Ferment for Function

09/21/2023

To My Valued Fermenter,

This is the final post you will receive from Ferment for Function, regrettably.

After years of indecision, I am closing Ferment for Function, formerly ByDesign Nutrition & Health. The website will stay active until spring 2024 at the very least.

I started my masters in human nutrition and metabolism at the University of Alberta in 2021 in what began as a time-filler during COVID shutdowns. I have since transitioned to my PhD out of a love for answering my "why" questions and sharing this information with others. Once I finish my PhD, I anticipate pursuing opportunities in which I can continue advocating for food as medicine.

This past month I had a wonderful opportunity to teach an introductory nutrition course to kinesiology students at Augustana in Camrose. It confirmed my passion for teaching about nutrition as I have done many times in workshops and classes over the years under the banner of ByDesign Nutrition & Health and, more recently, Ferment for Function. I see sharing reputable nutrition information as my investment in preventative healthcare.

I am forever thankful for the people I met through my business and the support they showed from my first 3-person fermentation workshop in 2016 to 2021. Thank you for being eager to invest in your health and allowing me to be involved in that.

My email address, [email protected], will remain active until mid-October, after which time questions can be addressed to [email protected]. I do not monitor this facebook account.

Wishing you the best of health and continued enjoyment of food!

From,
Sarah

09/14/2021

Thank you for all the inquiries regarding fermentation events this fall. It's great to hear of people eager to ferment the harvest. Regretfully, I am unable to offer my usual fall fermentation events and Shreddin' Hoedown this year while completing my master's at the U of A.
I encourage you to source great cabbage for your sauerkraut this year from one of the following vendors:
- Sand Springs Ranch (organic) at the Lac La Biche Farmer's Market on Fridays,
-Peas on Earth (organic) in Sturgeon County and at the Strathcona Farmer's Market in Edmonton
-Linda's Market Garden (non-organic) in Smokey Lake
-Jake, the farmer, at Red Deer Farmer's Market on Saturdays (not certified organic)
Don't hesitate to check out my online Introduction to Vegetable Fermentation Course in place of my in-person events. This is what I began to teach hundreds of people the first 2 years I offered my courses.
https://fermentforfunction.com/fermentation-course/
Also, don't hesitate to email me at [email protected]. I'll try my best to respond in a timely manner. I'm not monitoring my social media regularly, so email is the best way to reach me.

10/17/2020

Were Les and I the last people in Alberta to plant their garlic this fall? Who did theirs this week?

We certainly left the job to one of the coldest days. With my fingers freezing and toes near numb in my rubber boots, we planted 143 cloves of garlic, including the following varieties

✔︎Purple stripe
✔︎Susan delafield
✔︎Russian red
✔︎Georgian fire
✔︎Spanish roja

Why garlic?

The short answer is for its traditional uses as an antibiotic.

Taken in the right amounts, raw garlic will selectively kill off bad bugs without killing your good ones. This can be helpful for anyone with gut dysbiosis.

I ferment garlic to tone down the heat 🔥 and bring out more flavours.

The long answer to why and how I ferment garlic is in my article. https://fermentforfunction.com/fermented-garlic/

Thanks to Judy Lessard, Denise Hallwachs, and Alex Oliver for getting me started. Let's hope it works!

09/28/2020

Weekend fermentation with my Lakeland ladies was a pleasure. Ladies: Thanks for sharing your Saturday with me at the Legion despite COVID.
This was my one and only fermentation workshop this fall. Social distancing is near impossible when making fermented foods in a group.

Finding a venue was additionally tough.

I encourage everyone who is still interested in starting fermentation in an anaerobic fermenting system to check out my online course at
https://fermentforfunction.com/fermentation-course/

I am updating it over the next two weeks, so it will be exactly what I cover in my current in-persona courses.

The existing online fermentation course still goes through the basics, which is all you need to get started.

I'll let you know when the updates are complete.

09/23/2020

When you want better _______(fill in the blank), pay attention to your gut.

✔︎better energy
✔︎better brain function
✔︎better mood
✔︎better digestion (and absorption)
✔︎better hormonal balance
✔︎better immunity
✔︎better....... (the list is endless)

Health on so many fronts stems from strong gut health 💪.

Raw fermented foods with live microbes is one part to seeing your health flourish through your gut.

Prebiotics; probiotic supplements; polyphenols in herbs, spices, and oils; and even omega-3 fatty acids like in cold water fish and walnut seeds also contribute to a rich population of intestinal microbes.

🙋‍♀️Wanna learn the ins and outs of fermentation? Register for my class in Bonnyville on Saturday. It's my only in-person class this fall. Find the details at this link 👇

https://fermentforfunction.com/fermentation-events/

09/22/2020

The offer still stands as it did last fermentation season:

If money is tight,
If you don't have health benefit coverage, and
If paying for "extras" is out of the question for your budget...

I’ve reserved three spots at my course this Saturday, Sept. 26, just for you at 75% off because I believe mold-free fermentation should be available for everyone.

I offered 15 spots last year (3 spots at each of my in-person courses) and only one person took me up on this offer.

Please don't be shy or too proud.

I've needed help too. Asking is one of the hardest parts of accepting help.

Please send me an email at [email protected], telling me why you’d like to attend this event.

Complete confidentiality will be honoured; recipients of this gift will not be made public in any way. I promise.

Find more information about the fermentation course this Saturday at this link https://fermentforfunction.com/fermentation-events/

09/18/2020

Here's another weapon to add to your arsenal against viruses this fall and winter:

👉👉Lacto-fermented garlic👈👈

Fermenting garlic might seem odd: an antimicrobial food in a microbial-rich environment.

But as long as each clove is peeled correctly, you'll still have good microbial counts throughout fermentation.

It’s worth it for an explosion in antioxidant activity.

And fermentation tames the heat of raw garlic so that its doesn’t burn your stomach.

Look for domestic garlic at your farmer's market this weekend. Whatever you do, DON'T use garlic from China.

Food safety regulations are very laxed in China.

Many reports have shown contamination from human and industrial (chemical) sources on food. Support your local Canadian growers.

Get the garlic recipe at https://fermentforfunction.com/fermented-garlic/ (link in bio)

You've heard raw garlic is good to fight colds. But fermented garlic is even more powerful though not as hot, and has good microbes.

09/14/2020

Where has the explosion of non-celiac gluten intolerance, wheat allergy, and celiac disease come from?🧐

Why are so many people reacting to grains, particularly those with gluten.🤷‍♀️

The study below 👇👇correlated new cases of celiac disease and the application of glyphosate (ingredient in Roundup) on wheat.

This study can't explain the CAUSE of why so many people have gluten and grain issues.

But glyphosate may be 1️⃣reason.

Glyphosate stimulates zonulin, which increases the space between intestinal cells, causing increased intestinal permeability.

Inflammation, stress, refined foods, disease, toxins, infection, and not eating fermented foods also contribute to increased permeability.

The Bonnyville Organic Buying Group was started to make organic foods affordable and accessible (our next order is in November). Look for an organic guying group in your area.
+
Add fermented foods, daily. Fermented foods can help break down toxins like glyphosate.

If you don't know how to ferment checkout my online fermentation course or come to my workshop in Bonnyville on September 26th (watch for registration this week).
https://fermentforfunction.com/fermentation-course/



https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3945755/

09/11/2020

There is more immune benefit had by coming together to ferment than staying home and not fermenting.

SHREDDIN' HOEDOWN
Come fill your jars with shredded cabbage at the 3rd Annual Shredding' Hoedown. Registration to estimate cabbage needed will be available next week. There is a $10 cover fee + cost of the cabbage. I'll have all my kraut equipment available, and I'll be there to answer questions.
VEGETABLE FERMENTATION COURSE AND WORKSHOP
This event will apply brining and dry salting techniques to make therapeutic ferments for functional benefits. There will be a special focus on building your immune system and improving gut health. Presented by Sarah Parsons, registered dietitian and fermentation enthusiast. More details and registration to come.
People attending either event will be expected to wear a mask. I will do my best to facilitate social distancing. If you have any concerns related to COVID, please DM me or email me at [email protected].

09/08/2020

"Between fresh and rotten, there's a creative space where some of the most compelling flavours arise." -Sandor Ellix Katz, the father of fermentation

This "space" is most certainly fermentation.

Let your creative juices flow as you ferment your harvest this fall.