Fermentation as a Journey Through Cultures
Kenyote: Alexis Goertz
31. Oct 2026
16:30 - 17:30
- Location: Karl der Grosse
- Language: EN
- Translation: With wordly.ai in German - directly on your smartphone.
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In Collaboration with:
Fermentation is transformation. It turns simple ingredients into extraordinary foods. In this keynote, Alexis Goertz explores why fermentation is far more than a culinary technique: it connects people, cultures and generations, revealing how deeply food is intertwined with history, identity and our relationship with nature. A talk about microorganisms, cultural exchange and the remarkable power of fermentation to change perspectives. Here, food truly becomes political.
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Alexis Goertz
Founder of Edible Alchemy, Berlin
Originally from Winnipeg, Canada and now based in Berlin, Alexis Goertz combines fermentation, wild plants and herbal knowledge into a contemporary practice of what she calls “Edible Alchemy.” Through workshops, foraging walks and books, she shares how microorganisms can transform simple ingredients into extraordinary foods. For Alexis, fermentation is at once a craft, a cultural practice and one of the most sustainable ways of preserving and enhancing food—a holistic approach to nourishment and our relationship with the living world.
31. Oct 2026
16:30 - 17:30
- Location: Karl der Grosse
- Language: EN
- Translation: With wordly.ai in German - directly on your smartphone.
- In Collaboration with:
Fermentation is transformation. It turns simple ingredients into extraordinary foods. In this keynote, Alexis Goertz explores why fermentation is far more than a culinary technique: it connects people, cultures and generations, revealing how deeply food is intertwined with history, identity and our relationship with nature. A talk about microorganisms, cultural exchange and the remarkable power of fermentation to change perspectives. Here, food truly becomes political.
-
Alexis Goertz
Founder of Edible Alchemy, Berlin
Originally from Winnipeg, Canada and now based in Berlin, Alexis Goertz combines fermentation, wild plants and herbal knowledge into a contemporary practice of what she calls “Edible Alchemy.” Through workshops, foraging walks and books, she shares how microorganisms can transform simple ingredients into extraordinary foods. For Alexis, fermentation is at once a craft, a cultural practice and one of the most sustainable ways of preserving and enhancing food—a holistic approach to nourishment and our relationship with the living world.
