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This week, Maine Calling looks at Maine's evolving economy, focusing on the shifts in Maine's economy due to the pandemic. Today — How does Maine’s growing gig economy reflect national trends, and what opportunities and challenges face those who are turning to independent contracting and other gig work?

Fermentation: A Time-Honored Technique Grows in Popularity


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