be informed of the findings of the most sophisticated and accurate DNA analyses of potential consequences of receiving these procedures.
Detoxification can be REtoxification.  How much can your body do on its own?  When are chemical aids too overwhelming?  DNA has those answers as well.
Come listen to Hal A. Huggins DDS, MS. Hal is the world's most controversial dentist because of his stand on trying to convince dentistry to stop the use of mercury in fillings. He has been in practice since 1962, fifty years. He received a post–doc Master's at the University of Colorado with emphasis on immunology/toxicology in 1990. He successfully pioneered treatments for autoimmune diseases caused by dental toxins and has personally treated over 5,000 toxic patients.
He has lectured professionally 2,500 days in 46 of the U.S. states and 14 foreign countries. He has authored several books, written over 50 articles and given over 1,000 radio/TV interviews, including 60 Minutes Australia (1989) and 60 Minutes New Zealand (2007).
He is currently a consultant worldwide for multi-disciplined centers and founder of the Multi-Discipline Alliance of professionals who practice the Huggins Protocol for recovery of autoimmune diseases.

Saturday, July 21, 2012

2nd Annual Fermentation Festival Round Up

Thanks to everyone who came out last Sunday, July 15, for our 2nd Annual Fermentation Festival.  It was a huge hit!  Below are links to all of our vendors + recipes for the various demos presented day of.  If you have any questions specific to the festival, contact us via email.

If you missed out on the event, check out the wonderful pictures we took.

Until next year...


Goodland Kitchen and Bona Dea Food Preservation


Hannah Crum* - The Kombucha Mamma - Kombucha Kamp

Monica Ford* - RealFood Devotee

Mark McAfee* - Organic Pastures Raw Dairy
Raw Kefir Recipe [plus lots of other raw dairy recipes!]

John de Bruin - Dey Dey's Best Beef Ever

Jack Bezian - Bezian's Bakery

Amy Bachellor - Scent from Heaven

*Hannah Crum, Monica Ford, and Mark McAfee will speak at the 13th Annual Weston A. Price Foundation Conference November 9-12, 2012 in Santa Clara, California.

Coconut Kefir and Yogurt Recipe

Check out these fabulous recipes:
fermented coconut kefir and coconut yogurt 
c/o Amy Bachellor of Scent from Heaven.

Coconut Kefir
I learned about the wonders of Coconut Kefir from Elaina Love. Loaded with healthy intestinal flora, fermented Kefir is wonderfully beneficial for the digestive tract. 

Yield: 4 cups, 8 servings
Time required: 15 minutes
Prep ahead: open coconuts
Equipment: blender
Young Living essential oils: preferred choice

4 cups Thai Baby Coconut water (3 or 4 coconuts)
I packet Kefir starter (Body Ecology)

Warm the coconut water in a saucepan until it is warm to the touch.
In a blender, blend all the ingredients, briefly.
Pour the mixture into a covered quart glass container.
Place in a warm area, covered with a cloth to contain the heat.  On top of the dehydrator, set at 90 degrees, works well.
Let rest for 8 to 12 hours, depending on desired tartness.
Store finished kefir in the refrigerator. It will last for about one week.

Sweeten with Young Living Stevia extract or sweetener of your choice, after the fermentation process.
Flavor with different Young Living Essential Oils, such as Lemon or Peppermint, after the fermentation process.
Use in salad dressings or smoothies.
Use ¼ to ½ cup to start another batch of Kefir.

Coconut Yogurt
I tried making coconut yogurt a few times without much success. Then I learned how to make it from Elaina Love and switched to Ejuva as the probiotic recommended by Cherie Soria at Living Light. I was in Heaven. The result was over the moon and I have been a happy camper ever since. Coconut yogurt is always in my refrigerator and I enjoy a spoonful first thing in the morning. It makes my body hum.

Yield: 3 cups, 6 servings
Time required: 30 minutes, plus 12 to 18 hours of culture time
Prep ahead: open coconuts
Equipment: high powered blender
Young Living essential oils: Nutmeg and Ginger

3 cups Thai young coconut meat, (4 coconuts)
½ cup Thai young coconut water
¼ tsp Himalayan salt
1/8 tsp. ground nutmeg
¼ tsp. probiotic powder (Ejuva)
2 drops Ginger Young Living essential oil
1 drop Nutmeg Young Living essential oil

In a blender, blend the coconut meat and coconut water until smooth, creamy, and slightly warm, adding more water as needed.
Add the remaining ingredients and blend briefly.
Pour the mixture into a covered quart glass container, leaving room for expansion.
Place in a warm area, covered with a cloth.  On top of the dehydrator, set at 100 degrees, works well.
 Let rest for about 12 to 18 hours, depending on desired tartness.
Store in a covered glass container in the refrigerator for up to one week.

Try flavoring with different Young Living Essential Oils, such as Cinnamon or Clove.
Sweeten with Young Living Stevia extract.
Mix the yogurt with fruit and top with granola or chopped nuts.
To use in salad dressings or sauces, make the yogurt unflavored and unsweetened.
Blend with fruit and put in an ice cream maker for frozen yogurt.