Fermentation Festival
Open to the Stanford Community

Friday, April 17, 4:00–6:00 PM
O’Donohue Family Stanford Educational Farm
555 Fremont Road, Stanford
Parking located at the Searsville Lot

Join us for a lively celebration of fermentation, art–science collaboration, and Stanford’s first Chef in Residence, Ramón Perisé of two-Michelin starred Mugaritz.

Enjoy small bites, music, and educational giveaways while discovering the magic of microbes and mycelium—and the groundbreaking work happening at Stanford around food, sustainability, and the future of how we eat.

This program is sponsored by the Office of the Vice President for the Arts and the Doerr School of Sustainability Visiting Artist Program in collaboration with the Department of Bioengineering, the Hill-Maini Lab, and the O’Donohue Family Stanford Educational Farm. Special thanks to Vera Prokopieva (Farm Cookbook) and Chef Andrew Mayne (R&DE).