sonmas https://sonmas.ch sonmas Mon, 08 Oct 2018 14:16:56 +0000 https://sonmas.ch en Untitled page http://sonmas.ch/Untitled-page-1 Mon, 08 Oct 2018 14:16:56 +0000 sonmas 292217 WorkshopsFermentation and Bacteria Workshop Serie zum Thema fermentierte Lebensmittel und Getränke Kimchi, Sauerkraut, Kefir, Kombucha, Sauerteig, Chilisaucen, Limonaden, Kwas, Essig, Tempeh und vieles mehr gibt es zu erlernen. Unsere Workshops richten sich an alle, die mehr wissen wollen über Fermentation und die lebenden Kulturen in unserem Essen. Fermentation gehört zum ältesten immateriellen Kulturerbe der Menschheit. Seid tausenden von Jahren wird dieses Wissen mündlich überliefert, um Lebensmittel haltbar und geschmackvoller zu machen. In einem ganzheitlichen Ansatz werden in den Workshops Techniken vermittelt, um mit Vertrauen in die eigene Intuition, probiotische Lebensmittel herzustellen. Samstags, 14–20 Uhr: 2019 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 19. Januar &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 23. Februar &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 16. März &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 13. April &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 11. Mai &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 22. Juni &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 28. September &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 26. Oktober &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 16. November &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 07. Dezember Ort: Social Food BachserMärt Langstrasse 195 8005 Zürich Anmeldung Workshops: fermentation.zeit@gmail.com<img width="1024" height="1200" width_o="1024" height_o="1200" src_o="https://cortex.persona.co/t/original/i/af621f39aaf56cb98eac242685bd6e7f36e3209796a1f6a9f0ca65cec195e85b/FERMENTATION-5_web.jpg" data-mid="596790" border="0" /> &nbsp;Catering and Culinary <img width="1024" height="1200" width_o="1024" height_o="1200" src_o="https://cortex.persona.co/t/original/i/6de4d08c702e7a0e21b311650e20f82c600f008eb1b40fe7c9bfcf6802fe36a7/FERMENTATION-32_web.jpg" data-mid="596789" border="0" /> SONMAS FOOD AND CULINARY concept and food culture by Maya Minder TASTE &nbsp; &nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;is umami &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is culture and knowledge&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is open to fermented food&nbsp; &nbsp; is shared in groups&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is pornis main&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is Korean&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is fusionTASTE &nbsp; &nbsp;&nbsp;&nbsp; &nbsp;is diversity&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is North &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is East&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is South&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is West &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is explosion&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is apolitical &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is political &nbsp; &nbsp;TASTE &nbsp; &nbsp;is coevolution&nbsp; &nbsp; &nbsp; &nbsp;is symbiosis &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp; &nbsp; is (in-)human cultureCULTURE &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is practice and knowledge&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is grassrooted&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is empowering&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is local &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is network&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; culture &nbsp; &nbsp; is &nbsp;&nbsp; &nbsp;social fermentation &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;CULTURE is FOODFOOD and CULINARY SONMAS fermentation.zeit@gmail.com Herbal Walk <img width="1024" height="1200" width_o="1024" height_o="1200" src_o="https://cortex.persona.co/t/original/i/b6b06c4780f04a2937bc1c9e2b41eb53a6d9d4f697ad8a94fcc0dd60dfa9c562/FERMENTATION-22_web.jpg" data-mid="596788" border="0" /> &nbsp;About <img width="1024" height="1200" width_o="1024" height_o="1200" src_o="https://cortex.persona.co/t/original/i/d556f417e97b77e5b3ba0e89a52882bedbc08e1d5c43666c93d21f6c54edd94e/FERMENTATION-31_web.jpg" data-mid="596787" border="0" /> Sonmas is a project by Serena Gadaleta and Maya Minder fermentation.zeit@gmail.com Maya Minder ist Fermentista, Künstlerin und Köchin. In ihrer Praxis vereint sie Kunst und Essen. Fermentieren is für sie der Zugang zu sinnlichem Experimentieren und Erforschen einer unsichtbaren makrobiotischen Welt. Das Anliegen von Minder ist den Menschen und deren Mikrobiom anzurühren, mittels dem was wir alle jeden Tag tun müssen: Essen. www.mayaminder.ch Serena Gadaletaist TCM-Therapeutin in Zürich mit Fokus auf Ernährung, Fermentation und Wildkräutern. Als leidenschaftliche Köchin entdeckte sie früh das Wirkungsfeld der Lebensmittel, welche sie durch ihre diätetische Ausbildung vertiefen konnte. Es ist ihr ein Anliegen altes Wissen mit neuem zu verknüpfen und somit Brücken zu bauen von der Tradition zur Moderne. www.praxis-lessing7.ch <img width="218" height="77" width_o="218" height_o="77" src_o="https://cortex.persona.co/t/original/i/d351e66218f8413fea77cb97511ec09f59ce09f39df71805b0daf7ae0deee49a/180115_sonmas_Logo_Layout_01.png" data-mid="550991" border="0" /> WorkshopsFermentation and Bacteria Workshop Serie zum Thema fermentierte Lebensmittel und Getränke Kimchi, Sauerkraut, Kefir, Kombucha, Sauerteig, Chilisaucen,... Sonmas http://sonmas.ch/Sonmas Thu, 04 Oct 2018 15:52:18 +0000 sonmas 291807 Workshops<img width="1024" height="1200" width_o="1024" height_o="1200" src_o="https://cortex.persona.co/t/original/i/3ed8d27558a0353d78daf9bc9d804c651562e4711909c8c7dd6c90352b077f71/FERMENTATION-5_web.jpg" data-mid="579880" border="0" /> WORKSHOP SERIES on fermented foods and beverages Kimchi, tempeh, sauerkraut, kefir, kombucha, nukazuke, pulke, kwas, lempok, tofu, cheese, garum, koji, Indian pickels, amazake and many many more to learn! Fermentation is bound to its locality and richness in flavur and culture. The probiotic benefits humans take from it dates back to more than ten thousand years. Fermentation is remedy, resilience and empowerment inside one jar, our oldest heritage of human immaterial culture, passed on as intrinsic oral speech and gesture. To put it in a nutshell, cooking thus transforms us. In a holistic approach this workshop teaches different technics in fermentation to foster trust and intuition in producing one's own tasty ferments. CURRENTLY WORKSHOPS CAN BE BOOKED BY REQUEST ONLY PRIVAT WORKSHOPS FOR YOU AND YOUR LOVED ONES BY REQUEST. ZUR ZEIT FINDEN WORKSHOPS NUR AUF PERÖNLICHE ANFRAGEN STATT FÜR PRIVATE GRUPPEN ODER FIRMEN, BUCHUNGEN PER MAIL AN: contact@sonmas.ch &nbsp;Catering and Culinary <img width="1024" height="1200" width_o="1024" height_o="1200" src_o="https://cortex.persona.co/t/original/i/acfcedef4aa44b6c8b57c2ac9a5a1fdba9de4aac584cccd2cbaadb38f914b25e/FERMENTATION-32_web.jpg" data-mid="579883" border="0" /> SONMAS FOOD AND CULINARY catering and food culture by Maya Minder TASTE &nbsp; &nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;is umami &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is culture and knowledge&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is open to fermented food&nbsp; &nbsp; is shared in groups&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is pornis main&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is Korean&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is fusionTASTE &nbsp; &nbsp;&nbsp;&nbsp; &nbsp;is diversity&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is North &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is East&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is South&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is West &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is explosion&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is apolitical &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is political &nbsp; &nbsp;TASTE &nbsp; &nbsp;is coevolution&nbsp; &nbsp; &nbsp; &nbsp;is symbiosis &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp; &nbsp; is (in-)human cultureCULTURE &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is practice and knowledge&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is grassrooted&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is empowering&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is local &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; is network&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; culture &nbsp; &nbsp; is &nbsp;&nbsp; &nbsp;social fermentation &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;CULTURE is FOODFOOD and CULINARY SONMAS maya@sonmas.ch &nbsp;News <img width="1024" height="1200" width_o="1024" height_o="1200" src_o="https://cortex.persona.co/t/original/i/5f6ad6c14e27364b0154a8c8db18f1c7de6a8ee4e9cdd6f16c4149023dcbd2ed/FERMENTATION-22_web.jpg" data-mid="579882" border="0" /> EATARTmichelin guide on fermentation Maya Minder is facilitating workshops around the world, tought under Micheline guide chef and alchemist Stefan Wiesner in the Biosphere of Entlebuch, Luzern. She has been teaching and introducing hunderds of people into the Art of Fermentation. Maya Minder is a practicing artist using culinary as the base of her practice. www.mayaminder.ch SONMAS KIMCHI JOINS EINMACHBIBLIOTHEK&nbsp;Sonmas produces local and organic vegan home-made kimchi by safed vegetables in collaboration with Einmach Bibliothek. Our Kimchi is available at Chornlade Idaplatz or can be ordered up on request.&nbsp; contact@sonmas.ch www.einmachbibliothek.ch Workshops WORKSHOP SERIES on fermented foods and beverages Kimchi, tempeh, sauerkraut, kefir, kombucha, nukazuke, pulke, kwas, lempok, tofu, cheese, garum,... Home Page2 http://sonmas.ch/Home-Page2 Mon, 17 Aug 2015 23:34:03 +0000 sonmas 291421 &nbsp;Catering and Culinary hello@walkingisgoodforthinking.ch Workshops About Maya Minder ist Fermentista, Künstlerin und Köchin. In ihrer Praxis vereint sie Kunst und Essen. Fermentieren is für sie der Zugang zu sinnlichem Experimentieren und Erforschen einer unsichtbaren makrobiotischen Welt. Das Anliegen von Minder ist den Mensche und deren Mikrobiom anzurühren, mittels dem was wir alle jeden Tag tun müssen: Essen. http://mayaminder.tk/ Serena Gadaletaist TCM-Therapeuti in Zürich mit Fokus auf Ernährung, Fermentation und Wildkräutern. Als leidenschaftliche Köchin entdeckte sie früh das Wirkungsfeld der Lebensmittel, welche sie durch ihre diätetische Ausbildung vertiefen konnte. Es ist ihr ein Anliegen altes Wissen mit neuem zu verknüpfen und somit Brücken zu bauen von der Tradition zur Moderne. http://praxis-lessing7.ch/ <img width="218" height="77" width_o="218" height_o="77" src_o="https://cortex.persona.co/t/original/i/2827adaf9ee3ce0f3f7d222c937eedeb5e034970cf3ea86b44d299602156ebad/180115_sonmas_Logo_Layout_01.png" data-mid="547739" border="0" /> Fermentation and Bacteria Workshop Serie zum Thema fermentierte Lebensmittel und Getränke Workshopdaten 2018:10. März14. April26. Mai23. Juni25. August15. September27. Oktober17. November08. DezemberOrt:Social Food BachserMärt Langstrasse 1958005 ZürichKimchi, Sauerkraut, Kefir, Kombucha, Sauerteig, Chilisaucen, Limonaden, Kwas, Essig, Tempeh und vieles mehr gibt es zu erlernen. Unsere Workshops richten sich an alle, die mehr wissen wollen über Fermentation und die lebenden Kulturen in unserem Essen. Fermentation gehört zum ältesten immateriellen Kulturerbe der Menschheit. Seid tausenden von Jahren wird dieses Wissen mündlich überliefert, um Lebensmittel haltbar und geschmackvoller zu machen.In einem ganzheitlichen Ansatz werden in den Workshops Techniken vermittelt, um mit Vertrauen in die eigene Intuition, probiotische Lebensmittel herzustellen.Anmeldung Workshop &nbsp;Catering and Culinary hello@walkingisgoodforthinking.ch Workshops About Maya Minder ist Fermentista, Künstlerin und...