Kojicon 2025

Tickets on sale now!

Hi all,

Happy new year! We hope you all had a delicious and restful holiday season—it’s a great time to stretch out in the kitchen and try some new things. Rich is in Japan right now and I’ve got some cool fermentation projects going that I’m excited to write about soon, so stay tuned.

We wanted to let you know that Kojicon tickets are on sale, and Jen & Eric at Yellow Farmhouse are hard at work finalizing the roster and schedule for all the presentations. If you’re not familiar, Rich and the YF team started Kojicon back in 2020 as a way of creating a community and sharing knowledge at a time when gathering in person wasn’t possible. It was a huge success, and gets bigger every year—and the fifth anniversary will be the best yet.

Rich will obviously be there overseeing it all, and I’ll be presenting again. I loved doing it last year, when I talked about finding inspiration in limitations, and folding that practice into your everyday cooking. This time around I’ll be digging deeper into reducing or eliminating kitchen waste by turning byproducts into all sorts of delicious and useful ferments. My presentation is called “Great Taste, Zero Waste” and I’m excited to share my discoveries with all of you.

So grab a ticket, tell your friends, and get ready to be inspired!