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July Thursday

Fermented Foods: A Bubbly History and Funky Future


History is about to get funky!

Whether in service to preservation, nutrition, or flavor, fermentation has been a key component of many culinary traditions throughout time. We explore the process of fermentation, its history, and recent innovations, with local makers Kheedim Oh of Mama O’s Premium Kimchi, Alex Ingalls of Pilot Kombucha, and Jeffrey Yoskowitz  of The Gefilteria. Contraband Ferments’s Cheryl Paswater moderates this effervescent conversation.


Thursday, July 18, 2019

6:30 pm


  • General Admission $10
  • Member Admission $5
reserve tickets


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    Alex Ingalls

    As a former chef and major foodie, Alex Ingalls knows people need gut health & immune support, and don’t want to drink something just because it’s healthy. She has been working in the food and beverage industry for over 12 years and started drinking and brewing kombucha to help with hangovers. Eventually she noticed she didn’t have to make as many severe dietary adjustments with the benefits from the probiotics and in March 2015 she started Pilot Kombucha. They are currently expanding and establishing a new HQ in Red Hook and are almost 50% funded on their crowdfunding campaign.

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    Kheedim Oh

    Kheedim Oh is the founder of Mama O’s Premium Kimchi.  Before he started Mama O’s he was and still is a working DJ.  Now instead of chopping and mixing beats he creates harmonies and rhythms through chopping and mixing vegetables.  He is happy to share his love for fermentation with other enthusiasts and is honored to be a part of the Brooklyn Historical Society’s panel.  Spread love is the Brooklyn way!

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    Jeffrey Yoskowitz

    Jeffrey Yoskowitz is a writer and food entrepreneur who fell in love with lacto-fermentation when working as a pickle apprentice at Adamah Farm in Connecticut.  His writings on food, culture, and the environment have appeared in The New York Times, The Atlantic, The New Republic, among others. As co-owner of The Gefilteria, he travels the globe speaking, cooking, and teaching about reclaiming Jewish heritage foods, and manufactures an artisanal gefilte fish here in New York for the holidays. Yoskowitz co-authored The Gefilte Manifesto: New Recipes for Old World Jewish Foods in 2016, a finalist for the National Jewish Book Award, and he has cooked as a guest chef at the esteemed James Beard House kitchen. He was named to the Forbes Magazine 30 under 30 list for Food and Wine.

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    Cheryl Paswater

    Cheryl Paswater is the Chief Fermentationist and CEO of Contraband Ferments as well as an educator, artist, and writer. She has guest co-hosted on the radio show Fuhmentaboudit! (on Heritage Food Radio Network), co-organizes the NYC Fermentation Festival, and is a organizer of the NYC Ferments Meetup. She is a contributing writer for Edible Magazine as well as a contributor to the new book Miso, Tempeh, Natto and is currently working on her first book on fermentation due out sometime in the near-not so near future. You can find her teaching workshops and at festivals both regionally and internationally.  She lives in Brooklyn, NY with her partner, cat named Koji (which means “moldy rice”) and all of her cultures as pets (aka: bacteria, yeast, and mold).