Blog

Fermenting 2019.

Hello everyone! Before a large portion of us are overtaken by the festive chaos and then settling in for the well deserved cheer, it felt like a good time to update you on what's happening with AlchemyFlow in the new year. In September I moved to London to study MSc...

AlchemyFlow on tour with Viridian Nutrition.

Greetings dear fans and followers of AlchemyFlow, As some of you may have heard on the grapevine, AlchemyFlow is currently on tour with 'Fermentation for Health & Social Change'. Earlier this year, Viridian Nutrition, a popular ethical health retailer, joined forces...

How to make fermented Skhug.

Skhug is a hot sauce that has its roots in Yemen - it has the consistency of pesto but a fiery and intoxicating flavour and heat to give even kimchi a run for its money. The flavour profile of Skhug is deep, green, hot and robust - it is the perfect condiment to add...

Starving for spring.

Spring has sprung and with it comes an opportunity for renewal and vitality - the invitation, should you choose to accept it, is to support the body in letting go of the winter and clearing out the pipes for a stab at another year ahead. This year I'm all over it and...

Activating communities: Fermentation fever in Hastings.

23 AUGUST, 2016 In 2015, AlchemyFlow held a fermentation workshop at a vegan cafe in St Leonard’s – A year on, we catch up with Scott Garrett to talk about his workshop experience and the impact it’s had on his own practice and local community. Scott Garrett What is...

“There’s a monster lurking in my gut.”

19 DECEMBER, 2015 Trailing through the reams of research and stuffy articles on digestive health and autoimmune conditions, the human story can sometimes get a bit lost. For instance, there’s a great deal of focus on symptom complaints and potential remedies but...

‘The whole web of life is somehow woven into the experience’.

Over the next month of our crowdfunding, we’ll be checking in with people who have been to one of our workshops and drawing on some of their experiences to help illustrate the benefits of supporting our work. Below we speak to Matthew who came to one of our workshops...

Recipes spun from the ‘brown gold’.

The motivation behind this blog was never to showcase particular recipes as such - but it just feels selfish to keep these two hidden away from the rest of the world. You can only post so many pictures of raw chocolate creations to your facebook feed before friends...

‘Vessels of Dissent’ – Fermentation as politics from below.

It's easy to misinterpret fermentation as some unremarkable practice, carried out by fuzzy old ladies in farmhouse kitchens in the back of beyond - and of course it is, but that's not all of it. In fact, the potency of those few fizzing mason jars and cobwebbed crocks...

Wild Fermentation – why it’s healthy and how to do it.

This blog post on fermentation is an excerpt from the Octopus Alchemy handbook on fermentation - you can access the full text here. Fermentation: Fermentation is the transformation of food by various bacteria, fungi and the enzymes and acids that they produce. The...

About AlchemyFlow

AlchemyFlow is a food & health education project, a small-batch artisan of fermented foods and massage practice based in London & Brighton.

 

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