Fermentation Demo and the Local Food Movement
Co-Owners and lead Food Alchemists of HEX Ferments, a Baltimore based fermented foods company, will share how they got started, why they work with local organic growers and why it is important to strengthen the local foodshed. They will demonstrate how to make sauerkraut and kombucha while talking about the history of fermentation (specifically lactic-acid fermentation), culture of fermentation, health benefits and making your own. There will also be a small tasting of some of their goods.
As an installment of our 2017 Sustainable Agriculture Tuesdays series, this workshop is open to the UMD community and free to attend.
Sustainable Agriculture Tuesdays are part of the campus-wide Sustainable Tuesdays lecture series co-sponsored by the Institute of Applied Agriculture, the School of Architecture(link is external), and the UMD Office of Sustainability(link is external).