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Jereme Zimmerman

Jereme Zimmerman

Jereme Zimmerman grew up on his parents’ northern Kentucky goat farm, Twin Meadows, where he was also homeschooled. After graduating from Berea College in Berea, Kentucky, he moved to the Pacific Northwest, where he immersed himself in the world of homebrewing. As the world’s only peace-loving, green-living Appalachian Yeti Viking, Zimmerman writes, blogs, and speaks regularly on fermentation, mead-making, homesteading, and good eating. He is a regular contributor to various publications and websites, including New Pioneer and Backwoods Home magazines. He writes for Earthineer.com as “RedHeadedYeti.” He currently lives in Berea with his wife, Jenna, and daughters, Sadie and Maisie, where he practices urban homesteading and cavorts with farmers, authors, and fellow sustainable-living enthusiasts.

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Jereme Zimmerman Events

June 10th, 2017 - 11:00 am

Jereme Zimmerman at MEN Fair- Burlington

Location: Champlain Valley Expo, Essex Junction, VT | Authors: Jereme Zimmerman

Jereme will present two workshops at the Mother Earth News fair in Vermont on June 10 and 11. Saturday 11:00-12:00 p.m. Make Mead Like a Viking Modern Homesteading Stage Sunday 3:30-4:30 p.m. Brewing Beer for the Modern Homesteader Real Food Stage Book Signing: Saturday 12:00-12:30 p.m.

Category: Food & Drink | Health & Wellness
Format: Workshop 
Book: Make Mead Like a Viking - Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers 

July 8th, 2017 - 2:00 pm

Jereme Zimmerman at Berea

Location: | Authors: Jereme Zimmerman

Make Mead Like a Viking Learn to make your own mead (honey wine) using techniques that have been utilized by ancient cultures since the first discovery of bubbling honey and its magical effects. Wild-crafting and spontaneous-fermentation techniques will be the focus, but other mead-making practices will also be discussed. Be prepared for an engaging, interactive discussion on mead, Vikings, and the simplicity of fermenting your own honey-based alcoholic beverages. Intermediate techniques and suggestions for experimentation will be discussed as well. July 8: Russel Acton Folk Center – 212 West Jefferson Street July 15: Broadway Center – 204 North Broadway Price: $83

Find more details here.

Category: Food & Drink | Health & Wellness
Format: Workshop 
Book: Make Mead Like a Viking - Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers 

July 8th, 2017 - 9:30 am

Jereme Zimmerman at Berea

Location: | Authors: Jereme Zimmerman

Make Natural Artisanal Sodas Make your own old-fashioned sodas using simple recipes, natural ingredients, and basic equipment. Before Coke and Pepsi, people made refreshing, healthy, probiotic-rich soda-like beverages in their own kitchens. In this workshop, you will learn how to make traditional carbonated (and un-carbonated), fermented (and un-fermented) drinks using spring water, raw honey (and/or raw cane sugar, molasses, sorghum, etc.), and whichever fruits, herbs, and spices float your boat. There are various names for the types of drinks participants will be making, but the ones we will be focusing on are: switchel, shrub, and kvass. Water kefir and kombucha will also be discussed. July 8: Russel Acton Folk Center – 212 West Jefferson Street July 15: Broadway Center – 204 North Broadway Price: $88

Find more details here.

Category: Food & Drink | Health & Wellness
Format: Workshop 
Book: Make Mead Like a Viking - Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers 

July 22nd, 2017 - 9:30 am

Jereme Zimmerman at Berea

Location: Broadway Center – 204 North Broadway | Authors: Jereme Zimmerman

Make Sauerkraut & Kimchi All you will need to create your own delicious fermented vegetables are vegetables, salt, water, and some basic kitchen materials! Fermenting vegetables through wild fermentation (the use of wild yeasts and bacteria to initiate fermentation) is a healthy, enlivening practice that will help restore the balance of beneficial microbes in your gut and introduce you to a world of new flavors. In this workshop, you will learn how to ferment cabbage, beans, carrots, peppers, and myriad other vegetables as a method for preserving the harvest without the use of any modern conveniences. Emphasis will be on cabbage ferments such as sauerkraut and kimchi but techniques and recipes for other types of ferments will be provided as well. July 22, July 23. Price: $55

Find more details here.

Category: Food & Drink | Health & Wellness
Format: Workshop 
Book: Make Mead Like a Viking - Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers 

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