# For the Taste – Talpiot Market Honors Fermentation (15:00) > Haifa Events **Date:** 2026-09-03, 15:00 **Venue:** שוק תלפיות **City:** Хайфа **Price:** from 170 ₪ **Category:** kids **Event language:** he ## Description They were always there — bacteria and fungi, deepening flavors and doing the body good. It was precisely progress in the West, and the wonders of pasteurization, that pushed them away from us. We were taught disgust and aversion, until researchers and food people called to give them a hand back.Fermentation isn't just a preservation method; it's a culture, a tradition, a science and a whole culinary experience.And on September 3rd, Talpiot Market invites the public to taste, smell, learn and discover the world in which good bacteria turn simple food into an extraordinary experience.What awaits visitors?Fermenting restaurants - the market's eateries have created special dishes born from the world of fermentation, using raw ingredients that went through long, deep, flavor-packed processes.(A map of the businesses and dishes will be published in the coming days).Going deep - fascinating lectures from the greatest experts on fermentation traditions from around the world, food preservation, nutrition and the science behind controlled spoilage.Activity for parents and children ages 2-6learning together to ferment vegetables, plus additional activities for kids.Ceramics workshopsmaking vessels for fermenting and serving, and learning advanced techniques.Live musicthat will get the street fermenting at Sirkin Garden 2 square and on the street.A detailed schedule, explanations and registration links for the lectures, workshops and activities are below. Keep reading! >>Photo: Nir BelazitzkiAccessibility by public transport: Metronit lines 5, 3, Egged lines 3, 6, 10, 12, 13, 14, 16, 18, 19, 24, 25, 36, 40, 41, 42, 79, 112, 115, 131, 132, 133, 148, 181.Lecture schedule (details further down the page):Goldmund Books, 6 Ekron St.16:00-17:00 |What Did You Call Tzir?, Dr. Tova Dikshtein |Click here to register17:30-18:30 |We Came to Ferment, Prof. Uri Lazmes |Click here to register19:00-20:00 |Nobody Says Yuck About Bacteria,Dr. Uri Meir Chizik |Click here to register20:30-21:30 |Souring, in Jars and in Life Itself, "The Pickler" Noa Berman-Hertzberg |Click here to registerWorkshop, talk and activity schedule (details further down the page):Sirkin Garden 2:16:00-18:00,Kids' activity – Jars of Joy,Click here to registerFairy Forest – Sirkin 21, second floor:17:00-17:30,How to Recognize Inner Fermentation,Click here to register18:00-18:30,How to Recognize Inner Fermentation (second round),Click here to registerMiramia Studio, Sirkin 7:15:00-17:00,Ceramics workshop,Click here to registerMaterial Girls Studio, HaChalutz 54:16:00-17:30,Ceramics workshop and pottery-wheel demo,Click here to registerLive music schedule:18:30-20:00, Sirkin Garden 2, live performance by the Gabi Dahan Trio– jazz in the garden19:00-20:00, 21:00-23:00, Hamarmoret (Sirkin 27),DJ Daphna Shilon19:30-20:30 Lunz 2,Rave with Eggs20:00-21:00, Nord 26,live performance by Ahava GlilitPhoto: Nir Belazitzki, Haifa Municipality Spokesperson's OfficeLecture details:What Did You Call Tzir?Location: Goldmund Books, 6 Ekron St.Hours: 16:00 - 17:00Speaker: Dr. Tova DikshteinCost: Free,advance registration at the linkWherever the Romans went, garum went with them - a fermented fish sauce that served as a salt substitute, a dip for bread and a basic seasoning for vegetable, fish and meat dishes.Garum, already invented back in Assyria, is called "tzir" in the Mishnah. It was produced in the coastal cities of the Mediterranean and split into three quality grades - and from where the kosher garum found in Pompeii grewDr. Tova Dikshtein, a researcher of biblical-era food and author of the book "Journey of Roots," which is behind the TV series "The Plate of the Promised Land" recently aired on Kan 11, sets out on a journey following fermented fish from which sauces were produced in ancient kitchens using exactly the same technique used today in Asian kitchens.We Came to FermentLocation: Goldmund Books, 6 Ekron St.Hours: 17:30 - 18:30Speaker: Prof. Uri LazmesCost: Free,advance registration at the linkProf. Uri Lazmes of the Faculty of Biotechnology and Food Engineering at the Technion sits down for a fermenting conversation with Hila Alpert about the meeting point of food structure, digestion, the microbiome and health. About fermentation and nutritional availability, about the journey from ancient traditions to scientific questions like what really happens to food, and to us, when it ferments.Nobody Says Yuck About BacteriaLocation: Goldmund Books, 6 Ekron St.Hours: 19:00 - 20:00Speaker: Dr. Uri Meir ChizikCost: Free,advance registration at the linkLong before the refrigerator was invented, before we were taught that bacteria and fungi are dirt and filth, people harnessed them to preserve food, to create new flavors and textures full of umami with them. A style of cooking that in recent decades is finding its place again.Dr. Meir Chizik, a researcher of the history of nutrition and author of the book "Local Fermentation," invites you to follow him into the world of fermentations - lactic, alcoholic and acetic - to meet the bacteria and yeasts behind them, and to discover how ancient food preservation techniques have become an inseparable part of our food cultures today.Souring, in Jars and in Life ItselfLocation: Goldmund Books, 6 Ekron St.Hours: 20:30 - 21:30Speaker: The Pickler - Noa Berman HertzbergCost: Free,advance registration at the linkWhat's the connection between souring on chances in life and souring vegetables in jars? What links stories of "almost," "maybe" and "what if"?The "Serial Pickler," the lively alter ego of Noa Berman Hertzberg, a screenwriter and lecturer at Bezalel, comes to Haifa for the first time.In a sweet-and-sharp encounter, full of honesty and humor, she'll share insights and discoveries gathered over ten years in which she heard more than 500 stories of missed chances, and will talk about recurring patterns and what can be learned from them, and more.Sharpened words accompanied by sips from Hertzberg's row of pickles.Details of workshops, activities and talks:Ceramics Workshop at Miramia StudioLocation: Miramia, Sirkin 7Hours: 15:00-17:00Cost: NIS 200 per participant (includes glazing and 2 pieces)https://www.coing.co/Haifa_HadarLocalTour/279388Ceramics Workshop and Pottery-Wheel Demo at Material Girls StudioLocation:Material Girls, HaChalutz 54Hours:16:00-17:30Cost:NIS 170 per participant (includes 2 clay weights for jars and a small serving bowl)https://www.coing.co/Haifa_HadarLocalTour/279299A pottery-wheel demonstration workshop for fermentation vessels and hands-on ceramic making - with "Material Girls" from the Prophets School of Art. A ninety-minute workshop focused on ceramic fermentation vessels. The workshop includes a wheel-throwing demo of fermentation vessels and a look at the technical side of building the piece. Afterward each participant will hand-make 2 clay weights for jars you bring from home and a small serving bowl for kimchi or fermented cabbage using the Nerikomi technique.The workshop suits people who already work in ceramics, specifically on the wheel, who want to dive into the world of fermentation vessels and pick up some tips along the way, as well as people with no experience at all in wheel-throwing or ceramics who are interested in fermentation or ceramics and want to gain knowledge and get some hands-on experience working with clay.Kids' Workshop - Jars of JoyLocation:Sirkin Garden (Sirkin 2)Hours:16:00-18:00Cost: Free,advance registration at the linkActivity for children ages 2 to 6, making jars for pickling vegetables with Lana, songs about vegetables and salad, coloring pages. *A responsible adult must be presentHow to Recognize Inner FermentationLocation: Fairy Forest, Sirkin 21, second floorHours: 17:00-17:30 or 18:00-18:30Cost:Free, advance registration at the linkFor the first round:https://www.coing.co/Haifa_HadarLocalTour/279295For the second round:https://www.coing.co/Haifa_HadarLocalTour/279296How to Recognize Inner Fermentation - problem or opportunity? Oren, owner of the Fairy Forest shop at Talpiot Market and at Dizengoff Center, an experienced bridge between spirit and matter, will talk with us about how restlessness and inner processes of change can turn from a source of frustration into an engine for creativity, growth and real connection to ourselves. In this session we'll discover how to listen to the rustling beneath the surface, accept uncertainty as an invitation to grow, and translate inner fermentation into grounded action, full of meaning and everyday magic. **Tickets:** https://www.haifa.muni.il/event/talpiot-fair/ **Source:** municipality **Image:** https://pub-0a891185c33b4c5a8db7ede117f7c8e7.r2.dev/haifa-events/haifa_municipality/85e3d364813a6d9f1c829fee471d2319.jpeg --- **Canonical event page:** https://www.haifa.events/en/event/vshvyl-htam-shok-tlpyot-aoshh-kvod-lhtssot-sep-03/ **Other languages:** https://www.haifa.events/he/event/vshvyl-htam-shok-tlpyot-aoshh-kvod-lhtssot-sep-03/, https://www.haifa.events/ru/event/vshvyl-htam-shok-tlpyot-aoshh-kvod-lhtssot-sep-03/ Haifa Events is an aggregator. Verify the date, price, and ticket availability on the official website before purchase.