Application must be submitted by FRIDAY, JULY 7Insurance Documents are due by FRIDAY, AUGUST 25________________________________
TYPES OF EXHIBITORS:
• GENERAL EXHIBITOR - Located in the general festival area and has access to all attendees [up to 1,500]. Priority is given to local and regional fermented foods and fermentation related businesses and non-profit organizations who utilize and/or promote organic, non-GMO, and/or sustainable ingredients and practices.
• FARM-TO-BAR EXHIBITOR - Located in the 21+ Farm-to-Bar area and has access to those attendees who hold a Farm-to-Bar Area ticket [up to 500]. Priority is given to those brewers, distillers and winemakers who utilize native or wild yeast fermentation, source local ingredients, and/or make their products using traditional methods.________________________________
• Relevance to the festival - is your business or organization related to fermentation, farming and/or health?• Does your business or organization support the mission of the festival, to revitalize traditional food preparation, support beneficial bacteria and gut health, and promote local food and farming?• Does your product[s] include the highest quality ingredients available and is it organic, local, sustainable, etc?
**Filling out this application does not guarantee acceptance as an exhibitor - SBFF staff will be in touch to confirm your participation after applications are reviewed.
NEW FOR 2017:
• REDUCED TICKET PRICE - we are pleased to announce that GA ticket prices have been reduced for 2017; we encourage all of our exhibitors to consider some level of sponsorship to help support this reduction. As many of you already know, Katie and Lynn take $0 from the festival and volunteer 100% of their time to make this amazing event happen. Even $100 goes a long way to help make the festival affordable and accessible to a wider audience.• DIY FERMENTATION STATIONS - The Fermentation Station stage has been restructured and will be setup as 2 separate DIY Fermentation Stations hosting 2 recipes each. Attendees will have the opportunity to make 4 different ferments throughout the day, but on a more flexible time table so they can also catch talks at Culture Corner, Pickled Pavilion and Culture Chat. 300 attendees will be able to partake in each demo [that's 170 more per demo than last year!].• NEW LOCATION - FARM-TO-BAR - Farm-to-Bar will take up residence in the former Fermentation Station Stage area, making it more centrally located in the festival. It will also be more comfortable for attendees, given it's on grass and there is shade from neighboring trees.• NEW TIME - FARM-TO-BAR - Farm-to-Bar will be open at 11am-5pm this year [last call 4:30pm], mirroring the general festival hours. • NEW STAGE - A Farm-to-Bar/Music stage has been added to general festival area near but outside of the Farm-to-Bar area. All attendees will be able to engage with the talks and enjoy the music all day long.• GUT MICROBIOME STUDY - Results from our gut microbiome project collaboration with Slow Food Ventura will be announced with a panel discussion of microbiologists on the Pickled Pavilion stage.• VENDOR PARKING - relocated off site to accommodate additional attendee parking on site. A complimentary shuttle will transport you from/to the satellite lot. More details coming via our Exhibitor Information Packet closer to the event date.