Join Yellow Farmhouse on Sunday, November 5 for our first in-person KojiconneCT, 11am – 5pm. This full day conference, sponsored by San-J, features koji experts, chefs, and fermenters, hands-on workshops, panel discussions, ferment-forward lunch, and a cocktail reception. We are pleased to announce that our keynote speaker is Takashi Sato of San-J. His family has been making Tamari Soy Sauce for over 200 years. He is the 8th generation member of the founding family. During lunch, we will host a fermentation swap, providing the opportunity to meet other fermenters, hear about, taste and swap ferments and ideas. Hands on workshops include: Rich Shih, Koji Alchemy Pia Sorenson, Science and Cooking: From Haute Cuisine to Soft Matter Science Jeremy Kean, Brassica Kitchen + Cafe Peter Barret, Food Writer Tara Whitsitt, Drifter Ferments Alice Jun, Hana Makgeolli Justin Brody, Port of Call There will be a panel discussion with each of the presenters to discuss the future and power of fermentation. We will end the day with a koji cocktail hour. Ticket prices vary. A boxed lunch is available for purchase. To register, visit https://www.yellowfarmhouse.org/kojicon. This event is geared toward adults.