FLORENCIA DEL SOL
Permaculture Designer, Passionate Fermenter & Multifaceted Artist.
FLORENCIA DEL SOL
PERMACULTURE DESIGNER, PASSIONATE FERMENTER & MULTIFACETIC ARTIST.
Where It All Started
My passion for fermentation and wild life began strongly around 2015, when I was introduced to a permaculture community back in Chile (BioBio). I developed an easy connection with my masters and dove deep into the principles of a sustainable and regenerative way of living.
During the following years I participated in hours of learning through developing community & individual projects. Thanks to Casa El Manzano and Gaia U Latina my comprehension of Permaculture has a strong holistic background.
What is Permaculture ?
While there are many visions of a Permaculture Designer, I see at as a way of sustainable living. Any human being can direct their profesional and personal life towards a more regenerative participation in their daily life, such as edible gardens, conscious consuming, support circular and local economy, bioconstruction, natural medicinal and so on.
Personally, I leaned towards growing my own food, connecting the times of the season and making better the quality of the soil. After years of error and practice, I started harvesting our own organic fruits and veggies. Getting to know the forest behind my house and Identifying the edibles.
Its during these years - around 2020 that my passion for fermentation really took over. My first experiences where of course Sauerkraut and Kombucha. And as the years passed by, it has been the non-alcoholic beverages that have helped me find a way to connect my profesional - personal - spiritual values and create Art in the way.
As David Holgrem, one of the co-creators of the concept and principles of Permaculture explaines, "Permaculture can be better describes as a design system of resilient living."
"Observe Nature thoroughly rather than labour thoughtlessly."
-Masanobu Fukuoka
“Though the problems of the world are increasingly complex,
the solutions remain embarrassingly simple.”
― Bill Mollison
For the last 10 years, I have gained knowledge at the same time that I've experienced how to level up the gastronomy service. I would say, I've learned from some of the best places one can work when the aim is high.
From Relais & Chateaux Hotel in the Desert of Atacama, to Boragó (50 worlds best) in Santiago de Chile to some of the best serving local and sustainable food Restaurants in Berlin.
For many years I applied with the intention of being able to learn and produce my own ferments in a very high quality service,
Finally, during the end of 2024 I managed to work in Aerde, in a tiny local and sustainable restaurant with a focus in fermentation and pickles. Opening me the door to create my own kombuchas and discover new flavors belonging to this territory.
GASTRONOMY & FINE DINING
-University of Life-
This is all about bringing the magic of microbes to life. You can join a scheduled session, book a private workshop for your team or friends, or let’s create something custom for your event.
From hands-on workshops to full-blown fermentation events
