{"id":3051,"date":"2025-05-06T09:45:05","date_gmt":"2025-05-06T07:45:05","guid":{"rendered":"https:\/\/www.buchart.at\/?page_id=3051"},"modified":"2026-06-15T21:14:02","modified_gmt":"2026-06-15T19:14:02","slug":"fermentista-community","status":"publish","type":"page","link":"https:\/\/www.buchart.at\/leistungen\/fermentista-community\/","title":{"rendered":"Fermentista Community"},"content":{"rendered":"

Im Fr\u00fchling 2025 haben wir eine Slow Food Community am Fort Kniepass gegr\u00fcndet:
\nSlow Food Community Fermentista im Alpenraum<\/strong>
\nWir wollen lebendige Lebensmittel in den Vordergrund stellen und alles rundherum, um sie noch lebendiger zu machen. Dazu laden wir Fermentistas zu ganz unverbindlichen meetups ein, zu Verkostungen, Buchpr\u00e4sentation und Workshops!<\/p>\n

Unterstu\u0308tzungserkla\u0308rung<\/a><\/strong><\/p>\n

Gerne stellen wir f\u00fcr Sie einen individuellen Workshop f\u00fcr Ihre Gruppe zusammen!<\/p>\n

 <\/p>\n

Alexis G\u00f6rtz zu Besuch an Fort Kniepass: Video<\/strong><\/a><\/p>\n

Kulinarik an Fort Kniepass by Holorganique<\/strong><\/a><\/p>\n

 <\/p>\n

Die n\u00e4chsten Veranstaltungen\u00a0<\/strong><\/h3>\n

Anmeldungen unter fermentista@fort-kniepass.at oder +43 664 8891 0484<\/p>\n

Fermente_Veranstaltungen_Programm_Fruehjahr_2026<\/a><\/h3>\n

 <\/p>\n

M\u00f6chtet ihr einen individuell auf euch zugeschnittenen Workshop buchen?<\/strong>
\nWir stimmen Inhalte, Dauer und Termin mit euch ab:<\/strong><\/h3>\n

Fermente_individuelles_Workshop_Programm01.2026<\/a><\/p>\n

 <\/p>\n

Slow Food Community Fermentista im Alpenraum<\/h3>\n

Die Gr\u00fcnder:innen\u00a0<\/strong>
\nThomas Hollaus, Fort Kniepass Kulinarik
\nEva Schevers, Fort Kniepass Kulinarik
\nMargret W\u00f6hrer, Di\u00e4tologin
\nElisabeth Schratl, Fort Kniepass Verwalterin
\nMaximilian Brunner, Salzburger Burgen und Schl\u00f6sser
\nMargit Brauneder, Ern\u00e4hrungsp\u00e4dagogin & Gastrosophin
\nRupert Blaickner, Genussmensch
\nSibylle Hunger, Gmiashunger
\nFranz Aichstill, Schnapsbrenner
\nRudolf Stadler, Regional Service Netzwerk
\nTheresa Sommerbichler, naturesa
\nAndreas Buchart, Unterst\u00fctzer
\nSilke Oberdorfer, Unterst\u00fctzerin
\nEdith Luyten, Unterst\u00fctzerin
\nWolfgang Sch\u00e4ffner, Slow Food Convivium Pinzgau
\nAndrea Bierwolf, fermentista.at
\nChristine Schl\u00e4ffer, Unterst\u00fctzerin
\nAndrea Leitinger, Unterst\u00fctzerin
\nWolfgang Zeileis, Unterst\u00fctzer
\nGerda Waldner, Unterst\u00fctzerin
\nSophie Zijlstra, Lebensmitteltechnikerin
\nJennifer Braun, Unterst\u00fctzerin
\nIngrid Baumgartinger, Holistictouch
\nEva Hauser, Unterst\u00fctzerin
\nKarin Buchart, Ern\u00e4hrungswissenschafterin<\/p>\n","protected":false},"excerpt":{"rendered":"

Im Fr\u00fchling 2025 haben wir eine Slow Food Community am Fort Kniepass gegr\u00fcndet: Slow Food Community Fermentista im Alpenraum Wir wollen lebendige Lebensmittel in den Vordergrund stellen und alles rundherum, um sie noch lebendiger zu machen. Dazu laden wir Fermentistas zu ganz unverbindlichen meetups ein, zu Verkostungen, Buchpr\u00e4sentation und Workshops! Unterstu\u0308tzungserkla\u0308rung Gerne stellen wir f\u00fcr […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":8,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3051","page","type-page","status-publish","hentry"],"yoast_head":"\nFermentista Community - Buchart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.buchart.at\/leistungen\/fermentista-community\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermentista Community - Buchart\" \/>\n<meta property=\"og:description\" content=\"Im Fr\u00fchling 2025 haben wir eine Slow Food Community am Fort Kniepass gegr\u00fcndet: Slow Food Community Fermentista im Alpenraum Wir wollen lebendige Lebensmittel in den Vordergrund stellen und alles rundherum, um sie noch lebendiger zu machen. 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