A London-based chef and high school educator is aiming to motivate the upcoming cohort of food fermenters, as a fresh nationwide fermentation campaign is being introduced throughout Canada.
Connor Flynn, a skilled food preserver and culinary teacher at John Paul II Catholic Secondary School, is among the contributors to the newly established Canadian Fermented Foods Initiative (CFFI), a network initiated recently to advocate for “ferment-ceuticals,” research, and user-friendly recipes.
Expressing his intrigue, Flynn mentioned, “I’m captivated by the diverse flavor profiles and textures achievable through fermentation. All of this is orchestrated by the microorganisms in the fermentation process. I find it fascinating that food can be preserved during its peak season, prolonging its shelf life, while also developing distinct flavors unattainable through conventional culinary methods.”
The CFFI, spearheaded by London microbiome researcher Jeremy Burton, unites scientists, health specialists, chefs, and industry collaborators to disseminate credible information regarding the health advantages of fermented foods. Research indicates that individuals who consume fermented foods generally experience fewer digestive problems and a reduced likelihood of chronic ailments. Nevertheless, researchers emphasize that there is still much to uncover concerning the mechanisms and impacts of fermentation on the body.
Flynn shared that when he initially sought food preservation training in Canada, he discovered it was almost non-existent. Facing queries from health inspectors on how preservation could be safely instructed in schools, he pursued certification in the United States. He completed an intensive four-day program at Cornell University covering canning, pressure canning, dehydrating, fermenting, freezing, and freeze-drying.
“I realized the lack of infrastructure and education here,” Flynn remarked. “The U.S. has made substantial investments in this field, prompting me to seek proper training there.”
His training distinguishes him as one of only three certified master food preservers in Canada.
Transforming his classroom into a practical teaching kitchen, Flynn educates students on the art of preparation and fermentation, ranging from knife skills to preserving seasonal produce at its peak quality.
During a recent observation, Flynn had three jars fermenting on the countertop, including Krauchi, a unique kimchi variant, Curtido, an El Salvadorian fermented slaw, and pineapple-jalapeño sauerkraut, which has become popular among his students.
Flynn noted that students often feel daunted initially but become engrossed when witnessing the live fermentation process in action. “The magical part is observing the microbes at work, witnessing bubbles, foam, and seeing everything come to life,” he explained. “Approximately 20% dive deep into it, but nearly all are willing to give it a shot.”
Contrary to popular belief that canning is a time-consuming activity, Flynn highlighted that most vegetable ferments require only 20 minutes of preparation. He assured that fermentation is relatively low-risk, asserting, “If something goes awry, it’s unmistakable. Mold will appear, and the batch will be discarded. Fermentation has been practiced safely for millennia.”
At home, Flynn and his family consume fermented foods daily, including sauerkraut and pickles. He affirmed that his gut health improved significantly after incorporating fermented foods into their daily meals.
Flynn expressed his aspiration that classroom exposure ignites curiosity in students that persists into adulthood. While he cannot teach certain ferments due to trace alcohol levels, such as kombucha, he leverages the curriculum to demonstrate how fermentation pervades various food categories, including bread, cheese, yogurt, sour cream, and even unsuspected items that are fermented.
“I hope we’re nurturing a cohort of fermenters,” Flynn remarked with a grin. “The school has been tremendously supportive. It’s exhilarating to impart this knowledge to young individuals.”
Additionally, Flynn imparts fermentation knowledge through his venture, The Preserving Chef. Further recipes and resources from Flynn can be accessed on the CFFI website at fermentedfoods.ca.