This is a rebroadcast of any earlier show (original air date Feb 14, 2019; no calls will be taken.
Fermentation is trendy now (think kombucha), but it’s also a time-honored Maine tradition, driven by the need to preserve food and beverages over the long winter season. We’ll learn about different fermenting methods and products, and what health benefits they are said to bring.
Kate Wallace, programming director, Resilience Hub
Nancy Harmon Jenkins, food historian, food writer and journalist, cookbook author and speaker
Justin Amaral, co-owner and head of lab services of Maniacal Yeast Labs
Simon Frost (by phone), co-owner of Thirty Acre Farm in Whitefield
- First Annual Fermentation Fair
- The Resilience Hub & Portland Maine Permaculture
- Fermentation: A History
- Fermented foods for better gut health
- Fermented Foods Are Up 149% - As Long As They're Unfamiliar
- Wikipedia list of fermented foods
- Sewall Organic Orchard, Lincolnville
- Food Preservation Hands-On Workshops