Charles Carr of Bullan Ark will lead a practical workshop on fermentation at Coláiste Chonnacht, exploring how the process links food, microbes, soil health and cultural traditions. Drawing on his background in marine biology, market gardening and Amazonian farming practices, Carr will explain fermentation as a living interaction between microorganisms, plants, people and place. Participants will learn simple, seasonal techniques they can apply in their own gardens and kitchens, and will hear how traditional methods of growing and preserving food can inform modern sustainable practices.
The session runs from 1:30 pm to 2:30 pm on Saturday 24 October 2026, and costs €6.34. It is organised by Comhlacht Forbartha an Spidéil and is open to anyone interested in food and drink culture.
Good to know
- Venue: Coláiste Chonnacht, An Spidéal, Baile Donnellan, Co. Galway
- Entry fee: €6.34
- Duration: 1 hour
- Suitable for all ages; no specific age limit mentioned
- Accessibility: venue is a public school with standard facilities
- Bring a notebook for notes; no special equipment required
