2:00 PM14:00

Boston Fermentation Festival

I will be speaking at the Boston Fermentation Festival on August 18th, 2019 at 2pm in the Trustees Kitchen at the Boston Public Market.


In Art ⇄ Fermentation, Tasting Creativity in Community, artist and fermentation practitioner S.E. Nash will lead an interactive talk on the role of fermentation as a catalyst for change. In his work as an artist, Nash pairs art and fermentation in the form of sculptural installations and socially engaged events and workshops. Compelled by the creative activities of microbes, Nash’s artworks value fermented foods as an indispensable part of our visual, sensory, and cultural landscape. This talk and kraut sampling featuring a local producer will leave your imagination brewing with ideas about how fermentation is so much more than what we put on our plates.


RSVP on Facebook:

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6:00 PM18:00

Fermentation Dinner with Sandor Katz and Rick Mullins

I am very excited to announce a special fermentation event at Café Sebastienne Saturday, March 2, with my mentor, food writer, activist, and author Sandor Katz and Cafe Sebastienne Executive Chef Rick Mullins.  There are two parts to this event: a free discussion and kombucha tasting at 6pm and a ticketed dinner at 7pm. The theme of the multicourse dinner is fermentation, of course, complimented by natural wines, beers, and ciders for purchase.
Doors open at 5:30 p.m for the free event.
Click here to reserve your seat for the free public event.

Sponsored in-part by the Hall Center for the Humanities and The Commons at the University of Kansas.

The dinner is $65 per person and includes dinner and gratuity; online fees apply (approximately $5.50 per ticket)

Click here to purchase your Dinner Series ticket for this event.
More about Sandor and Rick:
Sandor Katz is a food writer, DIY food activist, and author, based in Tennessee. He experiments widely with fermentation, encourages at-home exploration, and promotes the consumption of live-culture foods. Katz extols the health virtues of fermented foods, which he personally uses as part of his treatment for AIDS. His 2012 book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World, received a James Beard award and was a finalist at the International Association of Culinary Professionals. In 2014, he received the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance.

Chef Rick Mullins is the executive chef at Café Sebastienne. Mullins was raised in the Kansas City area and has worked in multiple kitchens of Bread and Butter concept restaurants, The Nelson-Atkins Museum of Art, and Bluestem. Prior to his arrival at Café Sebastienne, Mullins held the position of Chef de Cuisine at Gram & Dun on the Country Club Plaza where he was responsible for cultivating and maintaining relationships with local farmers and purveyors, something he is excited to be carrying forward at Café Sebastienne.

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4:00 PM16:00

Garden Variety Soda Fountain

  • South Early Street and 37th ave Kansas City, KS, 66103 United States (map)
  • Google Calendar ICS

On August 18, 4-6pm at the Early Street Garden in Rosedale KCK, come experience S.E. Nash’s latest fermentation sculpture, Garden Variety Soda Fountain, for FREE. GVSF is a sculptural vending cart designed for housing and serving naturally fermented sodas. The sodas are made with ingredients grown in the community garden and orchards in the Rosedale Community Gardens. While tasting Sour Cherry Kombucha, Blackberry Jun, Pickle Kefir, Basil Kefir, and Pineapple Jalapeno Kombucha, you can browse the gardens and identify plants used in the sodas.

GVSF was born out of an interest in creating transformational flavors from local garden ingredients. Beverages are the focus of GVSF because of their ability to transform common flavors into surprising elixirs. GVSF was envisioned as a contemporary soda fountain, a free gathering place of inclusion where we can talk politics, art, fermentation, and gardening. Sodas were developed by pharmacies as a way to sweeten bitter medicines such as cocaine, pepsin, lithium, and caffeine. GVSF is serving medicine in the form of naturally fermented probiotic drinks, sunshine, garden greenery, and conversation.    

GVSF was produced with a Rocket Grant from the Charlotte Street Foundation and the Spencer Museum of Art with funding from the Andy Warhol Foundation for the Visual Arts.

Please RSVP on Facebook:

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to Jun 25

Lactobacillus Amongus


KANSAS CITY - Opening May 19th, 2017 PLUG Projects presents Lactobacillus Amongus, a show created by S.E. Nash, about sourdough. All of the sourdough starters in Kansas City* will be on view in a series of sculptures dedicated to and inspired by sourdough. The starters, along with their microbes, and accompanying feeding schedules, will become a living ingredient for the sculptures. Participants (the starter’s owners) will each bake with their starter for a closing potluck event May 25th
Nash received a grant from ArtsKC to fund the project and a series of workshops that will take place in conjunction with the show. 
*that the artist could locate and collect

S.E. Nash is a visual artist and food fermentation experimentalist. The catalyst for creating sculptures that interact with vessels of fermented foods was a 2014 fermentation residency with Sandor Katz. Recent shows include They/ Them Their at Black Ball Projects and Thinking and Touching Time at Ortega y Gasset Projects in Brooklyn, NY. Nash will be featured in two forthcoming magazine publications involving art and food: Fermenting Feminism, edited by Lauren Fournier, and the first print edition of MOLD magazine. 

Nash was born in Memphis, TN in 1980. They received an MFA in painting from Yale University in 2005 and a BFA in painting from the University of Tennessee in 2003. Nash is a Charlotte Street Foundation Studio Resident for the 2016-2017 year.

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1:00 PM13:00

Sourdough Workshop

Want to have a new kitchen pet?

come to a
led by artist and fermenter S.E. Nash

Saturday April 1, 1-2:30pm

Hosted by Charlotte Street Foundation 

Project Space, 23 E 12th Street, KC MO 64106

Join me on April 1 for a introductory workshop and discussion about all things sourdough. You will learn how to create and maintain a sourdough starter to bake and cook with. What can be done with a starter goes beyond a basic loaf! I will delve into the science and history of sourdough, including the legend surrounding San Francisco sourdough and the eponymous souring bacteria Lactobacillus sanfranciscensis. I will also provide an overview of general food fermentation and how to use it as an everyday part of your kitchen repertoire. All levels of experience are welcome. 

BONUS: This workshop is intended to be a catalyst for you to create a starter and participate in my show, Lactobacillus Amongus, opening at Plug Projects May 19. For the show, I am aiming to collect a portion of all of the sourdough starters (young and old) in Kansas City. Participants will give me a bit of their starter (while keeping their original culture) to display in my sculptures at the gallery. The starters will be tended to throughout the exhibit and the participants will be asked to bake something with theirs for a public tasting at the end of the show. Please spread the word so I can find all the starters in KC! 

You do not need to bring anything special to the workshop. 

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6:00 PM18:00

Fermentation Tasting: Harvesting of the Sculptures

The ferments that have been bubbling and melding in the gallery for "They/Them/Their" will be devoured at the show's harvesting of sculptures/ fermentation tasting event. 


March 9, 6-9pm

Artist introduction 6:30pm

Fermentation tasting 7:00pm-9:00pm


Black Ball Projects

374 Bedford Ave.

Southside Williamsburg 


Exhibition extends to March 16, 2016

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6:00 PM18:00

They/Them/Their opening at Black Ball Projects

S.E. Nash

They/ Them/ Their

February 13, 2016- March 16, 2016

Opening reception and kimchi demonstration: February 13, 6- 9pm

Closing and fermentation tasting: March 9, 6-9pm

They/ Them/ Their is a celebration of the multiplicity of being. It is a presentation of the actions and ingenuity of microbes: an attempt at de-emphasizing the human. The exhibition title refers to the artist’s use of plural gender pronouns as a reflection of symbiosis. That we are made of more microbial cells than human cells means that we are all a multiplicity: we are all they, them, and their and can use these pronouns to entangle uncomplicated notions of gender.

The exhibition features sculptures with edible components created in collaboration with microbes. Using vessels containing edible fermentation substrates, sculptures specific to each fermented food surround the vessels. Evocative of the fermentation process and life within, the sculptures build environments that call attention to human and non-human creative acts. During the exhibition, the fermentation sculptures will bubble, change color, and the presence of fermentation will be evident through all senses. At the opening event the artist will prepare kimchi for one sculpture, demonstrating the process and packing the fermentation jar as an inauguration of the exhibition. The closing event will consist of harvesting and tasting the sculptures. The ferments that have been brewing over the month span of time will be ready to eat and will be served to gallery visitors.

The exhibition will also feature a shelf where other NYC fermentation practitioners will show jars of their fermentation experiments, to be eaten at the closing event.

This is the artist’s first solo exhibition in New York City. Recent group shows include “Whizzer” and “12x12x12” at Black Ball Projects, “Thinking and Touching Time” at Ortega y Gasset Projects, “The Hovering Life” at kijidome gallery in Boston, MA, and “Obsolescence” at Curious Matter in Jersey City, NJ. Nash received an MFA in painting and printmaking from Yale University in 2005.

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