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Workshops

At all workshops you’ll find true food craftsmanship for observation and hands-on experimentation. Field experts share their knowledge and skills, be it the old-fashioned way or the newest food artisanry development. The focus is on the products, in all of their forms: from the sowing of good ingredients, to different production stages, to the finished food that we can see, feel, smell and taste.
The small hands-on workshops are in-depth: Does one coffee bean taste different depending on the roast? What does silage smell like? What does it even have to do with food? Can you taste the geographical origin of honey? How do you stuff a good sausage? And what better way to find out more about your food than by discovering and tasting it yourself? Guided tastings will provide ample opportunity. You’ll find all Workshops and their complete programs here.

Workshop Wine

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Far from a wine championship and the musty cellar, the Food Lab Wine will mostly be about drinking wine. A lot of wine! With the necessary earnest, of course, but the focus is on having fun and getting to know the grape. The diverse approaches of wine connoisseurs such as Martin Kössler, Justin Leone, Christian Schoßau, Holger Schwarz, Frank Krüger and Billy Wagner will be by turns amazing and horrifying, but always new and interesting. The combination of music and wine, traditional natural wines, Riesling grape tastings and an introductory seminar will make the program complete. The Food Lab Wine will take place at Einundzwanzigzwölf gallery, with a game of wine roulette at Markthalle Neun.

Workshop Cocoa

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Until very recently, the taste of chocolate was standardized by the industrial monopoly – beans of differing qualities steam-sterilized and roasted superhot, processed with huge mills, rollers, and conches, and then mixed with non-native fats and aromas. At the Food Lab Chocolate, you can look at alternatives – all of which begin with fresh, fairly traded raw beans of varying tastes. These are roasted briefly and gently, separated from their shells and worked into concentrated mass using small stone mixers. While you’re working, you can taste the chocolate at any stage of the process. And yes – you can take home some of your own hand-made *Stadt Land Food chocolate at the end!

Workshop Coffee

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All over the world, people love meeting up for coffee – but no two coffee klatsches are exactly the same, espacially not in different cultures! So this year, the Food Lab Coffee will focus on the group coffee ritual in all of its myriad forms. Take part in an Ethiopian coffee ceremony, try some Turkish mocca or unwind at Swedish fika. You’ll also be able to roast coffee throughout the day at *Café 9’s new roastery, and you can get answers to urgent questions regarding coffee: Does coffee grow on trees or bushes? Who makes it possible for us to enjoy coffee worldwide? What makes different kinds of coffee so special? Why are the beans roasted and cooked instead of just eaten?

  • Sat 1.10.10—18 h
  • Sun 2.10.10—18 h
  • Mon 3.10.10—17 h

Kuratoren

Programm

Workshop Spirits

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Artisanal spirit distilling is on the rise, young distillers are rediscovering traditional practices, and small manufactories are introducing new brandies and spirits. Consumers wonder: How are whisky and rum produced? Where does the fruit for fruit schnapps come from? At the Food Lab Spirits, distilleries and manufactories will present their products, including gin from the north and south, whisky from Swabia, a new producer group for gourmet spirits, and much more. Whether straight or as part of a cocktail – all participants can try the handcrafted spirits and exchange thoughts with the people who make them. A gin expert from Weimar will be distilling spirits from individually selected botanicals with visitors.

  • Sat 1.10.10—18 h
  • Sun 2.10.10—18 h
  • Mon 3.10.10—17 h

Curators

Programm

Workshop Vegetables

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The ‚Food Lab Vegetables is actually also a fermentation lab. This ancient method of preservation needs a revival as it fell into oblivion. Strangely, even here in the homeland of sauerkraut, almost nobody makes their own sauerkraut, pickles, or sour beans anymore. The Food Lab Vegetable curators, have dedicated themselves to fighting the extinction of this ageless culinary treasure and share our enthusiasm for fermentation. In tastings, workshops and presentations, they’ll be showing you how to do it, getting you to know how it tastes and explaining why it’s so healthy – from slicing cabbage to preparing kimchi to Japanese fermentation techniques. Get with the bubbles!

Workshop Cheese

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To make milk in all of its various forms experience- and tastable is the goal of the Food Lab Cheese. Whether natural certified raw milk, local aged cheese or dried fermented milk products from far away countries, collected for years by artist Arpad Dobriban – there’s a lot to discover here! If you’d like to process milk, dip ricotta or make cheese you can participate in one of the workshops happening several times a day. Experts will show you how it’s done. In case your self-made cheese is not mature enough yet you can get a sample plate at the Cheesebar. Meanwhile the young ones can churn butter from fresh cream or explore the Markthalle Neun on a culinary treasure hunt.

  • Sat 1.10.10—18 h
  • Sun 2.10.10—18 h
  • Mon 3.10.10—17 h

Kuratoren

Programm

Workshop Beer

Unfortunately, the Food Lab Beer is not about how to drink beer. But it is about how to handcraft it! The venue is the brewery run by Johannes Heidenpeter in the basement of Markthalle Neun, where he’s been brewing, tapping and distributing small-batch, top-fermented beer with fresh ingredients since 2012. The workshop will cover numerous brewing methods throughout the day – from the basic boil to the semiprofessional brewing facility, you’ll be taking the hops to task. At *Triff den Brauer (Meet the Brewer), participants watch and interview brewers during the brewing process. What makes a beer good? How can I become a brewmaster myself? And of course, at the end, we’ll be tasting some freshly brewed beer.

Workshop Bread

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Inside the Brotwüstenexpeditionsfahrzeug (Breadmobile) – a mobile bakery and the heart of the Food Lab Bread – you’ll be baking real artisanal bread until the cows come home. All kinds of bread from different cultures: German rye, Syrian khubz, Italian focaccia and much more! You’ll be making Brot aus der Heimat (Bread from the Homeland) with refugees – bread they often have missed for years. You can learn about the entire breadmaking process, from grain to loaf, and answering questions such as: What kinds of grains are there? Why is ecological variety so important? How do we mill grain? Why does good dough have to be fermented, and how does that work? What, besides delicious sandwiches, is bread good for?

  • Sat 1.10.10—18 h
  • Sun 2.10.10—18 h
  • Mon 3.10.10—17 h

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Programm

Workshop Sausage

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Together, Kumpel & Keule butchers and the Bäuerliche Erzeugergemeinschaft Schwäbisch Hall will host the Food Lab Sausage, where you can experience the creation of a truly delicious sausage. Made by hand, not on a conveyor belt. From the deboning to mincing, cutting, spicing, all the way to the stuffing. Special guests include numerous local, national and international butchers, and of course, meaty moderator Hendrik Haase emceeing this unique show. The fresh sausages will be slapped directly onto the grill in front of Markthalle Neun. Come celebrate the wild and wonderful world of Wurst with us – and enjoy the most delicious, creative brats, salsiccias and sucuks you’ve ever tasted!

 

 

Workshop Honey

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The sweet gold holds many secrets…that you’ll be uncovering in the Food Lab Honey! Some important themes will be characteristics of high-quality honey, and the processing of honey from an artisanal and bee-friendly point of view. The curators will be showing you how honey is spun or pressed, learning about honey on the comb and different bee domiciles, tasting a diverse aromatic array of honeys, getting an introduction on beekeeping and listening to a presentation on honey plants. And of course you can take a field trip to the bees with a visit to the  Mellifera beekeepers at Prinzessinnengarten. The honey you process over the course of the Lab can be purchased for a donation.

  • Sat 1.10.10—18 h
  • Sun 2.10.10—18 h
  • Mon 3.10.10—17 h

Curators

Programm

Workshop Fish

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It does not seem to be easy to eat good fish. Numerous guides, labels and proclamations regarding overfishing often leave consumers feeling confused rather than confident about their choices. Fishery is too complex for a simple answer. But one thing is certain: The fisher makes a difference. The guys from Küstlichkeiten – and some of their real live fisherwomen friends – are here to pack us to the gills with fishformation on small regional fishing and industrial fishing techniques, wild fish and aquaculture. They link the ecosystem water with the fish on the plate and give you necessary know how: how to recognize freshness, how to filet, and most importantly: How to open an oyster in style!

  • Sat 1.10.10—18 h
  • Sun 2.10.10—18 h
  • Mon 3.10.10—17 h

Kuratoren

Programm

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